Producción de pulpa de fruta de cerezo (Malpghia punicifolia l.) y su potencial nutricional para consumo humano
Production of cherry fruit pulp (Malpghia punicifolia L.) and its nutritional potential for human consumption
Abstract (en)
The fruit of the cherry tree (Malpghia punicifolia L.), is commercialized by the Wayuu population, which is known as cherry, is very perishable which causes losses during harvest, due to this it was necessary to carry out an investigation where it has as an objective to carry out a technological process for the production of fruit pulp and to know the nutritional and microbiological characteristics to guarantee the safety of the finished product. In the results it was identified that the ideal state of maturation for the processing of the cherry fruit is grade 5, recognized with the color red. In the pulp of fruit of the cherry tree it was determined that it obtained a pH of 3.8, some degrees ° Brix of 12.89 and an acidity of 2.11% expressed in citric acid, 1.33% of protein and minerals such as iron, calcium, potassium and phosphorus. free of pathogenic microorganisms such as E. coli and salmonella. It is considered with this study that it is an alternative to process native fruits of the region through the production of fruit pulp, since it is a food product with high nutritional value and makes it attractive for its later agro-industrial use, whether in nectars, jams, yoghurts or preserves.
Abstract (es)
El fruto del cerezo (Malpghia punicifolia L.), es comercializado por la población Wayuu, el cual se conoce como cereza, es muy perecedero; lo que origina perdidas en épocas de cosecha. Debido a esto, se vio la necesidad de efectuar una investigación que tiene por objetivo realizar un proceso tecnológico para la producción de pulpa de fruta y conocer las características nutricionales y microbiológicas para garantizar la inocuidad del producto terminado. En los resultados se identificó que el estado ideal de maduración para el procesamiento del fruto cerezo es el grado 5, reconocido con el color rojo. En la pulpa de fruta del cerezo se determinó que obtuvo un pH de 3.8, unos grados °Brix de 12.89 y una acidez de 2.11% expresada en ácido cítrico, 1.33% de proteína y minerales como hierro, calcio, potasio y fosforo, además está libre de microorganismos patógenos como la E.coli y salmoneslla. Se considera con este estudio que es una alternativa de procesar frutos nativos de la región a través de la producción pulpa de frutas ya que es un producto alimento con alto valor nutricional y lo hace atractivo para su posterior uso agroindustrial ya sea en néctares, mermeladas, yogures o conservas.
References
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