[Vegetable food resources with agroindustrial potential from Guatemala. Manufacture of vegetable milk from the seed of morro fruit (Crescentia alata)].
The objective of the present study was to establish the conditions for the preparation of vegetable milk from the morro or jicara seed, and to characterize the products, the milk and the residue for their partial chemical composition and acceptability. From the ripe fruit, the seeds were obtained by maceration in water for 3.5 hrs, obtaining seed yields of 80%. This seed contained 38% fat and 26% protein on a dry weight basis. The harvested seed was then dehydrated to 9-12% moisture by exposure to solar energy. A similar lot was lightly roasted by heating on a hot surface for 10 min at 90-110 degrees C. The seed was used for the extraction of solubles or the vegetable milk. Water extraction with up to 10 minutes of mechanical blending gave low yields of soluble solids (4.66 +/- 0.10 to 4.98 +/- 0.07%) and low contents of fat, protein and ash in the extract with sun dried seed and significantly lower with the lightly roasted seed (3.0 +/- 0.05 to 3.4 +/- 0.03%). Due to the low yields of total soluble solids and to the low nutrient content by aqueous extraction, new extractants were used consisting of buffer solutions at pH 7.8, or 8.5 with and without saline solution at 0.5% concentration. With these solutions greater amounts of solids were extracted with a higher content of nutrients. The milk prepared from the sun dried seed and extracted with buffer at pH 8.5 and saline solution (0.5%) gave an extract with 9.85% of total solids, 3.37% protein, 4.44% fat. The extraction with roasted seed gave significantly lower yields. The residue of the extraction contained 21.47% fat and 14.72% protein. With the use of buffers and saline solution the extracts had better acceptability, with the milk produced from sun dried seed having better organoleptic characteristics in comparison with soy milk (5.84 vrs 3.76), however it was of lower acceptability when tested against cows milk (5.7 vrs 7.7). The isoelectric point of the extracted protein was between 4 4.45.
Figueroa Madrid
S A
SA
Universidad del Valle de Guatemala.
Bressani
R
R
D001628:Beverages / Q000032:analysis*; D005524:Food Technology / Q000379:methods*; D005638:Fruit / Q000737:chemistry*; D006166:Guatemala; D010936:Plant Extracts / Q000737:chemistry; D012639:Seeds / Q000737:chemistry*
D010936:Plant Extracts