publication . Article . Contribution for newspaper or weekly magazine . 2014

PROPIEDADES TÉCNICO-FUNCIONALES DE LA FIBRA DIETARIA DE CÁSCARAS DE MANGO VARIEDADHILACHA (Mangifera indica L.): EFECTO DEL SECADO POR CONVECCIÓN

Diana Carolina Vásquez Osorio;
Open Access Spanish
  • Published: 30 Jun 2014 Journal: Biotecnología en el Sector Agropecuario y Agroindustrial (issn: 1692-3561, Copyright policy)
  • Publisher: Universidad del Cauca
Abstract
Un subproducto de la obtención del jugo de mango es su cáscara; la cual contiene niveles considerables de fibra dietaria que podrían ser utilizados en la elaboración de productos alimenticios, sin embargo, actualmente no es muy aprovechado. El proceso de secado prolonga la vida útil de la cascara y permite que pueda ser adicionada a otros alimentos. En este estudio, se caracterizó fisicoquímicamente la Cáscara de Mango Hilacha (CMH) y se evaluó el efecto de cinco temperaturas de secado sobre las propiedades técnico-funcionales de la fibra dietaria; Capacidad de Hinchamiento (CH), Capacidad de Retención de Agua (CRA) y Capacidad de Adsorción de Lípidos (CAL), car...
Subjects
free text keywords: Swelling capacity, Water retention capacity, Lipidadsorptioncapacity, Capacidade de inchaço, Retenção de água, Capacidade de adsorção de lipídios, Capacidad de hinchamiento, Capacidad de retención de agua, Capacidad de adsorción de lípidos, Agriculture (General), S1-972, Biotechnology, TP248.13-248.65
22 references, page 1 of 2

[1] DE ROOS, N.M. The potential and limits of functional foods in preventing cardiovascular disease. En: Functional foods, cardiovascular disease and diabetes. Boca Raton (Unite States): Woodhead Publishing, 2004, p.1-9.

[2] LARREA, M.A., CHANG, Y.K. and MARTINEZBUSTOS, F. Effect of some operational extrusion parameters on the constituents of orange pulp. Food Chemistry, 89(2), 2005, p. 301-308.

[3] AJILA, C.M., BHAT, U.J.S. and PRASADA, R. Valuable components of raw and ripe peels from two Indian mango varieties. Food Chemistry, 102(4), 2007, p.1006-1011. [OpenAIRE]

[4] VERGARA-VALENCIA, N, GRANADOS-PÉREZ, E., AGAMA-ACEVEDO, E. TOVAR, J., RUALES, J. and BELLO-PÉREZ, L. Fiber concentrate from mango fruit: Characterization, associated antioxidant capacity and application as a bakery product ingredient. LWT, 40(4), 2007, p.722-729.

[5] CHAU, C.F and HUANG, Y.L. Comparison of the chemical composition and physicochemical properties of different fibers prepared from the peel of Citrus sinensis L. Cv. Liucheng. Journal of Agricultural and Food Chemistry, 51(9), 2003. p. 2615-2618.

[6] LARRAURI, J.A., RUPÉREZ, P., BORROTO, B. and SAURA-CALIXTO, F. Mango peels as a new tropical fiber: Preparation and characterization. LWTFood Science and Technology, 29(8), 1996, p. 729-733.

[7] GARAU, M, SIMAL, S., ROSELLÓ, C. and FEMENIA, A. Effect of air-drying temperature on physico-chemical properties of dietary fiber and antioxidant capacity of orange (Citrus aurantium v. Canoneta) by-products. Food Chemistry, 104(3), 2007, p. 1014-1024.

[8] FIGUEROLA, F., HURTADO, M.L., ESTÉVEZ, A.M., CHIFFELLE, I. and ASENJO, F. Fiber concentrates from apple pomace and citrus peel as potential fiber sources for food enrichment. Food Chemistry, 91(3), 2005, p. 395-401.

[9] VASANTHA-RUPASINGHE, H.P, WANG, L., HUBER, G.M. and PITTS, N.L. Effect of baking on dietary fiber and phenolics of muffins incorporated with apple skin powder. Food Chemistry, 107(3), 2008, p. 1217-1224.

[10] GONZÁLEZ-DÍAZ, E.E. Análisis comparativo de las propiedades organolépticas de zanahoria deshidratada con y sin pretratamiento osmótico [Tesis Ingeniera Quimica]. Guatemala (Guatemala): Universidad de San Carlos de Guatemala, Facultad de Ingenierias, 2007, 53 p.

[11] FEMENIA, A. High-value co-products from plant foods: cosmetics and pharmaceuticals. En: Handbook of waste management and co-product recovery in food processing. Cambridge (England): Woodhead Publishing Ltd, Vol. 1, 2007, p. 470- 501.

[12] KROKIDA, M.K. and MAROULIS, Z.B. Structural properties of dehydrated products during rehydration, International Journal of Food Science and Technology, 36(5), p. 529-538.

[13] ZARTHA-SOSSA, J.W. Operaciones unitarias aplicadas a la agroindustria. Medellín (Colombia): Universidad Pontificia Bolivariana, 2001, 223 p.

[14] SIMAL, S., FEMENIA, A., LLULL, P. and ROSELLÓ, C. Dehydration of aloe vera: simulation of drying curves and evaluation of functional properties. Journal of Food Engineering, 43(2), 2000, p.109-114.

[15] FEMENIA, A., BESTARD, M.J., SANJUAN, N., ROSELLÓ, C. and MULET, A. Effect of rehydration temperature on the cell wall components of broccoli (Brassica oleracea L. italica) plant tissues. Journal of Food Engineering, 46(3), 2000, p.157-163.

22 references, page 1 of 2
Powered by OpenAIRE Open Research Graph
Any information missing or wrong?Report an Issue
publication . Article . Contribution for newspaper or weekly magazine . 2014

PROPIEDADES TÉCNICO-FUNCIONALES DE LA FIBRA DIETARIA DE CÁSCARAS DE MANGO VARIEDADHILACHA (Mangifera indica L.): EFECTO DEL SECADO POR CONVECCIÓN

Diana Carolina Vásquez Osorio;