dc.contributor | Lucero, Olga | |
dc.contributor | Pilamunga, Carlos; Albuja, Ana | |
dc.creator | Huaraca Aguay, Adriana Del Pilar | |
dc.date.accessioned | 2012-07-17T19:34:30Z | |
dc.date.available | 2012-07-17T19:34:30Z | |
dc.date.created | 2012-07-17T19:34:30Z | |
dc.date.issued | 2012-07-17T19:34:30Z | |
dc.identifier | Huaraca Aguay, Adriana Del Pilar. (2012). Evaluación Nutritiva y Nutraceútica de la Frutilla (Fragaria vesca) Deshidratada por el Método de Liofilización y Camparación con la Obtrenida por Deshidratación en Microondas. Escuela Superior Politécnica de Chimborazo. Riobamba. | |
dc.identifier | http://dspace.espoch.edu.ec/handle/123456789/1994 | |
dc.description.abstract | "The nutrtive and nutraceutic evaluation of the dehydrated Strawberry ( Fragaria vesca)
by liophilization and comparison to the microwave-dehidrated one is an investigation
work carried out at the laboratories of the Science Faculty ofthe ESPOCH. The objective
was demonstrating that Iyophilization is a better dehydration method than that of the
microwaves having as an efficiency indicator the Iyophilization process, the
amhocyaninamount and the Vitamin C presence. The scientific-experimental and
analytical methods were applied. Lyophilized 3mm, ómm, 9mm strawberries helping
elect the best Iyophilizaion parameter as well as the Micromodulyo-11S, the
Microkjeldhal, Soxhlet, HPLC equipment, were used. The 3mm thick strawbery
concentrates in a better way the nutrients due to the fact that it has only 1.66% humidity.
Compared to the dehydrated Strawberry in microwave oven, the values are more
favorable in lyophilizaion and there is 4.37% ash in the Iyophilized strawberry and
4.149 in the microwave-dehydrated; fiber IS 10.67% in the Iyophilized and 5.69% in the
microwave-dehydrated one; as to sugars, 73.52% in the Iyophilized and 70.04 in the
microwave-dehydrated one, The vitamin C loss in the Iyophilized one is 30.45% 24.43%
and in the microwave-dehydrated one, considering that Iyophilization was carried out in
exposure to factors which degrade vitamin C. The anthocyanin quantity in the
microwave-dehydration was 17.18% and 15.91% in the Iyophilized one. The
microbiological analysis shows that the Iyophilized strawberry is more stables; fungi are
found at 10 UFC/g and at 20 UFC/g in the microwave-dehydrated one. It was determined
that the srawbenry dehydrated by Iyophilization keeps its organoleptic features, nutriive
and mutraceutic value. Most components concentrate; fungi prolieation is minimized
avoiding decay. Compared to the microwave-dehydration process, Iyophilization is a
more effective method. It is recommended to study pharmacologically the Iyophilized
strawberry because of its antioxidant and anticinflammatory properties." | |
dc.language | spa | |
dc.publisher | Escuela Superior Politécnica de Chimborazo | |
dc.relation | UDCTFC;56T00302 | |
dc.rights | https://creativecommons.org/licenses/by-nc-sa/3.0/ec/ | |
dc.rights | info:eu-repo/semantics/openAccess | |
dc.subject | EVALUACIÓN NUTRACÉUTICA | |
dc.subject | EVALUACIÓN NUTRICIONAL | |
dc.subject | FRUTILLA | |
dc.subject | DESHIDRATACIÓN DE FRUTAS | |
dc.subject | DESHIDRATACIÓN EN MICROONDAS | |
dc.subject | DESHIDRATACIÓN POR LIOFILIZACIÓN | |
dc.title | Evaluación Nutritiva y Nutraceútica de la Frutilla (Fragaria vesca) Deshidratada por el Método de Liofilización y Camparación con la Obtrenida por Deshidratación en Microondas. | |
dc.type | Tesis | |