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[EN] Food industry (Agro-food industry) is aware of the need to manage the produced wastes in a correct way. Its aim is to reincorporate those residues to the food chain whenever possible, to obtain products with added value in a sustainable way and to contribute to the circular economy of the sector. The main objective of this assignment was to evaluate the effect of incorporating the mandarin skin powder as a functional ingredient for formulated strawberry jam. For that purpose, the physicochemical, antioxidant and sensorial properties were determined, as well as the microbiological stability in formulated jams with different powder proportions (0; 0.2 and 5g/100g of fruit) after being elaborated and after storage period divided into one month kept in ambient temperature and from three to six weeks of accelerating aging getting 37 degrees. Those jams which were elaborated showed their physicochemical values within the set limits by the Royal Degree 670/1990, appearing significant differences only in function of aging storage. The addition of powder meant an increase in the amount of phenols and flavonoids. However, the total anthocyanins content and total antioxidant capacity decreased when the powder amount increased. The accelerated aging involved a decrease in the antioxidant properties of jam, possibly due to the thermal sensitivity of these compounds. As far as optical and mechanical properties are concerned, a range of important changes were showed between different samples which were more notorious regarding to the storage period of time than to the powder concentration added. Focusing on the microbiological analysis, it can be checked that the addition of mandarin skin powder, limits the microbiological growth, confirming its preservative power. The sensorial analysis highlighted that the jam with no added powder was the best valued by tasters, followed by those elaborated with 5 and 2.5g of powder/ 100g of fruit. On the other hand, the purchase willingnes, [ES] El objetivo de este trabajo final de grado es evaluar el efecto que la adición de polvo de piel de mandarina en diferentes concentraciones a la formulación de mermelada de fresa ejerce sobre sus principales propiedades físico-químicas y microbiológicas. Entre las propiedades físico-químicas, se analizarán la humedad, la actividad del agua, el contenido en sólidos solubles, el color, la textura y propiedades antioxidantes, tales como el contenido en fenoles y flavonoides totales, el contenido en antocianinas monoméricas y la capacidad antioxidante por diferentes métodos (DPPH y ABTS). En cuanto a la estabilidad microbiológica, se evaluará el contenido en mohos y levaduras, así como el de mesófilos aerobios. Todas estas determinaciones se llevarán a cabo sobre el producto recién elaborado y a lo largo de su almacenamiento durante un máximo de 12 meses. También está prevista la realización de ensayos de aceptación con las formulaciones que presenten mejores atributos. Es de esperar que la incorporación de polvo de piel de mandarina a la formulación de mermelada de fresa dé como resultado un producto con propiedades antioxidantes mejoradas y que sea más resistente a la proliferación de microorganismos responsables de deterioro.

[EN] Food industry (Agro-food industry) is aware of the need to manage the produced wastes in a correct way. Its aim is to reincorporate those residues to the food chain whenever possible, to obtain products with added value in a sustainable way and to contribute to the circular economy of the sector. The main objective of this assignment was to evaluate the effect of incorporating the mandarin skin powder as a functional ingredient for formulated strawberry jam. For that purpose, the physicochemical, antioxidant and sensorial properties were determined, as well as the microbiological stability in formulated jams with different powder proportions (0; 0.2 and 5g/100g of fruit) after being elaborated and after storage period divided into one month kept in ambient temperature and from three to six weeks of accelerating aging getting 37 degrees. Those jams which were elaborated showed their physicochemical values within the set limits by the Royal Degree 670/1990, appearing significant differences only in function of aging storage. The addition of powder meant an increase in the amount of phenols and flavonoids. However, the total anthocyanins content and total antioxidant capacity decreased when the powder amount increased. The accelerated aging involved a decrease in the antioxidant properties of jam, possibly due to the thermal sensitivity of these compounds. As far as optical and mechanical properties are concerned, a range of important changes were showed between different samples which were more notorious regarding to the storage period of time than to the powder concentration added. Focusing on the microbiological analysis, it can be checked that the addition of mandarin skin powder, limits the microbiological growth, confirming its preservative power. The sensorial analysis highlighted that the jam with no added powder was the best valued by tasters, followed by those elaborated with 5 and 2.5g of powder/ 100g of fruit. On the other hand, the purchase willingnes, [ES] El objetivo de este trabajo final de grado es evaluar el efecto que la adición de polvo de piel de mandarina en diferentes concentraciones a la formulación de mermelada de fresa ejerce sobre sus principales propiedades físico-químicas y microbiológicas. Entre las propiedades físico-químicas, se analizarán la humedad, la actividad del agua, el contenido en sólidos solubles, el color, la textura y propiedades antioxidantes, tales como el contenido en fenoles y flavonoides totales, el contenido en antocianinas monoméricas y la capacidad antioxidante por diferentes métodos (DPPH y ABTS). En cuanto a la estabilidad microbiológica, se evaluará el contenido en mohos y levaduras, así como el de mesófilos aerobios. Todas estas determinaciones se llevarán a cabo sobre el producto recién elaborado y a lo largo de su almacenamiento durante un máximo de 12 meses. También está prevista la realización de ensayos de aceptación con las formulaciones que presenten mejores atributos. Es de esperar que la incorporación de polvo de piel de mandarina a la formulación de mermelada de fresa dé como resultado un producto con propiedades antioxidantes mejoradas y que sea más resistente a la proliferación de microorganismos responsables de deterioro.

