Effect of sugar substitution by aguamiel on the physicochemical quality of pear jam pear (Pyrus communis L.)

Objective: Analyze the effect of the sugar substitution by dehydrated aguamiel on the physicochemical quality of pear jam pear (Pyrus communis L.)   
Design/methodology/approach: Different levels of sugar substitution by dehydrated aguamiel were analyzed (0, 25 and 50%). Physicochemical parameters on pear jam as color, pH, acidity, density, consistency and soluble solids were evaluated. 
Results:  Results showed that the physicochemical and color characteristics of the pear jam was changed by the substitution of sugar by dehydrated aguamiel   
Study limitations/implications: More studies related to sensorial analysis of the pear jam and technological functions of dehydrated aguamiel are required. 
Findings/Conclusions: Pear in advanced stage of maturity could be considered as a good ingredient in jam formulation. Dehydrated aguamiel was used as an alternative a sweetener in jam