Evaluación y comparación de la actividad osmo-deshidratante de cuatro agentes edulcorantes como conservante en mango haden (Mangifera indica haden).

Abstract

An osmotic dehydrated mango (Mangifera indica Haden) was elaborated using four sweetening agents; honey (T1), cane honey (T2), glucose (T3) and inverted syrup (T4) at 73.20 degrees brix, with an immersion time of 24 hours and a control treatment (T0) without using any type of sweetening agent. The measurement of brix degrees and weight in the fruit, as well as in the sweetening agents, was carried out every 2 hours during the first 8 hours and then a dehydration of all treatments at 55 degrees Celsius for 13 hours. The results were analyzed under two completely randomized designs. The first of a bi-factorial type (DBF) and the second a simple design. The Tukey test was used for the comparison of means with a level of significance less than 0.05. The statistical results showed that the agent with the highest osmo-dehydrating capacity was honey. In addition, the kinetic analyzes showed that the mass transfer occurs during the first 6 hours, with the first 2 hours being the highest of transfer. The maximum mass loss of the product can be 36% with a moisture content in the final product of 11 %. The results of the sensory analysis showed that treatment one using honey obtained a rating of 4, with the attribute "I like it very much" as the most representative. As a conclusion of the present investigation, it is found that the agent with the greatest osmotic power was honey and the best cost / benefit balance occurred in treatment 0. The use of honey as an osmotic pre-treatment for the production of dehydrated fruits due to its organoleptic characteristics and greater acceptability by the consumer is recommended.