Abstract

GARCIA HUAMAN, Flor et al. Osmotic dehydration improves the quality of dehydrated Ananas comosus. Scientia Agropecuaria [online]. 2018, vol.9, n.3, pp.349-357. ISSN 2077-9917.  http://dx.doi.org/10.17268/sci.agropecu.2018.03.06.

The objective of the study was to evaluate the effect of osmotic dehydration on the physicochemical quality and vitamin C concentration in dehydrated Ananas Comosus. For the osmodeshydration, pieces of Ananas Comosus of 1cm thickness were used, in concentrations of 60, 65 and 70 ºBrix, with immersion times of 3, 6, 24 and 48 hours, in a sucrose syrup ratio of 2: 1, later was dried with hot air for 3 hours at 50 °C with a velocity of 2.5 m/s. The experimental design employed was 3A x 4B, having 16 experimental units of which 12 were treatments and 4 control, with three replicates, a completely randomized design was used. The physicochemical analysis was performed and the concentration of vitamin C was determined. With the statistical evaluation of Tukey's multiple comparisons at 95%, it was found that Ananas comosus osmodeshidrata and dried, presented better physicochemical characteristics at 70 °Brix per 48 hours, humidity 15.23%, soluble solids 25.1 °Brix, acidity 0.79%, pH 4.35 and higher concentration (10.39 mg/100g) of vitamin C (treatment 12). Osmodehydration can be considered as an alternative process to improve the quality of dehydrated Ananas comosus.

Keywords : Ananas comosus; osmodeshidratación; vitamin C; sensory characteristics; shelf life.

        · abstract in Spanish     · text in Spanish     · Spanish ( pdf )