WO2008127083A1 - Stable powder of mamey pulp and food products made therefrom - Google Patents

Abstract

The invention describes stable powders of mamey pulp with prolonged shelf lives at room temperature, which preserve unchanged the typical organoleptic properties of fresh mamey fruit. Mamey powder eliminates the preservation problems associated with the fresh fruit, such as very short after-harvest life, significant loss of water, enzymatic darkening, high probability of deterioration of components thereof and difficult transport. Also described are effective dehydration methods for obtaining stable mamey powder, methods which avoid the amorphous crystallization effect on mamey pulp sugars which occurs at high temperatures and prevents the pulp being processed into powder.

Description

 Stable mamey pulp powder and food products from it.

Field of the invention.

The present invention relates to the preservation of tropical fruits with a very short shelf life, specifically to the preservation of the mamey pulp through its controlled dehydration until its transformation into powders that can be stored at room temperature for prolonged periods without suffering alterations in its organoleptic properties.

Background of the invention.

The access and preservation of food is a constant concern of the food industry worldwide. To a large extent, the availability of nutrients found in food and that are necessary for human development, basically depends on their being able to reach the consumer's hands without alterations; One of the ways to achieve this is by eating fresh foods. However, having fresh food means that they are transferred from the place of production to the places where they will be acquired and consumed; on multiple occasions, the transfer of this type of food, especially over long distances, is a great limitation for its distribution due to the short preservation periods they have. An example of this are fruits, which are preferred to eat fresh due to the great ease of consumption, since it is only necessary to wash them in order to consume them. Although the fruits have very desirable organoleptic characteristics for direct consumption as fresh food, the vast majority can only be produced and consumed in specific seasons of the year, so that their availability becomes limited and their consumption is preferably local , as is the case with Multiple tropical fruits As a consequence of these effects, multiple tropical fruits are not consumed in a generalized manner, which also causes significant waste at harvest times.

In spite of the above, there is a great demand in the market for tropical fruits, since they are considered novel presentation and flavor food products, with high nutritional contents and that provide clear health benefits, since they are an important source of substances antioxidants or with which they exhibit various pharmacological activities. Likewise, at present there is a greater tendency to avoid the consumption of highly processed, synthetic or chemical-containing foods, since it is preferred to consume natural foods or with minimal industrial processes. In this sense, products obtained from tropical fruits that exhibit the same organoleptic properties and that may be more stable on shelf are highly appreciated and desirable in the market.

One of the most appreciated tropical fruits in local markets is the mamey, from which its pulp can be eaten directly from the natural one due to the delicate and delicious flavor it possesses. In Latin America, the pulp of the fruit is highly appreciated and is considered "delicatessen", thanks to its flavor and its low availability in the market, mainly in urban areas.

The mamey is a tropical tree from Central America which is

1.2 locates and is typically grown in southern Mexico and Central America. Several important plant species are distinguished commercially, such as Pouteria sapota (Jacq.) H. E. Moore & Stearn (previously classified as Lúcuma mammosa Gaertn) which is also known as

3

Calocarpum mammosum (L) Pierre and which belongs to the Sapotaceae family, as well as Mammea americana L. which belongs to the Guttiferae family. Although there is a great variation in the size and shape of! fruit, as well as in the quality, flavor and color of its pulp, some varieties that produce higher quality fruits are distinguished. For example, the Pantin and Magaña varieties represent 95 to 98% of the total cultivated area in Florida, while the Tazumal and Pace varieties are also of commercial interest but on a much smaller scale. In the case of Mexico, both Pouteria sapota and Mammea americana L have great commercial importance, reaching annual productions of the order of 12,700 tons, distinguishing the state of Yucatán which contributes 49.4% of the national production; other states like Puebla, Guerrero, Edo. Mexico, Veracruz, San Luis Potosí, Tabasco, Oaxaca, Colima and Chiapas are also important

4 producers of mamey.

The fruit of the mamey is ovoid distinguishing a rough shell of gray-reddish color, with dimensions generally 30 cm long by 15 cm wide, and weighing up to 2.5 Kg. The fruit normally contains a single large seed, although there are varieties that can present up to 3 seeds, as well as an orange to red pulp when ripe with a sweet taste and very soft consistency that allow it to have an excellent quality for dessert.

The harvest of the fruit is preferably done in the months of April and May, although some other varieties such as Tazumal and Pace can bear fruit at other times of the year. The fruit is collected for commercial distribution, when the appearance of a pink salmon color is detected in the shell, indicating the beginning of the fruit ripening stage.

Mamey pulp contains components of high nutritional value, as can be seen in Table 1, distinguishing its high content of moisture, fiber, carbohydrates, carotenes and ascorbic acid. It also contains a low acid content per Io that has a pH of 4.5 to 6, while the fiber it consists of cellulose and lignin; The carbohydrates present in the pulp are basically glucose, fructose and sucrose.

The fruit contains violaxanthin as the main carotenoid pigment in Ia

5 husk and pulp, while in the seeds benzenoid compounds such as lucumin, lucuminamide and acid have been identified

6 lucumin. On the other hand, compounds with significant antioxidant activity such as gallic acid, (+) - gallocatechin, (+) - catechin, (-) - epicatechin, dihydromyricetin, (+) - 3-O-gallate have been identified in the fruit catechin and

7 polyphenols such as myrithitrine (see figure 1), as well as benzaldehyde, hexanal and

8 hexadecanoic acid as the main volatile constituents of the fruit.

Compounds such as hydroxycinnamates, flavone glycosides and numerous unidentified phenols have been found in the fruit, as well as significant amounts of total dietary fiber (6.1 g / 100 g) and pectin (0.77 g / 100 g) that become greater than those found in most fruits (for example cherries and raspberries) and comparable with those found in grapes, orange, apples and bananas; because of this the consumption of mamey represents

9 nutritional and healthy benefits. Mamey pulp is usually consumed mixed with other ingredients to obtain smoothies, ice cream, or to obtain jellies, pastes and preserves, although its food variants are very vast.

As with other tropical fruits (avocado and mango, for example), the post-harvest life of the fresh mamey fruit is very short (up to 7 days), depending on the maturity of the fruit and the storage conditions; the fresh fruit also has high exchange rates

15 of gases with the environment, is exposed to rot caused by

16 opportunistic microorganisms and the loss of water and abrasion of their husk, so that their conservation as a fresh fruit is very difficult and fruitless Likewise, the stored fruit reaches its highest concentration of

17

CO and ethylene at 8 days even under controlled storage conditions while the amount of water soluble pectin in the pulp increases

18 as the firmness of the fruit decreases, which does not allow extending the useful life of the fruit.