[EN] Food industry (Agro-food industry) is aware of the need to manage the produced wastes in a correct way. Its aim is to reincorporate those residues to the food chain whenever possible, to obtain products with added value in a sustainable way and to contribute to the circular economy of the sector. The main objective of this assignment was to evaluate the effect of incorporating the mandarin skin powder as a functional ingredient for formulated strawberry jam. For that purpose, the physicochemical, antioxidant and sensorial properties were determined, as well as the microbiological stability in formulated jams with different powder proportions (0; 0.2 and 5g/100g of fruit) after being elaborated and after storage period divided into one month kept in ambient temperature and from three to six weeks of accelerating aging getting 37 degrees. Those jams which were elaborated showed their physicochemical values within the set limits by the Royal Degree 670/1990, appearing significant differences only in function of aging storage. The addition of powder meant an increase in the amount of phenols and flavonoids. However, the total anthocyanins content and total antioxidant capacity decreased when the powder amount increased. The accelerated aging involved a decrease in the antioxidant properties of jam, possibly due to the thermal sensitivity of these compounds. As far as optical and mechanical properties are concerned, a range of important changes were showed between different samples which were more notorious regarding to the storage period of time than to the powder concentration added. Focusing on the microbiological analysis, it can be checked that the addition of mandarin skin powder, limits the microbiological growth, confirming its preservative power. The sensorial analysis highlighted that the jam with no added powder was the best valued by tasters, followed by those elaborated with 5 and 2.5g of powder/ 100g of fruit. On the other hand, the purchase willingnes, [ES] El objetivo de este trabajo final de grado es evaluar el efecto que la adición de polvo de piel de mandarina en diferentes concentraciones a la formulación de mermelada de fresa ejerce sobre sus principales propiedades físico-químicas y microbiológicas. Entre las propiedades físico-químicas, se analizarán la humedad, la actividad del agua, el contenido en sólidos solubles, el color, la textura y propiedades antioxidantes, tales como el contenido en fenoles y flavonoides totales, el contenido en antocianinas monoméricas y la capacidad antioxidante por diferentes métodos (DPPH y ABTS). En cuanto a la estabilidad microbiológica, se evaluará el contenido en mohos y levaduras, así como el de mesófilos aerobios. Todas estas determinaciones se llevarán a cabo sobre el producto recién elaborado y a lo largo de su almacenamiento durante un máximo de 12 meses. También está prevista la realización de ensayos de aceptación con las formulaciones que presenten mejores atributos. Es de esperar que la incorporación de polvo de piel de mandarina a la formulación de mermelada de fresa dé como resultado un producto con propiedades antioxidantes mejoradas y que sea más resistente a la proliferación de microorganismos responsables de deterioro.

[ES] La industria alimentaria genera un gran volumen de residuos con elevado contenido en compuestos bioactivos, que interesa sean reintroducidos en la cadena alimentaria para obtener productos de alto valor añadido. En el presente estudio se plantea el empleo de un polvo obtenido mediante secado y triturado de piel de mandarina, como ingrediente funcional y sostenible, en la formulación de mermelada de fresa en diferentes proporciones (0, 2,5 y 5 g/100 g de fruta), con el fin de evaluar el efecto del polvo y del tiempo de almacenamiento (1 mes a temperatura ambiente y 3 semanas de envejecimiento acelerado a 37 ºC), sobre las propiedades fisicoquímicas, microbiológicas y funcionales de las mermeladas. Los productos obtenidos presentaron unos valores de pH y Brix dentro de los límites establecidos por el Real Decreto 670/90 para mermeladas de frutas. Por otro lado, no se evidenciaron diferencias notables en las propiedades fisicoquímicas básicas (pH, Brix, aw, xw) con respecto a la adición del polvo, constatándose pequeñas diferencias durante el almacenamiento. En relación a las propiedades antioxidantes, los resultados mostraron una mejora del contenido en fenoles y flavonoides con la adición de polvo y tras un mes de almacenamiento, evidenciándose que el polvo aporta este tipo de compuestos a la muestra y que pueden existir reacciones o sinergias que aumentan su valor durante el almacenamiento. Sin embargo, se observó un descenso significativo tras el envejecimiento acelerado, posiblemente debido a la sensibilidad térmica de algunos de estos compuestos. La capacidad antioxidante se comportó de forma similar con respecto al tiempo de almacenamiento, pero no se evidenció una mejora de la misma en relación a la adición de polvo. Con respecto a las propiedades ópticas y mecánicas de las mermeladas obtenidas, se constataron diferencias estadísticamente significativas entre las muestras, siendo éstas más notables con el tiempo de almacenamiento. Los resultados sugieren q, [EN] The food industry generates a large volume of waste with a high content of bioactive compounds, which could be used to obtain products with added value, and reintroduced into the food chain. Specifically in this study, the use of a powder obtained by drying and crushing mandarin peel, in the formulation of strawberry jam in different proportions (0, 2.5 and 5 g / 100 g of fruit), is proposed. In order to evaluate the effect of dust and storage time (1 month at room temperature and 3 weeks of accelerated aging at 37 ° C) on the main physicochemical, microbiological and functional properties of jams. All the products obtained presented pH and Brix values within the limits established by Royal Decree 670/90 for fruit marmalades. On the other hand, no noticeable differences were observed in the basic physicochemical properties (pH, Brix, aw, xw) with respect to the addition of the powder, with small differences being observed during storage. In relation to physicochemical properties, the results showed an improvement in the content of phenols and flavonoids with the addition of powder and after one month of storage, evidencing that the powder contributes this type of compounds to the sample and that there may be reactions or synergies that increase their value. However, a significant decrease was observed after accelerated aging, probably due to the thermal sensitivity of some of these compounds. The antioxidant capacity behaved in a similar way with respect to the storage time, but there was no evidence of improvement in relation to the addition of powder. With regard to the optical and mechanical properties of the marmalades obtained, statistically significant differences were found between the samples, these being more notable with the storage time. The results suggest that tangerine skin powder particles are hydrated throughout storage, probably due to their fiber content, definitively influencing the color of the samples, and that the time contributes to the f

