Efecto de la concentración y temperatura de jarabes de fructosa y sacarosa invertida en las características fisicoquímicas y aceptación sensorial de cubos de mango(mangifera indica)variedad edwards deshidratado osmoconvectivamente

Abstract

In the present investigation there was evaluated the effect of the concentration (40 % and 50 %) and temperature (40ºC and 50ºC) of fructose and invested sucrose of syrups in the physicochemical characteristics and sensorial acceptance in dices of mango (Mangifera indica) variety Edwards dehydrated by osmosis and supplemented with dried. In addition, there decided the parameters (syrup, concentration and temperature) that allow the better sensorial acceptance in dices of mango (Mangifera indica) variety Edwards dehydrated by osmosis and supplemented with dried. One thought that the temperature and the concentration of the syrups influenced significantly in the water loss (p=0.008), profit of solid (p=0.002), water content (p=0.000) and variation of soluble solid (p=0.007); and they did not influence in the coefficient of effective diffusivity (p=0.76). The treatment with invested sucrose to 40 % and to 50ºC it had the better sensorial acceptance on the part of the judges' panel. In addition, the non parametric test of Friedman for color, texture and flavor turned out to be significant (p <0.05). Key words: Dehydration, syrup, fructose, invested sucrose.