Resumen

MARTELO CASTANO, YISELL JOHAN; CORTES RODRIGUEZ, MISAEL  y  SUAREZ MAHECHA, HÉCTOR. DEVELOPMENT OF MINIMALLY PROCESSED CELERY FORTIFIED WITH VITAMIN E, BY MATRIX ENGINEERING. Dyna rev.fac.nac.minas [online]. 2011, vol.78, n.165, pp.28-39. ISSN 0012-7353.

The aim of this study was to develop a minimally processed product added with vitamin E, from celery (Apium graveolens L. var. sweet), using matrix engineering as methodology to obtain functional foods. Vacuum impregnated celery pieces with dl-a-tocopherol acetate emulsified in an isotonic solution to the vegetable of NaCl 1,2%, were evaluated in functions of storage time and packaging (with and without vacuum), in terms of the quantification of their physiochemical properties, color, texture, E vitamin stability and the sensorial characteristics. Emulsion was formulated with the objective to add theoretically 73% of Recommended Daily Value (RDA) vitamin E/100 g of fresh celery and it´s quantification was performed by HPLC. The response to the impregnation in the matrix was 12,10 ± 1,15%, which allowed achieving 112% RDA vitamin E/100g fresh celery, keeping this contents during storage for 9 days in both types of packaging. The physicochemical parameters of the product were affected by the IV, time and packaging, maintaining their green color and presenting decrease in hardness. Matrix engineering is an effective methodology for the development of minimally processed celery added with vitamin E.

Palabras clave : Minimally processed celery; matrix engineering; vacuum impregnation; vitamin E.

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