Optimización del secado osmótico de uvilla mediante empleo de un edulcorante no calórico

Abstract

The research focused on determining the best treatment for golden berry dehydrated (Physalis peruviana L.) using a non-caloric sweetener. The organoleptic characteristics of the final dried golden berry dried at different temperatures were analyzed by semi-trained panel, were: color, odor, characteristic flavor and texture. Estimated cost and drying kinetics signaled as better treatment the use of 510 g of sucrose + 1,98 g sucralose / 1000 ml of water, 4 h osmotic concentration and drying at 60 °C resulting in a 20,43 % yield. The features of the product with the best treatment were: 15,6 % moisture; pH 4; 17,33 °Brix and 0,29 % acidity. Its proximate composition was: 6,85 % protein; 0 % fat; 5,85% ash; 67,7 % carbohydrates, 298.20 Kcal / 100 g energetic value; 12.07 % fiber and 11.46 mg / 100g Vitamin C, with 2,42 % sucralose. The study of microbiological stability, determined by calculation based on the growth of total aerobic count, showed a shelf life of 85 days, while the cost of production was $ 46.92 / kg, under this experiment conditions.