Bibliographic citations
Obregon, P., (2019). Obtención de un alimento liofilizado a base de maracuyá (Passiflora edulis) y camu camu (Myrciaria dubia) [Tesis, Universidad Nacional de San Martín. Fondo Editorial]. http://hdl.handle.net/11458/3464
Obregon, P., Obtención de un alimento liofilizado a base de maracuyá (Passiflora edulis) y camu camu (Myrciaria dubia) [Tesis]. PE: Universidad Nacional de San Martín. Fondo Editorial; 2019. http://hdl.handle.net/11458/3464
@misc{renati/1057835,
title = "Obtención de un alimento liofilizado a base de maracuyá (Passiflora edulis) y camu camu (Myrciaria dubia)",
author = "Obregon Garcia, Patrick Abner",
publisher = "Universidad Nacional de San Martín. Fondo Editorial",
year = "2019"
}
Lyophilized food product was prepared using a mixture juices of passion fruit (Passiflora edulis) and camu camu (Myrciaria dubia), tropical fruits of the Amazon, which provide important bioactive components for the human body. Mixtures of passion fruit/camu camu (v/v: 50/50; 70/30 and 90/10) were formulated using 0,2% CMC encapsulant and 1,5% Gum arabic, 1,5 cm thick cubes formed frozen at -24°C/24 hours and dried in a freeze dryer at 0,2 and 165 Pa for 24 hours. The physical chemical properties of juice and lyophilized powder were determined, such as color, total polyphenols and vitamin C. The results indicate 15 °Brix, 74,61 mgAG/ml and 24,55 mgAA/ml (vitamin C) in passion fruit juice; 6 °Brix, 622,88 mgAG/ml and 2714,10 mgAA/ml (vitamin C) in camu camu juice, confirming a slight synergy in the mixture of 50/50 and lyophilized powder with 0,2% CMC at a pressure of 0,2 Pa has higher vitamin C (1016 mgAA/ml) and total polyphenols (534,94 mgAG/ml) compared to lyophilized powder with 1,5% gum arabic at 165 Pa which has vitamin C (675 mgAA/ml) and total polyphenols (415 mgAG/ml); statistically there is a significant difference p<0,05 only for total polyphenols; achieving a freeze dried passion fruit/camu camu (50/50) powder with 6,13% humidity; 5,97% protein; 1,3% fat; 2,51% ash; 1,5% fiber; 82,59% carbohydrates. In general, the incorporation of CMC as an encapsulant favored the stability of bioactive compounds, obtaining a product of passion fruit/camu camu powder of functional and technically viable quality.
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