Osmotic dehydration of the mamey (Pouteria sapota) as well as the evaluation of its nutritional and sensory properties
Abstract
The Mamey is a fruit native to Mexico and northern South America. This fruit has an adequate amount of fiber, polyphenols and carotenes, so these characteristics make this food recommended in cases of diarrhea, anemia and malnutrition. In the end, a dehydrated fruit with different appearances was obtained, according to the drying time used, with the samples subjected to 60Brix 60ºC being the ones with the greatest visual acceptance, for maintaining a uniform color and not presenting a collapse in its structure, on the other hand, Regarding the results of the proximal chemical analysis, a 75% decrease in water was obtained in all the samples, comparing them with the mamey samples in their natural form, which indicates a longer shelf life. It was observed that the fiber was more concentrated, being more evident in the samples subjected to 40ºBrix and 40ºC, reaching 30%, compared to the other samples, which makes it a more functional food. Regarding the sensory properties, it was established that the DO had a decisive influence on the pleasantness of the flavor and acceptance of the product, while the air drying temperature at 40ºC had an unfavorable impact on the consistency and final appearance of the product.
Downloads
References
Consumidor, E. (26 de Agosto de 2021). El mamey - El Poder del Consumidor. Editor.: https://elpoderdelconsumidor.org/2020/04/el-poder-de-el-mamey/
Dionelys, M. V.-V. (2015). LUZ ULTRAVIOLETA: INACTIVACIÓN MICROBIANA EN FRUTAS. Scielo, 27(3). https://doi.org/http://ve.scielo.org/scielo.php?script=sci_arttext&pid=S1315-01622015000300011
Flores-Mendoza, L. C., Calle-Berru, E. M., & Sanchez-Chero, M. (2022). Diseño y la automatización del proceso de deshidratación osmótica: Una revisión sistemática. Iberian Journal of Information Systems and Technologies, 82-93.
Gasaly Naschla, R. K. (2020). Fitoquímicos: una nueva clase de prebióticos. revista chilena de nutricion (Scielo), https://www.scielo.cl/scielo.php?pid=S0717-75182020000200317&script=sci_arttext&tlng=pt.
Gasaly Naschla, R. K. (2020). Fitoquímicos: una nueva clase de prebióticos. Revista Chilena de Nutricion, 47(2), 317-327. https://doi.org/https://www.scielo.cl/scielo.php?pid=S0717-75182020000200317&script=sci_arttext&tlng=pt
Gasaly, N. R. (2020). Fitoquímicos: una nueva clase de prebióticos. . Revista chilena de nutrición, 47(2), 317-327. https://doi.org/https://dx.doi.org/10.4067/S0717-7518202000020031
Hines, W. &. (1993). Probabilidad y estadística para ingeniería y administración . CECSA. https://doi.org/http://www.vicamswitch.com/wp-content/uploads/2019/05/Montgomery-y-Hines-Probabilidad-y-estad%C3%ADstica.pdf
OPS/OMS. (9 de Julio de 2011). Consumir más frutas y verduras salvaría 1,7 millones de vidas al año. Organización Panamericana de la Salud: https://www.paho.org/es/noticias/19-7-2011-consumir-mas-frutas-verduras-salvaria-17-millones-vidas-al-ano
RP@Naturtable. (24 de Febrero de 2022). Fitoquímicos: beneficios de los alimentos. Naturtable: https://naturtable.es/alimentacion/fitoquimicos/
Rural, S. d. (3 de Agosto de 2015). La fruta, salud y sabor que se disfruta. Blog de la Secretaría de Agricultura y Desarrollo Rural : https://www.gob.mx/agricultura/es/articulos/la-fruta-salud-y-sabor-que-se-disfruta
Severiano-Pérez, P. (2021.). ¿Qué es y cómo se utiliza la evaluación sensorial? Inter disciplina, 7(19), 47-68. https://doi.org/https://doi.org/10.22201/ceiich.24485705e.2019.19.70287
This work is licensed under a Creative Commons Attribution 4.0 International License.
In order to promote the development and dissemination of research in education in Latin America, the Ibero-American Journal for Educational Research and Development (RIDE) adhered to the Budapest Open Access Initiative, which is why it is identified as a Open access publication. This means that any user can read the complete text of the articles, print them, download them, copy them, link them, distribute them and use the contents for other purposes. Creative Cummons licenses allow users to specify the rights to use an open access journal available on the Internet in such a way that users know the rules of publication. Authors who publish in this journal accept the following conditions: Authors they keep the author's rights and give the magazine the right of the first publication, with the work registered with the attribution license of Creative Commons, which allows third parties to use the published material whenever they mention the authorship of the work and the first publication in this The authors can make other independent and additional contractual agreements for the non-exclusive distribution of the version of the article published in this journal (eg, include it in an institutional repository or publish it in a book) as long as they clearly indicate that The work was published for the first time in this magazine. Authors are allowed and recommended to publish their work. low on the Internet (for example on institutional or personal pages) before and during the review and publication process, as it can lead to productive exchanges and to a greater and faster dissemination of the published work
