Evaluation of the physicochemical and sensory characteristics of passion fruit jam (Passiflora Edulis Sims) using different hydrocolloids

Introduction: Yellow passion fruit (Passiflora edulis) is a tropical fruit with high nutritional value and a key agro-industrial component in Ecuador. Its composition (73% water, 22% carbohydrates, fiber, vitamins, and minerals) makes it an ideal raw material for jam production. Hydrocolloids such as xanthan gum and CMC are used to optimize the viscosity, stability, and texture of the final product. Objective: The objective was to use different hydrocolloids with different pulp concentrations, to obtain a high-quality product that meets food standards and consumer expectations. Materials and Methods: The experimental methodology included a factorial design (A×B) with a 3×2 arrangement, resulting in six treatments with three independent replicates. Factor A corresponded to the type of hydrocolloid used, and factor B to the pulp concentration. The experimental unit consisted of an independent batch of jam for each treatment, which underwent physicochemical, microbiological, and sensory analyses. Results: As a result of the physicochemical characterization of the jam, we obtained the following: the lowest pH value (3.19%) for T4, °Brix (68.40%) for T6, and acidity (0.55%) for T2, while the highest ash content (0.81%) and viscosity (6156.72) were found in T5. In the sensory analysis, T2 was reported to have the highest organoleptic acceptance due to its good flavor (4.08), consistency (4.27), and overall acceptability (4.28), as rated by the 11 untrained judges who evaluated the categories. The microbiological analysis, once the best treatment (T2) was identified, did not exceed the requirements established in INEN Standard 419; that is, no molds or yeasts were detected in the selected treatment. Conclusion: The studies in this research provide data for future research with other types of hydrocolloids, other concentrations of raw materials and different fruits, stimulating innovation in the production of jams and similar products.