Desarrollo de un alimento utilizando la epidermis de la Bactris gasipaes(Chontaduro)

Abstract

Abstract:Taking advantage and incorporating subproducts in different food matrices is imperative, in order to know their behavior when evaluating the effects of processing and stability on antioxidant properties. Therefore, this research focuses on the incorporation of the Chontaduro epicarp for ice-cream making given that it has multiple benefits such as antioxidants. The Bactris Gasipaes is a tropical fruit full of proteins, fats, minerals, vitamins, and photo chemicals. The aim of this research was to measure the antioxidant capacity of the Chontaduro epicarp for ice-cream making. By the same token, this work sought to measure the product acceptancevia a sensory test. The Chontaduro skin was blanched, dehydrated, and grounded to obtain an effective sample for the analysis. The antioxidant quantification through DPPH revealed that the white ice-cream has 531.2 μmol ET/g BS,the ice-cream 5% μmol ET/g BSto 8% with 731,2 and with a greater antioxidant quantity to the ice-cream 10% of 950, 6± 92.6μmol ET/g BS. These values have determined that thehigher epicarp content, the higher phenolic compound will be present. In addition, the statistical analysis showed significant differences. For example, EC5% and MH whiteare similar whilst HB8%and HC 10% are different. Regarding the sensory test carried out by ordering depicted that ice-cream with 8% of epicarp has a more balanced flavour. Furthermore, the Cramer analysis revealed that the coefficient value of the measure is symmetrical 0,650. In other words, there is a strong correlation in the samples thatdemonstrates that the Chontacuro epicarp contributes with up to 10% of antioxidants.