Estudio del comportamiento de la pulpa congelada y del aceite de semillas obtenido de dos variedades diferentes de mamey colocarpum mammosum (mamey colorado) y mammea americano (mamey cartagena)

Abstract

In the present study were evaluated and compared the effect of three different treatments on the stability of the pulp of the fruit of mamey colorado (Colocarpum mammosum) and cartagena mamey (Mammea americana), and possible physical changes chemical, micr temperature of -30 ° C. Additionally, the coefficients of variation in all parameters pulps (pasteurization and sterilization). The study showed that the variables: pH and acidity, varied significantly (p ≤ 0.05) during storage, unlike the total soluble solids whos The concentration of ascorbic acid during storage showed different degradation rates and found that heat treatment causes positive effects on the samples.