Elaboration of a snack from nopal obtained by osmotic dehydration
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Sweet snack
osmotic dehydration
drying. Botana
deshidratación osmótica

How to Cite

Rodiles López, J. O., Martinez Flores, H. E., Manivel Chávez, R. A., & Zamora Vega, R. (2016). Elaboration of a snack from nopal obtained by osmotic dehydration. Superficies Y Vacío, 29(2), 49-54. Retrieved from https://superficiesyvacio.smctsm.org.mx/index.php/SyV/article/view/53


A snack from cactus was prepared by osmotic dehydration. The process of osmotic dehydration was performed with a cactus relationship: syrup sucrose 1:2, temperature (40, 60 and 80 ° C), time (6, 8 and 10 h) and osmotic concentration (50, 60 and 80 ° Brix) were evaluated under Box-Behnken experimental design. The optimum process conditions were: osmotic solution of 50 °Brix, temperature of 80 °C and 6 h immersion in osmotic solution, obtaining the snack with a final moisture content of 40.5%. The osmotic dehydration product was dried at 62 °C for 3 h, having a final moisture content of 8.5% and water activity of 0.696.
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