Alternatives for the use of cuajilote (Parmentiera edulis): an underutilized agro-industrial species

The fruit of the species Parmentiera edulis, known as cuajilote, is abundantly produced per season, is rich in nutrients and can be used to make food. The objective of this work was to establish the technical feasibility of using cuajilote in the formulation of fermented foods and beverages to promo...

Full description

Saved in:

Bibliographic Details
Main Authors:	Castillo-Ruíz, Román, Castillo-Archila, José Abelardo, Alemán-Castillo, SanJuana Elizabeth, Castillo-Ruiz, Octelina, Trejo-Díaz, Gabriela Nallely
Format:	Online
Language:	spa
Published:	Universidad Autónoma de Tamaulipas 2022
Online Access:	https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1635
Tags:	Add Tag No Tags, Be the first to tag this record!

id	oai:ojs.pkp.sfu.ca:article-1635
record_format	ojs
institution	CIENCIA UAT
collection	OJS
language	spa
format	Online
author	Castillo-Ruíz, Román Castillo-Archila, José Abelardo Alemán-Castillo, SanJuana Elizabeth Castillo-Ruiz, Octelina Trejo-Díaz, Gabriela Nallely
spellingShingle	Castillo-Ruíz, Román Castillo-Archila, José Abelardo Alemán-Castillo, SanJuana Elizabeth Castillo-Ruiz, Octelina Trejo-Díaz, Gabriela Nallely Alternatives for the use of cuajilote (Parmentiera edulis): an underutilized agro-industrial species
author_facet	Castillo-Ruíz, Román Castillo-Archila, José Abelardo Alemán-Castillo, SanJuana Elizabeth Castillo-Ruiz, Octelina Trejo-Díaz, Gabriela Nallely
author_sort	Castillo-Ruíz, Román
title	Alternatives for the use of cuajilote (Parmentiera edulis): an underutilized agro-industrial species
title_short	Alternatives for the use of cuajilote (Parmentiera edulis): an underutilized agro-industrial species
title_full	Alternatives for the use of cuajilote (Parmentiera edulis): an underutilized agro-industrial species
title_fullStr	Alternatives for the use of cuajilote (Parmentiera edulis): an underutilized agro-industrial species
title_full_unstemmed	Alternatives for the use of cuajilote (Parmentiera edulis): an underutilized agro-industrial species
title_sort	alternatives for the use of cuajilote (parmentiera edulis): an underutilized agro-industrial species
description	The fruit of the species Parmentiera edulis, known as cuajilote, is abundantly produced per season, is rich in nutrients and can be used to make food. The objective of this work was to establish the technical feasibility of using cuajilote in the formulation of fermented foods and beverages to promote its commercial use. The nutritional composition, the phenolic content and its antioxidant capacity were determined. The fruits were dehydrated and a flour was obtained that was mixed at 0 % (control), 5 %, 10 % and 15 % with corn flour, to prepare tortillas, and its nutritional composition and organoleptic acceptance were evaluated. Also, a fermented beverage and a distilled beverage were elaborated, using Saccharomyces cereviseae, from fruit pulp with and without shell. The musts for the fermented beverage were pasteurized at 72 ºC/15 s. The fruit presented a high content of protein (6.5 ± 2.5 %) and fiber (3.9 ± 1.6 %) of phenolic compounds and antioxidant capacity. In tortillas, increasing the amount of cuajilote increased the amount of fiber and protein. Sensorially, the tortillas added with 5 % and 10 % cuajilote were better accepted. In the fermented beverage, no significant difference was found in its physicochemical parameters when it was made with and without shell, except for total acidity. Nor did it modify the production yield of fermented beverage or distilled alcohol. Cuajilote is a fruit rarely incorporated into the diet that has adequate functional and nutritional properties and can be used as a raw material in the manufacture of tortillas, increasing its nutritional value or to produce fermented beverages or ethyl alcohol.
publisher	Universidad Autónoma de Tamaulipas
publishDate	2022
url	https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1635
work_keys_str_mv	AT castilloruizroman alternativesfortheuseofcuajiloteparmentieraedulisanunderutilizedagroindustrialspecies AT castilloarchilajoseabelardo alternativesfortheuseofcuajiloteparmentieraedulisanunderutilizedagroindustrialspecies AT alemancastillosanjuanaelizabeth alternativesfortheuseofcuajiloteparmentieraedulisanunderutilizedagroindustrialspecies AT castilloruizoctelina alternativesfortheuseofcuajiloteparmentieraedulisanunderutilizedagroindustrialspecies AT trejodiazgabrielanallely alternativesfortheuseofcuajiloteparmentieraedulisanunderutilizedagroindustrialspecies AT castilloruizroman alternativasparaelaprovechamientodelcuajiloteparmentieraedulisunaespecieagroindustrialsubutilizada AT castilloarchilajoseabelardo alternativasparaelaprovechamientodelcuajiloteparmentieraedulisunaespecieagroindustrialsubutilizada AT alemancastillosanjuanaelizabeth alternativasparaelaprovechamientodelcuajiloteparmentieraedulisunaespecieagroindustrialsubutilizada AT castilloruizoctelina alternativasparaelaprovechamientodelcuajiloteparmentieraedulisunaespecieagroindustrialsubutilizada AT trejodiazgabrielanallely alternativasparaelaprovechamientodelcuajiloteparmentieraedulisunaespecieagroindustrialsubutilizada
