Physicochemical and Microbiological Quality Assessment of Artisanal and Commercial Recipes of Cucurbita ficifolia Jams with High Sensory Acceptability

Abstract

Artisanal cayote jam consumption is widespread in Latin-American countries. This jam is prepared from the pulp of Cucurbita ficifolia Bouché. Here, an artisanal cayote jam recipe and a reduced-calorie artisanal cayote jam recipe were defined through sensory analysis. The defined jams showed higher overall acceptance and flavour quality compared to commercial ones. The low-calorie jam showed overall acceptance similar to the artisanal product, with no differences in the flavour quality. The cayote jams were characterised by determining physicochemical parameters and microbial flora. Artisanal jams presented physicochemical properties similar to commercial products. The variability of °Brix was greater (40-67); pH were 4.7-5.4, aw were 0.832-0.940. Reduced-calorie jam had pH≥5, °Brix of 30-46 and aw>0.920. The colour of the jams showed significant variability depending on the recipe: L (26.1-48.1), a (1.6-4.6), b (2.1-14.9). Cayote jams were found to be rich in carbohydrates (31-70%) and energy value (134-290 kcal/100 g), with lower contents of fibre, sodium, fat, and protein. The microbiological analysis indicate that there are no risks related to the consumption of cayote jams, although there are indications of potential quality deterioration during subsequent storage due to the development of yeasts and when no preservatives are used in the jam recipes. The characteristic microflora of cayote jams was composed by Penicillium sp., Aspergillus sp., Cephalosporium acremonium, Candida sp. and Rhodotorula sp. These results will benefit artisanal cayote jam producers in Latin-American countries and other regions where C. ficifolia is cultivated, by highlighting the autochthonous value of cayote and contributing to a nutritionally diverse diet.