Physico-chemical and sensory evaluation of a mango-based fruit bar
The objective of this work was the evaluation of a mango-based fruit bar. Tommy Atkins pulp and mango peel physicochemically were characterized. Three drying methods were compared: lyophilization, convection drying, and microwave assisted convection drying. Subsequently six formulations were made va...
Gespeichert in:
Veröffentlicht in: | Dyna (Medellín, Colombia) Colombia), 2019, Vol.86 (210), p.276-283 |
---|---|
Hauptverfasser: | , , |
Format: | Artikel |
Sprache: | spa |
Schlagworte: | |
Online-Zugang: | Volltext |
Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
Zusammenfassung: | The objective of this work was the evaluation of a mango-based fruit bar. Tommy Atkins pulp and mango peel physicochemically were
characterized. Three drying methods were compared: lyophilization, convection drying, and microwave assisted convection drying.
Subsequently six formulations were made varying the amount of pectin from 0.5 to 2.5%, water, inulin, glycerol and ascorbic acid. The
results obtained showed that microwave-assisted convection drying at 40 ° C for the shell showed a higher concentration of fiber. Two
formulations were selected for physicochemical, microbiological and sensory analysis. Formulation D with a higher percentage of pectin
was more widely accepted. The values obtained from vitamin C and total phenolic compounds show that the formulation of a fruit bar is
feasible, taking advantage of the shell mainly as a raw material for foods with functional characteristics
El objetivo de este trabajo fue la evaluacion de una barra de fruta a base de mango. Se caracterizaron fisicoquímicamente pulpa y cáscara
de mango variedad Tommy Atkins. Se compararon tres métodos de secado: Liofilización, Secado por convección y secado por convección
asistido por microondas. Posteriormente se realizaron seis formulaciones variando la cantidad de pectina de 0.5 a 2.5%, de agua, inulina,
glicerol y ácido ascórbico. Los resultados obtenidos mostraron que el secado por convección asistido por microondas a 40°C para la cáscara
presentó una mayor concentración de fibra. Se seleccionaron dos formulaciones para el análisis fisicoquímico, microbiológico y sensorial.
Se obtuvo una mayor aceptación la formulación D con mayor porcentaje de pectina. Los valores obtenidos de vitamina C y compuestos
fenólicos totales muestran que es viable la formulación de una barra de fruta aprovechando principalmente la cáscara como materia prima
de alimentos con características funcionales |
---|---|
ISSN: | 0012-7353 |