Evaluación nutricional comparativa de pitahaya (Hylocereus triangularis) deshidratada en deshidratador de bandejas con la liofilizada.

Abstract

In this research work, a comparative nutritional evaluation of pitahaya (Hylocereus triangularis) dehydrated in a tray dehydrator with lyophilisate was carried out at the School of Biochemistry and Pharmacy, based on the determination of vitamin C as an indicator of efficiency of the dehydration process with the purpose of obtaining the minimum of losses. Fresh pitahaya, tray dehydrator, lyophilizer, HPLC were used for the investigation, using the scientific, inductive-deductive, analytical-synthetic and experimental method, in which different techniques were applied such as: physical determinations, bromatological composition and microbiological determinations, obtaining as a result the dehydrated pitahaya in a tray dehydrator at a temperature of 55 to 60 ° C it presented a concentration of 2.49 mg / 100 g of Vitamin C, while at a temperature of - 40 ° C and a pressure of 539 x10-3 Mbar the pitahaya lyophilized had a concentration of 3.71 mg / 100 g of Vitamin C, reporting less loss in the lyophilized pitahaya. In addition, the evaluation of molds and yeasts was carried out, showing growth in the dehydrated product in a tray dehydrator, in the lyophilisate there is an absence of molds and yeasts. Tasting tests were also carried out on the juices, the acceptance of +25 in fresh pitahaya juice, +20 in freeze-dried pitahaya juice and +11 in dehydrated pitahaya juice in trays, the lyophilized product better preserves the sensory characteristics. The viscosity in fresh pitahaya juice is 263.33 cP, 21.61cP in lyophilized pitahaya juice and 18.68 cP in dehydrated pitahaya juice in trays. I recommend the use of this product for human consumption prior to a stability study.