Abstract

RODILES-LOPEZ, J.O.; MANIVEL-CHAVEZ, R.A.; ZAMORA-VEGA, R.  and  MARTINEZ-FLORES, H.E.. Elaboración de una botana de nopal obtenida por deshidratación osmótica. Superf. vacío [online]. 2016, vol.29, n.2, pp.49-54.  Epub Oct 23, 2020. ISSN 1665-3521.

A snack from cactus was prepared by osmotic dehydration. The process of osmotic dehydration was performed with a relationship cactus:syrup sucrose 1:2, using sucrose as osmotic agent. Nopal strips were introduced in the syrup at three different temperature conditions (40, 60 and 80 °C), soaking times (6, 8 and 10 h) and three different syrup concentrations of 50, 60 and 80 degrees Brix (°Bx) according to a Box-Behnken experimental design. The optimum process conditions were: osmotic solution of 50 °Bx, temperature of 80 °C and 6 h immersion of cactus in osmotic solution, obtaining the snack with a final moisture content of 40.3 %. The osmotic dehydration product was dried at 62 °C for 3 h in an oven, obtaining a final moisture content of 8.5 % and water activity of 0.696.

Keywords : sweet snack; cactus; osmotic dehydration; drying.

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