Optimization of the passion pulp freeze-drying process: effect of different binders on drying kinetics and characteristics of the final product

Torres Loja R.W.; Garay Montes R.; Medina Vivanco M.L.; Mego Mego V.; Vidaurre Rojas P.; Gamonal Centurion Y. · Nutricion Clinica y Dietetica Hospitalaria (2024) · DOI: 10.12873/441torres-loja

Resumen

Introduction: The study focused on obtaining freeze-dried passion fruit pulp while maintaining its sensorial and nutritional quality. Objective: Different concentrations of binders were evaluated for physical-chemical properties, solubility, color, vitamin C and polyphenols. Methodology: The freeze-drying kinetics were examined in a 3x3 factorial design, the binders (gum arabic, rice starch, pectin) and their concentrations impacted total phenols, vitamin C, color and solubility. Results: They highlighted gum arabic at 1.5% and pectin at 1.0% to preserve flavor and color, and pectin at 0.75% showed high drying speed. Conclusion: Gum Arabic excels in total phenols, color and solubility, while pectin preserves vitamin C better.

Instituciones: Universidad Nacional Amazónica de Madre de Dios; Universidad Nacional de San Martín; Universidad César Vallejo