Montero-Arce, Aimeé M.

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    Desarrollo de formulación y proceso de elaboración de un puré de carambola (Averrhoa carambola)
    (2012) Montero-Arce, Aimeé M.; Pérez Muñoz, Fernando; College of Agricultural Sciences; Orellana Feliciano, Lynette E.; Ortiz, Juan; Negrón de Bravo, Edna; Department of Food Science and Technology; Flores, Leonardo
    Nine varieties of fresh starfruit were obtained from the United States Department of Agriculture’s Tropical Agriculture Research Station’s (USDA-TARS) Experimental Station in Isabela and were used to develop the process of a starfruit puree. They were submitted to the processes of classification, cleaning, disinfection, slicing and blanching. The blanching process was applied at temperatures of 70˚C, 80˚C and 100˚C, with time intervals of 15, 30, 45, 60, 75, 90, 105 and 120 seconds for each temperature. The enzyme was inactivated at the one-minute interval at 100˚C and the organoleptic properties of the fresh fruit were maintained. The inactivation was determined with a visual inspection of the samples and was confirmed by an enzymatic assay. The effect of adding 0.5, 1.0, 1.5, 2.0, 2.5 and 3.0 percent of Xanthan gum and Pectin on the purees’ texture for each of the nine varieties of the starfruit was evaluated. The best results were obtained with two and three percent of Xanthan gum, thus they were selected to prepare the formulation for the starfruit puree. The product with Xanthan gum at two and three percent were evaluated in terms of pH, color, Vitamin C content, soluble solids, fiber and sensory analysis. The Thai Knight variety at three percent of Xanthan gum represented the worst condition for safety issues due to its high pH, which favors the growth of pathogenic microorganisms, which are harmful to public health. A thermal treatment was done in triplicates using an isothermal bath, and temperatures of 45°C, 55°C and 65°C were applied. Samples of eight tubes were removed at time intervals of two minutes starting with two and one minute for 45°C and 55°C respectively and 30 second intervals starting at 30 seconds for 65°C, to determine the inactivation of an E. coli O157:H7 inoculum. The presumptive colonies were confirmed doing a real time polymerase chain reaction (PCR Real Time). The thermal death curve showed a 1.93 minute value for D at 65°C and Z value of 29.50ºC.