1DD gn * portion coπeE: ib'e αel * ι! C

Although several attempts have been reported to extend the post-harvest life of the fresh mamey fruit through water treatment

19 hot (60 ° C for 60 minutes), as well as covering the fruit with 1-methylcyclopropene, the shelf life of the fresh fruit does not exceed 14 days of storage even under controlled conditions, which significantly limits its distribution. On the other hand, although coating the fruit with carnauba wax maintains a good visual appearance of the fruit as well as a lower loss of water during storage at 20 ⁰ C, the coating accelerates the Fruit softening, reducing its shelf life by at least 3 days compared to fresh uncoated fruit.

On the other hand, preservation techniques of fresh tropical fruits that allow extending their post-harvest life period, such as refrigerated storage (10-15 ⁰ C), and coating the fruit with various

20,21 waxes, it is not convenient to apply to the fresh fruit of the mamey due to a series of inconveniences that do not allow to improve the qualities of the fresh fruit.

The conservation of fresh mamey fruit at temperatures below 10 ⁰ C significantly affects its sugar content, mainly from

22 fructose, while refrigeration of the pulp at 15 ⁰ C for prolonged periods of time (6 months) causes losses in the sugar content

23 and deterioration in its organoleptic properties. The ripening of the fresh fruit of the mamey at room temperature and under refrigeration, causes deterioration in its concentration of pectin due to demethoxylation, while refrigeration

24 causes similar damage to tropical fruits. Although the cooling of

25 immature fruits of mamey can delay its ripening process, this causes a very important deterioration in its organoleptic qualities.

As for the enzymatic activities of the fruit that are related to the degradation of the pulp due to enzymatic darkening, as for other tropical fruits this effect becomes very important to consider, since it is directly related to the postharvest degradation of the fruit. In the case of mamey, it has been shown that the activity of the polyphenoloxidase and peroxidase found in the fruit varies in direct proportion as the storage temperature increases, observing greater activity at 20 ° C and the consequent appearance of enzymatic darkening . However, although the activity of peroxidase in the mamey remains constant at 2.5 ° C, (85.3 units / g min)

26 significant loss of the firmness of the pulp is observed.

Because multiple factors typical of the fresh mamey fruit prevent or hinder its transfer as fresh food, it is necessary to develop technological alternatives that allow the pulp of the fruit to be preserved in conditions such that its typical organoleptic and nutritional properties are preserved, and that at the same time can have a wider shelf life; This would make the mamey fruit more available for obtaining multiple food products, even in places where the mamey is not grown.

Objectives of the invention.

It is one of the objectives of the present invention to provide a food product of mamey pulp powder, stable on shelf at room temperature and with the typical organoleptic and nutritional characteristics of the fruit.

It is another of the objectives of the invention to provide a food product of mamey pulp in stable shelf powder, which can be easily rehydrated until it is used.

It is another of the objectives of the invention to provide a food product of mamey pulp in stable powder on shelf, which does not present enzymatic or non-enzymatic darkening, as well as an aqueous activity of 0.2 to 0.7.

It is another objective of the invention to provide an analytical standard for determining the identity of mamey pulp powders. Another objective of the present invention is to provide efficient methods for obtaining a food product of mamey pulp powder, stable on shelf at room temperature and with the typical organoleptic and nutritional characteristics of the fruit.

Another of the objectives of the present invention is to provide analytical determination methods to determine the identity of mamey pulp powders.

It is another objective of the invention to provide food products containing mamey pulp powder, stable on shelf at room temperature and with the typical organoleptic and nutritional characteristics of the fruit.

Brief description of the figures.

Figure 1. Typical polyphenolic compounds with antioxidant activity found in the pulp of Pouteria sapota are shown, such as gallic acid (1), (+) - gallocatechin (2), (+) - catechin (3), (-) - epicatechin (4), dihydromyricetin (5), mycithitrine (6) and (+) - 3-O-catechin gallate (7).

Figure 2. The colorimetric spectra obtained from samples of mamey powder of the invention, specifically Calocarpum mammosum Pierre, are shown. Standard mamey powder (A), mamey powders from the State of Veracruz (B, C, D) and standard mamey powder mixed with 30% glucose (E) are observed.

Figure 3. The colorimetric spectra obtained from samples of mamey powder of the invention are shown. Standard powder of Calocarpum mammosum Pierre (A), standard powder of Mammea americana L (B) and Hass avocado pulp powders (C and D).

Detailed description of the invention.

The present invention provides mamey pulp powders with great stability at room temperature, which allows them to keep the original organoleptic and nutritional properties of the mamey fruit unaltered. The great stability that it exhibits allows storage times of at least 1 year at room temperature without any contamination or alterations in its color, taste, aroma and nutritional properties. Likewise, the mamey powder described here does not show enzymatic or non-enzymatic darkening, such that the original and typical organoleptic properties of the mamey fruit from which it is obtained are preserved.

The mamey pulp powder of the invention represents an excellent alternative for the efficient conservation of the mamey pulp and completely eliminates the problems associated with the loss of organoleptic properties during storage, transport and post-harvest life of the fresh fruit.

Mamey powder is completely rehydrated at the time of use, just add any liquid of interest to form a uniform paste that looks very similar to the pulp of the fresh fruit. The hydrated powder can be used in the same way that the pulp of the fresh fruit is used, allowing it to be combined with a large number of food products to obtain derived products flavored with mamey pulp.

The powder of the invention has a particle size of 125 to 250 μm, which allows it to provide a good sensation and texture to taste if it is consumed directly, while allowing a good dissolution in liquids and good dispersion in solids. As for its water activity, the Powder of the invention exhibits values of 0.2 to 0.7, preferably 0.4 to 0.6, which allows that there is no contamination by microorganisms because of these values of aqueous activity, the establishment and growth of microorganisms is completely inhibited. With respect to the presence of enzymatic activities related to the development of enzymatic darkening in foods, these are not present in the powder of the invention, even when the powder is subjected to determination of the activity of polyphenoloxidase for long periods (60 min) and to the maximum concentrations tested in the determination.

