Efectos de los componentes del jarabe en la deshidratación osmótica de papaya
DOI:
https://doi.org/10.17533/udea.vitae.387Keywords:
osmotic pressure, osmo-dehydration, Carica papaya, presiòn osmòtica, osmodeshidrataciònAbstract
En el presente trabajo se estudió el efecto de los componentes del jarabe en la deshidratación osmótica papaya hawaiana (Carica papaya); las variables medidas fueron: porcentaje de pérdida de peso (%PP) en la fruta, caída tanto del pH del jarabe (CpHjarabe) como de los grados Brix del jarabe (CBjarabe). Los sustratos usados como osmodeshidratantes y sus respectivas concentraciones fueron: cloruro de sodio (NaCl) (0,5-1,5 g/ml), etanol (1,5-3,5 g/l), cloruro de calcio (CaCl) (0,5-1,5 g/l), glucosa (2,5-7,5 g/l), glicerol (1,5-3 g/l), y etilenglicol (2,5-5 g/l). El objetivo fue establecer una mezcla que presentara características organolépticas aceptables en el producto, con un buen desempeño en los parámetros fisicoquímicos evaluados (%PP, CpHjarabe y CBjarabe). Los resultados mostraron que de los seis solutos usados en este trabajo, dos presentaron efectos significativos: el cloruro de sodio y el cloruro de calcio. Estas sales incrementan la liberación de ácidos de la fruta, siendo esto desfavorable para la conservación del producto, ya que se afectan sus propiedades organolépticas y la susceptibilidad al ataque por agentes de deterioro, por lo cual se debería minimizar su presencia en el jarabe. Por otro lado, el cloruro de calcio incrementa el %PP de la fruta, que esta directamente relacionado con el grado de deshidratación obtenido. La cantidad de cloruro de calcio para obtener la mejor deshidratación del producto con la mínima liberación de ácidos, se predijo estar en una concentración alrededor 1,1 g/100 ml.Downloads
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