[ES] La industria alimentaria genera un gran volumen de residuos con elevado contenido en compuestos bioactivos, que interesa sean reintroducidos en la cadena alimentaria para obtener productos de alto valor añadido. En el presente estudio se plantea el empleo de un polvo obtenido mediante secado y triturado de piel de mandarina, como ingrediente funcional y sostenible, en la formulación de mermelada de fresa en diferentes proporciones (0, 2,5 y 5 g/100 g de fruta), con el fin de evaluar el efecto del polvo y del tiempo de almacenamiento (1 mes a temperatura ambiente y 3 semanas de envejecimiento acelerado a 37 ºC), sobre las propiedades fisicoquímicas, microbiológicas y funcionales de las mermeladas. Los productos obtenidos presentaron unos valores de pH y Brix dentro de los límites establecidos por el Real Decreto 670/90 para mermeladas de frutas. Por otro lado, no se evidenciaron diferencias notables en las propiedades fisicoquímicas básicas (pH, Brix, aw, xw) con respecto a la adición del polvo, constatándose pequeñas diferencias durante el almacenamiento. En relación a las propiedades antioxidantes, los resultados mostraron una mejora del contenido en fenoles y flavonoides con la adición de polvo y tras un mes de almacenamiento, evidenciándose que el polvo aporta este tipo de compuestos a la muestra y que pueden existir reacciones o sinergias que aumentan su valor durante el almacenamiento. Sin embargo, se observó un descenso significativo tras el envejecimiento acelerado, posiblemente debido a la sensibilidad térmica de algunos de estos compuestos. La capacidad antioxidante se comportó de forma similar con respecto al tiempo de almacenamiento, pero no se evidenció una mejora de la misma en relación a la adición de polvo. Con respecto a las propiedades ópticas y mecánicas de las mermeladas obtenidas, se constataron diferencias estadísticamente significativas entre las muestras, siendo éstas más notables con el tiempo de almacenamiento. Los resultados sugieren q, [EN] The food industry generates a large volume of waste with a high content of bioactive compounds, which could be used to obtain products with added value, and reintroduced into the food chain. Specifically in this study, the use of a powder obtained by drying and crushing mandarin peel, in the formulation of strawberry jam in different proportions (0, 2.5 and 5 g / 100 g of fruit), is proposed. In order to evaluate the effect of dust and storage time (1 month at room temperature and 3 weeks of accelerated aging at 37 ° C) on the main physicochemical, microbiological and functional properties of jams. All the products obtained presented pH and Brix values within the limits established by Royal Decree 670/90 for fruit marmalades. On the other hand, no noticeable differences were observed in the basic physicochemical properties (pH, Brix, aw, xw) with respect to the addition of the powder, with small differences being observed during storage. In relation to physicochemical properties, the results showed an improvement in the content of phenols and flavonoids with the addition of powder and after one month of storage, evidencing that the powder contributes this type of compounds to the sample and that there may be reactions or synergies that increase their value. However, a significant decrease was observed after accelerated aging, probably due to the thermal sensitivity of some of these compounds. The antioxidant capacity behaved in a similar way with respect to the storage time, but there was no evidence of improvement in relation to the addition of powder. With regard to the optical and mechanical properties of the marmalades obtained, statistically significant differences were found between the samples, these being more notable with the storage time. The results suggest that tangerine skin powder particles are hydrated throughout storage, probably due to their fiber content, definitively influencing the color of the samples, and that the time contributes to the f