In general, the stable mamey powder of the present invention is a composition comprising dehydrated mamey pulp in a percentage of 98 to 99.99% by weight with respect to the total weight of the composition, and a grinding additive selected from the group that It comprises citric acid, ascorbic acid or mixtures thereof in a percentage of 0.01 to 2% by weight with respect to the total weight of the composition.

As a whole, the above characteristics allow mamey powder to be stable at room temperature for prolonged periods of storage, while maintaining the typical organoleptic and nutritional properties observed in the pulp of the fresh fruit. Likewise, the powder of the invention contains a greater concentration of its nutritional elements per unit of weight in comparison with the same quantities of the pulp of the fresh fruit, so that smaller volumes of the powder can be used to obtain food products, remaining its nutritional value

The stable powder can itself constitute a directly consumable and commercial product, since the powder can be easily collected, stored, transported, sold and used through its packaging in sealed containers, which can be transparent. The powder can be packed without using a vacuum to remove the resident air in the container, since it does not suffer any contamination, so the costs associated with this process decrease significantly.

The powder described here is easily soluble in water and other compatible liquids, such as milk, concentrated juices, etc., so it can be used to obtain various kinds of beverages, such as soft drinks, smoothies, syrups or the like, depending on The edible substance that is used. This process can be carried out directly by the consumer or in the beverage production industry, simply by dissolving a small amount of the powder of the invention concentrated directly in a glass with water or milk and optionally adding sugar or similar sweeteners in the desired proportions. As for drinks, mamey powder can be perfectly combined with yogurts, ice cream, cakes, jams, jellies, various confectionery products, food supplements, baby food, porridge or spirits, resulting in obtaining excellent flavored food products to mamey.

The powder of the invention can be used to provide mamey pulp flavor in multiple food mixtures, for which a sufficient amount thereof must be added to impart the desired qualities of mamey flavor, appearance and aroma to the edibles in which will add. In said food mixtures, the mamey powder of the invention is generally in amounts of 10 to 20% by weight with respect to the total weight of the food mixture. The organoleptic characteristics of the powder of the invention are sufficiently concentrated to develop the desirable intensity of taste and smell of mamey in the food material that is added, so that low amounts thereof can be occupied, although the amount used depends on the preference of the consumer or of the food composition in question.

The stable powder of the invention reduces the cost of packaging, storage, and transportation by reducing the weight and volume of the product desired, in this case fresh fruit of mamey. Likewise, the powder of the invention represents a good alternative as an instant, convenient and high nutritional quality food product.

During storage, the mamey pulp powder of the invention does not suffer color alterations, so that the pleasant appearance observed in the original fruit is conserved as well as the characteristic natural color of the mamey pulp. Although any convenient container for the packaging of the powder can be used, it is preferred to store the powder of the invention at room temperature in closed transparent containers, in the absence of moisture and direct sunlight, so that the powder remains unchanged in its properties at least for 1 year, thereby eliminating cold preservation procedures, the use of toxic antioxidants and the use of refrigeration chambers for fruit transport.

The characteristics of the powder of the invention allow that when combined with liquid or solid foods, homogeneous food mixtures are obtained more simply and without the use of complex industrial processes that involve a greater expenditure of energy, and consequently a higher cost.

Due to the conservation characteristics of the mamey powder of the invention, a uniform quality is maintained in the final product and in the products derived therefrom, as well as in its organoleptic characteristics and in the characteristic color of the mamey pulp.

The powder of the invention also allows the safe transport of a greater number of grams of processed mamey pulp at the same time, without this presenting risks due to darkening or microbial contamination; Likewise, its long shelf life and the preservation of its nutritional properties allow its transport and distribution to any place where the product is required. To obtain the stable mamey pulp powder of the invention, a process is carried out that allows the efficient dehydration of the mamey pulp in conjunction with the fruit peel. For the purposes of the invention, efficient dehydration is understood as the process that allows the elimination of the water contained in the breast pulp by means of dehydration until the minimum moisture necessary is left to prevent the growth of microorganisms. This eliminates the use of complicated procedures or devices that can generate significant losses in the yield of obtaining the dehydrated pulp or the investment of a longer time in obtaining the fruit powder.

Although commonly the preservation of fruits in optimal conditions of consumption, has been achieved through the use of common preservation techniques that include freezing, dehydration by drying in the sun or by hot air and lyophilization, these methods need very long processing times to obtain products that can be stable on shelf (at least 20 to 24 hrs.). In this sense, the drying of fruits is a widely used option for obtaining products that exhibit longer shelf life, however the conditions of effective drying basically depend on the characteristics of the fruit. For example, dried fruits such as apple, pear, or cherry, can only be stable at room temperature with maximum moisture content of 23%, while in long periods of dehydration, the typical carbohydrates of the fruit are affected, the characteristic aroma is lost of the fruit and darkening reactions occur, which can only be controlled with the addition of additives that provide undesirable flavors to the final product. For example, commercially available dried fruits tend to be resistant and leathery in texture, dark and unattractive in color, as well as with a typical caramelized flavor, lacking the aroma of fresh fruit.

On the other hand, drying fruits by dehydration does not necessarily guarantee that dried fruits have prolonged periods of conservation at room temperature, since various factors associated with the dried fruit are involved in its shelf stability. In this sense, the pH and the aqueous activity of the product, as well as the physical characteristics of the fruit to be dehydrated, are decisive for obtaining stable nuts; for example, the generation of microorganisms that can break down preserved foods is related to minimum values of water activity of 0.93 or 0.94, so that most of the technologies aimed at obtaining dried fruits try to obtain products with values of water activity lower than 0.9.

Water activity is one of the most critical factors in determining the quality and safety of food products consumed daily, since it affects the shelf life, safety, texture, taste and smell of food. While the manipulation of temperature and pH can negatively influence the growth of microorganisms on food products, aqueous activity is the most important factor that controls said growth, since it determines the lowest limit of water available for microbial growth. . In addition to influencing microbial growth, the aqueous activity has a significant role in the enzymatic and vitamin activity of food, as well as an important impact on its color, flavor and aroma.

Although food dehydration is one of the most effective methods to obtain products with water activity values below 0.7, heat treatment of the food frequently causes denaturation of its proteins and decomposition of its natural pigments, so that Appreciated and typical taste and color of the treated fruit are damaged. Likewise, the amount of water and oils in various

27 28 processed foods, as well as the hydrolysis of sucrose affect the water activity value of the food. Therefore, obtain food with low values of water activity and that at the same time retain their nutritional properties is a very difficult task.

