Elaboración de un deshidratado osmótico de pera (pyrus communis L.) enriquecido con suero lácteo utilizando tres temperaturas de secado.

Abstract

The elaboration of a pear (Pyrus comunis L.) osmotic dehydrated enriched with milk whey using three drying temperatures, it was carried out in the city of Riobamba-Ecuador, Faculty of Animal Sciences belonging to the Escuela Superior Politécnica de Chimborazo, in the Bromatology and Animal Nutrition laboratory. For this, 36 experimental units of pear in the form of slices of 6mm were used, these were submerged in hyperosmotic solutions with different levels of whey 0; 50; 75;100% and sucrose, in a period of 48 hours; afterwards, drying was carried out at temperatures of 35; 45; 55ºC, the results were analyzed under a completely randomized bifactorial design (BFD), using the Tukey test for a comparison of measures with a level of significance of p˂0.05, obtaining that the best treatments for the nutritional evaluation were a temperature of 45ºC with 100% serum, increasing the protein content to 6.33%, carbohydrates 83.3%; 4.43%minerals; on the other hand, vitamin C underwent reduction due to the thermal effect at 0.34mg, while the sensory analysis determined that the best acceptability is for treatment at 45ºC with 50% of whey with a score of 4 equivalent to “I like it very much”. As a conclusion of the present investigation, it is stated that the best treatment was at a temperature of 45ºC whit a percentage of 50% of whey since it presented the highest score in the evaluation of acceptability and the best cost/benefit balance. It is recommended the addition of milk whey as a way to take advantage of this by-product.