No abstract

No abstract

Ripe mesquite pods are widely consumed by humans and animals in arid and semi-arid areas for their protein, carbohydrate, crude fiber and fat contents. The goal of this work is to identify and to quantify the fatty acid profile of flour from mesquite pods. Structural assignments were confirmed by the analysis of fragmentation patterns of mass spectra obtained by GC-MS. The results showed that 75% of the fatty acids were unsaturated, of which linoleic acid was predominant, while palmitic and stearic acids, and saturated fatty acids were found in minor proportions.

The aim of this research was to study the kinetic behavior of moisture content and the concentration of sucrose in the plant tissue of osmodehydrated apple cylinders. Sucrose concentration in samples was modeling using a mathematical solution to Fick's law. Apple cylinders were dehydrated (50°C-30°Brix and 50°C-50 °Brix). Moisture content and sucrose concentration in 5 thicknesses of the sample (0.5, 2, 4, 7, 10 mm in z direction) were determined. Results showed the concentration of solutes was higher in the surface than the sample center. Fick model did not allow an adequate description of the experimental data in food surface.