[ES] La industria alimentaria genera un gran volumen de residuos con elevado contenido en compuestos bioactivos, que interesa sean reintroducidos en la cadena alimentaria para obtener productos de alto valor añadido. En el presente estudio se plantea el empleo de un polvo obtenido mediante secado y triturado de piel de mandarina, como ingrediente funcional y sostenible, en la formulación de mermelada de fresa en diferentes proporciones (0, 2,5 y 5 g/100 g de fruta), con el fin de evaluar el efecto del polvo y del tiempo de almacenamiento (1 mes a temperatura ambiente y 3 semanas de envejecimiento acelerado a 37 ºC), sobre las propiedades fisicoquímicas, microbiológicas y funcionales de las mermeladas. Los productos obtenidos presentaron unos valores de pH y Brix dentro de los límites establecidos por el Real Decreto 670/90 para mermeladas de frutas. Por otro lado, no se evidenciaron diferencias notables en las propiedades fisicoquímicas básicas (pH, Brix, aw, xw) con respecto a la adición del polvo, constatándose pequeñas diferencias durante el almacenamiento. En relación a las propiedades antioxidantes, los resultados mostraron una mejora del contenido en fenoles y flavonoides con la adición de polvo y tras un mes de almacenamiento, evidenciándose que el polvo aporta este tipo de compuestos a la muestra y que pueden existir reacciones o sinergias que aumentan su valor durante el almacenamiento. Sin embargo, se observó un descenso significativo tras el envejecimiento acelerado, posiblemente debido a la sensibilidad térmica de algunos de estos compuestos. La capacidad antioxidante se comportó de forma similar con respecto al tiempo de almacenamiento, pero no se evidenció una mejora de la misma en relación a la adición de polvo. Con respecto a las propiedades ópticas y mecánicas de las mermeladas obtenidas, se constataron diferencias estadísticamente significativas entre las muestras, siendo éstas más notables con el tiempo de almacenamiento. Los resultados sugieren q, [EN] The food industry generates a large volume of waste with a high content of bioactive compounds, which could be used to obtain products with added value, and reintroduced into the food chain. Specifically in this study, the use of a powder obtained by drying and crushing mandarin peel, in the formulation of strawberry jam in different proportions (0, 2.5 and 5 g / 100 g of fruit), is proposed. In order to evaluate the effect of dust and storage time (1 month at room temperature and 3 weeks of accelerated aging at 37 ° C) on the main physicochemical, microbiological and functional properties of jams. All the products obtained presented pH and Brix values within the limits established by Royal Decree 670/90 for fruit marmalades. On the other hand, no noticeable differences were observed in the basic physicochemical properties (pH, Brix, aw, xw) with respect to the addition of the powder, with small differences being observed during storage. In relation to physicochemical properties, the results showed an improvement in the content of phenols and flavonoids with the addition of powder and after one month of storage, evidencing that the powder contributes this type of compounds to the sample and that there may be reactions or synergies that increase their value. However, a significant decrease was observed after accelerated aging, probably due to the thermal sensitivity of some of these compounds. The antioxidant capacity behaved in a similar way with respect to the storage time, but there was no evidence of improvement in relation to the addition of powder. With regard to the optical and mechanical properties of the marmalades obtained, statistically significant differences were found between the samples, these being more notable with the storage time. The results suggest that tangerine skin powder particles are hydrated throughout storage, probably due to their fiber content, definitively influencing the color of the samples, and that the time contributes to the f

[ES] En el contexto de un proyecto de investigación más amplio, cuyo objetivo es la mejora y puesta en valor de la sociedad rural de Tinejdad (dentro de uno de los grandes palmerales del Sur de Marruecos que forma parte de la Reserva de la Biosfera de los Oasis del Sur Marroquí), se plantea este trabajo con el fin de hacer partícipes a las mujeres a la hora de impulsar y acompañar los esfuerzos del desarrollo local y con la intención de fomentar la igualdad entre sexos. La puesta en valor de los productos autóctonos está suponiendo un instrumento a la hora de generar oportunidades de valorizar el patrimonio natural y cultural. En este sentido, están proliferando cooperativas de mujeres dedicadas a la fabricación de textiles y/o productos alimenticios tradicionales pero que están interesadas en ampliar la gama de productos disponibles. En una primera aproximación, y tras una reunión en este sentido con una de las asociaciones de mujeres, se decidió estudiar la posibilidad de elaborar una mermelada de dátil, fruta rica en antioxidantes y que, además de tener un alto valor energético, aporta fibra, vitaminas, minerales y proteínas, proporcionando numerosos beneficios para la salud. El objetivo de este trabajo es la formulación de mermeladas de dátil y otras materias primas autóctonas para posteriormente trasladar el proceso a la zona y que, una vez aprendido, el producto obtenido pueda ser comercializado. El proceso incluirá no solo la obtención de la mermelada sino también el envasado y el etiquetado., [EN] In the context of a larger Project of research, whose aim is to improve and enhance the rural society of ‘Tinejdad’ (which is set within one of the largest palm grooves of southern Morocco, being part of The “Oasis Du Sud Marocain” Biosphere Reserve). This work has been done in order to involve women in supporting local development as well as promoting gender equality. The valorization of local goods is an instrument to generate opportunities to put in value the natural and cultural heritage of this region. In this sense, women cooperatives dedicated to manufacture textiles and/or tratioional food products, are proliferating, and they are interested in expanding their range of products available. In the first contact, and after a meeting dealing this point with one of the women’s associations, it was decided to study the possibility of manufacturing date’s jam, a fruit rich in antioxidants, with high energy value, and that also provides fiber, vitamins, minerals and proteins, contributing with numerous health benefits. The objective of this work is the following: after we have developed the formulation of both date’s jam and other local fruits jams, the process would be moved to the area and taught to the people, who will now be able to trade with it. Packaging and labelling of the jam will also be included in the process. After developing a series of formulations based on date, sugar, lemon and different spices, were selected, taking into account the physicochemical characterization, consistency and color, two jams, one of dates and other flavored dates cinnamon. The process of elaboration was taught to the women from associations of Tinejdad town that nowadays are trading with the jams.

