Formulation, sensory characterization, and functional food potential of a 70% sugar-reduced jam made from pushgay (vaccinium floribundum)

Cachata Balbuena V.S.; Bohórquez Medina S.L.; Bohórquez Medina A.L. · Nutricion Clinica y Dietetica Hospitalaria (2025) · DOI: 10.12873/452cachata

Resumen

Introduction: Pushgay (Vaccinium floribundum), also known as Andean blueberry, is a native fruit rich in antioxidants and nutrients. Its consumption has been associated with a lower incidence of chronic diseases such as diabetes. Objective: This study aimed to formulate and evaluate low-sugar jams made with Pushgay, exploring its potential as a functional food. Methodology: Three formulations were prepared using different gelling agents: FP1 (xanthan gum), FP2 (agar-agar), and FP3 (pectin), employing vacuum cooking (sous-vide) to preserve the fruit’s sensory properties. Ten expert judges, all pastry chefs, conducted a sensory evaluation using a 9-point hedonic scale, assessing color, flavor, texture, spreadability, and overall acceptability. Normality tests, ANOVA, and Kruskal-Wallis tests were applied. Additionally, the Mann-Whitney test was used as a sub-analysis for attributes showing significant differences. Results: A significant difference was found in the color attribute (p < 0.036), with FP1 being favored. No significant differences were observed for aroma, flavor, texture, or overall acceptability. The star diagram showed that FP1 stood out for its more intense color (8.00), though it had a less consistent and more clumpy texture. FP2 had the lowest color intensity (6.00), a granular texture, and a sweet, mildly acidic taste. FP3 was the most consistent and homogeneous in texture, with a distinctly sweet and acidic taste, and medium color intensity. Conclusions: FP1 was preferred in terms of color, while the other sensory characteristics were perceived similarly among the formulations. These findings confirm the potential of Pushgay jam as a functional and appealing seasonal product for consumers.

Instituciones: Universidad San Ignacio de Loyola