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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Fecha
2012
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Corporación Universitaria Lasallista
Resumen
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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Palabras clave
Corporación Universitaria Lasallista, Aguacate (Persea Americana), Ingeniería de Matrices, Impregnación a vacío, Alimentos funcionales, Alimentos preparados