Estudio del Proceso de Rehidratación a Partir de Frutilla (Fragaria vesca) Deshidratada

Abstract

"The rehydration study of the dehydrated bey (Fragariavesca) was carried out to establish the optimum time, temperature and rehydrating liquid conditions permitting to reach the sense and nutritional characteristics similar to the fresh fruit. For the study, the experimental and inductive-deductive methods were applied and developed at the Food, Microbiology and Instrumental Labs of the Science Faculty, using Microkjeldhal, spectrophotometry and HPLC. The bromatological analysis of the fresh berry was the starting point; then dehydration was carried out through reftigeration, rehydrating it with three liquids: water, water with glucose and water with saccharose at three different temperatures: 20%, 40%, 60"" and 80*C. The results were optimum with 40%C temperature, 4-5 min time and waterathe best rehydrating liquid. The rehydration capacity and the water retention capacity helped determine the rehydrated berry behavior where the higher the rehydration capacity the lower water retention capacity due to the applied temperature. The ash, protein, cthercal extract and fiber components increase because the humidity content diminishes in the rehydrated berry. The sugar percentage is similar to that of the fresh berry. Vitamin C is highly affected because of its instability against the extrinsic and intrinsic factors of the rehydration process. To conclude, the sense and nutritional fresh berry characteristics are conserved under the above rehydration conditions."