[ES] En el contexto de un proyecto de investigación más amplio, cuyo objetivo es la mejora y puesta en valor de la sociedad rural de Tinejdad (dentro de uno de los grandes palmerales del Sur de Marruecos que forma parte de la Reserva de la Biosfera de los Oasis del Sur Marroquí), se plantea este trabajo con el fin de hacer partícipes a las mujeres a la hora de impulsar y acompañar los esfuerzos del desarrollo local y con la intención de fomentar la igualdad entre sexos. La puesta en valor de los productos autóctonos está suponiendo un instrumento a la hora de generar oportunidades de valorizar el patrimonio natural y cultural. En este sentido, están proliferando cooperativas de mujeres dedicadas a la fabricación de textiles y/o productos alimenticios tradicionales pero que están interesadas en ampliar la gama de productos disponibles. En una primera aproximación, y tras una reunión en este sentido con una de las asociaciones de mujeres, se decidió estudiar la posibilidad de elaborar una mermelada de dátil, fruta rica en antioxidantes y que, además de tener un alto valor energético, aporta fibra, vitaminas, minerales y proteínas, proporcionando numerosos beneficios para la salud. El objetivo de este trabajo es la formulación de mermeladas de dátil y otras materias primas autóctonas para posteriormente trasladar el proceso a la zona y que, una vez aprendido, el producto obtenido pueda ser comercializado. El proceso incluirá no solo la obtención de la mermelada sino también el envasado y el etiquetado., [EN] In the context of a larger Project of research, whose aim is to improve and enhance the rural society of ‘Tinejdad’ (which is set within one of the largest palm grooves of southern Morocco, being part of The “Oasis Du Sud Marocain” Biosphere Reserve). This work has been done in order to involve women in supporting local development as well as promoting gender equality. The valorization of local goods is an instrument to generate opportunities to put in value the natural and cultural heritage of this region. In this sense, women cooperatives dedicated to manufacture textiles and/or tratioional food products, are proliferating, and they are interested in expanding their range of products available. In the first contact, and after a meeting dealing this point with one of the women’s associations, it was decided to study the possibility of manufacturing date’s jam, a fruit rich in antioxidants, with high energy value, and that also provides fiber, vitamins, minerals and proteins, contributing with numerous health benefits. The objective of this work is the following: after we have developed the formulation of both date’s jam and other local fruits jams, the process would be moved to the area and taught to the people, who will now be able to trade with it. Packaging and labelling of the jam will also be included in the process. After developing a series of formulations based on date, sugar, lemon and different spices, were selected, taking into account the physicochemical characterization, consistency and color, two jams, one of dates and other flavored dates cinnamon. The process of elaboration was taught to the women from associations of Tinejdad town that nowadays are trading with the jams.

[ES] En el contexto de un proyecto de investigación más amplio, cuyo objetivo es la mejora y puesta en valor de la sociedad rural de Tinejdad (dentro de uno de los grandes palmerales del Sur de Marruecos que forma parte de la Reserva de la Biosfera de los Oasis del Sur Marroquí), se plantea este trabajo con el fin de hacer partícipes a las mujeres a la hora de impulsar y acompañar los esfuerzos del desarrollo local y con la intención de fomentar la igualdad entre sexos. La puesta en valor de los productos autóctonos está suponiendo un instrumento a la hora de generar oportunidades de valorizar el patrimonio natural y cultural. En este sentido, están proliferando cooperativas de mujeres dedicadas a la fabricación de textiles y/o productos alimenticios tradicionales pero que están interesadas en ampliar la gama de productos disponibles. En una primera aproximación, y tras una reunión en este sentido con una de las asociaciones de mujeres, se decidió estudiar la posibilidad de elaborar una mermelada de dátil, fruta rica en antioxidantes y que, además de tener un alto valor energético, aporta fibra, vitaminas, minerales y proteínas, proporcionando numerosos beneficios para la salud. El objetivo de este trabajo es la formulación de mermeladas de dátil y otras materias primas autóctonas para posteriormente trasladar el proceso a la zona y que, una vez aprendido, el producto obtenido pueda ser comercializado. El proceso incluirá no solo la obtención de la mermelada sino también el envasado y el etiquetado., [EN] In the context of a larger Project of research, whose aim is to improve and enhance the rural society of ‘Tinejdad’ (which is set within one of the largest palm grooves of southern Morocco, being part of The “Oasis Du Sud Marocain” Biosphere Reserve). This work has been done in order to involve women in supporting local development as well as promoting gender equality. The valorization of local goods is an instrument to generate opportunities to put in value the natural and cultural heritage of this region. In this sense, women cooperatives dedicated to manufacture textiles and/or tratioional food products, are proliferating, and they are interested in expanding their range of products available. In the first contact, and after a meeting dealing this point with one of the women’s associations, it was decided to study the possibility of manufacturing date’s jam, a fruit rich in antioxidants, with high energy value, and that also provides fiber, vitamins, minerals and proteins, contributing with numerous health benefits. The objective of this work is the following: after we have developed the formulation of both date’s jam and other local fruits jams, the process would be moved to the area and taught to the people, who will now be able to trade with it. Packaging and labelling of the jam will also be included in the process. After developing a series of formulations based on date, sugar, lemon and different spices, were selected, taking into account the physicochemical characterization, consistency and color, two jams, one of dates and other flavored dates cinnamon. The process of elaboration was taught to the women from associations of Tinejdad town that nowadays are trading with the jams.

