Effect of freeze-drying and production process on the chemical composition and fatty acids profile of avocado pulp [Efecto del liofilizado y del proceso de producción en la composición química y el perfil de ácidos grasos de la pulpa de aguacate]
Castaneda-Saucedo M.C.,Laboratorio Of Fisiologia Vegetal |
Valdes-Miramontes E.H.,Centro Universitario del Sur |
Tapia-Campos E.,Research Center y Asistencia en Tecnologia y Diseno del Estado de |
Delgado-Alvarado A.,Colegio de Mexico |
And 3 more authors.
Revista Chilena de Nutricion | Year: 2014
Freeze-drying technology is the best dehydration process to preserve shelf-life and allowing avocado to maintain its sensorial and nutritional characteristics. The aim of this work was to determine if the freeze-drying and production condition have an effect on the nutritional quality of the avocado pulp grown in rain-fed and irrigation orchards. Four treatments were applied: non-freezedried rain-fed fruits, non-freeze-dried irrigation fruits, freeze-dried rain-fed fruits and freeze-dried irrigation fruits. Results showed that the fruit is made up of 71.4%, 16%, and 12.6% pulp, seed and skin, respectively. The pulp is made up of 71.51%, 19.96%, 2.81%, 0.51% and 1.51% water, lipids, ashes, crude fiber and protein, respectively. Avocado oil is composed by 61%, 18.8%, 11.6% and 7% oleic, palmitic, linoleic, and palmitoleic fatty acids, respectively. The freeze-drying decreased the linoleic acid by 1.43 g/100g. Under rain-fed conditions 4% and 13% less total fat and oleic fatty acid are produced than in irrigation conditions. We conclude that freeze-dried avocado pulp shows slight changes in their nutritional quality. © 2014, Sociedad Chilena de Nutricion Bromatologia y Toxilogica. All rights reserved.
Villalpando-Guzman J.,Autonomous University of Nayarit |
Herrera-Lopez E.J.,Research Center y Asistencia en Tecnologia y Diseno del Estado de |
Amaya-Delgado L.,Research Center y Asistencia en Tecnologia y Diseno del Estado de |
Godoy-Zaragoza M.A.,Research Center y Asistencia en Tecnologia y Diseno del Estado de |
And 3 more authors.
Revista Mexicana de Ingeniera Qumica | Year: 2011
The effect of complementary microwave drying on three different, osmotically predehydrated mango slices (oval, longitudinal and transversal) was investigated. Sugar gain, weight reduction and water loss were evaluated for the three shapes after osmotic dehydration. Surface response methodology was used to determine the effect of microwave drying time and microwave plate load on the osmotically dehydrated slices. The results showed a significant effect on the response variables: dissolved sugar content (°Bx) and slice surface final temperature. At temperatures greater than 100°C, thermal damage was present in all the shapes. The maximum weight loss (35-45%) without thermal damage was achieved for all the shapes at temperatures between 95 to 98°C. This favorable drying range was bounded with upper and lower linear regressions, then microwave drying times and microwave plate loads to reach this zone were determined. The transversal slice dried the most plate loads (170 to 500 g), in less drying time (268 to 600 s) and achieved a sugar concentration between 77 to 63 °Bx.