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Application of the matrixes engineering on the development of minimally processed Hass avocado (Persea americana Mill) with additions of vitamin C and calcium

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Date

2012

Journal Title

Journal ISSN

Volume Title

Publisher

Corporación Universitaria Lasallista

Abstract

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.

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Keywords

Corporación Universitaria Lasallista, Aguacate (Persea Americana), Ingeniería de Matrices, Impregnación a vacío, Alimentos funcionales, Alimentos preparados

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