Comparación nutricional del snack de fruta deshidratada de naranja (Citrus X sinensis) y durazno (Prunus pérsica).

Abstract

The aim of this study was to compare nutritionally a snack of dehydrated fruits of orange (Citrus X sinensis) and peach (Prunus pérsica); for which preliminary tests were carried out using three temperatures of (45º, 50º and 55º) and different times of dehydration. An experimental scheme of T-student with six repetitions and an experimental unit size of 100g was applied for each of the physicochemical, contaminant and microbiological analyses. The results obtained from the preliminary tests determined that the optimal result for dehydration was 50º C respectively for each of the snacks with a time for orange of 17.87 hours and peach of 14.10 hours. By the T-student test the physicochemical results were determined presenting in the orange snack a dry matter content of 86.75%, humidity 13.58%, ash 2.63%, fat 0.41% and fiber 7.71%; and in the peach snack a dry matter content of 89.37%, humidity 10.63%, ash 2.50%, fat 0.39% and fiber 5.57%; being the orange snack the one that exposes greater content in its physicochemical characteristics. In the analysis of lead and copper contaminants presented values that do not exceed the limits established by the NTE INEN-CODEX 193 standards and the International Legislation on pesticide residues in plant products. In the microbiological analysis of mesophilic aerobes, molds and yeasts, low microbiological loads were determined, so they are within the provisions of the INEN-CODEX 1529-5 standard for mesophilic aerobes and INEN 1529-10 for molds and yeast. The economic analysis determined a higher cost / benefit when preparing the orange snack presenting a profit of $ 0.13, being its production cost of $ 3.00 per 100 g of the product. It is recommended to elaborate this type of products since it is a good source of nutrients and allows a feasible economic profitability.