Effects of Drying Process on the Physicochemical Properties of Nopal Cladodes at Different Maturity Stages |
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| Authors: | Margarita Contreras-Padilla Elsa Gutiérrez-Cortez María del Carmen Valderrama-Bravo Isela Rojas-Molina Diego Germán Espinosa-Arbeláez Raúl Suárez-Vargas Mario Enrique Rodríguez-García |
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| Institution: | (1) Divisi?n de Investigaci?n y Posgrado, Facultad de Ingenier?a, Universidad Aut?noma de Quer?taro, Cerro de las campanas s/n, C.P. 76010 Quer?taro, Qro, M?xico;(2) Laboratorio Experimental Multidisciplinario LEM-A. Ingenier?a en Alimentos, Departamento de Ingenier?a y Tecnolog?a, Facultad de Estudios Superiores Cuautitl?n, Universidad Nacional Aut?noma de M?xico, Av. 1 de mayo s/n, Cuautitl?n Izcalli, C.P.54740, Edo. de M?xico, M?xico;(3) Facultad de Ciencias Naturales, Licenciatura en Nutrici?n Universidad Aut?noma de Quer?taro, Av. de las Ciencias s/n, C.P. 76230 Quer?taro, Qro, M?xico;(4) Departamento de Nanotecnolog?a, Centro de F?sica Aplicada y Tecnolog?a Avanzada, Universidad Nacional Aut?noma de M?xico, Campus Juriquilla No. 3001, Juriquilla, C.P. 76230 Quer?taro, Qro, A.P.1-1010, M?xico |
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| Abstract: | Chemical proximate analysis was done in order to determine the changes of nutritional characteristics of nopal powders from
three different maturity stages 50, 100, and 150 days and obtained by three different drying processes: freeze dried, forced
air oven, and tunnel. Results indicate that nopal powder obtained by the process of freeze dried retains higher contents of
protein, soluble fiber, and fat than the other two processes. Also, freeze dried process had less effect on color hue variable.
No changes were observed in insoluble fiber content, chroma and lightness with the three different drying processes. Furthermore,
the soluble fibers decreased with the age of nopal while insoluble fibers and ash content shows an opposite trend. In addition,
the luminosity and hue values did not show differences among the maturity stages studied. The high content of dietary fibers
of nopal pad powder could to be an interesting source of these important components for human diets and also could be used
in food, cosmetics and pharmaceutical industry. |
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