71F-1 |
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F. Manzanarez Lopez1, Y. F. GÓMEZ HERNÁNDEZ1, M. V. Fernandez Ramirez2, D. P. Alvarez Cruz1, L. A. Burboa Rodriguez1, R. Ramirez Olivas2, and M. I. Tapia Lopez2. (1) Dept. of Chemistry Biology, Univ. of Sonora, Rosales y Transversal s/n, Col. Centro, Hermosillo, Sonora, 83000, Mexico, (2) Departamento de Ciencias Quimico Biologicas, Universidad de Sonora, Dr. Bourlang # 81, Prados del Centenario, Hermosillo, Sonora, 83260, Mexico The northern zone of the state of Sonora is the main producer of quince, which is usually consumed fresh or in jellies and soft candies, although the consumption of this fruit takes place by seasons. Because of this, a quince dehydrated snack with ground red pepper, citric acid, salt, and sugar was made as an alternative of industrialization for small producers, and also to present a new form of consumption and give this fruit added value. The raw material was obtained at the local commerce. It was analyzed and the proximal composition was 0.75% of protein, 81.9% of water, 1.20% ashes, and 0.16% of tritable acidity. After this, the fruits were washed, peeled, and cut into two-millimeter slices, to promote scalding in water at 80°C for 4 min. Two mixtures of ground red pepper, salt, sugar, and citric acid (0.3:1:3:0.7 and 1:0.8:1.5:0.3) were prepared to sprinkle over the quince. The quince was dehydrated in an air convection oven for 2 hr at 80°C, then the product was packed in cellophane bags. The product formulation was selected based on its acceptance, using a sensorial analysis with 23 nontrained judges evaluating the attributes of flavor, appearance, and texture. The snack with less pepper and sugar (0.3:1:3:0.7) was significantly better (P >0.05).
Session 71F, Religious & Ethnic Foods: General
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |