Effect of storage conditions on quality of a functional powder of cape gooseberry obtained by spray drying

In Colombia the industrial use of cape gooseberry is poor, which is proposed to evaluate a transformation process leading to a value added product. Functional foods are products that by virtue of their physiologically active components provide health benefits beyond basic nutrition. This research fo...

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Main Authors: Gustavo Hernández Sandoval, Misael Cortés Rodríguez, Héctor Ciro Velásquez
Format: Article
Language:Spanish
Published: Universidad de Ciencias Aplicadas y Ambientales 2014-06-01
Series:Revista U.D.C.A Actualidad & Divulgación Científica
Subjects:
Online Access:https://revistas.udca.edu.co/index.php/ruadc/article/view/949
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author Gustavo Hernández Sandoval
Misael Cortés Rodríguez
Héctor Ciro Velásquez
author_facet Gustavo Hernández Sandoval
Misael Cortés Rodríguez
Héctor Ciro Velásquez
author_sort Gustavo Hernández Sandoval
collection DOAJ
description In Colombia the industrial use of cape gooseberry is poor, which is proposed to evaluate a transformation process leading to a value added product. Functional foods are products that by virtue of their physiologically active components provide health benefits beyond basic nutrition. This research focused on the evaluation during storage of cape gooseberry powder obtained by spray drying and added with vitamin C, iron (ferrous bisglycinate), folic acid, soluble fiber (polydextrose) and soy protein. The powder obtained from the optimization of the process was stored under two different packaging conditions: with vacuum (V) and without vacuum (NV), storage time (0, 1, 2, 3, 4, 5 and 6 months) and three storage temperatures of 4, 20 and 30°C. The results indicated that the best storage condition was packaging without vacuum at a temperature of 20°C, reaching values at the end of the storage period (six months) of vitamin C, B9 and iron expressed in mg/100g of cape gooseberry powder of 22.33 ± 1.82, 261.74 ± 5.45 and 8.88 ± 0.61, respectively. Additionally, the protein and dietary fiber in g/100g cape gooseberry powder were 6.89 ± 0.27 and 10.44 ± 0.29, respectively. A diminishing trend was observed in the color parameters (CIE-Lab) during storage time being more distinct the higher the storage temperature.
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spelling doaj.art-ba9d767ec3614342a3d5f90f9d8b3d472022-12-21T23:59:38ZspaUniversidad de Ciencias Aplicadas y AmbientalesRevista U.D.C.A Actualidad & Divulgación Científica0123-42262619-25512014-06-0117110.31910/rudca.v17.n1.2014.949Effect of storage conditions on quality of a functional powder of cape gooseberry obtained by spray dryingGustavo Hernández SandovalMisael Cortés RodríguezHéctor Ciro VelásquezIn Colombia the industrial use of cape gooseberry is poor, which is proposed to evaluate a transformation process leading to a value added product. Functional foods are products that by virtue of their physiologically active components provide health benefits beyond basic nutrition. This research focused on the evaluation during storage of cape gooseberry powder obtained by spray drying and added with vitamin C, iron (ferrous bisglycinate), folic acid, soluble fiber (polydextrose) and soy protein. The powder obtained from the optimization of the process was stored under two different packaging conditions: with vacuum (V) and without vacuum (NV), storage time (0, 1, 2, 3, 4, 5 and 6 months) and three storage temperatures of 4, 20 and 30°C. The results indicated that the best storage condition was packaging without vacuum at a temperature of 20°C, reaching values at the end of the storage period (six months) of vitamin C, B9 and iron expressed in mg/100g of cape gooseberry powder of 22.33 ± 1.82, 261.74 ± 5.45 and 8.88 ± 0.61, respectively. Additionally, the protein and dietary fiber in g/100g cape gooseberry powder were 6.89 ± 0.27 and 10.44 ± 0.29, respectively. A diminishing trend was observed in the color parameters (CIE-Lab) during storage time being more distinct the higher the storage temperature.https://revistas.udca.edu.co/index.php/ruadc/article/view/949Physalis peruviana L.Functional foodsDryingShelf life
spellingShingle Gustavo Hernández Sandoval
Misael Cortés Rodríguez
Héctor Ciro Velásquez
Effect of storage conditions on quality of a functional powder of cape gooseberry obtained by spray drying
Revista U.D.C.A Actualidad & Divulgación Científica
Physalis peruviana L.
Functional foods
Drying
Shelf life
title Effect of storage conditions on quality of a functional powder of cape gooseberry obtained by spray drying
title_full Effect of storage conditions on quality of a functional powder of cape gooseberry obtained by spray drying
title_fullStr Effect of storage conditions on quality of a functional powder of cape gooseberry obtained by spray drying
title_full_unstemmed Effect of storage conditions on quality of a functional powder of cape gooseberry obtained by spray drying
title_short Effect of storage conditions on quality of a functional powder of cape gooseberry obtained by spray drying
title_sort effect of storage conditions on quality of a functional powder of cape gooseberry obtained by spray drying
topic Physalis peruviana L.
Functional foods
Drying
Shelf life
url https://revistas.udca.edu.co/index.php/ruadc/article/view/949
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AT misaelcortesrodriguez effectofstorageconditionsonqualityofafunctionalpowderofcapegooseberryobtainedbyspraydrying
AT hectorcirovelasquez effectofstorageconditionsonqualityofafunctionalpowderofcapegooseberryobtainedbyspraydrying