Article
Application of the matrixes engineering on the development of minimally processed Hass avocado (Persea americana Mill) with additions of vitamin C and calcium
Aplicación de la ingeniería de matrices en el desarrollo de aguacate Hass (Persea americana Mill) mínimamente procesado adicionado con vitamina C y calcio;
Aplicação da engenharia de matrizes no desenvolvimento de abacate hass (Persea americana Mill) minimamente processado adicionado com vitamina C e cálcio
Autor
Henríquez Arias, L. E
Patiño Gómez, J. H.
Salazar, J. A
Resumen
Introduction. Matrixes engineering is a method
to obtain functional food that uses the vacuum impregnatiuon
technique to add components to the
structure of porous food. Objective. Determining
the effect of adding vitamin C and calcium by means
of vacuum impregnation (VI) on the quality parameters
of minimally processed Hass avocado (Persea
americana Mill) Results. The VI process provided
better characteristics to the samples treated with it
in comparison to those with a fresh treatment, with
a reduction of the enzymatic browning (a higher luminosity
>L* and less red coloring), conservation of
the hardness, less microbiological countings and a
higher sensorial acceptance Conclusions. Adding
vitamins and calcium with the vacuum impregnation
technique, VI, is an efficient method to conserve the
quality characteristics of the minimally processed
Hass avocado samples. Introduction. Matrixes engineering is a method
to obtain functional food that uses the vacuum impregnatiuon technique to add components to the
structure of porous food. Objective. Determining
the effect of adding vitamin C and calcium by means
of vacuum impregnation (VI) on the quality parameters of minimally processed Hass avocado (Persea
americana Mill) Results. The VI process provided
better characteristics to the samples treated with it
in comparison to those with a fresh treatment, with
a reduction of the enzymatic browning (a higher luminosity >L* and less red coloring), conservation of
the hardness, less microbiological countings and a
higher sensorial acceptance Conclusions. Adding
vitamins and calcium with the vacuum impregnation
technique, VI, is an efficient method to conserve the
quality characteristics of the minimally processed
Hass avocado samples. Introdução. A engenharia de matrizes é uma metodologia de obtenção de alimentos funcionais que utiliza a técnica de impregnação ao esvaziamento para
incorporar componentes na estrutura dos alimentos
porosos. Objetivo. Determinar o efeito da incorporação de vitamina C e cálcio mediante a impreg nação a esvaziamento (VI) sobre os parâmetros de
qualidade do abacate Hass (Persea americana Mill)
minimamente processado. Resultados. O processo
de VI resultou em melhores características para as
mostras tratadas por VI que o tratamento fresco, com
uma diminuição do pareamento enzimático (maior
luminosidade >L* e menores colorações avermelhadas), conservação da dureza, menores contagens
microbiológicos e maior grau de aceitação sensorial.
Conclusões. A incorporação de vitaminas e cálcio,
mediante a técnica de impregnação a esvaziamento
VI representam uma metodologia eficaz na conservação das características de qualidade nas mostras
de abacate Hass, minimamente processado.