Caracterización sensorial de fibras de algunas frutas comunas en Colombia
DOI:
https://doi.org/10.17533/udea.vitae.432Keywords:
fibra dietaria, textura, sabor, frutas, diet fiber, texture, taste, fruitsAbstract
Actualmente en la investigación y desarrollo de nuevos productos es de gran importancia la evaluación sensorial de las características de las materias primas y del producto obtenido. En el presente estudio se realiza a través de pruebas descriptivas la caracterización sensorial de fibras de naranja (Citrus sinensis), mandarina i>(Citrus reticulata), limón i>(Citrus limon), piña i>(Ananas comosus), maracuyá i>(Passiflora edulis), y mango i>(Mangifera indica), con el fin de elaborar el perfil de sabor y el perfil de textura para proceder a hacer las formulaciones de productos que satisfagan a los consumidores. Teniendo en cuenta que las fibras son sensorialmente agradables y son además buena fuente de fibra dietaria total, se pueden aprovechar adecuadamente los residuos generados en el procesamiento de frutas en Colombia en la elaboración de nuevos productos alimenticios y farmaceúticos.Downloads
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