Mostrar el registro sencillo del ítem
dc.contributor.author
Gliemmo, María Fernanda
dc.contributor.author
Montagnani, María A.
dc.contributor.author
Schelegueda, Laura Inés
dc.contributor.author
González, Malena Mariana
dc.contributor.author
Campos, Carmen Adriana
dc.date.available
2020-01-16T22:06:04Z
dc.date.issued
2016-03
dc.identifier.citation
Gliemmo, María Fernanda; Montagnani, María A.; Schelegueda, Laura Inés; González, Malena Mariana; Campos, Carmen Adriana; Effect of xantham gum, steviosides, clove, and cinnamon essential oils on the sensory and microbiological quality of a low sugar tomato jam; Sage Publications Ltd; Food Science and Technology International; 22; 2; 3-2016; 122-131
dc.identifier.issn
1082-0132
dc.identifier.uri
http://hdl.handle.net/11336/95030
dc.description.abstract
The partial or total decrease of sugar content in the formulation of jams affects their physical, chemical and microbiological stability. In order to minimize these technological problems, we studied the effect of xanthan gum (XG), steviosides, cinnamon (CO), and clove (CLO) essential oils on the sensory and microbiological quality of a low sugar tomato jam. Levels of 0.250 g/100 g steviosides and 0.450 g/100 g XG showed maximum score of overall acceptability of jam. The combination of essential oils produced synergistic and additive effects in vitro on growth of Z. bailii and Z. rouxii, respectively. However, in the jam, CO was more effective and CLO did not modify the CO action. Cell surface was one of the sites of action of CO since a decrease in yeast cell surface hydrophobicity was observed. From the microbiological and sensory points of view, 0.0060 g/100 g CO showed the maximum score of jam overall acceptability and did not cause yeast inactivation but it could be useful as an additional stress factor against yeast post – process contamination. The adequate levels of XG, steviosides, and CO can improve the quality of a low sugar jam formulation.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Sage Publications Ltd
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
CINNAMON OIL
dc.subject
LOW SUGAR JAM
dc.subject
SPOILAGE YEASTS
dc.subject
STEVIOSIDES
dc.subject
XANTHAN GUM
dc.subject.classification
Alimentos y Bebidas
dc.subject.classification
Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Effect of xantham gum, steviosides, clove, and cinnamon essential oils on the sensory and microbiological quality of a low sugar tomato jam
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2019-12-27T13:59:39Z
dc.journal.volume
22
dc.journal.number
2
dc.journal.pagination
122-131
dc.journal.pais
Estados Unidos
dc.description.fil
Fil: Gliemmo, María Fernanda. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
dc.description.fil
Fil: Montagnani, María A.. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires; Argentina
dc.description.fil
Fil: Schelegueda, Laura Inés. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: González, Malena Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
dc.description.fil
Fil: Campos, Carmen Adriana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.journal.title
Food Science and Technology International
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1177/1082013215574400
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://journals.sagepub.com/doi/full/10.1177/1082013215574400
Archivos asociados