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Revista chilena de nutrición

versión On-line ISSN 0717-7518

Resumen

CASTANEDA-SAUCEDO, Ma Claudia et al. Effect of freeze-drying and production process on the chemical composition and fatty acids profile of avocado pulp. Rev. chil. nutr. [online]. 2014, vol.41, n.4, pp.404-411. ISSN 0717-7518.  http://dx.doi.org/10.4067/S0717-75182014000400009.

Freeze-drying technology is the best dehydration process to preserve shelf-life and allowing avocado to maintain its sensorial and nutritional characteristics. The aim of this work was to determine if the freeze-drying and production condition have an effect on the nutritional quality of the avocado pulp grown in rain-fed and irrigation orchards. Four treatments were applied: non-freeze-dried rain-fed fruits, non-freeze-dried irrigation fruits, freeze-dried rain-fed fruits and freeze-dried irrigation fruits. Results showed that the fruit is made up of 71.4%, 16%, and 12.6% pulp, seed and skin, respectively. The pulp is made up of 71.51%, 19.96%, 2.81%, 0.51% and 1.51% water, lipids, ashes, crude fiber and protein, respectively. Avocado oil is composed by 61%, 18.8%, 11.6% and 7% oleic, palmitic, linoleic, and palmitoleic fatty acids, respectively. The freeze-drying decreased the linoleic acid by 1.43 g/100g. Under rain-fed conditions 4% and 13% less total fat and oleic fatty acid are produced than in irrigation conditions. We conclude that freeze-dried avocado pulp shows slight changes in their nutritional quality.

Palabras clave : fatty acids; freeze-drying; irrigation; rain fed, avocado.

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