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Agro-Industrial Potential of the Mandarina Epicarp a Natural Coloring Allternative in Bread

Potencial agroindustrial del epicarpio de mandarina como alternativa de colorante natural en pan

dc.creatorOrdoñez-Santos, Luis E.
dc.creatorEsparza-Estrada, Jessica
dc.creatorVanegas-Mahecha, Pedro
dc.date2020-05-15
dc.identifierhttps://revistas.itm.edu.co/index.php/tecnologicas/article/view/1465
dc.identifier10.22430/22565337.1465
dc.descriptionThis study evaluated the agro-industrial potential of flour made of the epicarp of Oneco mandarin (Citrus reticulata) as a possible natural bread coloring. We analyzed the physiochemical properties of said fruit, such as pH, aw, color parameters (luminosity, L*; chromaticity, C*; and pitch angle, h°), acidity percentage, dry matter percentage, quantification of carotenoids by spectrophotometry, phenolic compounds, antioxidant capacity in flour, and color parameters (L*, C*, and h°) in bread. We found that, after convective drying, the fruit retained significantly higher concentrations of bioactive compounds, such as phenols. We also observed an increase in antioxidant capacity and carotenoid content, in addition to significant changes in the color parameters (L* and C*). When the mandarin epicarp flour substituted conventional flour in the bread formula, we noted a significant increase in the concentration of the carotenoid content; the peak of this substitution was 4%. Regarding color, parameters L* and C* exhibited significant differences; L* was higher in the 2% substitution, while C* was higher in the 4% substitution, and h° did not present significant differences in any of the formulas. Finally, we conclude that mandarin epicarp flour can be an important alternative additive for natural coloring in bread making.en-US
dc.descriptionEn este estudio se evaluó el potencial agroindustrial de la harina de epicarpio de mandarina Oneco (Citrus reticulata) como posible colorante natural en el pan. En la metodología se analizaron las propiedades fisicoquímicas como el pH, aw, los parámetros de color: luminosidad (L*), cromaticidad (C*) y ángulo de tono (h°), porcentaje de acidez, porcentaje de materia seca, cuantificación de carotenoides por espectrofotometría, compuestos fenólicos, capacidad antioxidante en harina y parámetros de color (L*, C* y h°) en el pan. Se encontró que, después del tratamiento de secado convectivo, se retuvieron concentraciones significativamente más altas de compuestos bioactivos como los fenólicos, se evidenció también un aumento en la capacidad antioxidante y el contenido de carotenoides, además de cambios significativos en los parámetros de color (L* y C*). En la sustitución de la harina de epicarpio de mandarina en las formulaciones del pan, se notó un aumento significativo en la concentración del contenido de carotenoides, siendo el pico de esta en la sustitución del 4 %; En los parámetros de color, se hallaron diferencias significativas en los parámetros L* y C*, presentando el mayor valor de L* en la sustitución del 2 % y de C* en la sustitución del 4 %, mientras que el parámetro h° no presentó diferencias significativas en ninguna de las formulaciones. Finalmente, se concluye que la harina de epicarpio de mandarina puede ser una alternativa importante, como aditivo de colorante natural en la elaboración del pan.es-ES
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dc.publisherInstituto Tecnológico Metropolitano (ITM)en-US
dc.relationhttps://revistas.itm.edu.co/index.php/tecnologicas/article/view/1465/1605
dc.relationhttps://revistas.itm.edu.co/index.php/tecnologicas/article/view/1465/1665
dc.relationhttps://revistas.itm.edu.co/index.php/tecnologicas/article/view/1465/1706
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dc.rightsCopyright (c) 2020 TecnoLógicasen-US
dc.rightshttp://creativecommons.org/licenses/by-nc-sa/4.0en-US
dc.sourceTecnoLógicas; Vol. 23 No. 48 (2020); 17-29en-US
dc.sourceTecnoLógicas; Vol. 23 Núm. 48 (2020); 17-29es-ES
dc.source2256-5337
dc.source0123-7799
dc.subjectCarotenoidsen-US
dc.subjectPhenolic compoundsen-US
dc.subjectAntioxidant capacityen-US
dc.subjectCitricen-US
dc.subjectChromaticityen-US
dc.subjectCarotenoideses-ES
dc.subjectcompuestos fenólicoses-ES
dc.subjectcapacidad antioxidantees-ES
dc.subjectcítricoes-ES
dc.subjectcromaticidades-ES
dc.titleAgro-Industrial Potential of the Mandarina Epicarp a Natural Coloring Allternative in Breaden-US
dc.titlePotencial agroindustrial del epicarpio de mandarina como alternativa de colorante natural en panes-ES
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typeResearch Papersen-US
dc.typeArtículos de investigaciónes-ES


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