Estudio de una mezcla de sacarosa más mora (Rubus glaucus) liofilizada para su aplicación en la industria alimentaria.

Abstract

The objective of this research is to collect information on the freeze-drying process of blackberry for the food industry, describe its physical-chemical and organoleptic characteristics, and application of sucrose in freeze-dried blackberry. By searching findings in theses, scientific articles, university repositories, with the respective selection criteria and descriptive analysis, several authors established that the freeze-dried blackberry gain nutrients in its physical-chemical and microbiological characteristics during this process. It also reduces its moisture to a maximum of 2.2% and prolongs its consumption. In addition, this process intensifies its color and odor due to the anthocyanins in the fruit. Regarding the microbiological analysis found the absence of Molds and Yeasts since freeze-drying is a process that allows to preserve all the nutrients and phenolic compounds, anthocyanins and vitamin C that are the most important compounds in a fruit. However, the application of sucrose has been applied in blackberry by the osmo dehydration method where it resulted in a low osmotic power. Regarding the application in drinks with a good acceptability of grade 2 before the judges. It is concluded that the freeze-drying process is one of the most complete methods to preserve the nutritional properties of the fruit. It is recommended to use sucrose in the dehydration processes because of its effectiveness and because it is also an effective inhibitor of polyphenol oxidase. It prevents the loss of volatile flavors and most cell membranes are permeable to it.