SciELO - Scientific Electronic Library Online

 
vol.17 número1QUALITY EVALUATION OF PHYSICO-CHEMICAL, MICROBIOLOGICAL AND SENSORIAL PARAMETERS OF DRIED TOMATO (Lycopersicum esculentum)FUNCTIONAL PROPERTIES OF FLOUR AND PROTEIN ISOLATES FROM Annona muricata SEEDS 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


Revista U.D.C.A Actualidad & Divulgación Científica

versão impressa ISSN 0123-4226

Resumo

HERNANDEZ-SANDOVAL, Gustavo R.; CORTES-RODRIGUEZ, Misael  e  CIRO-VELASQUEZ, Héctor J.. EFFECT OF STORAGE CONDITIONS ON QUALITY OF A FUNCTIONAL POWDER OF CAPE GOOSEBERRY OBTAINED BY SPRAY DRYING. rev.udcaactual.divulg.cient. [online]. 2014, vol.17, n.1, pp.139-149. ISSN 0123-4226.

In Colombia the industrial use of cape gooseberry is poor, which is proposed to evaluate a transformation process leading to a value added product. Functional foods are products that by virtue of their physiologically active components provide health benefits beyond basic nutrition. This research focused on the evaluation during storage of cape gooseberry powder obtained by spray drying and added with vitamin C, iron (ferrous bisglycinate), folic acid, soluble fiber (polydextrose) and soy protein. The powder obtained from the optimization of the process was stored under two different packaging conditions: with vacuum (V) and without vacuum (NV), storage time (0, 1, 2, 3, 4, 5 and 6 months) and three storage temperatures of 4, 20 and 30°C. The results indicated that the best storage condition was packaging without vacuum at a temperature of 20°C, reaching values at the end of the storage period (six months) of vitamin C, B9 and iron expressed in mg/100g of cape gooseberry powder of 22.33 ± 1.82, 261.74 ± 5.45 and 8.88 ± 0.61, respectively. Additionally, the protein and dietary fiber in g/100g cape gooseberry powder were 6.89 ± 0.27 and 10.44 ± 0.29, respectively. A diminishing trend was observed in the color parameters (CIE-Lab) during storage time being more distinct the higher the storage temperature.

Palavras-chave : Physalis peruviana L.; functional foods; drying; shelf life.

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