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>Revistas >TIP Revista Especializada en Ciencias Químico-Biológicas >Año 2018, No. 1


Anaya-Esparza LM, Méndez-Robles MD, Pérez-Larios A, Yahia EM, Montalvo-GonzálezE
Composición nutrimental y parámetros fisicoquímicos de néctar de guanábana termosonicado
TIP Rev Esp Cienc Quim Biol 2018; 21 (1)

Idioma: Inglés
Referencias bibliográficas: 73
Paginas: 5-13
Archivo PDF: 385.10 Kb.


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RESUMEN

Se evaluó el efecto de la termosonicación (TS) a dos diferentes condiciones experimentales [TS1 = 24 kHz, 1,3 W/ mL de densidad de energía acústica (AED), 51 °C durante 8 min y TS2 = 24 kHz, 1,4 W/mL AED, 54 °C durante 10 min] sobre la composición nutrimental y parámetros fisicoquímicos de néctar de guanábana almacenado a 4ºC. Como testigos se emplearon un néctar sin tratar y otro pasteurizado tradicionalmente (65 °C, 30 min). La TS no causó cambios en la mayoría de nutrientes y parámetros fisicoquímicos evaluados. Sin embargo, fue medido un mayor contenido de fibra dietética soluble (33%), turbidez (30%) y viscosidad (5%), en particular cuando el TS2 fue aplicado. La fibra dietética soluble es uno de los compuestos funcionales con efectos potenciales demostrados en la salud; por lo tanto, la TS podría incrementar la calidad funcional del néctar de guanábana. Así mismo, los cambios en algunos parámetros fisicoquímicos mejoraron su apariencia física. La TS puede ser considerada una excelente alternativa para procesar bebidas a base de guanábana.


Palabras clave: composición nutrimental, parámetros fisicoquímicos, néctar de guanábana, termosonicación.


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