CINETICAS DE SECADO Y CARACTERIZACION FISICOQUIMICA DE LA HARINA ELABORADA A PARTIR DE RESIDUO DE JACA (ARTOCARPUS HETEROPHYLLUS LAM.) EN DIFERENTES ESTADOS DE MADUREZ
Nayarit is the state with the greatest production of Jackfruit in Mexico. The most part is destined for the US market. The fruit out export standards is discarded causing pollution to the environment and Ángel Efraín Rodríguez Rivera, Leticia Mónica Sánchez Herrera , Rosendo Balois Morales, Raúl Del...
| Autores: | , , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2018 |
| País: | México |
| Institución: | Universidad Autónoma de Nayarit |
| Repositorio: | Repositorio Institucional Aramara de la UAN |
| Idioma: | español |
| OAI Identifier: | oai:dspace.uan.mx:123456789/1074 |
| Acceso en línea: | http://dspace.uan.mx:8080/jspui/handle/123456789/1074 |
| Access Level: | acceso abierto |
| Palabra clave: | jaca residuo de jaca harina del residuo de jaca secado y caracterización fsicoquímica jackfruit residue jackfruit residue flour drying physicochemical characterization CIENCIAS AGROPECUARIAS Y BIOTECNOLOGÍA [6] |
| Sumario: | Nayarit is the state with the greatest production of Jackfruit in Mexico. The most part is destined for the US market. The fruit out export standards is discarded causing pollution to the environment and Ángel Efraín Rodríguez Rivera, Leticia Mónica Sánchez Herrera , Rosendo Balois Morales, Raúl Delgado Delgado, Héctor Adrián García Martínez5 y Antonio Hidalgo Millán6 + Recibido: Octubre 31, 2016. Recibido en forma revisada: Junio 21, 2017. Aceptado: Enero 08, 2018. Revista Científica 119 + economic losses to the producer. This paper intends to use this waste to produce a four with added value, as an alternative to reap the fruits without a market. Initially, the residue is dried at temperatures of 40°C, 45o C and 50°C fnding drying times of 48 to 72 hours and moisture percent of 74.806 % -87.185%. With these results, material diffusivity was calculated obtaining 0.8917x10-8-4.542x10-8 m2 /s for this residue. The physicochemical characterization determined that its most important components are carbohydrates (33.20% - 42.34%), followed by lipids (7.45% -10.79%) and proteins (5.49% -6.48%). The contribution of carbohydrates is in the form of fber, so it is very suitable to be added to another food. |
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