التفاصيل البيبلوغرافية
| العنوان: |
Pumpkin (Dutch maximum Dutch.) compote for infants, functional, low cost, preservative-free and of considerable shelf life: rheological, sensory, physicochemical, nutritional, and microbiological characteristics ; Compota de zapallo (Cucúrbita máxima Dutch.) para infantes, funcional, de bajo costo, sin conservantes y de considerable tiempo de vida útil: características reológicas, sensoriales, fisicoquímicas, nutritivas y microbiológicas |
| المؤلفون: |
Camayo-Lapa, Becquer, Quispe-Solano, Miguel, De La Cruz-Porta, Erika, Manyari-Cervantes, Galia, Espinoza-Silva, Clara, Huamán-De La Cruz, Alex |
| المصدر: |
Scientia Agropecuaria; Vol. 11 Núm. 2 (2020): Abril - Junio; 203-212 ; Scientia Agropecuaria; Vol. 11 No. 2 (2020): Abril - Junio; 203-212 ; 2306-6741 ; 2077-9917 |
| بيانات النشر: |
Universidad Nacional de Trujillo |
| سنة النشر: |
2020 |
| المجموعة: |
Universidad Nacional de Trujillo: Publicaciones Científicas |
| مصطلحات موضوعية: |
shelf life, accelerated testing, macre pumpkin, Ostwald Waele model, xanthan gum, vida útil, pruebas aceleradas, zapallo macre, Ostwald de Waele, goma xantana |
| الوصف: |
The research aimed to develop a children's pumpkin compote, functional, inexpensive, preservative-free and of considerable shelf life. The effect of incorporating xanthan gum (XG) was evaluated at three concentrations (0.10%, 0.15% and 0.20%) on its rheological properties. Sensory characteristics were applied to 60 panelists (30 undergraduate students and 30 children between 2 and 3 years). Its physical, physicochemical, and microbiological characteristics were determined. With the pH values was estimated the shelf life of pumpkin compote using accelerated testing method. The product was stored at 20 °C, 30 °C and 40 °C for 0, 10, 20, and 30 days. The results show the pumpkin compote presented non-Newtonian behavior, pseudoplastic, and was adjusted to the Ostwald Waele model (R2 > 0.98). Compote formulated with 0.15% of XG was conceived as the best treatment, with a "Like" scale for color attributes, smell, texture, taste and general appearance (3.80 to 4.13 points) associated with the presence of 82.45% humidity, 5.40 pH, 17 °Brix, and absence of molds, yeasts and total coliforms. Influence of temperature on viscosity was modeled using Arrhenius equation, showing a decrease in viscosity with increasing temperature. Finally, the estimated shelf life at 20 °C, 30 °C and 40 °C were 125, 75, and 45 days, respectively. ; La investigación tuvo por objetivo elaborar una compota de zapallo para infantes, funcional, de bajo costo, sin conservantes y de considerable tiempo de vida útil. Fue evaluado el efecto de la incorporación de goma xantana (GX) a tres concentraciones (0,10%, 0,15% y 0,20%) sobre sus propiedades reológicas. Las características sensoriales fueron aplicadas a 60 panelistas (30 estudiantes nivel pregrado y 30 niños entre 2 a 3 años). Se determinaron sus características físicas, fisicoquímicas y microbiológicas. Con los valores de pH, se estimó la vida útil de la compota de zapallo a través del método de pruebas aceleradas a 20 °C, 30 °C y 40 °C y durante 0, 10, 20, y 30 días. Los resultados mostraron ... |
| نوع الوثيقة: |
article in journal/newspaper |
| وصف الملف: |
application/pdf |
| اللغة: |
Spanish; Castilian |
| Relation: |
https://revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/2921/3087; https://revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/2921/3265; https://revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/2921 |
| الاتاحة: |
https://revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/2921 |
| Rights: |
Derechos de autor 2020 Scientia Agropecuaria |
| رقم الانضمام: |
edsbas.D73B49BB |
| قاعدة البيانات: |
BASE |