On the other hand, the dehydration of foods with considerable carbohydrate contents causes undesirable effects in the configuration and organization of said molecules, since the heat treatment of the food frequently generates the formation of amorphous crystals that join together forming blocks, causing the formation of pastes that cannot be handled and consequently cannot be transported or packaged.

This effect prevents dehydrated food from being milled to obtain fluid powders, which are more convenient for the consumption, packaging, preservation, transport and commercialization of the dehydrated product. In this sense and as can be seen in example 2, in the case of mamey pulp processing using part of the dehydration process reported by Jiménez for avocado pulp, dehydrated products of mamey pulp are obtained that cannot be milled to obtain powders stable of mamey pulp.

The mixture of nutritional components of the pulp of the fruit also causes deleterious effects in obtaining fluid powders. For example, in various studies on the production of tropical fruit powders such as mango, it has been shown that the quantity and type of constituents of the pulp have important effects in the efficient obtaining of powders from the pulps, for example in Ia fluid dynamics; in this case the concentration and mixture of sugars, pectin and lipids significantly affect the

29 Effectively obtain fluid powders from tropical fruit pulps.

Multiple dehydrated tropical fruit products are prone to enzymatic and non-enzymatic darkening reactions that can lead to the formation of very unpleasant tastes and odors in such products. The most enzymatic reactions that cause darkening, given

30,31 mainly by polyphenol oxidase (PPO), decrease in aqueous activities below 0.8, however some of these reactions occur even in very low values of aqueous activity. The non-enzymatic darkening given by reactions known as the Maillard type where brown polymers called melanoidins are produced, occurs in values of aqueous activity of 0.6 to 0.7, interval where the darkening given by said reactions is most likely. Although various methods have been

32 used to control the activity of PPO in fruits and vegetables, being

33 the heat treatment one of the most popular to activate the PPO, this treatment does not completely eliminate the PPO activity and does not prevent the subsequent generation of Maillard reactions. For example, although Jiménez reports that the thermal treatment of mamey with microwaves reduces the activity of PPO, said treatment does not completely eliminate the activity

34 enzymatic.

As it can be observed, multiple factors are involved in the efficient obtaining of fruit powders that are stable at room temperature and that at the same time retain their natural nutritional and organoleptic properties, as can be perceived from the fresh fruit from which they are obtained. This implies the design of specific dehydration processes with particular conditions that allow obtaining stable powders of short shelf life fruits. In this sense, the process of the invention manages to obtain stable mamey pulp powders on shelf for long periods and that exhibit the typical organoleptic properties of the fresh fruit (see example 1), whereby the typical conservation problems associated with the Fresh mamey fruit.

In general, the process of obtaining the powder of the invention comprises the following steps: a) Selection and washing of the whole mamey.

During this stage, fresh whole mamey fruits are classified by means of a conventional classified conveyor, choosing only those that are in good condition, that is, those fruits that are not beaten or with the fractured shell and with a firm consistency, both in the peel as in the fruit.

Subsequently, the selected fruits are washed and sanitized with chlorinated water at 20 ppm to eliminate undesirable residues adhered to the shell and avoid contamination of the pulp when the shell is subsequently removed. Then the whole fruits are drained and blown to completely eliminate the excess water; The water resulting from this process is received by a draining tray and sent to the drain.

b) Cutting and elimination of the mamey seed.

The whole fruits treated in the previous stage, are cut in 2 to 12 parts, preferably in 2 to 6 parts to later be eliminated

The seed in a conveyor belt used for this purpose.

c) First stage of dehydration.

Removed the seed and exposed the pulp of the mamey, the fruit cut in half is dehydrated by any conventional method that allows the dehydration of the pulp, however a method of dehydration selected from the group comprising thermosecado, microwave or hot air is preferred . The choice of the method depends largely on the design of the processing plant for obtaining the powder of the invention, but for the purposes of the invention any of the aforementioned It gives favorable results. In the case of the use of thermosecado, the dehydration is carried out in a temperature range of 60 to 120 ⁰ C in a time of 0.5 to 4 hours. For microwave dehydration it is carried out in a temperature range of 60 to 110 ⁰ C in a time of 3 to 50 minutes, while for hot air dehydration, this is carried out at a temperature of 60 to 120 ° C for 0.5 4 hours The first stage of dehydration is carried out during the times indicated for each methodology, preferably until the pulp of the fruit peel can be easily separated.

eparation of the shell and second stage of dehydration.

After the first stage of dehydration of the fruit, this is cooled by air and the pulp obtained partially dehydrated is completely separated by means of a spoon of stainless steel previously sanitized. Subsequently the shell is discarded and the partially dehydrated pulp is subjected to a second stage of dehydration under the same conditions mentioned in the first stage of dehydration.

Once this dehydration stage is finished, a sample of the dehydrated pulp is taken to determine its value of aqueous activity, which should be in the range of 0.2 to 0.7. If the water activity value of the dehydrated product is not within the range specified above, the product becomes highly viscous, tacky and difficult to handle at the time of grinding, so it cannot be ground. In this case, it is necessary to repeat the pulp dehydration process until obtaining a pulp with water activity values within the mentioned range. e) Dehydrated pulp milling.

The dehydrated and equilibrated pulp at room temperature is mixed until homogenization with a compound selected from the group comprising citric acid, ascorbic acid or mixtures thereof, in a proportion of 0.01 to 2% by weight with respect to the total weight of the dehydrated pulp , subjecting the mixture to grinding by means of a conventional mill under conditions that allow obtaining a particle size of 125 to 250 μm; then the grinding obtained is sifted by a granulometric classifier with a mesh size that allows the passage of the mentioned particle size, such as 60 to 115 mesh. At this stage of the process, the particles that have been retained by the classifier are they send the grinding process again with the purpose of obtaining the appropriate particle size.

After each of the stages of dehydration of the process of the invention, samples of the product obtained can be taken to perform bromatological analyzes and verify the quality of the product as it is obtained, which allows to guarantee the food quality of the product obtained.

Once the process of obtaining is finished, the mamey powder of the invention is transported and emptied into the hoppers of a packaging system, to be subsequently placed in containers by means of a conventional packaging machine.

