CIDCA   05380
CENTRO DE INVESTIGACION Y DESARROLLO EN CRIOTECNOLOGIA DE ALIMENTOS
Unidad Ejecutora - UE
artículos
Título:
Physicochemical changes on pumpkin/pepper sauces during refrigerated storage
Autor/es:
BEVILACQUA, SOSA, SGROPPO
Revista:
JOURNAL OF FOOD PROCESSING AND PRESERVATION
Editorial:
WILEY-BLACKWELL PUBLISHING, INC
Referencias:
Lugar: Londres; Año: 2011
ISSN:
0145-8892
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.