Estudio del Proceso de Rehidratación de Tomate de Arbol Deshidratado (Solanum betaceum cav) Variedad Anaranjado Gigante.

Abstract

The rehydration study in dehydrated tree tomato (Solanum betaceum cav) was carried out in the laboratories of Food, Biochemistry, Microbiology and Instrumental, Sciences, ESPOCH in order to establish optimal conditions of time, temperature and rehydrating liquid that allow reaching characteristics sensory and nutritional similar to fresh fruit; experimental and inductive-deductive method was applied. Analyzes were performed using spectrophotometry, HPLC, and other analytical methods. The fruit was dehydrated, continuing with its rehydration in three liquids: water, water with glucose and water with ascorbic acid; at three different temperatures: 20º, 30º and 40ºC. A temperature of 40º C, a time of 15 minutes and water as the best rehydrating liquid were obtained as optimum. The rehydration and water retention capacity helped to determine the behavior of the tree tomato, as the rehydration capacity increases, the water retention capacity decreases, which is due to the temperature used. Regarding the nutritional content, the rehydrated tomato presents a slight increase in ashes, protein, and fiber due to the difference in the percentage of moisture. While components such as vitamin C and carotenoids are reduced, due to their instability against physical factors of rehydration. When comparing the histological section of the fresh tree tomato, and rehydrated there is no major difference between them, the cellular structures were similar, reaching the conclusion that the established conditions are optimal. It is recommended to have strict control of time and temperature for correct rehydration, avoiding damage to plant tissues, which makes the final product unpleasant.