Virtually any type of clean and dry container can be used for the conservation of the mamey powder of the invention, however those that are easily accessible, that do not present difficulties in handling and transportation, and that have a recognized commercial value are preferred. Examples of these are Peet bottles, glass or glass bottles, cardboard boxes with inner lining or aluminized bags. The process of the present invention allows, after the first stage of dehydration, a simple, complete and efficient separation of the dehydrated pulp from the shell, without the need to use devices specifically designed for it.

With respect to the yields of obtaining the powder of the invention, it is possible to obtain at least 200 to 250 g of powder for each 1,000 g of fresh pulp of the fruit, which represents high proportions of yield, given the large percentage of humidity (at least 70% w / w) that contains the fresh mamey pulp (see table 1).

Although the process of the invention removes a large amount of moisture from the fresh mamey pulp, for the purposes of the invention the water content should not be completely removed from the raw material, since it can be quickly carbonized.

The milling of the dehydrated pulp of mamey can be carried out in any convenient grinding device, disintegrator, or fractionator mill to a particle size convenient for consumption.

With the process of the invention, stable powders of mamey pulp are obtained that are easily rehydrated, with a high concentration of the nutrients typical of the fresh fruit, with a pleasant visual appearance and without altered color or flavor. Likewise, mamey powder does not show caramelization, or enzymatic or Maillard dimming reactions.

The process of the invention allows eliminating the problem that occurs during the dehydration of the mamey pulp, since for this fruit, the appearance of the amorphous crystallization effect of the pulp carbohydrates is frequent (see example 2), which prevents the dehydrated pulp can be ground later to obtain dust. Likewise, when the Amorphous crystallization effect, the pulp obtained cannot be easily separated from the shell, since when it becomes viscous and taffy, it adheres strongly to its internal walls. Subjecting the mamey pulp in this state to another dehydration process to try to eliminate the viscosity is not effective, since when the pulp cools, it becomes viscous again while areas of carbonized pulp begin to appear, which It provides an unpleasant taste to the product.

Although in the state of the art there are various methodologies aimed at obtaining fruit powders, as you can see the conditions of the process of the invention to obtain mamey pulp powder, they are very particular to achieve obtain mamey powders with an aqueous activity of 0.4 to 0.6, zero or near zero PPO values, high concentration of its original nutritional components, convenient particle sizes, high dissolution in liquids and a long shelf life.

35

For example, Lewis describes the obtaining of fruit or vegetable products free of additives with an aqueous activity of 0.5 to 0.95 and exhibiting high microbiological stability. The fruits are partially dehydrated to a moisture content of 26 to 60% and subsequently are packaged under an oxygen-free environment, which allows them to retain their nutritional characteristics, color and appearance for prolonged periods (6 to 24 months). In this case, fruits such as potatoes, carrots, cherries, apples, pears and grapes are peeled and cut into different forms to be subsequently dehydrated. Unlike the present invention, the dehydrated product described by Lewis is not in powder form and involves packaging processes in which the presence of oxygen has to be eliminated (for example, adding nitrogen or oxygen absorbers in laminated packages) as well as its conservation at low temperatures, since otherwise the product could not be preserved. 36

Varga describes the obtaining of soft-shell fruit powders such as apple, pear, grape, lemon, plum and banana by dehydration by means of microwaves at a temperature of 65 ° C for 10 to 15 minutes to subsequently grind the dehydrated product in conventional mills The product obtained has an amount of 5 to 17% w / w of water, is soluble in water, can include the peel of the fruit with the purpose of providing dietary fiber to the powder and can be stored for years at a temperature of 10 to 15 ° C without losing its nutritional properties. However, the process described by Varga cannot be used in fruits that have hard peels (for example mamey or avocado), since the conditions of dehydration and grinding are not sufficient to obtain powders of this type of fruit; Likewise, it is not possible to obtain powders stable at room temperature and that do not need refrigeration for their conservation.

37

Suzuki describes the generation of long shelf life food products at room temperature by drying the food product and subsequent addition of edible oil to the dry product, adjusting the aqueous activity of the mixture from 0.55 to 0.75 to prevent the generation of microorganisms and Ia formation of crystals that cause problems in the packaging and in the texture of the product. In said mixtures the amount of water necessary to adjust the desired aqueous activity in the product is added. However, the products described do not have particle sizes smaller than 300 μm and integrate water into the food product for preservation; Likewise, the addition of edible oil is necessary to provide stability to the product.

38

DuII describes the obtaining of legumes (beans, for example) with a reduced aqueous activity of 0.5 by adding moisturizing solutions based on glycerol, propylene glycol, sucrose, fructose, galactose or mixtures thereof, to the food product previously hydrated with Water; The food product obtained is stable on shelf and retains its nutritional properties. As can be seen, the characteristics of the product described by DuII are subject to the addition of non-plant substances.

39

Cross describes the production of stable food products at room temperature with an aqueous activity of 0.2 to 0.3 and an average particle size of 15 to 31 μm, which can be obtained by subjecting desired food mixtures to consecutive reductions in their particle size by use of a system of refining chocolate based on rollers and the addition of liquid fat, as well as the optional addition of emulsifiers such as lecithins. Each of the food components is reduced in particle size before being subjected to treatment by the chocolate refining system. Although fruits can be included for obtaining the food mixtures, these are previously added as a powder together with liquid edible oils and soy lecithin.

40

Liu describes the obtaining of apple peel powder useful for inhibiting the proliferation of cancer cells. The apple peel is subjected to a previous biochemical preservation treatment with citric acid baths, bleaching with boiling water, dehydrated and grinding until a 40 to 60 mesh powder is obtained. The obtained powder exhibits an aqueous activity of 0.12 to 0.36 and a large amount of flavonoids and anthocyanins. However, tropical fruit pulps such as mamey cannot be treated with this method since the preservation and bleaching treatment are negative for the preservation of the organoleptic properties of the fruit pulp.

41

Flores describes the obtaining of jams and stable powdered jellies.

Strawberries for example, are dehydrated until they have a humidity of less than 1% w / w and then crushed to a particle size of 1 mm so as not to disintegrate the seeds. Subsequently the disintegrated fruit is mixed with high amounts of sugar (89% w / w), pectin powder and citric acid to subsequently pack the mixture under vacuum. The product is subsequently mixed with sugar and boiling water to obtain jam or jelly. Unlike the mixtures described by Duran, the mamey powder of the present invention does not include high amounts of sugar or the addition of pectin so that it can be stable on the shelf.

