Preparation of lyophilized ingredients for instant pozole

Abstract

Maize is the staple food on diet of Mexican people from maize varieties consumed, highlights the cacahuazintle used as basis in the preparation of pozole, kind of soup to which is added as an ingredient pork, lettuce and radish well when served. Currently, the pace of life is very fast and people prefer to buy "instant meals". Therefore, develop a meal as instant pozole, could be a good option for the consumer, because it is very time-consuming preparation. One way to get it is by lyophilization, which conserves sensory and nutrimental characteristics of the meal avoiding high temperatures. Moreover, on the working group has been developed cacahuazintle maize dehydration to prepare an instant pozole, but preparing other ingredients such as meat, radish and lettuce has not been done. That’s why the object of this work was to study the dehydration process on meat, lettuce and radish, and determine the most favorable conditions for the preservation of the physical, textural and sensory, to obtain high quality products. The results showed that the best conditions of the process were when lower temperatures were used for freezing and lyophilization of the product, and samples with less thickness in the case of radish and meat and a larger area in the case of lettuce.