[ES] En el contexto de un proyecto de investigación más amplio, cuyo objetivo es la mejora y puesta en valor de la sociedad rural de Tinejdad (dentro de uno de los grandes palmerales del Sur de Marruecos que forma parte de la Reserva de la Biosfera de los Oasis del Sur Marroquí), se plantea este trabajo con el fin de hacer partícipes a las mujeres a la hora de impulsar y acompañar los esfuerzos del desarrollo local y con la intención de fomentar la igualdad entre sexos. La puesta en valor de los productos autóctonos está suponiendo un instrumento a la hora de generar oportunidades de valorizar el patrimonio natural y cultural. En este sentido, están proliferando cooperativas de mujeres dedicadas a la fabricación de textiles y/o productos alimenticios tradicionales pero que están interesadas en ampliar la gama de productos disponibles. En una primera aproximación, y tras una reunión en este sentido con una de las asociaciones de mujeres, se decidió estudiar la posibilidad de elaborar una mermelada de dátil, fruta rica en antioxidantes y que, además de tener un alto valor energético, aporta fibra, vitaminas, minerales y proteínas, proporcionando numerosos beneficios para la salud. El objetivo de este trabajo es la formulación de mermeladas de dátil y otras materias primas autóctonas para posteriormente trasladar el proceso a la zona y que, una vez aprendido, el producto obtenido pueda ser comercializado. El proceso incluirá no solo la obtención de la mermelada sino también el envasado y el etiquetado., [EN] In the context of a larger Project of research, whose aim is to improve and enhance the rural society of ‘Tinejdad’ (which is set within one of the largest palm grooves of southern Morocco, being part of The “Oasis Du Sud Marocain” Biosphere Reserve). This work has been done in order to involve women in supporting local development as well as promoting gender equality. The valorization of local goods is an instrument to generate opportunities to put in value the natural and cultural heritage of this region. In this sense, women cooperatives dedicated to manufacture textiles and/or tratioional food products, are proliferating, and they are interested in expanding their range of products available. In the first contact, and after a meeting dealing this point with one of the women’s associations, it was decided to study the possibility of manufacturing date’s jam, a fruit rich in antioxidants, with high energy value, and that also provides fiber, vitamins, minerals and proteins, contributing with numerous health benefits. The objective of this work is the following: after we have developed the formulation of both date’s jam and other local fruits jams, the process would be moved to the area and taught to the people, who will now be able to trade with it. Packaging and labelling of the jam will also be included in the process. After developing a series of formulations based on date, sugar, lemon and different spices, were selected, taking into account the physicochemical characterization, consistency and color, two jams, one of dates and other flavored dates cinnamon. The process of elaboration was taught to the women from associations of Tinejdad town that nowadays are trading with the jams.

[EN] The purpose of this dissertation was to assess the effect of different polyols (maltitol, isomalt, and erythritol) and intensive sweeteners (acesulfame potassium, aspartame, stevia, and sucralose) on physico-chemical and sensorial properties of strawberry jam. Five different formulations were developed and their compositional properties (Brix degrees, humidity, pH and water activity) and physico-chemical (optical and rheological) were evaluated during 6 months of storage at 25°C. At the same time, it was done a study of accelerated shelf-life and an estimate of the value of Q10, considering that the parameter limiting the product shelf-life was the colour variation, so this variation was studied at 25, 35 and 60°C. In addition, a sensory analysis was done day 1 and 90 to know which formulation had a greater degree of consumer acceptance. The results seem to indicate that jams preparation is the factor which conditions, mainly, the compositional and physico-chemical properties of the formulations. The majority of properties, with the exception of colour, did not vary during storage at 25°C. The study of accelerated shelf-life showed that the evolution of colour difference is linearly related to time. From activation energy and Q10 values was studied which formulations had more degradation with temperature. Sensory analysis revealed that most valued by the consumer variables were appearance, consistency and general acceptance. With all the results obtained, it is concluded that the compound formulation of isomalt, acesulfame potassium and sucralose presents a greater degree of acceptance and appropriate properties, which stand out compared to the rest of formulations., [ES] En los últimos años, la industria de los alimentos ha mostrado gran interés por los edulcorantes artificiales, debido a los efectos negativos para la salud relacionados con un consumo excesivo de productos azucarados. Entre los edulcorantes artificiales se encuentran la stevia, la sucralosa, el aspartamo, el acesulfame-k y los polioles. Todos ellos se caracterizan por tener un poder edulcorante elevado, un aporte calórico bajo y no provocar el aumento de los niveles de azúcar en sangre, permitiendo su consumo a grupos de población que no pueden consumir sacarosa. En este trabajo se pretende evaluar el efecto que tiene el uso de diferentes edulcorantes artificiales en las propiedades fisicoquímicas y sensoriales de confitura de fresa.

