Physicochemical and organoleptic evaluation of different formulations of mixed jam of yacon (Smallanthus sonchifolius) and maracuya(Passiflora edulis)

Abstract

The limited diversification of agro-industrial products based on Andean and tropical crops presents a challenge for local food development. In particular, yacón (Smallanthus sonchifolius), despite its high fructooligosaccharide content and functional potential, remains underutilized, while passion fruit (Passiflora edulis) stands out for its acidity and ability to enhance flavors. To address this issue, this study evaluated the physicochemical and organoleptic characteristics of mixed jams made with different proportions of both fruits to identify an optimal formulation. A process was standardized using 25%, 30%, and 35% yacón combined with 20% and 25% passion fruit. The process included selection, disinfection, pulp extraction, cooking with sugar and carrageenan to 65 °Brix, and aseptic packaging. Texture, moisture, titratable acidity, pH, and soluble solids were determined. In parallel, consistency, aroma, color, flavor, and appearance were evaluated using an untrained sensory panel with a five-point hedonic scale. The results showed that a higher passion fruit content increased acidity and soluble solids, enhancing preservation and intensifying flavor. In contrast, formulations with 35% yacon showed lower acceptability, falling into neutral categories. The best scores corresponded to the 30% yacon and 25% passion fruit combination, with averages between 3.7 and 4.0, especially for color and appearance. Microbiological analysis confirmed the safety of the most accepted treatment. It is concluded that the 30% yacon and 25% passion fruit formulation balanced physicochemical and sensory parameters, demonstrating the potential of both fruits for the development of innovative and functional products with added value in the regional market.