Evaluación Nutritiva y Nutraceútica de la Mora de Castilla (Rubus glaucus) Deshidratada a Tres Potencias por el Método de Microondas.

Abstract

The aim of research is to develop an extensive study of the drying process to evaluate the action of the nutritional and nutraceutical blackberry (Rubus glaucus) by microwave method, contributing to food preservation for the benefit of society, reseach in the Faculty of Sciences of the Escuela Superior Politécnica de Chimborazo. In training of dehydration was applied simple equipment and household as the microwave efficiency determined by two important factors such as vitamin C and anthocyanis components with excellent propertis and above all powerful antioxidants, the blackberry (Rubus glaucus)dehydrated three powers 70, 140 and 210W an intervals of 5 and 10 min respestively. Dehydrated samples were obtained at optimum operating conditions, whiich include: drying time, optimum power of operation, we analyzed each of them, determining which meets the conditions necessary of the fruit. It came to the conclusion that the power that preserves the nutritional and nutraceutical of blackberry, dried in the micowave power is three (210W) interval of 10 min (Anthocyanins (mg/100g 8,8060) and Vit. C (0,2413 mg/100g )dry basis), for allowing measure the efectiveness of the chosen power considering the minimal loss of these nutrients, getting a good preservation of the fruit in the study. It is recommended that the study of drying by microwave method was carried out with other perishable products, to improve the technique will be getting a new preservation method useful of the entire food industry, being quick and easy application, benefiting from its goodness and nutrients off season.