SciELO - Scientific Electronic Library Online

 
vol.86 número210Aceptación y vida útil sensorial de queso fresco elaborado con extracto seco de bromelina como agente coagulanteUtilización de sistemas de aeronaves no tripuladas en agricultura de precisión: una revisión índice de autoresíndice de materiabúsqueda de artículos
Home Pagelista alfabética de revistas  

Servicios Personalizados

Revista

Articulo

Indicadores

Links relacionados

  • En proceso de indezaciónCitado por Google
  • No hay articulos similaresSimilares en SciELO
  • En proceso de indezaciónSimilares en Google

Compartir


DYNA

versión impresa ISSN 0012-7353

Resumen

LEGUIZAMON-DELGADO, María Alejandra; DUQUE-CIFUENTES, Alba Lucia  y  QUINTERO-CASTANO, Victor Dumar. Physico-chemical and sensory evaluation of a mango-based fruit bar. Dyna rev.fac.nac.minas [online]. 2019, vol.86, n.210, pp.276-283. ISSN 0012-7353.  https://doi.org/10.15446/dyna.v86n209.72950.

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.

Palabras clave : peel; drying techniques; fiber; mango; pulp; pectin.

        · resumen en Español     · texto en Inglés     · Inglés ( pdf )