Deshidratación Osmótica y Secado por Aire Caliente en Mango, Guayaba y Limón para la Obtención de Ingredientes Funcionales
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Fecha
2018-06
Autores
Estrada, Hilda H.
Restrepo, Claudia E.
Saumett, Hernán G.
Pérez, Liliana
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Se presenta y se discute los resultados de la aplicación de técnicas de deshidratación osmótica y secado por aire caliente en mango, guayaba y limón procedentes de pequeños productores agropecuarios del Departamento de Atlántico-Colombia como estrategia para dar valor agregado y aprovechamiento a sus cosechas a través de la obtención de ingredientes funcionales. Se determinaron compuestos de interés nutraceútico: fibra, calcio y vitamina C antes y después de los procesos de deshidratación. Se obtuvieron productos de humedad baja comprendidos por ralladura de limón deshidratada, lámina de mango-limón, mango en polvo, guayaba en polvo y de humedad intermedia comprendido por mango y guayaba osmo-deshidratada. La técnica de secado por aire caliente permitió obtener ralladura de cascara de limón, mango y guayaba en polvo, con contenidos importantes de fibra dietaria y los dos últimos también de vitamina C, en contraste con una perdida drástica de vitamina C en los productos osmo-deshidratados.
The main objective of this paper is to present and discuss the results of the application of the techniques of osmotic dehydration and hot air drying on mango, guava and lemon so as to give them an added value and to make the most out of these crops to obtain functional ingredients. These fruits came from small agricultural producers in the Department of Altantico, Colombia. The compounds of nutraceutical interest were determined: fiber, calcium and vitamin C. All of them were studied before and after the dehydration process. These two different products were obtained: of low humidity, such as lemon dehydrated peel zest, mango-lemon sheet, mango powder, and guava powder; and of intermediate humidity, dehydrated mango and guava. The hot air-drying process allowed to obtain a lemon dehydrated peel zest, mango powder, and guava powder. These last two products contained an important amount of dietary fiber and vitamin C. By contrast, there was a significant loss of vitamin C in the osmodehydrated products.
The main objective of this paper is to present and discuss the results of the application of the techniques of osmotic dehydration and hot air drying on mango, guava and lemon so as to give them an added value and to make the most out of these crops to obtain functional ingredients. These fruits came from small agricultural producers in the Department of Altantico, Colombia. The compounds of nutraceutical interest were determined: fiber, calcium and vitamin C. All of them were studied before and after the dehydration process. These two different products were obtained: of low humidity, such as lemon dehydrated peel zest, mango-lemon sheet, mango powder, and guava powder; and of intermediate humidity, dehydrated mango and guava. The hot air-drying process allowed to obtain a lemon dehydrated peel zest, mango powder, and guava powder. These last two products contained an important amount of dietary fiber and vitamin C. By contrast, there was a significant loss of vitamin C in the osmodehydrated products.
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Deshidratación aire caliente, Osmodeshidratación, Mango, Guayaba, Limón, Vitamina C, Hot air drying, Osmotic dehydration, Guava, Lemon, Vitamin C