Elaboración y caracterización fisicoquímica y microbiológica de láminas de fruta (Leather Fruits) a partir de pulpa de manzana y berries.
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Date
2019
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Publisher
Universidad de Concepción
Abstract
Se elaboraron láminas de frutas, un producto natural, proveniente del pulpado de manzana, arándanos y frambuesa, se les adicionaron componentes naturales en mínimas proporciones (limón natural y miel de abejas) en la elaboración. Se obtuvieron tres formulaciones finales: láminas de manzana (manzana 85%, miel 10% y limón 5%), láminas de frambuesa (manzana 35%, frambuesa 50%, miel 10% y limón 5%) y láminas de arándanos (manzana 35%, arándano 50%, miel 10% y limón 5%). Posterior al proceso de elaboración se realizaron: análisis físicos, químicos y biológicos. Los análisis físicos permitieron determinar que posee una humedad de un 9%y la Aw entre 0,3 – 0,4, lo que indica que el producto es estable en el almacenamiento. Los análisis químicos mostraron una variabilidad del color del producto en el tiempo, y esto ocurrió debido a la interacción y mezcla de componentes que formaron el producto final. Los análisis biológicos determinaron que el alimento es estable en el tiempo y no presenta un riesgo para la salud.
Finalmente, a través de operaciones agroindustriales, el procesamiento de láminas es una alternativa para el consumo de la fruta.
Leather fruit were developed. A natural product was essentially prepared from the pulping of apple, blueberries and raspberries. They were added natural components in minimum proportions (natural lemon and multi-flower honey), for the development of them. Three final formulations were obtained: slices of apples (apple 85%, honey 10% and lemon 5%), raspberry slices (apple 35%, raspberry 50%, honey 10% and 5% lemon), and blueberry slices (apple 35%, blueberry 50%, honey 10% and 5% lemon). After the elaboration process there were made: physical, chemical and biological analysis. The physical analysis allowed to determine that the humidity varies to 9% and the Aw between 0,3 – 0,4, indicating that the product is stable in storage. Chemical analyses showed a variation of the color of the product at the time, and this happened because of the interaction and mixing of components, which formed the final product. The biological analyses determined that food is stable over time and does not represent a health risk. Finally, through agro-industrial operations the sheet processing is an alternative to the consumption of the fruit
Leather fruit were developed. A natural product was essentially prepared from the pulping of apple, blueberries and raspberries. They were added natural components in minimum proportions (natural lemon and multi-flower honey), for the development of them. Three final formulations were obtained: slices of apples (apple 85%, honey 10% and lemon 5%), raspberry slices (apple 35%, raspberry 50%, honey 10% and 5% lemon), and blueberry slices (apple 35%, blueberry 50%, honey 10% and 5% lemon). After the elaboration process there were made: physical, chemical and biological analysis. The physical analysis allowed to determine that the humidity varies to 9% and the Aw between 0,3 – 0,4, indicating that the product is stable in storage. Chemical analyses showed a variation of the color of the product at the time, and this happened because of the interaction and mixing of components, which formed the final product. The biological analyses determined that food is stable over time and does not represent a health risk. Finally, through agro-industrial operations the sheet processing is an alternative to the consumption of the fruit
Description
Tesis presentada para optar al título de Ingeniero Agroindustrial
Keywords
Industria, Innovación e Infraestructura, Frutas - Almacenamiento, Frutas, Producción y Consumo Responsable, Conservación de alimentos - Chile