Desarrollo de mermelada de flor de Jamaica (Hibiscus sabdariffa) en diferentes estados (natural y deshidratada)

Introduction: Hibiscus sabdariffa is a plant with multiple culinary and medicinal applications due to its antioxidant properties, vitamins, minerals and phytochemical compounds such as anthocyanins and flavonoids. Objective: To develop a Jamaican flower (Hibiscus sabdariffa) jam in different states (natural and dehydrated). Materials and methods: A completely randomized experimental design with an A*B factorial arrangement was used, where factor A was the concentrations of hibiscus flower (35%; 50% and 70%) and factor B corresponds to the processing methods (natural and dehydrated). A Tukey’s multiple range test (p<0.05) was used to determine the significant difference between the means of the treatments. Results: The various concentrations of hibiscus flower and processing methods have a significant influence (p<0.05) on the physicochemical characteristics of the jam, determining pH values between 2.70 and 4.00, acidity from 0.40% to 0.83%, moisture from 14.00% to 31.67%, ash from 0.20% to 0.70% and °Brix that ranged from 15.23% to 64.30%. Regarding the content of total polyphenols, it was observed that the treatments with hibiscus flower in its natural state (196.26 - 215.98 mg eq. Gallic acid/100g) showed a significant effect (p<0.05) compared to those elaborated with dehydrated hibiscus flower, which presented lower values (113.30 - 123.90 mg eq. Gallic acid/100g). Likewise, an antioxidant capacity was evidenced with values between 13.60 mg mL-¹ and 14.22 mg mL-^1. In the sensory characterization, the jam made with 50% hibiscus flower in its natural state (T3) received significantly higher values (p<0.05) in the categories of flavor (4.37), texture (4.13) and acceptability (4.63). Conclusion: Natural hibiscus flower significantly improves the physicochemical, polyphenolic and antioxidant properties of the jam. In addition, it offers a more pleasant sensory profile, intensifying the categories of odor, flavor, texture and acceptability.