[EN] The purpose of this dissertation was to assess the effect of different polyols (maltitol, isomalt, and erythritol) and intensive sweeteners (acesulfame potassium, aspartame, stevia, and sucralose) on physico-chemical and sensorial properties of strawberry jam. Five different formulations were developed and their compositional properties (Brix degrees, humidity, pH and water activity) and physico-chemical (optical and rheological) were evaluated during 6 months of storage at 25°C. At the same time, it was done a study of accelerated shelf-life and an estimate of the value of Q10, considering that the parameter limiting the product shelf-life was the colour variation, so this variation was studied at 25, 35 and 60°C. In addition, a sensory analysis was done day 1 and 90 to know which formulation had a greater degree of consumer acceptance. The results seem to indicate that jams preparation is the factor which conditions, mainly, the compositional and physico-chemical properties of the formulations. The majority of properties, with the exception of colour, did not vary during storage at 25°C. The study of accelerated shelf-life showed that the evolution of colour difference is linearly related to time. From activation energy and Q10 values was studied which formulations had more degradation with temperature. Sensory analysis revealed that most valued by the consumer variables were appearance, consistency and general acceptance. With all the results obtained, it is concluded that the compound formulation of isomalt, acesulfame potassium and sucralose presents a greater degree of acceptance and appropriate properties, which stand out compared to the rest of formulations., [ES] En los últimos años, la industria de los alimentos ha mostrado gran interés por los edulcorantes artificiales, debido a los efectos negativos para la salud relacionados con un consumo excesivo de productos azucarados. Entre los edulcorantes artificiales se encuentran la stevia, la sucralosa, el aspartamo, el acesulfame-k y los polioles. Todos ellos se caracterizan por tener un poder edulcorante elevado, un aporte calórico bajo y no provocar el aumento de los niveles de azúcar en sangre, permitiendo su consumo a grupos de población que no pueden consumir sacarosa. En este trabajo se pretende evaluar el efecto que tiene el uso de diferentes edulcorantes artificiales en las propiedades fisicoquímicas y sensoriales de confitura de fresa.

[EN] The purpose of this dissertation was to assess the effect of different polyols (maltitol, isomalt, and erythritol) and intensive sweeteners (acesulfame potassium, aspartame, stevia, and sucralose) on physico-chemical and sensorial properties of strawberry jam. Five different formulations were developed and their compositional properties (Brix degrees, humidity, pH and water activity) and physico-chemical (optical and rheological) were evaluated during 6 months of storage at 25°C. At the same time, it was done a study of accelerated shelf-life and an estimate of the value of Q10, considering that the parameter limiting the product shelf-life was the colour variation, so this variation was studied at 25, 35 and 60°C. In addition, a sensory analysis was done day 1 and 90 to know which formulation had a greater degree of consumer acceptance. The results seem to indicate that jams preparation is the factor which conditions, mainly, the compositional and physico-chemical properties of the formulations. The majority of properties, with the exception of colour, did not vary during storage at 25°C. The study of accelerated shelf-life showed that the evolution of colour difference is linearly related to time. From activation energy and Q10 values was studied which formulations had more degradation with temperature. Sensory analysis revealed that most valued by the consumer variables were appearance, consistency and general acceptance. With all the results obtained, it is concluded that the compound formulation of isomalt, acesulfame potassium and sucralose presents a greater degree of acceptance and appropriate properties, which stand out compared to the rest of formulations., [ES] En los últimos años, la industria de los alimentos ha mostrado gran interés por los edulcorantes artificiales, debido a los efectos negativos para la salud relacionados con un consumo excesivo de productos azucarados. Entre los edulcorantes artificiales se encuentran la stevia, la sucralosa, el aspartamo, el acesulfame-k y los polioles. Todos ellos se caracterizan por tener un poder edulcorante elevado, un aporte calórico bajo y no provocar el aumento de los niveles de azúcar en sangre, permitiendo su consumo a grupos de población que no pueden consumir sacarosa. En este trabajo se pretende evaluar el efecto que tiene el uso de diferentes edulcorantes artificiales en las propiedades fisicoquímicas y sensoriales de confitura de fresa.

