Citas bibligráficas
Sifuentes, E., (2024). Efecto del tiempo y temperatura en el secado convectivo sobre las antocianinas y la actividad antioxidante de betarraga (Beta vulgaris L.) osmodeshidratada [Universidad Nacional de Trujillo]. https://hdl.handle.net/20.500.14414/21493
Sifuentes, E., Efecto del tiempo y temperatura en el secado convectivo sobre las antocianinas y la actividad antioxidante de betarraga (Beta vulgaris L.) osmodeshidratada []. PE: Universidad Nacional de Trujillo; 2024. https://hdl.handle.net/20.500.14414/21493
@misc{renati/1044274,
title = "Efecto del tiempo y temperatura en el secado convectivo sobre las antocianinas y la actividad antioxidante de betarraga (Beta vulgaris L.) osmodeshidratada",
author = "Sifuentes Polo, Edwin Smith",
publisher = "Universidad Nacional de Trujillo",
year = "2024"
}
ABSTRACT This research was developed with the objective of determining the effect of convective drying on anthocyanins and the antioxidant activity of osmodehydrated beetroot (Beta vulgaris L.). For which the beet was conditioned in cubes with a 1 cm edge and was subjected to an osmodehydration (OD) process in brown sugar at 55% w/w, 55 °C, ultrasound at 40 kHz, 2 h, beet/solution ratio = 1/10 p/p. After this time, the samples were placed in an oven at temperatures of 40, 50 and 60 °C with times of 18, 24 and 30 h at each temperature. The results showed that OD produces a slight decrease in the content of total anthocyanins and antioxidant activity. During drying, it was found that both time and temperature significantly influence (p< 0.05) the evaluated variables. Thus, at 60 °C, the highest losses of antioxidant activity of 5.1, 6.4 and 7.6% were recorded in 18, 24 and 30 hours of drying respectively. Finally, the beet drying results showed that the appropriate combination of temperature and time to maintain a final product around 20% is 50 °C with 24 hours.
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