Food products (jelly and Liquor) based on capulin (Prunus serótina) from to Altiplano Hidalguense

Abstract

The properties and composition of jam and liqueur made from the fruit Prunus serotina (Capulín) have been evaluated. The elaboration of the products, began with the selection of the fruits in state of maturity, later went through a process of cleaning, disinfection and deboning. The proximal composition of the marmalade was determined by obtaining 0.79% protein by the Kjeldalh method, 33.81% carbohydrates, 0.09% total fat by the Goldfish method, 45.6% Kennedy fiber, 0.062% ash, 19.09% moisture and reducing sugars by the DNS method. For the liquor, the percentage of acidity expressed as grams of malic acid and degrees brix was determined. For both products, sensory evaluation was performed with a level of satisfaction test with 65 untrained judges.