CHARACTERIZATION OF REGIONAL FRUIT JAMS

GENTA HUGO; LLANOS CLAUDIA E.; BARNES NORMA; CHAUVET SUSANA; ALBARRACÍN PATRICIA

Tafí del Valle

Jornada; XXIIV Jornadas de Biología; 2007

The province of Tucumán is an important producer of regional foods. In August 2006 the Argentine Food Code (AFC) demanded that the following information be included in the product label:Carbohydrates (Chy), Proteins, Total Fat, saturated and trans, Dietary Fiber, Sodium and Energy Value. In this work we characterized jams made from Sweet Lime, Blueberry, Orange, Fig, and Sweet Lime in syrup produced by a regional cooperative. Analyses were carried out in the Food Analysis Laboratory from FACETUNT and results were compared with industrial products. Parameters were studied according to AFC methodology: humidity bygravimetry, proteins by Kjeldahl, lipids by Soxhlet, sodium by spectrophotometryand dietary fiber by alkaline-acid digestion. Chy were calculated by difference. Energy was calculated from Chy contribution (4Kcal/g). Percentages of daily values were calculated on the basis of a diet of 2000 kcal or 8400 kJ. Sweet Lime in syrup has the highest energetic value correlated with the highest Chy value. Proteins and fats were not significant in any of the samples. Dietary fiber and sodium values showed that Sweet Lime in syrup presented the greatest contribution to the daily value. There were no significant differences between the values obtained and those of industrial products. The samples complied with AFC regulations and the quantity and quality of nutrients contents were similar to the ones in industrial products.