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...

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Veröffentlicht in:Dyna (Medellín, Colombia) Colombia), 2019, Vol.86 (210), p.276-283
Hauptverfasser: Quintero Castaño, Victor Dumar, Leguizamon Delgado, María Alejandra, Duque Cifuentes, Alba Lucía
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Sprache:spa
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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