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Efecto de la temperatura de secado sobre las propiedades funcionales de la fibra dietaria presente en la citropulpa

Revista Lasallista de investigación 12/2010; 7(2):85-93.

ABSTRACT Resumen. El aprovechamiento de residuos agroalimentario es un tema de investigación ac-tual, por el valor nutricional que todavía se con-serva en muchos de ellos, y por la disminución del impacto ambiental negativo generado por su disposición final. El proceso de secado se con-vierte en una etapa necesaria y de gran relevan-cia para la conservación y procesamiento de es-tas fuentes. Se pueden presentar modificaciones sustanciales en las propiedades fisicoquímicas y funcionales de algunos elementos o componen-tes nutricionales de consideración que aportan funcionalidad al material alimentario, como es el caso de la fibra dietaria (FD). Objetivo. Determi-nar la cinética de secado del residuo proveniente de la extracción del jugo de naranja. Materiales y métodos. Se utilizó la naranja variedad Valen-cia a 40ºC, 45ºC, 50ºC, 55ºC y 60ºC, a una velo-cidad constante de 3 m/s; a estas condiciones se evaluó el contenido y las propiedades funcionales de la fibra dietaria; la capacidad de hinchamiento (CH), la capacidad de retención de agua(CRA), y la capacidad de adsorción de lípidos(CAL). Con-clusión. Se observó que a 50 ºC se conservan mejor las propiedades funcionales de la fibra die-taria y que se requieren 19.75 horas para lograr una humedad de 0.12 kg agua/kg Muestra Seca (MS).

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