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Artículo

Physicochemical changes on pumpkin/pepper sauces during refrigerated storage

Sosa, Carola Andrea; Sgroppo, Sonia Cecilia; Bevilacqua, Alicia EvaIcon
Fecha de publicación: 06/2012
Editorial: Wiley Blackwell Publishing, Inc
Revista: Journal of Food Processing and Preservation
ISSN: 0145-8892
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:
Alimentos y Bebidas

Resumen

Changes in rheological, textural and physicochemical characteristics of pumpkin and red bell pepper sauces prepared in 50:50 and 80:20 proportions were studied for 6 days under refrigerated conditions.Variations in sugar, total carotenoids and antioxidant capacity were determined. The compression forces of sauces decreased by 50% at eighth day of storage and sauces behaved as elastic solids with G values predominating over G values. The storage modulus was less frequency dependent than the loss modulus, giving values of tan d between 0.1 and 0.2, which tends to indicate a weak gel system. No significant changes were observed in the physicochemical parameters, except total antioxidant capacity, which decreased by 50% after 6 days. Microbiological counts showed slight increases or remained invariable in total counts for mesophylic bacteria, yeasts and molds during storage.
Palabras clave: PUMPKIN , PEPPER , SAUCES , REFRIGERATED STORAGE
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info:eu-repo/semantics/openAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
Identificadores
URI: http://hdl.handle.net/11336/103569
URL: http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4549.2011.00644.x/abstract
DOI: http://dx.doi.org/10.1111/j.1745-4549.2011.00644.x
Colecciones
Articulos(CIDCA)
Articulos de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)
Citación
Sosa, Carola Andrea; Sgroppo, Sonia Cecilia; Bevilacqua, Alicia Eva; Physicochemical changes on pumpkin/pepper sauces during refrigerated storage; Wiley Blackwell Publishing, Inc; Journal of Food Processing and Preservation; 37; 3; 6-2012; 262-268
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