42

Radatti describes the obtaining of food products in the form of flour from fruit waste pulp, which can be used as food supplements. Fruit pulp used to obtain natural juices, is washed and dried with calcium hydroxide to be subsequently dehydrated, ground and added with hydrocolloids. However, the products obtained contain substances that affect the integrity of the cellulosic components that the pulp may contain and the aqueous activity they contain is not specified, which does not guarantee their stability at room temperature.

43

Jiménez describes the obtaining of stable avocado pulp flour by means of the dehydration of the avocado pulp and subsequent addition of various dehydrated vegetable elements to avoid the enzymatic darkening of the pulp. Avocados with peel, halved and devoid of seed, are dehydrated at high temperatures to obtain dehydrated pulp that is then ground to a particle size of 20 to 35 μm and mixed with garlic, onion, citric acid and other elements to obtain The stable avocado flour. Although the dehydration of the pulp of the fruit is described without removing its peel, the method described by Jiménez does not allow obtaining stable mamey powder of the invention, since when treating mamey pulp with said process, the dehydration causes a large increase in the viscosity of the pulp, making it tacky and very plastic, which prevents the dehydrated pulp from being milled to the desired size to obtain the powder of the invention. By On the other hand, by increasing the dehydration temperature according to what Jimenez described to eliminate a greater amount of water from the mamey pulp and thus avoiding increases in its viscosity, pulps with considerable percentages of carbonization are obtained, which negatively affects the properties product organoleptic.

Also dehydration methods applied to fruit or vegetable pulps have been used, such as the use of high vacuum for

44 dehydrate very thin layers of banana pulp, pre-freeze and

45 subsequent addition of hot air to dehydrate cellular organic material,

46 spray-drying and addition of fatty acid esters to dry fruits, addition of alcohol or ketones prior to drying and subsequent grinding to obtain powders

47 fruit or air-dried or freezing and subsequent grinding of cubes

48 fruits or vegetables to obtain powders.

Although the previous methodologies can be applied to tropical fruits, until before the present invention there was no methodology that allowed obtaining powders of delicate fruits and with such a short shelf life or post-harvest as Io is the fresh fruit of the mamey. As can be seen, most of the reported methodologies include fruit additives at some stage of the processing, or bleaching or oxidation processes, which significantly alters the original nutritional and organoleptic qualities of the fruit. Likewise, the application of the aforementioned technologies does not allow obtaining stable mamey pulp powders of the invention.

The mamey powder of the invention can be combined without problems with countless food products to provide mamey flavor. In fact, when the mamey powder is rehydrated, either by means of the direct addition to the nutrient liquid powder or its addition to foods with important contents of moisture, a paste with an appearance, taste and smell very similar to those exhibited by the fresh pulp of the fruit that can be perfectly integrated into the food mixture forming homogeneous mixtures is generated.

Given the great versatility of applications of the mamey powder of the invention as a food product, the powder of the invention can also be used as a standard and specific reagent to inspect the quality of dehydrated mamey products, as well as to determine their identity and concentration of carbohydrates By containing the mamey powder of the invention the typical natural components contained in the pulp of the fresh fruit and without the presence of additives that affect its typical organoleptic properties, it becomes a very useful reagent to inspect the typical properties of the mamey fruit, as well as dehydrated obtained from its pulp.

In this sense, the mamey powder of the invention describes a characteristic colorimetric pattern of each species used, both for Calocarpum mammosum Pierre and for Mammea americana L, (see figure 3) that allows laboratory analytical determinations and the inspection of possible dehydrates of mamey in which it is intended to verify the content of mamey pulp and the existence of possible adulterations of the product, such as by adding additives, or various agents that are intended to increase the weight of the mixture and reduce the amount of mamey pulp . Determined the behavior of the colorimetric pattern of the dehydrated to be inspected, bromatological analyzes are performed to verify its components and its organoleptic properties.

In one of the embodiments of the invention, to inspect the identity of dehydrated mamey pulp, a process is carried out that includes the following steps: 1. Determination of the colorimetric pattern of the samples.

During this stage, the colorimetric pattern of the powder of the invention used as a standard is determined, using colorimetric techniques by scanning the percentage reflectance readings of the sample based on the wavelength in a range of 400 to 700 nm, using as control the cell that has been used to inspect the sample of the standard. Subsequently, using a sample of the dehydrated product of mamey to be inspected, the same colorimetric scanning is performed at the same conditions as for the standard sample, to obtain the wavelength pattern corresponding to the inspected sample.

2. Determination and analytical comparison.

Obtained the colorimetric standards of the standard and the inspected sample, they are compared with each other to determine if both patterns coincide in their behavior. If the comparison is positive, a bromatological analysis is performed to verify the components and organoleptic properties of the dehydrated mamey inspected, which when compared with the bromatological characteristics of the standard sample, should not present significant variations. At this point, the carbohydrate concentration of the inspected sample should not exceed 52% w / w, because it is the maximum concentration contained in the standard. Likewise, the value of proteins should be in the range of 6.8 to 8.2% w / w, while that of fats in the range of 0.9 to 1.1% w / w, since they are the ranges of value contained in the standard. If it contains a concentration greater than 52% w / w carbohydrates and a concentration lower than the indicated range for proteins and fats, it is concluded that the sample corresponds effectively dehydrated from mamey but that has been adulterated or added with carbohydrates.

In the event that the colorimetric pattern of the sample exhibits a different behavior from that of the standard sample, it is concluded that the sample does not correspond with dehydrated mamey.

The previous method allows to determine the identity of dehydrated mamey pulp in certain samples. As can be seen in Figures 2 and 3, the analytical method described using the mamey powder of the invention as a standard, allows the identification of adulterated or added mamey powders with other substances.

In one of the embodiments of the invention, the method of identifying dehydrates of mamey pulp also allows determining the amount of total carbohydrates contained in the sample using the same methodology described. This from the observation of the applicant that the addition of sugars to the mamey powder of the invention does not alter the behavior of the colorimetric pattern of the powder, but does cause alteration in the dust reflectance values, generally increasing its magnitude. In this case, after determining that the colorimetric standards of the standard and the inspected sample coincide in their behavior, the variation of the reflectance readings between the samples is determined and is related to the concentration of total carbohydrates of the standard, thus determining the concentration of carbohydrates of the inspected sample. As can be seen in example 5, it is feasible to determine the concentration of carbohydrates contained in dehydrated or mamey powders using the described methodology and using as standard the mamey powder of the invention.

As a way to illustrate the present invention, the following examples are shown without the purpose of limiting its scope. Example 1. Obtaining stable powder from mamey pulp.

