Iron, phosphorous and calcium quantification in thermal processes aplied to borojó (Borojoa patinoi Cuatrec)

Abstract:

Finding raw materials that have an important nutritional value, from harvesting in the crop to the consumers table, is one of the main problems that food industry must face, in order to improve industrialization processes, it’s a priority to perform studies where the stability of micronutrients can be demonstrated. The objective of this research was to determine the amount of Iron (Fe), Calcium (Ca) and Phosphorus (P) to pulp, flour and a product based on borojó (Borojoa patinoi Cuatrec) flour. Dehydration was made by stove developing a consumption product afterwards, a completely randomized design of 5 replications was used to quantify Fe, Ca and P by an atomic absorption and UV / visible spectrophotometer, the minerals results were analyzed by variance and the means were compared with the Tukey test (p <0.05), these were tabulated by the statistical program InfoStat. The minerals present in borojó pulp were concentrated, and their quantity increased significantly after being exposed to a thermal process, as well as being mixed with other elements for the case of the product developed. With this studies we concluded that, exotic fruits like borojó have nutritional importance and might be useful as raw material for the development of new products maintaining its mineral content.

Año de publicación:

2018

Keywords:

• minerals
• stability
• Vegetable production

Fuente:

scopus