Elaboración de una barra energética a partir del fruto y semilla (Terminalia catappa linn)

Abstract

Functional foods are those that, in addition to being nutritious, contain bioactive components, their effect on health being notable. In Mexico there is a diversity of fruits, which still need to be studied, such is the case of the fruit of the species Terminalia catappa Linn, also called almond. The edible properties of the fruit such as the skin, pulp and its seed, in countries such as Brazil, Colombia and India reported nutritional, antioxidant and technological application properties. The objective of this study was to formulate a nutritious cereal bar, rich in antioxidants, using as a raw material the flour of the fruit and the seed of the almond and other commercial cereals with a wide acceptance of the consumer. To obtain the raw material and conserve the physicochemical properties of the fruit, the method of solar dehydration, grinding and sieving was used to obtain the flour. For its characterization, a physical-chemical analysis and proximal analysis were performed. To obtain the extracts, the maceration method was used for 24 h, using methanol as the solvent, however, for the seed the fat was previously extracted to measure hydrophilic antioxidants. The extract was used to determine total polyphenols and flavonoids. This extract was also used to measure its ability to inhibit oxidation reactions in vitro, in which the DPPH and ABTS radicals were used. For the determination of ascorbic acid by Vis spectrophotometry, oxalic acid was used directly from the flours and 2, 6-dichlorophenolindophenol was added. A cereal bar was formulated to which 3% of pulp and 3% of seed were added, comparing it with a bar of standard cereal, to which a proximal analysis was made, antioxidants, antioxidant capacity, texture were determined. And a sensory panel was made to the formulated cereal bar, in this study the panelists were semi-trained. As a result, the pulp and the seed is a source rich in nutrients and antioxidants. T

Los alimentos funcionales son aquellos que, además de ser nutritivos contienen componentes bioactivos, siendo notable su efecto en la salud. En México existe una diversidad de frutos, que aún faltan por ser estudiados, tal es el caso del fruto de la especie Terminalia catappa Linn, también llamado almendro. El objetivo de este estudio fue formular una barra de cereal nutritiva, rica en antioxidantes, empleando como materia prima la harina del fruto y la semilla de la almendra. A fin de obtener la materia prima y conservar las propiedades fisicoquímicas del fruto, se utilizó el método de deshidratación solar, molienda y tamizado para obtener la harina. Se caracterizó mediante un análisis físico-químico y análisis proximal. En el caso de la semilla, se extrajo la grasa para cuantificar antioxidantes hidrofílicos Se obtuvo un extracto mediante una maceración durante 24h, utilizando como solvente el metanol, y se empleó para cuantificar polifenoles totales, flavonoides. Y la capacidad de inhibir las reacciones de oxidación de manera in vitro, por medio de los radicales DPPH y ABTS. Para la determinación de ácido ascórbico por espectrofotometría se empleó ácido oxálico directamente en las harinas se agregó al 2,6 diclorofenolindofenol. Se formuló una barra de cereal a la cual se le agregó el 3% de pulpa y el 3% de semilla y se comparó con una barra de cereal patrón, a las cuales se le realizó un análisis proximal, se determinaron los antioxidantes, capacidad antioxidante, textura y se realizó un panel sensorial a la barra de cereal formulada, con panelistas semientrenados. El resultado indica que la pulpa y la semilla es fuente rica en nutrientes y antioxidantes.