Abstract
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.
Publisher
Universidad Nacional de Colombia
Reference19 articles.
1. Salgado, N., Giraldo, G.I. and Orrego, C.E., Influence of the extrusion operating conditions on the antioxidant, hardness and color properties of extruded mango. LWT, 86, pp. 209-218, 2017. DOI: 10.1016/j.lwt.2017.07.049
2. Quintero, V., Giraldo, G., Lucas, J. y Vasco, J., Caracterizacion fisicoquimica del mango comun (Mangifera indica l.) durante su proceso de maduracion. Biotecnología en el Sector Agropecuario y Agroindustrial. 11(1), pp. 10-18, 2013.
3. Federación nacional de productores de mango, Fedemango, 2016.
4. Orrego, C.E., Salgado, N. and Botero, C.A., Developments and trends in fruit bar production and characterization. Critical Reviews in Food Science and Nutrition, 54(1), pp 84-97, 2014. DOI: 10.1080/10408398.2011.571798
5. Ajila, C., Naidu, K., Bhat, S. and Rao, U., Bioactive compounds and antioxidant potential of mango peel extract. Food Chemistry, 105(3), pp. 982-988, 2008. DOI: 10.1016/j.foodchem.2007.04.052
Cited by
4 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献