Resumo

HENRIQUEZ ARIAS, L. E; PATINO GOMEZ, J. H  e  SALAZAR, J. A. Application of the matrixes engineering on the development of minimally processed Hass avocado (Persea americana Mill) with additions of vitamin C and calcium. Rev. Lasallista Investig. [online]. 2012, vol.9, n.2, pp.44-54. ISSN 1794-4449.

Introduction. Matrixes engineering is a method to obtain functional food that uses the vacuum impregnatiuon technique to add components to the structure of porous food. Objective. Determining the effect of adding vitamin C and calcium by means of vacuum impregnation (VI) on the quality parameters of minimally processed Hass avocado (Persea americana Mill) Results. The VI process provided better characteristics to the samples treated with it in comparison to those with a fresh treatment, with a reduction of the enzymatic browning (a higher luminosity >L^* and less red coloring), conservation of the hardness, less microbiological countings and a higher sensorial acceptance Conclusions. Adding vitamins and calcium with the vacuum impregnation technique, VI, is an efficient method to conserve the quality characteristics of the minimally processed Hass avocado samples.

Palavras-chave : Minimally processed avocado; vacuum impregnation (VI); matrixes engineering; vitamin C; vitamin E; calcium.

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