Evaluación del proceso de liofilización en fresa (Fragaria ananassa) para su aplicación en la industria alimentaria.

Abstract

The objective of this research was to collect information on the freeze-drying process in strawberry and its application in the food industry. Strawberry (Fragaria ananassa) is a fruit that stands out for its intense flavor and its nutritional and antioxidant properties, especially for its high content of vitamin C, polyphenols and anthocyanins. Freeze-drying is a drying method that consists of freezing food at low pressure and eliminating water by sublimation allowing to preserve their physical-chemical and organoleptic characteristics. The bibliographic review was carried out on digital documents such as theses, scientific journals, books and manuals from websites such as: Scielo, Scopus, academic Google, DSpace ESPOCH, and others. The results express that the freeze-dried strawberry in terms of its physical-chemical properties obtained an average humidity of 2.48%, protein 6.52%, vitamin C 196.61 mg / 100g, polyphenols 6899.04 mg / 100g, anthocyanins 581.68 mg / 100g and a rehydration capacity of 8.4 minutes. In the organoleptic properties such as color, smell and taste, there were no significant differences compared to fresh fruit. Its application in the food industry showed great acceptability in the production of various products such as: yogurt with a concentration of 5% of freeze-dried strawberry as a colorant and natural flavoring. In the production of ice cream, a concentration of 2.5% was used as a stabilizer. In pure, 60% of lyophilized strawberry was used and in chocolate fruit and snacks of high nutritional value, 90% and 75% of lyophilized were incorporated respectively.