Elaboración de un producto alimenticio funcional mediante el uso de pulpa liofilizada de guayaba agria (Psidium araca)

dc.contributorRojano, Benjamín Alberto
dc.contributorMorales Saavedra, Diana Marcela
dc.contributorQuímica de los Productos Naturales y los Alimentos
dc.creatorZapata Osorio, Luz Angela
dc.date.accessioned2021-11-29T15:02:16Z
dc.date.available2021-11-29T15:02:16Z
dc.date.created2021-11-29T15:02:16Z
dc.date.issued2021
dc.identifierhttps://repositorio.unal.edu.co/handle/unal/80737
dc.identifierUniversidad Nacional de Colombia
dc.identifierRepositorio Institucional Universidad Nacional de Colombia
dc.identifierhttps://repositorio.unal.edu.co/
dc.description.abstractLa guayaba agria, Psidium araca, tiene características sensoriales y compuestos bioactivos que pueden hacerla competitiva en mercados internacionales y a la vez utilizarse como ingrediente para impulsar el mercado de productos funcionales a nivel nacional. Teniendo esto en cuenta, este trabajo se enfocó en la elaboración de un producto alimenticio del sector de galletería utilizando pulpa de guayaba agria como ingrediente funcional. Inicialmente se hizo una caracterización de los compuestos bioactivos y la capacidad antioxidante de la pulpa liofilizada de guayaba agria. Se evaluó el contenido de fenoles totales, flavonoides totales y taninos condesados. También se evaluó la capacidad para atrapar radicales libres ABTS●+, DPPH y peroxilos (ORAC), y la capacidad para reducir el hierro férrico (FRAP). Luego se fabricaron dos tipos de galleta adicionando la pulpa liofilizada de guayaba agria directamente a la galleta o a la crema de relleno. Se evaluó el contenido de fenoles totales y taninos condensados, al igual que la capacidad reductora (FRAP), tanto a las galletas con adición de pulpa como las galletas sin adición de pulpa. Se hizo una medición adicional de capacidad antioxidantes por ABTS y ORAC para las galletas con adición de pulpa. Finalmente, se efectuó una evaluación sensorial de las galletas utilizando una prueba hedónica para los aspectos de color, sabor, dureza, masticabilidad y aceptabilidad general, en un grupo de 78 personas no entrenadas. A partir de este trabajo, se puede afirmar que la pulpa liofilizada de guayaba presenta actividad antioxidante significativa en comparación con otros productos. Además, se obtuvo un producto alimenticio funcional tipo galleta, con valores de actividad antioxidante significativamente mayores a una galleta común y con buena aceptación del público evaluador. (Texto tomado de la fuente)
dc.description.abstractThe sour guava, Psidium araca, has sensory characteristics and bioactive compounds which can make it competitive in international markets and at the same time it can be used as an ingredient to boost the market of functional products at a national scale. Considering this, this work focused on the elaboration of a food product for the biscuit sector using sour guava pulp as a functional ingredient. Initially, the bioactive compounds and antioxidant capacity of freeze-dried sour guava pulp were characterised. The content of total phenols, total flavonoids and condensed tannins was evaluated. The ability to trap ABTS●+, DPPH and peroxyl free radicals (ORAC), and the ability to reduce ferric iron (FRAP) were also evaluated. Two types of biscuit were then manufactured by adding the freeze-dried sour guava pulp directly to the biscuit or to the cream filling. The content of total phenols and condensed tannins, as well as the reducing capacity (FRAP), were evaluated for both the biscuits with added pulp and the biscuits without added pulp. An additional measurement of antioxidant capacity by ABTS and ORAC was made for the biscuits with added pulp. Finally, a sensory evaluation of the biscuits was carried out using a hedonic test for colour, taste, hardness, chewiness and overall acceptability in a group of 78 untrained persons. From the results of this work, it can be stated that freeze-dried guava pulp shows significant antioxidant activity compared to other products. Furthermore, a biscuit-type functional food product was obtained, with significantly higher antioxidant activity values than a common biscuit and with good acceptance by the evaluating public.
dc.languagespa
dc.publisherUniversidad Nacional de Colombia
dc.publisherMedellín - Ciencias Agrarias - Maestría en Ciencia y Tecnología de Alimentos
dc.publisherDepartamento de Ingeniería Agrícola y Alimentos
dc.publisherFacultad de Ciencias Agrarias
dc.publisherMedellín, Colombia
dc.publisherUniversidad Nacional de Colombia - Sede Medellín
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dc.rightsReconocimiento 4.0 Internacional
dc.rightshttp://creativecommons.org/licenses/by/4.0/
dc.rightsinfo:eu-repo/semantics/openAccess
dc.titleElaboración de un producto alimenticio funcional mediante el uso de pulpa liofilizada de guayaba agria (Psidium araca)
dc.typeTrabajo de grado - Maestría


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