Characterization of Powdered Lulo (Solanum quitoense) Bagasse as a Functional Food Ingredient
2020
Leidy Indira Hinestroza-Córdoba | Stevens Duarte Serna | Lucía Seguí | Cristina Barrera | Noelia Betoret
The stabilization of fruit bagasse by drying and milling technology is a valuable processing technology to improve its durability and preserve its valuable biologically active components. The objective of this study was to evaluate the effect of lyophilization and air temperature (60 °:C and 70 °:C) in hot air-drying as well as grinding conditions (coarse or fine granulometry) on physico-chemical properties: water interaction capacity: antioxidant properties: and carotenoid content of powdered lulo bagasse. Air-drying kinetics at 60 °:C and 70 °:C and sorption isotherms at 20 °:C were also determined. Results showed that drying conditions influence antioxidant properties and carotenoid content while granulometry slightly influenced fiber and water interaction properties. Fiber content was near 50% and carotenoid content was higher than 60 µ:g/g dry matter in lyophilized powder. This &beta:-carotene content is comparable to that provided by carrot juice. Air-drying at 60 °:C only reduced carotenoids content by 10%.
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