Elaboración y Evaluación Nutritiva de la Harina de Fruta de Pan (artocarpus altilis) Obtenida por Proceso de Deshidratación

Abstract

The objective was to elaborate and evaluate the nutritional value of dehydrated breadfruit flour at an optimum drying temperature, using a tray dryer to determine this, the concentration of vitamin C was established as an indicator of the efficiency of the drying process. The vitamin C content in fresh and dried breadfruit at three temperatures (60, 70, 80°C) was analyzed by high performance liquid chromatography (HPLC). The vitamin C concentration in fresh breadfruit on a dry basis was 17.91 mg/100g and in the dehydrated ones at 60, 70 and 80ºC was 9.18 mg/100g, 9.39 mg/100g and 7.28 mg/100g respectively, with a percentage loss of vitamin C in the dehydrated ones of 48.73%, 47.57%, and 59.35%, respectively. The average vitamin C content was analyzed with ANOVA, showing differences between treatments, which reflects that each process is independent, except for those dehydrated at 60 and 70ºC. The results indicate that the longer the drying time and temperature, the greater the loss of vitamin C, demonstrating that the optimum drying temperature is 70ºC. According to the proximal analysis, the flour contains greater nutritional value, due to the concentration of solutes during the drying process. The results obtained can serve as a basis for the production of flour at industrial level, which could be included in the daily diet, providing a high nutritional value to consumers.