| dc.contributor | Alvarez Gutierrez, Luis Felipe | |
| dc.contributor | Sánchez Camargo, Andrea del Pilar | |
| dc.creator | Orozco Moreno, Carlos Andrés | |
| dc.date.accessioned | 2020-03-06T13:32:06Z | |
| dc.date.available | 2020-03-06T13:32:06Z | |
| dc.date.created | 2020-03-06T13:32:06Z | |
| dc.date.issued | 2020-03-02 | |
| dc.identifier | https://repositorio.unal.edu.co/handle/unal/75914 | |
| dc.description.abstract | El mangostino (Garcinia mangostana) es una fruta exótica cultivada en Colombia, principalmente en el Tolima, los Llanos Orientales y la zona cafetera, en donde se producen alrededor de 1.000 toneladas al año. El fruto de mangostino está compuesto por epicarpio y pedúnculo (65%), y pulpa y semilla (35%). El epicarpio posee propiedades biológicas importantes, principalmente antioxidantes, antiinflamatorias, citotóxicas, bactericidas, fungicidas, antidiabetogénicas, anti obesidad, las cuales se deben principalmente a la presencia de compuestos fenólicos (xantonas, como la α-mangostin). Estas características le otorgan un potencial industrial importante en aplicaciones alimentarias, cosméticas y farmacéuticas. La pulpa, reconocida por su agradable sabor, está compuesta principalmente por carbohidratos.
En Colombia, el principal uso que se le da al mangostino es como fruto fresco, y su transformación en productos de mayor valor es muy limitada. Sin embargo, las posibilidades de desarrollar productos alimenticios a partir del fruto del mangostino son altas, lo cual puede contribuir a la generación de valor a la cadena de frutas. El objetivo general de este trabajo fue realizar una propuesta técnico-económica para el aprovechamiento integral del fruto de mangostino en aplicaciones alimentarias. Para ello, el proyecto se dividió en dos fases. En la primera, se desarrollaron actividades experimentales relacionadas con los procesos de elaboración de productos alimenticios a partir de la pulpa (pulpa pasteurizada, néctares, jaleas, conservas en almíbar, bocadillos y pulpa deshidratada) y del epicarpio (polvo deshidratado que se adicionó a yogures, galletas, panes y chocolates). De esta fase se tomaron los datos relacionados con los balances de materia y energía, y algunos de los productos desarrollados fueron evaluados en términos de propiedades fisicoquímicas y sensoriales. En la segunda fase del proyecto se hizo la modelización de los procesos y su evaluación económica utilizando el software SuperPro Designer®.
Se encontró que es posible aprovechar integralmente el fruto del mangostino en la elaboración de varios productos alimenticios, con características sensoriales aceptables por consumidores no entrenados. Adicionalmente, las evaluaciones económicas de los procesos de elaboración de productos individuales fueron estimadas, así como el de una planta de producción que integre la elaboración de varios productos. (Texto tomado de la fuente) | |
| dc.description.abstract | Mangosteen (Garcinia mangostana) is an exotic fruit grown in Colombia, mainly in Tolima, the Eastern Plains and the coffee area, where about 1,000 tons are produced per year. The mangosteen fruit is composed of epicarp and peduncle (65%), and pulp and seed (35%). The epicarp has important biological properties, mainly antioxidants, anti-inflammatory, cytotoxic, bactericidal, fungicidal, antidiabetogenic, anti-obesity, which are mainly due to the presence of phenolic compounds (xanthones, such as α-mangostin). These characteristics give it an important industrial potential in food, cosmetic and pharmaceutical applications. The pulp, recognized for its pleasant taste, is mainly composed of carbohydrates.
In Colombia, the main use of mangosteen is as fresh fruit, and its transformation into products of greater value is very limited. However, the chances of developing food products from the mangosteen fruit are high, which can contribute to the generation of value to the fruit chain. The general objective of this work was to make a technical-economic proposal for the integral use of the mangosteen fruit in food applications. For this, the project was divided into two phases. In the first one, experimental activities related to the processes of elaboration of food products from the pulp (pasteurized pulp, nectars, jellies, canned in syrup, snacks and dehydrated pulp) and the epicarp (dehydrated powder that was added to yogurts) were developed , cookies, breads and chocolates). From this phase, data related to the balance of matter and energy were taken, and some of the products developed were evaluated in terms of physicochemical and sensory properties. In the second phase of the project, the modeling of the processes and their economic evaluation were done using the SuperPro Designer® software.
It was found that it is possible to take full advantage of the mangosteen fruit in the elaboration of various food products, with sensory characteristics acceptable by untrained consumers. Additionally, the economic evaluations of the processes of elaboration of individual products were estimated, as well as that of a production plant that integrates the elaboration of several products. | |
| dc.language | spa | |
| dc.publisher | Instituto de Ciencia y Tecnología de Alimentos -ICTA- | |
| dc.publisher | Universidad Nacional de Colombia - Sede Bogotá | |
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| dc.rights | Atribución-NoComercial 4.0 Internacional | |
| dc.rights | Acceso abierto | |
| dc.rights | http://creativecommons.org/licenses/by-nc/4.0/ | |
| dc.rights | info:eu-repo/semantics/openAccess | |
| dc.rights | Derechos reservados - Universidad Nacional de Colombia | |
| dc.title | Propuesta técnico económica para el aprovechamiento integral del fruto de mangostino (Garcinia mangostana) en aplicaciones alimentarias | |
| dc.type | Otro | |
