Diseño de un laminado de frutas de mango y piña, con adición de vitamina c y fibra.

Abstract

This research aimed to develop a fruit snack enriched with vitamin C and banana peel as a source of fiber through forced air dehydration, to offer a stable product rich in antioxidants. Using "Tommy Atkins" mango and "Ananas comosus" pineapple pulps, where the chemical composition of mango in Total Soluble Solids (15.5 ± 2.60) with a pH of (4.77 ± 0.10) and pineapple in Total Soluble Solids (17.6 ± 0.28) with a pH of (5.70 ± 0.14) was evaluated, it was identified that a ripeness index of grade 5 was worked with in both selected fruits respectively. A factorial design was used to determine the best formulation, considering as independent variables the addition of ascorbic acid and banana peel in a base formulation, which stems from the proposal of variant 1 and variant 2 with modifications based on preliminary trials. Through sensory evaluation, it was found that 80% of the panelists liked the product, considering this value as an important resource. Chemical analysis of the formulated product determined the value of Total Soluble Solids (7.5 ± 0.14, 5.8 ± 3.53, 8.1 ± 0.14), pH (2.7 ± 0.03, 3.3 ± 0.47, 3.7 ± 0.02), Titrateable Acidity (0.7 ± 0.01, 0.02 ± 0.00, 0.02 ± 0.00), and moisture (4.8 ± 0.41, 2.3 ± 0.51, 3.1 ± 0.03) to determine levels of total phenols, applying the Folin-Ciocalteu protocol, while for measuring antioxidant capacity, the 2,2-diphenyl-1-picrylhydrazyl (DPPH) technique was employed, and the evaluation through ferric reducing antioxidant power (FRAP) was conducted, showing significant differences between each analyzed sample. The mean result for sample 0 was 8.02, for sample 1 was 12.769, and for sample 2 was 18.78, determining that all values for total phenols, DPPH, and FRAP, of the studied response variables, show significant differences when using a different quantity of banana peel.