[EN] The purpose of this dissertation was to assess the effect of different polyols (maltitol, isomalt, and erythritol) and intensive sweeteners (acesulfame potassium, aspartame, stevia, and sucralose) on physico-chemical and sensorial properties of strawberry jam. Five different formulations were developed and their compositional properties (Brix degrees, humidity, pH and water activity) and physico-chemical (optical and rheological) were evaluated during 6 months of storage at 25°C. At the same time, it was done a study of accelerated shelf-life and an estimate of the value of Q10, considering that the parameter limiting the product shelf-life was the colour variation, so this variation was studied at 25, 35 and 60°C. In addition, a sensory analysis was done day 1 and 90 to know which formulation had a greater degree of consumer acceptance. The results seem to indicate that jams preparation is the factor which conditions, mainly, the compositional and physico-chemical properties of the formulations. The majority of properties, with the exception of colour, did not vary during storage at 25°C. The study of accelerated shelf-life showed that the evolution of colour difference is linearly related to time. From activation energy and Q10 values was studied which formulations had more degradation with temperature. Sensory analysis revealed that most valued by the consumer variables were appearance, consistency and general acceptance. With all the results obtained, it is concluded that the compound formulation of isomalt, acesulfame potassium and sucralose presents a greater degree of acceptance and appropriate properties, which stand out compared to the rest of formulations., [ES] En los últimos años, la industria de los alimentos ha mostrado gran interés por los edulcorantes artificiales, debido a los efectos negativos para la salud relacionados con un consumo excesivo de productos azucarados. Entre los edulcorantes artificiales se encuentran la stevia, la sucralosa, el aspartamo, el acesulfame-k y los polioles. Todos ellos se caracterizan por tener un poder edulcorante elevado, un aporte calórico bajo y no provocar el aumento de los niveles de azúcar en sangre, permitiendo su consumo a grupos de población que no pueden consumir sacarosa. En este trabajo se pretende evaluar el efecto que tiene el uso de diferentes edulcorantes artificiales en las propiedades fisicoquímicas y sensoriales de confitura de fresa.

Jam is an effective and tasty way of preserving fruit. Jam processing procedures as well as storage conditions and duration are important factors for jam quality. Traditional jam processing involves the application of severe thermal treatments that imply undesirable changes in the product quality characteristics such as colour, texture, flavour and nutritional and functional value. In this work, osmotic dehydration (OD) and/or microwave energy (MW) was proven as adequate to obtain jam with the typical characteristics of water content, degree Brix, pH and water activity of jam obtained by conventional thermal heating. The sensory evaluation carried out to compare the product showed that samples submitted to more intense heating treatments (conventional or MW) had significantly higher scores in colour saturation, brightness, grapefruit taste and extensibility than OD or OD+MW ones. As deduced from the obtained results, OD treatment prevents grapefruit colour changes, and mild MW heating contributes to increase the consistency and decrease the extensibility of the obtained jam. In this way, OD+MW jam was preferred by assessors mainly due to its higher consistency. The sample obtained by this procedure was stable during storage.

The traditional way of preparing persimmon jam produces astringent flavours due to the conversion of insoluble tannins into soluble tannins as a consequence of the high temperatures used in the process. For this reason, a new method for preparing this kind of product based on osmotic dehydration was tested, in order to obtain persimmon jam without thermal treatment. In this work, 'Rojo Brillante' persimmon slices were dehydrated to approximately 30 Brix in concentrated grape juice of 65.8 Brix at 30C, according to a previous kinetic study. Then, samples were mixed with concentrated grape juice, potassium sorbate, pectin and citric acid in order to reach a concentration of soluble solids of approximately 48 Brix. Samples were stored at room temperature, and at 4C. Determinations of Brix, humidity, astringency, water activity and analysis of optical and mechanical properties (consistency and extrusion) were performed after 1, 5, 7, 12 and 18 days of storage. Non-refrigerated jam spoiled after five days of storage, but the characteristics of the refrigerated samples barely changed, without the presence of astringency. In conclusion, this method of preparing jam from persimmons could increase the commercial possibilities of this fruit, using refrigerated storage. © 2011 Berkeley Electronic Press. All rights reserved.

The traditional way of preparing persimmon jam produces astringent flavours due to the conversion of insoluble tannins into soluble tannins as a consequence of the high temperatures used in the process. For this reason, a new method for preparing this kind of product based on osmotic dehydration was tested, in order to obtain persimmon jam without thermal treatment. In this work, 'Rojo Brillante' persimmon slices were dehydrated to approximately 30 Brix in concentrated grape juice of 65.8 Brix at 30C, according to a previous kinetic study. Then, samples were mixed with concentrated grape juice, potassium sorbate, pectin and citric acid in order to reach a concentration of soluble solids of approximately 48 Brix. Samples were stored at room temperature, and at 4C. Determinations of Brix, humidity, astringency, water activity and analysis of optical and mechanical properties (consistency and extrusion) were performed after 1, 5, 7, 12 and 18 days of storage. Non-refrigerated jam spoiled after five days of storage, but the characteristics of the refrigerated samples barely changed, without the presence of astringency. In conclusion, this method of preparing jam from persimmons could increase the commercial possibilities of this fruit, using refrigerated storage. © 2011 Berkeley Electronic Press. All rights reserved.