100 Kg of fresh mamey fruits from the State of Veracruz not hit, with firm consistency and in good condition, were washed with chlorinated water at 20 ppm and drained to remove excess water. The washed fruits were cut in half and the seed of the fruit was removed, which was eliminated. Subsequently the fruit cut and provided with peel, was subjected to dehydration for 3 to 50 minutes by microwave at a temperature of 60 to 110 ⁰ C. After the dehydration, the pulp obtained and cooled to room temperature, was separated from the fruit peel by means of a spoon previously sanitized, discarding the husk of the fruit. The pulp obtained was then subjected to dehydration by termosecado at a temperature of 60 to 120 ⁰ C for 0.5 to 4 hours. At the end of the dehydration and by means of an Aqualab device, the aqueous activity value of a sample of the pulp obtained was determined, obtaining a value of 0.2 to 0.7. The dehydrated pulp with said aqueous activity, was mixed with citric acid in a proportion of 0.01 to 2% by weight with respect to the total weight of the dehydrated pulp obtained, to subsequently subject the mixture to continuous grinding by means of a blade mill or turbomoline until a particle size of 125 to 250 μm is obtained. The obtained powder was sifted by a granulometric classifier according to the desired particle size, grinding again and at the same conditions, the powder that has been retained in the classifier. Obtained the particle size in the mentioned range, the powders were mixed until homogenization. Finally, the powder obtained was placed in polyethylene bags that were subsequently introduced into Pet containers of 100 to 200 g capacity, taking a sample of the powder for subsequent bromatological analysis. Various characteristics of the mamey powder obtained were analyzed by certain analytical methods, obtaining the results shown in Table 2.

Table 2. Properties of the stable mamey powder of the invention

Pαrαatls 100 gésí mieras indicaeo fe s "is equipped by Aquatefi from 3 εcir rsms Dscagc- ¹ to 2S ¹¹ C.

- mg fss-ra release it h í »g

As can be seen in Table 2, the amount of nutritional elements found in the powder of the invention was greater than that found in the fresh pulp of the fruit, which is due to the fact that the nutritional elements of the mamey pulp are concentrated in the powder due to the dehydration process. With respect to the enzymatic activities explored in the powder, no polyphenol oxidase activity was found, while the proteolytic and lipase activity were also very low; Likewise, the water activity value was at most 0.6, so that the organoleptic properties of the powder do not suffer alteration during storage due to enzymatic activity or microbial contamination.

Example 2. Partial processing of mamey pulp.

100 Kg of fresh mamey fruits from the State of Veracruz were processed as described in example 1, with the exception of the steps of determining the aqueous activity, adding citric acid and subsequent grinding. The product obtained was a viscous and sticky paste that could not be ground to obtain mamey powder.

Example 3. Stability in powder shelf.

The powder of the invention was subjected to storage during the course of

1 year at room temperature away from sunlight to subsequently determine its organoleptic properties. The powder had a typical smell, color and taste of mamey pulp, and no caking or contamination of any kind was observed.

Example 4. Preparation of foods that include the powder of the invention.

The mamey powder obtained from example 1 was used to prepare the following food compositions:

Mamey's sweet.

Half a cup of water with% cup of sugar was mixed and boiled for long enough to achieve a thick mixture. The mixture obtained was placed in a homemade blender, to which 10Og of the mamey powder, 1 tablespoon of sherry and ³ A cup of milk were added, to subsequently liquefy the ingredients. The obtained mixture had a pleasant appearance and flavor, and exhibited a characteristic flavor and color of the fresh mamey pulp. Mamey milkshake.

4 tablespoons of cornstarch were dissolved in half a cup of milk. In a separate container, 1 liter of milk was boiled, adding the previously dissolved corn starch and mixing until completely incorporated; The resulting mixture was refrigerated overnight. The cooled mixture was placed in a homemade blender along with 100 g of the mamey powder and a tablespoon of sugar. The resulting beverage presented the typical flavor and color of the fresh mamey pulp and a perfect incorporation of the mamey powder was observed in the drink.

Mamey's dessert.

20Og of mamey powder were mixed with 1 can of condensed milk and 2 egg yolks by means of a homemade blender until a uniform mixture was achieved. The obtained mixture presented the typical flavor and color of the fresh mamey pulp.

Mamey's ice cream.

20Og of mamey powder were mixed in a homemade blender with 1 liter of milk and sugar to taste. The obtained mixture was frozen for 5 hours, obtaining an ice cream with flavor and color typical of the fresh mamey pulp.

Flan de mamey.

2 cups of sugar were heated until caramelization. In a homemade blender, 1 can of milk were mixed for 5 minutes condensed, 1 can of milk, 5 eggs and 100 to 200 g of mamey powder. The obtained mixture was poured into individual containers containing caramelized sugar, placing the containers in a pressure cooker for 40 min. The containers were allowed to cool to room temperature, obtaining a flan with the typical flavor and color of the fresh mamey pulp.

Mamey drink with tequila.

10 almonds, 2 tablespoons of honey, a can of evaporated milk, 100 to 200 g of mamey powder and ice were mixed in a conventional blender. To the resulting mixture was added tequila to taste, obtaining a mamey flavored drink.

Example 5. Analytical determination of samples of dehydrated mamey powder.

The mamey powder described in example 1, was used as a standard reagent to determine the concentration and identity of various mixtures containing mamey powder.

Various samples of mamey powder obtained according to example 1 were selected, and which showed aqueous activity values of 0.4 to 0.6. 10 g of each of the samples were placed in a rectangular cell and subsequently analyzed using a colorimeter. The light reflected by the mamey powder of the samples was analyzed by means of three filters of different colors, obtaining readings that were sent to a computer program and plotted according to the wavelength and the percentage of light reflected by the sample. The samples that presented a small variation in their readings were selected and mixed together to generate the standard, both for Calocarpum mammosum Pierre powder and for Mammea americana L, which subsequently obtained the colorimetric spectrum shown in Figure 3 (see A and B). As can be seen, there is an increase in reflectance directly proportional to the increase in wavelength from 550 nm in the case of Calocarpum mammosum Pierre, while for Mammea americana L the observed increase is not as significant. For the two species of mamey, the greatest reflectance of the standard samples was in the range of 600 to 700 nm.

