Characterization of Powdered Lulo (Solanum quitoense) Bagasse as a Functional Food Ingredient
[EN] The stabilization of fruit bagasse by drying and milling technology is a valuable processing technology to improve its durability and preserve its valuable biologically active components. The objective of this study was to evaluate the effect of lyophilization and air temperature (60 degrees C...
| Autores: | , , , , |
|---|---|
| Tipo de recurso: | artículo |
| Fecha de publicación: | 2020 |
| País: | España |
| Institución: | Universitat Politècnica de València (UPV) |
| Repositorio: | RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia |
| Idioma: | inglés |
| OAI Identifier: | oai:riunet.upv.es:10251/161194 |
| Acceso en línea: | https://riunet.upv.es/handle/10251/161194 |
| Access Level: | acceso abierto |
| Palabra clave: | Fruit by-products Lulo bagasse powder Dehydration Fiber Antioxidant properties Carotenoids TECNOLOGIA DE ALIMENTOS 03.- Garantizar una vida saludable y promover el bienestar para todos y todas en todas las edades 02.- Poner fin al hambre, conseguir la seguridad alimentaria y una mejor nutrición, y promover la agricultura sostenible 12.- Garantizar las pautas de consumo y de producción sostenibles |
| Sumario: | [EN] The stabilization of fruit bagasse by drying and milling technology is a valuable processing technology to improve its durability and preserve its valuable biologically active components. The objective of this study was to evaluate the effect of lyophilization and air temperature (60 degrees C and 70 degrees C) in hot air-drying as well as grinding conditions (coarse or fine granulometry) on physico-chemical properties; water interaction capacity; antioxidant properties; and carotenoid content of powdered lulo bagasse. Air-drying kinetics at 60 degrees C and 70 degrees C and sorption isotherms at 20 degrees C were also determined. Results showed that drying conditions influence antioxidant properties and carotenoid content while granulometry slightly influenced fiber and water interaction properties. Fiber content was near 50% and carotenoid content was higher than 60 mu g/g dry matter in lyophilized powder. This beta-carotene content is comparable to that provided by carrot juice. Air-drying at 60 degrees C only reduced carotenoids content by 10%. |
|---|