Evaluación fisicoquímica, nutricional y sensorial de chips y fruit leather de chirimoya (Annona cherimola Mill.) con chía (Salvia hispánica L.)

Abstract

The present research focused on the physicochemical, nutritional, and sensory evaluation of cherimoya (Annona cherimola Mill.) chips and fruit leather incorporating chia (Salvia hispanica L.). The purpose was to utilise ripe fruit, addressing its high mechanical sensitivity and minimal industrialisation. The objective was to establish and evaluate the comprehensive properties of these dehydrated snacks. An experimental methodology centred on optimising the convection dehydration process was employed. Pulp ripeness (intermediate-high) and drying time were varied: 8 to 10 hours for the leather, and 6 to 10 hours for the chips. Sensory validation was carried out with a semi-trained panel using Friedman and Wilcoxon tests. It was determined that the optimal treatment for the fruit leather was 10 hours of drying with high ripeness. For the chips, the optimal treatment was 6 hours of drying with low ripeness. Flexibility was the most determining factor for the leather, and crunchiness (or crispness) was key for the chips. The addition of chia significantly increased the total dietary fibre in both leather and chips. The fibre content was successfully elevated from the usual range of 2–5 per cent for fresh cherimoya to 9 per cent. The physicochemical characterisation confirmed that the accepted leather met the optimal moisture range of 23.64 per cent and exhibited adequate elasticity (Peak Load of 11.13 Newtons). The chips achieved low moisture (12.37 per cent) and high fracturability (17.30 Newtons).