Jam based on “passion fruit” (Passiflora edulisSims) pulp and peel sweetened with stevia

Passiflora edulis Sims. It has great importance in the agroindustry through jam, it offers nutritional properties among most outstanding vitamin C and fiber content. Currently use of natural sweeteners (stevia) is an alternative agro-industrial sector. The objective was to take advantage passion fruit pulp peel make jam at different levels pulp-peel ratio sugar-stevia ratio, determining level sensory acceptance factors consumer level. In experimental methodology, a DBCA with 3x2 factorial arrangement 6 treatments three replications considered. As result physicochemical characterization raw material, Brix degrees 14.62 °, pH 2.62, maturity index 4.59 percentage citric acidity 3.19 (mesocarp) yellow color, 4.02, 3.16 % 0.33. produced complies parameters required by NTP 203.047. 1991(2017); T6 (52-48) (60-40), obtained greater organoleptic 40 consumers who evaluated characteristics flavor, smell, texture on 7-point hedonic scale.