Efecto del Pretratamiento con Deshidratación Osmótica en la Impregnación a Vacío de Láminas de Banano para el Desarrollo de un Alimento Funcional

Abstract

The objective of this work is to evaluate the effect of osmotic dehydration (OD) on the porosity of banana slices, as pre-treatment of the vacuum impregnation process (VI). The porosity of the samples was determined by the relationship between the real density and the apparent density by applying the model coupled hydrodynamic mechanism-deformation-relaxation phenomenon. Sucrose and inulin were used as osmo-dehydrating agents. The initial porosity in banana samples without OD was 4.6±0.8 %, for the samples with inulin was 10.9±0.9 and with sucrose of 17.6±1.7%. The VI process showed values of impregnation fraction of 13.7±0.8 and 30.9±1.7% in samples with and without OD process respectively. Increasing the porous spaces in the dietary matrices, using OD becomes a valuable alternative because it could favor the incorporation of bioactive components through VI.