Minimally process refrigerated jicama (Pachyrhizus erosus L. Urban)
V. M. HUERTA-E, SR.1, E. Urrutia, and L. Castro. (1) Especialidad en Tecnologia de Alimentos, Universidad Popular Autonoma del Estado de Puebla, 21 Sur 1103, Puebla, Pue., 72160, Mexico
Jicama (Pachyrhizus erosus L. Urban) is a modified root with a white watery flesh, It is commonly consumed raw. According to a recent report from the American Institute for Cancer Research (AICR) jŪcama contains ellagic acid and other phytochemicals that reduce the genetic damage caused by carcinogens such as tobacco smoke and atmospheric pollution. This occurs through the effect that over the carcinogen and possibly protecting directly the cellís genetic material.
The objectives of this study were to preserve by minimally processed refrigerated (MPR) Jicama, to determine the optimal additives concentration of dipping solution, to determine ellagic acid in both fresh and minimally processed Jicama, to evaluate the sensory characteristics of the final product and to estimate the storage life.
The Jicamas were selected, washed and sanitized with 200 ppm of chlorine, were peeled, cutted in 4 mm X 20 mm stripes to the Jicama length and were preserved in refrigeration (4ļC.) in a dipping solution with 2% NaCl, 1% Citric acid, 1% Sacarose, 0.1% Ascorbic acid and 0.05% Vitamin E in 1 Lt. glass jars.
The product was preserved in optimal conditions during 40 days, there were no changes in the typical white color of jicama (which confirms the fact that the phytochemicals have antioxidant functions besides preventing cancer), it maintain texture and flavor much similar (significance level 0.01%) to the fresh produce.
There was not microbial growth and the ellagic acid level was reduced in 7.8%. It is concluded that MPR gives a good alternative to commercially introduce Jicama in countries that donít have this food and to get advantage of its phytochemicals as cancer preventives.
Key words.- Jicama, MPR, ellagic, cancer.
Session 96, Fruit & Vegetable Products