Physicochemical changes on pumpkin/pepper sauces during refrigerated storage

BEVILACQUA, SOSA, SGROPPO

JOURNAL OF FOOD PROCESSING AND PRESERVATION

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2012 vol. 16 p. 1 - 7

0145-8892

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?Œ values predominating over G?? values. The storage modulus was less frequency dependent than the loss modulus, giving values of tan ƒÂ 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.