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

Liliana S Celaya, Amada B Pucciarelli, Nancy E Cruz, Luis A Brumovsky, Carmen I Viturro

Abstract read

In one paragraph

Article in Plant foods for human nutrition (Dordrecht, Netherlands), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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1 · What the graph read from it

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2 · The registry

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4 · The record

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5 · Who and what money

Authors and funding

5 authors.

Liliana S CelayaCentral Laboratory, Department of Chemical Engineering, National Scientific and Technical Research Council (CONICET UNaM), Félix de Azara 1552, Posadas, 3300, Argentina. lilianacelaya@fceqyn.unam.edu.ar.ORCID https://orcid.org/0000-0003-4288-8215

Amada B PucciarelliSchool of Exact, Chemical and Life Sciences, Misiones National University, Félix de Azara 1552, Posadas, 3300, Argentina.ORCID https://orcid.org/0000-0002-8022-9758

Nancy E CruzSchool of Exact, Chemical and Life Sciences, Misiones National University, Félix de Azara 1552, Posadas, 3300, Argentina.ORCID https://orcid.org/0009-0009-6669-0984

Luis A BrumovskySchool of Exact, Chemical and Life Sciences, Misiones National University, Félix de Azara 1552, Posadas, 3300, Argentina.ORCID https://orcid.org/0000-0002-9329-4276

Carmen I ViturroPRONOA Laboratory, CIITeD- CONICET Jujuy National University, Italo Palanca 10, San, Salvador de Jujuy, 4600, Argentina.ORCID https://orcid.org/0000-0002-6379-4077

Funding

Consejo Nacional de Investigaciones Científicas y Técnicas PIBAA2872021-0101087Consejo Nacional de Investigaciones Científicas y Técnicas PIO14020140100134COUniversidad Nacional de Misiones FCEQyN-16Q1204-IDP

6 · The paper itself

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, a

Indexed as

CucurbitaTasteColorFood MicrobiologyHumansHydrogen-Ion ConcentrationCayote jamMicrobiological analysisPhysicochemical characterisationSensory acceptabilitySweeteners

Identifiers

PMID39873871

DOI10.1007/s11130-024-01279-3

What OpenQuestion holds

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.