Various samples containing mamey powder obtained according to example 1, avocado pulp powder obtained according to Jiménez, or mixtures of mamey powder added with carbohydrates, were prepared in the same way as the standard sample and subjected to colorimetric analysis by scanning in a wavelength range from 400 to 700 nm. The readings obtained from the inspected samples generated the colorimetric spectra observed in Figures 2 and 3.

The behavior of the colorimetric spectrum obtained from various samples of mamey powder (Calocarpum mammosum Pierre) from the State of Veracruz (fig 2, B, C and D) was very similar to the behavior of the spectrum obtained for the standard sample (fig 2, A) , however, variations were observed in the percentage of reflectance of said samples that became important (fig. 2, C). On the other hand, when adding glucose to the standard sample, a significant increase in reflectance values with respect to the standard was observed, but without altering the behavior of the resulting spectrum (fig. 2, E).

With respect to the behavior of the colorimetric spectrum obtained from mamey powder of the Mammea americana L species from the State of Yucatan used as a standard, a behavior similar to that observed for mamey powder of the Calocarpum mammosum Pierre species was observed up to 550 nm , presenting a behavior different from this wavelength. As with the spectrum of the standard Calocarpum mammosum Pierre sample, the addition of glucose to the standard Mammea americana L sample only caused variations in the reflectance values without altering the spectrum behavior.

Regarding the colorimeter spectrum obtained from Hass avocado pulp powder (fig. 3, C and D), this showed a completely different behavior to the spectrum obtained from the standard sample of mamey powder, which was not comparable with the spectrum obtained from mamey's standard.

According to the reflectance values obtained for the various samples of mamey powder inspected shown in Figure 2, the concentration of carbohydrates thereof in relation to the concentration of carbohydrates contained in the standard was calculated. Likewise, the protein and fat concentrations of each of the samples were determined by bromatological analysis. The results are shown in table 3.

Table 3

+ Weight percentage with respect to the total weight of the sample. * Determined by bromatological analysis. * ^* Calculated according to the reflectance value obtained. *** Standard + 30% glucose The results of Table 3 show a decrease in the concentration of protein and fat in the mixture of the standard powder and 30% glucose below the specification given by the standard, as well as an increase in the concentration of sugars, which means that the sample is mamey powder but that has been added with sugar. For the rest of the samples tested (B, C and D) the values found for sugars, proteins and fats were found within the standard parameters, which means that they are samples of mamey powders without adulteration or addition of components. In the case of sample C, the values found were higher than the standard, but the increase was proportional in each of the determined components, which apparently is related to the characteristics of the fruit used, which weighed 1.5 Kg per fruit and Its seed was small compared to the other processed fruits.

As can be seen, the powder of the invention used as a standard, served as an analytical reference reagent to determine the identity of mamey powder samples, as well as the variation in carbohydrate concentration of mamey powders.

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Claims

Claims

1. A stable composition of mamey pulp that has no enzymatic or non-enzymatic darkening, characterized in that it comprises: a) dehydrated mamey pulp in a percentage of 98 to 99.99% by weight with respect to the total weight of the composition, and b) A milling additive selected from the group comprising citric acid, ascorbic acid or mixtures thereof in a percentage of 0.01 to 2% by weight with respect to the total weight of the composition.

2. The composition of claim 1, characterized in that it has a shelf life at room temperature of 12 months.

3. The composition of claim 1 to 2, characterized in that it has an aqueous activity of 0.2 to 0.7.

4. The composition of claim 1 to 3, characterized in that it has a particle size of 125 to 250 μm.

5. The composition of claim 1 to 4, characterized in that the milling additive is citric acid.

6. The composition of claim 1 to 5, characterized in that the mamey is selected from the group comprising Calocarpum mammosum Pierre,

Mammea americana L, or mixtures thereof.

7. A process to obtain the stable mamey pulp composition of claim 1 to 6, characterized in that it comprises the steps of: a) Cut the fresh mamey fruit lengthwise in half keeping the husk and eliminating the seed of the fruit, b) Dehydrate the halves with the shell of the fresh mamey fruit until the pulp can be released from the shell, c) Separate the dried pulp from the shell and dehydrate it again until it has an aqueous activity value of 0.2 to 0.7. d) Cool the pulp obtained in c) at room temperature, add a milling additive selected from the group comprising citric acid, ascorbic acid or mixtures thereof in a percentage of 0.01 to 2% by weight with respect to the total weight of the composition and mixing, and e) Grind the mixture obtained in d) until obtaining a particle size of 125 to 250 μm.

8. The process of claim 7 characterized in that the dehydration is carried out by means of a method selected from the group consisting of heat drying, microwave and hot air.

9. The process of claim 8 characterized in that the dehydration is carried out by heat drying at a temperature of 100 to 120 ⁰ C in a time of 3 to 12 minutes.

10. The process of claim 8 characterized in that the dehydration is carried out by microwave at a temperature of 60 to 110 ⁰ C in a time of 3 to 30 minutes.

11. The process of claim 8 characterized in that the dehydration is carried out by hot air at a temperature of 100 to 120 ⁰ C in a time of 3 to 20 minutes.

12. A food composition characterized in that it comprises the stable composition of mamey pulp in accordance with claim 1 to 6.

13. The food composition of claim 12, characterized in that the stable composition of mamey pulp is in a weight percentage of 10 to 20% with respect to the total weight of the food composition.

14. The food composition of claim 12 to 13, characterized in that it is selected from the group comprising confectionery products, desserts, cakes, mousses, ice cream, yogurts, syrups and beverages.

15. A method for determining the identity of dehydrated mamey pulp, characterized in that it comprises the steps of: a) Obtaining the colorimetric spectrum of a sample of the stable mamey pulp composition of claim 1, as well as of a sample of the dehydrated mamey pulp to be inspected, b) Compare the behavior of the colorimetric spectrum obtained from the samples, c) Determine the concentration of sugars, proteins and fats of those inspected samples that exhibited the same spectrometric behavior as the stable composition of mamey pulp of claim 1, and d) Compare the concentration of sugars, proteins and fats of the inspected sample with the concentration of the same components of the stable mamey pulp composition of claim 1.

16. The method of claim 15, characterized in that the colorimetric spectrum is obtained in a wavelength range of 400 to 700 nm.

17. The use of the mamey pulp composition according to claim 1 to 6, as an analytical standard for determining the identity of the mamey pulp contained in food compositions.

18. The use of claim 17 wherein the food compositions are dehydrated from mamey pulp.