SciELO - Scientific Electronic Library Online

 
vol.86 número209Kinetics of mass transfer during osmotic dehydration of auyama (Caribbean pumpkin) in ternary solutionsApplying SAXS to study the structuring of Fe3O4 magnetic nanoparticles in colloidal suspensions índice de autoresíndice de assuntospesquisa de artigos
Home Pagelista alfabética de periódicos  

Serviços Personalizados

Journal

Artigo

Indicadores

Links relacionados

  • Em processo de indexaçãoCitado por Google
  • Não possue artigos similaresSimilares em SciELO
  • Em processo de indexaçãoSimilares em Google

Compartilhar


DYNA

versão impressa ISSN 0012-7353

Resumo

CORTES-RODRIGUEZ,, Misael; ORREGO-VARGAS, Francy Stephanie  e  RODRIGUEZ-SANDOVAL, Eduardo. Optimization of guacamole formulation made with avocado powder and fresh avocado. Dyna rev.fac.nac.minas [online]. 2019, vol.86, n.209, pp.126-134. ISSN 0012-7353.  https://doi.org/10.15446/dyna.v86n209.72930.

Guacamole is a very desired product in the world market. This research aims to develop a formulation of guacamole prepared with avocado powder (AP), fresh avocado (FA) and spices as main ingredients, using response surface methodology. The independent variables were: dry solids of guacamole (DSG) (20.2 - 30.3%), dry solids contributed by FA in the guacamole (DSFA) (0 - 50%), and lime color (0 -0.03%). Dependent variables were: moisture (Xw), pH, acidity, peroxide index (PI), viscosity (η), zeta potential (ζ) and color (CIE-L*a*b*).

The best formulation was obtained by multiple optimization: DSG (20.9%), DSFA (28.9%) and lime color (0.029%), and its properties were: Xw (78.3%), pH (5.1), acidity (0.4%), PI (0.787 meq H2O2/kg), η (2952.2 cP), ζ (27.0 mV) and color (L*: 51.0, a*: -5.8, b*: 31.2). The AP is a raw material with industrial potential, which facilitates the production system of guacamole and its control.

Palavras-chave : emulsion; colloidal stability; lipid oxidation; dressing.

        · resumo em Espanhol     · texto em Inglês     · Inglês ( pdf )