DESARROLLO DE PULPA DE MANGO COMÚN TRATADA ENZIMATICAMENTE Y ADICIONADA CON CALCIO, OLIGOFRUCTOSA Y VITAMINA C.

The functional foods are those foods that own some Component physiologically Active (CFA) whose purpose is the one to provide a benefit for the health superior to which they contribute the traditional nutrients that contain. In this work they were developed and they were characterized physico-chemical, microbiological and sensorially three formulations of a pulp with handle that included CFA like oligo-fructose, Vitamin C and Calcium, were compared as well in front of a control pulp that non tape worm CFA. The calcium and vitamin C were introduced to the matrix of the juice in a 20% of the daily reference value (DRV). The formulations varied in the Calcium relation that was 1:1, 2:1 and 3:1, in presentations of 250 g. The Calcium, introduced like fumarate of Calcium, was the component that less solubilized being in a concentration average of 178 mg/l in the 3 formulations, vitamin C and the oligo-fructose remained constant during all the evaluation. The kinetic behavior and the sensorial analysis indicated that there was a change of color of the pulp, the best formulation was elaborated with a relation the 1:1 Calcium oligo-fructose since the judges determined that the aroma and color were similar and the best flavor and the texture with respect to the pulp control. [ABSTRACT FROM AUTHOR]