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      Laminados de guayaba (Psidium guajava L.) enriquecidos con inulina y calcio

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          Abstract

          La guayaba (Psidium guajava L.) es una fruta de gran aceptación que puede ser utilizada como vehículo de nutrientes y componentes bioactivos, cualidades atractivas para elaborar alimentos con beneficios a la salud. Por tal motivo, se desarrollaron laminados de guayaba enriquecidos con inulina y calcio. Para elaborar los laminados se preparó un puré con pulpa de guayaba, sacarosa y fructosa en proporción 85:10:5, se adicionó inulina, lactato de calcio, solución de ácido cítrico (30%) y se deshidrató en un secador de bandejas a 60 ºC. Se desarrollaron cuatro formulaciones variando las proporciones de inulina y lactato de calcio. Se evaluó la aceptabilidad global de los laminados con una escala hedónica no estructurada de 10 cm (cero representó “me disgusta mucho”, cinco “indiferente” y diez “me gusta mucho”) y la aceptabilidad de los atributos sensoriales dulzor, acidez, color y dureza al morder con una escala JAR (just-about-right) de 3 puntos. Se evaluaron las características físicas, químicas y nutricionales de los laminados elaborados bajo la formulación seleccionada sensorialmente. La aceptabilidad varió entre 6,6 y 7,2, donde los laminados elaborados con 1,0 g de inulina y 1,0 g de lactato de calcio/100g de pulpa representaron la mejor opción. El producto presentó bajo dulzor, alta acidez y alta dureza al morder, sin embargo, ninguno de los atributos causó desagrado. Los laminados de guayaba aportan calcio y fibra dietaria a la ingesta diaria y representan una opción innovadora con potencial de alimento funcional, útil para diversificar y motivar el consumo de frutas y derivados.

          Translated abstract

          Guava (Psidium guajava L.) laminates enriched with inulin and calcium. Guava (Psidium guajava L.) is a fruit of great acceptance that can be used as vehicle of nutrients and bioactive components, attractive qualities for making products with health benefits. Therefore, guava laminates enriched with inulin and calcium were developed. To elaborate the laminates a puree was prepared with guava pulp, sucrose and fructose in proportion 85:10:5, inulin, calcium lactate and citric acid solution (30%) was added and it was subjected to drying in a tray dehydrator at 60 °C. Four formulations were developed varying the proportions of inulin and calcium lactate. The overall acceptability of laminates was evaluated wih a 10-cm unstructured hedonic scale (zero represented "I dislike much" five "indifferent" and ten "I like") and the acceptability of the sensory attributes sweetness, acidity, color and hardness to bite with a 3-point JAR (just-about-right) scale. Physical, chemical and nutritional characteristics of the laminates produced under the selected treatment were evaluated. Acceptability varied between 6.6 and 7.2, where laminates made with 1.0 g inulin and 1.0 g calcium lactate/ 100g pulp represented the best choice. The product presented low sweetness, high acidity and high hardness to bite, however, none of the attributes caused displeasure. Guava laminates provide calcium and dietary fiber daily intake and represent an innovative option with potential functional food, useful to diversify and encourage consumption of fruits and derivatives.

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          Most cited references18

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              Caracterización química del color de diferentes variedades de guayaba (Psidium guajava L.) colombiana

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                Author and article information

                Contributors
                Role: ND
                Role: ND
                Role: ND
                Role: ND
                Role: ND
                Journal
                alan
                Archivos Latinoamericanos de Nutrición
                ALAN
                Sociedad Latinoamericana de Nutrición
                0004-0622
                December 2015
                : 65
                : 4
                : 225-233
                Affiliations
                [1 ] Universidad Simón Bolívar Venezuela
                Article
                S0004-06222015000400003
                4d1bbc42-597d-43e9-a12a-f42f81f72850

                http://creativecommons.org/licenses/by/4.0/

                History
                Product

                SciELO Venezuela

                Self URI (journal page): http://www.scielo.org.ve/scielo.php?script=sci_serial&pid=0004-0622&lng=en
                Categories
                NUTRITION & DIETETICS

                Nutrition & Dietetics
                Tropical fruits,fruit laminated,guava,dietary fiber,JAR scale,Frutas tropicales,laminado de fruta,guayaba,fibra dietaria,escala JAR,just-about-right

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