Tratamiento de concentración al vacío para reducir el contenido de hidroximetilfurfural, mejorar el color y características sensoriales de miel de algarrobo (Prosopis pallida)
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Date
2024
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Universidad Nacional de Trujillo
Abstract
La investigación tuvo como objetivo reducir el contenido de 5-hidroximetilfurfural (HMF) mediante tratamientos de concentración al vacío en miel de algarrobo a su vez analizar contenido de sólidos solubles, evaluar el color de forma instrumental y características sensoriales (aceptabilidad general, amargor y color). Se utilizó un diseño completamente al azar (DCA) con tres tratamientos, realizándose la concentración a 3 presiones (T1:101.33 kPa y 100 °C, T2: 81.33 kPa y 94 °C, T3: 71.33 kPa y 90 °C) con tres repeticiones para cada uno. Los sólidos solubles nos indicaron valores de 78.1 a 79.1 °Brix. Se encontró que el tratamiento de concentración al vacío afectó significativamente (p<0.05) el contenido de HMF, aceptabilidad general, color y sabor amargo en miel de algarrobo, presentando el tratamiento T3 (71.33 kPa y 90 °C) valores de HMF de 331.91 ± 3.30 mg/kg, lo que representa una reducción del 48.28% respecto al tratamiento T1 (101.33 kPa y 100 °C), y menor índice de pardeamiento BI igual a 630.41 ± 3.58. Respecto a la aceptabilidad general de la miel de algarrobo el tratamiento que más gustó fue el de T2 (81.33 kPa y 94 °C) con una moda de 6. Los tratamientos T2 (81.33 kPa y 94 °C) y T3 (71.33 kPa y 90 °C) presentaron menor sabor amargo y color más claro con respecto al tratamiento T1 (101.33 kPa y 100 °C) sin diferencia significativa (p<0.05). Por lo tanto, una reducción en la presión de concentración permite obtener una miel de algarrobo con menor contenido de hidroximetilfurfural, menor índice de pardeamiento, mayor aceptabilidad general, menor sabor amargo y color más claro.
ABSTRACT The objective of the research was to reduce the content of 5-hydroxymethylfurfural (HMF) by means of vacuum concentration treatments in carob honey and to analyze soluble solids content, evaluate color instrumentally and sensory characteristics (general acceptability, bitterness and color). A completely randomized design (CRD) was used with three treatments, concentrating at three pressures (T1: 101.33 kPa and 100 °C, T2: 81.33 kPa and 94 °C, T3: 71.33 kPa and 90 °C) with three replicates for each. The soluble solids indicated values of 78.1 to 79.1 °Brix. It was found that the vacuum concentration treatment significantly affected (p<0.05) the HMF content, general acceptability, color and bitter taste in carob honey, with the T3 treatment (71.33 kPa and 90 °C) presenting HMF values of 331.91 ± 3.30 mg/kg, which represents a reduction of 48.28% with respect to the T1 treatment (101.33 kPa and 100 °C), and a lower browning index BI equal to 630.41 ± 3.58. Regarding the general acceptability of the carob honey, the most liked treatment was T2 (81.33 kPa and 94 °C) with a mode of 6. Treatments T2 (81.33 kPa and 94 °C) and T3 (71.33 kPa and 90 °C) presented less bitter taste and lighter color with respect to treatment T1 (101.33 kPa and 100 °C) without significant difference (p<0.05). Therefore, a reduction in the concentration pressure allows obtaining a carob honey with lower hydroxymethylfurfural content, lower browning index, higher general acceptability, lower bitter taste and lighter color.
ABSTRACT The objective of the research was to reduce the content of 5-hydroxymethylfurfural (HMF) by means of vacuum concentration treatments in carob honey and to analyze soluble solids content, evaluate color instrumentally and sensory characteristics (general acceptability, bitterness and color). A completely randomized design (CRD) was used with three treatments, concentrating at three pressures (T1: 101.33 kPa and 100 °C, T2: 81.33 kPa and 94 °C, T3: 71.33 kPa and 90 °C) with three replicates for each. The soluble solids indicated values of 78.1 to 79.1 °Brix. It was found that the vacuum concentration treatment significantly affected (p<0.05) the HMF content, general acceptability, color and bitter taste in carob honey, with the T3 treatment (71.33 kPa and 90 °C) presenting HMF values of 331.91 ± 3.30 mg/kg, which represents a reduction of 48.28% with respect to the T1 treatment (101.33 kPa and 100 °C), and a lower browning index BI equal to 630.41 ± 3.58. Regarding the general acceptability of the carob honey, the most liked treatment was T2 (81.33 kPa and 94 °C) with a mode of 6. Treatments T2 (81.33 kPa and 94 °C) and T3 (71.33 kPa and 90 °C) presented less bitter taste and lighter color with respect to treatment T1 (101.33 kPa and 100 °C) without significant difference (p<0.05). Therefore, a reduction in the concentration pressure allows obtaining a carob honey with lower hydroxymethylfurfural content, lower browning index, higher general acceptability, lower bitter taste and lighter color.
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Keywords
Miel de algarrobo, Concentración al vacío, 5-hidrometilfurfural, Presión, Cromatografía líquida de alta eficiencia, Análisis sensorial