Optimización de una formulación de antioxidantes, con la técnica de  impregnación al vacío, para mejorar el color de los palmitos de iraca

Cristian Ossa; Misael  Cortes; Rodrigo Hoyos

doi:10.22490/21456453.6014

Vol. 14 No. 1 (2023)

Published 2022-12-17

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ingles Optimization of an antioxidant formulation, using the technique of vacuum impregnation, to improve the color on hearts of iraca palm

DOI: https://doi.org/10.22490/21456453.6014

Cristian Camilo Ossa Cardona Universidad Nacional de Colombia

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Abstract
References

Results and conclusions: The experimental optimization defined the formulation as follows: CA = 165,8 mg/100 g FPIB, AA = 16,5 mg/100 g FPIB and SB = 1500 ppm; the FPIB being very favorable to process IV: X₁ = 17,1 %, g₁= 0,131 %, X = 20,0 %, g = -0,645 % y Ee = 23,6 %, and the effect of the impregnation solution controls the enzymatic browning that the structure experiences: DE_Longitudinal = 4,9 y DE_Radial = 9,1.

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Ossa Cardona, C. C. ., español, español, & español, español. (2022). ingles Optimization of an antioxidant formulation, using the technique of vacuum impregnation, to improve the color on hearts of iraca palm. Revista De Investigación Agraria Y Ambiental, 14(1), 103-122. https://doi.org/10.22490/21456453.6014

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