Efecto de la deshidratación osmótica y convectiva en las propiedades fisicoquímicas, funcionales y sensoriales de Opuntia joconostle

Ana Luisa Gutiérrez-Salomón; Hilda María Hernández-Hernández; Judith Jaimez-Ordaz

doi:10.29057/icbi.v9i17.6339

Ana Luisa Gutiérrez-Salomón CONACYT – Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco. A.C. (CIATEJ) https://orcid.org/0000-0002-3089-3677
Hilda María Hernández-Hernández CONACYT – Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco. A.C. (CIATEJ) https://orcid.org/0000-0002-1060-7979
Judith Jaimez-Ordaz Universidad Autónoma del Estado de Hidalgo https://orcid.org/0000-0001-6655-0759

DOI: https://doi.org/10.29057/icbi.v9i17.6339

Keywords: Xoconostle, osmotic dehydration, sensory characterization, rapid profile

Abstract

The aim of this research was to analyze the physicochemical, functional and sensory changes generated during the dehydration of xoconostle in order to evaluate its potential as a conservation method for this fruit. A combined dehydration method (osmotic and convective) was applied at two temperatures (40 and 60 ° C). Maltodextrin 60 ° Bx, maltodextrin-sodium chloride 55:5% and sucrose-sodium chloride 55:5% were used as osmotic agents. For sensory characterization, the Rapid Profile method was applied using 10 semi-trained sensory judges. Compared with fresh xoconostle, none of the samples showed statistically significant difference in polyphenol content. The sucrose and sodium chloride osmotic solution demonstrated feasibility in the dehydration of xoconostle at 40 ° C due to the fact that it preserves the functional properties of the fruit and provides acceptable sensory characteristics for consumption.

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