Obtaining Integral Kurugua Flour with Antioxidant Potential as Ingredient Foodstuffs

Abstract

: The aim of the present work was to study the effect of the drying process conditions on the antioxidant properties of the integral fruit of kurugua ( Sicana odorifera Naud.). The experiments showed that the antioxidant activity of fresh samples of whole kurugua could vary significantly depending on the fruit batch used. The statistical analyses showed no significant differences in antioxidant activity among the drying conditions studied. However, it is important to highlight that the drying process conducted at 80 ◦ C and at an average air speed of 5.8 m/s presented the lowest cost (2.2 USD kW/h), and after 10 h, the raw material reached an aw level of 0.297, which is enough to inhibit the growth of microorganisms. As it is known, a low aw allows for a longer shelf-life of a product and prevents the proliferation of molds and yeasts. There was no significant difference in the concentration of β -carotene between drying times; nevertheless, the resulting flour showed a decrease in luminosity and color variation (b*) with respect to the fresh samples, with a typical browning due to the effects of temperature and air drying. The influence of the drying conditions on the integral kurugua flour is discussed in order to obtain the best dry product. A field of work has opened for future research on the sensory profile and its potential applications.