Evaluación de la calidad del guineo secado por energía solar
DOI:
https://doi.org/10.17533/udea.vitae.365Abstract
Diferentes ensayos de secado practicados a muestras de guineo (Musasapientum L. clon guineo) en un secador solar de placa plana y en una estufa de aire, permitieron conocer la composición de la harina de guineo obtenida cuando el fruto era escaldado o no, antes de someterlo a secado por cada uno de los métodos mencionados.
Es importante resaltar, por una parte, que el escaldado de este producto no disminuye nutrientres como ordinariamente puede ocurrir con muchos otros alimentos, y por otra parte, que en el secador solar es posible tener un producto de buena calidad fisicoquimica y microbiológica, comparable con la harina que se obtiene cuando se utiliza la estufacomo medio de secado. Debido a que el secado en el secador solar por convección natural no requiere fluido electrico para su funcionamiento, este es un método mas económico.
La harina de guineo puede usarse en diferentes preparaciones como sopas, cremas y coladas para teteros. Dado su gran valor nutricional, es posible recomendarla como alimento complementario, tanto como para la población infantil, como para el resto de nuestra población.
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