Alternatives for the use of cuajilote (Parmentiera edulis): an underutilized agro-industrial species
| Audiencia | Público en general | es_ES |
| Cobertura | México | es_ES |
| Fecha de ingreso | 2026-10-05T16:32:18Z | |
| Fecha de publicación | 2022-01-01 | |
| Resumen | 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 degrees C/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. | es_ES |
| Doi | https://doi.org/10.29059/cienciauat.v17i1.1635 | es_ES |
| URI | https://riuat.uat.edu.mx/handle/123456789/4121 | |
| Idioma | es | es_ES |
| Editorial | UNIV AUTONOMA TAMAULIPAS | es_ES |
| Relación | Cienciauat | es_ES |
| URL relacionado | https://doi.org/10.29059/cienciauat.v17i1.1635 | es_ES |
| Derechos | Acceso abierto (Metadatos de producción científica) | es_ES |
| Licencia | http://purl.org/coar/access_right/c_abf2 | es_ES |
| Fuente | Cienciauat | |
| Palabra clave | cuajilote | es_ES |
| Palabra clave | corn tortilla | es_ES |
| Palabra clave | fermented drink | es_ES |
| Palabra clave | ethyl alcohol | es_ES |
| Título | Alternatives for the use of cuajilote (Parmentiera edulis): an underutilized agro-industrial species | es_ES |
| Tipo | Artículo | es_ES |
| Arbitrado | Ha sido Arbitrado | es_ES |
| Autor | Castillo-Ruiz, Roman | |
| Autor | Abelardo Castillo-Archila, Jose | |
| Autor | Elizabeth Aleman-Castillo, Sanjuana | |
| Autor | Castillo-Ruiz, Octelina | |
| Autor | Nallely Trejo-Diaz, Gabriela | |
| Autor | Castillo-Ruiz, Roman | es_ES |
| Autor | Abelardo Castillo-Archila, Jose | es_ES |
| Autor | Elizabeth Aleman-Castillo, Sanjuana | es_ES |
| Autor | Castillo-Ruiz, Octelina | es_ES |
| Autor | Nallely Trejo-Diaz, Gabriela | es_ES |
| Institución | Universidad Autónoma de Tamaulipas | |
| Institución | Universidad Autónoma de Tamaulipas | es_ES |
| Número | 1 | es_ES |
| Rango de páginas | 123-138 | es_ES |
| URL relacionada | https://doi.org/10.29059/cienciauat.v17i1.1635 | |
| Tipo de artículo | Indexado | |
| Tipo de artículo | Indexado | es_ES |
| Volumen | 17 | es_ES |