_version_	1779057847864131584
spelling	oai:ojs.pkp.sfu.ca:article-16352022-12-02T15:39:57Z Alternatives for the use of cuajilote (Parmentiera edulis): an underutilized agro-industrial species Alternativas para el aprovechamiento del cuajilote (Parmentiera edulis): una especie agroindustrial subutilizada Castillo-Ruíz, Román Castillo-Archila, José Abelardo Alemán-Castillo, SanJuana Elizabeth Castillo-Ruiz, Octelina Trejo-Díaz, Gabriela Nallely cuajilote corn tortilla fermented drink ethyl alcohol cuajilote tortilla de maíz bebida fermentada alcohol etílico The fruit of the species Parmentiera edulis, known as cuajilote, is abundantly produced per season, is rich in nutrients and can be used to make food. The objective of this work was to establish the technical feasibility of using cuajilote in the formulation of fermented foods and beverages to promote its commercial use. The nutritional composition, the phenolic content and its antioxidant capacity were determined. The fruits were dehydrated and a flour was obtained that was mixed at 0 % (control), 5 %, 10 % and 15 % with corn flour, to prepare tortillas, and its nutritional composition and organoleptic acceptance were evaluated. Also, a fermented beverage and a distilled beverage were elaborated, using Saccharomyces cereviseae, from fruit pulp with and without shell. The musts for the fermented beverage were pasteurized at 72 ºC/15 s. The fruit presented a high content of protein (6.5 ± 2.5 %) and fiber (3.9 ± 1.6 %) of phenolic compounds and antioxidant capacity. In tortillas, increasing the amount of cuajilote increased the amount of fiber and protein. Sensorially, the tortillas added with 5 % and 10 % cuajilote were better accepted. In the fermented beverage, no significant difference was found in its physicochemical parameters when it was made with and without shell, except for total acidity. Nor did it modify the production yield of fermented beverage or distilled alcohol. Cuajilote is a fruit rarely incorporated into the diet that has adequate functional and nutritional properties and can be used as a raw material in the manufacture of tortillas, increasing its nutritional value or to produce fermented beverages or ethyl alcohol. El fruto de la especie Parmentiera edulis, conocida como cuajilote, se produce de forma abundante por temporada, es rico en nutrientes y puede ser aprovechado para elaborar alimentos. El objetivo de este trabajo fue establecer la viabilidad técnica de utilizar el cuajilote en la formulación de alimentos y bebidas fermentadas para promover su aprovechamiento comercial. Se determinó la composición nutricional, el contenido fenólico y su capacidad antioxidante. Los frutos se deshidrataron y se obtuvo una harina que se mezcló al 0 % (control), 5 %, 10 % y 15 % con harina de maíz, para preparar tortillas, y se evaluó su composición nutricional y aceptación organoléptica. También, se elaboró una bebida fermentada y una bebida destilada, usando Sacharomyces cereviseae, a partir de pulpa de fruta con y sin cáscara. Los mostos para la bebida fermentada se pasteurizaron a 72 ºC/15 s. El fruto presentó alto contenido de proteína (6.5 ± 2.5 %) y fibra (3.9 ± 1.6 %), de compuestos fenólicos y capacidad antioxidante. En las tortillas, al aumentar la cantidad de cuajilote se elevó la cantidad de fibra y proteína. Sensorialmente, las tortillas adicionadas con 5 % y 10 % de cuajilote fueron mejor aceptadas. En la bebida fermentada no se encontró diferencia significativa en sus parámetros fisicoquímicos al elaborarla con y sin cáscara, excepto para la acidez total. Tampoco modificó el rendimiento de producción de bebida fermentada o de alcohol destilado. El cuajilote es un fruto poco incorporado a la dieta que presenta propiedades funcionales nutricionales adecuadas y puede ser aprovechado como materia prima en la elaboración de tortillas, aumentando su valor nutricional o para producir bebidas fermentadas o alcohol etílico. Universidad Autónoma de Tamaulipas 2022-07-21 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf text/html text/xml https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1635 10.29059/cienciauat.v17i1.1635 CienciaUAT; Vol. 17 No. 1. July-December 2022; 123-138 CienciaUAT; Vol. 17 No. 1: Julio-Diciembre 2022; 123-138 2007-7858 2007-7521 spa https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1635/977 https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1635/968 https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1635/995 Derechos de autor 2022 Universidad Autónoma de Tamaulipas https://creativecommons.org/licenses/by-nc-sa/4.0

Alternatives for the use of cuajilote (Parmentiera edulis): an underutilized agro-industrial species

Similar Items