Propiedades tecno-funcionales de la fibra dietaria de los subproductos de mango y guayaba

Abstract

The purpose the present research was to evaluate the techno-functional properties of the byproducts of mango (peel and pulp) and guava (peel, pulp and seed) at different drying temperatures (40, 50, 60 and 70 ºC) and the particles sizes (2000, 1000, 710, 500, 355, 250, 125, 106µm). The water retention capacity (WRC) and the swelling capacity (SWC) were determined through the method of Robertson et al. (2000) and the fat retention capacity (FRC) by Femenia et al. (1997) with some modifications. The byproduct of mango presented a WRC from 8.52 to 13.73 g water/g dry sample and a SWC from 5.82 to 10.23 mL/g dry sample, while in the byproduct of guava the WRC was from 2.64 to 5.09 g water/g dry sample and the SWC was from 2.07 to 3.78 mL/g dry sample. The byproduct of mango presented better hydration properties than the byproduct of guava. Both byproducts exhibited low FRC (<2.88 g oil/g dry sample). There was a positive interaction effect between the drying temperature and the particle size only on the SWC guava.