Evaluación Nutricional de Cocona (Salanum sessiliflorum Dunal) Deshidratada por Método de Bandejas a Tres Temperaturas

Abstract

The nutritional evaluation of fresh and dehydrated cocona (Solanum sessiliflorum Dunal) was carried out in order to reduce to the maximum the loss of nutrients and prolong the shelf life, having as an indicator of efficiency of the dehydration process the vitamin C and total carotenes, as they are compounds sensitive to oxygen and temperature. Fresh cocona, tray dryer, spectrophotometer, HPLC were used for the research, using the scientific and experimental method, in which different techniques were applied such as: physical determinations, bromatological composition, microbiological determinations, obtaining as a result the dehydrated cocona at three temperatures, it is so at 70 ºC the dehydration time was 250 minutes, presenting a concentration of 6.08 mg/100g of total carotenes and 84.47 mg/100g/100g of vitamin C; while at 60 ºC the time was 280 minutes, the concentration of total carotenes is 4.81 mg /100g and 72. 04 /100g of vitamin C and at 80 ºC the dehydration time was 220 minutes, obtaining a concentration of total carotenes of 5.70 mg /100g and 78.08 mg/100g of vitamin C; the amount of molds and yeasts were totally reduced in the dehydration. It was determined that at a temperature of 70ºC there is less loss of vitamin C and total carotenes and consequently the loss of nutrients is reduced; achieving a longer shelf life in the dehydrated sample than in the fresh sample; preserving the sensory characteristics.