Evaluación Nutricional de la Uvilla ( Physalis peruviana L.) Deshidratada, a tres Temperaturas Mediante un Deshidratador de Bandejas

Abstract

The objective of this research work is to carry out the nutritional evaluation of fresh and dehydrated uvilla (Physalis peruviana L.) at an optimum temperature. For this purpose, the concentration of vitamin C was assumed as an index of nutritional quality, so that the temperature with the least loss was chosen. For dehydration, the drying method was applied in trays at three temperatures. It was determined that at a temperature of 60 ºC, the grapefruit was dried in 225 minutes, with a vitamin C content of 95.02 mg/100g and 39% loss; at 70 ºC, it was dried in 135 minutes, with a vitamin C content of 105.69 mg/100g and 32.15% loss; and finally at a temperature of 80 ºC the drying time was 120 minutes, with a vitamin C content of 49.23 mg/100g, and a loss percentage of 68.39%. As for the nutritional content of fresh and dehydrated grapefruit at 70ºC, an increase in ash, fats and minerals was observed in the latter due to a decrease in water content, concentrating its components, and a loss in the concentration of fiber, proteins and sugars, since these are soluble and are lost in the drying process. In conclusion, the optimum drying temperature is 70 'C because at this temperature there is less loss of vitamin C and the process of dehydration in trays, if it affects the nutritional value of the grapefruit, since there is loss of nutrients. It is recommended to dehydrate the whole uvilla to avoid loss of nutrients during the process.