IMAM 24519
INSTITUTO DE MATERIALES DE MISIONES
Unidad Ejecutora - UE
artículos
Título:
Variation of Physicochemical and Sensory Properties during the Aging of Yerba Mate
Autor/es:
HOLOWATY SANTIAGO ALEXI; SURKAN SERGIO ALEJANDRO; TRELA VALERIA DAIANA; BYCZKO GERMAN DARIO; SCHMALKO MIGUEL EDUARDO
Revista:
International Journal of Food Studies
Editorial:
hgkh
Referencias:
Lugar: jghfjhg; Año: 2014 vol. 3 p. 228 - 238
ISSN:
2182-1054
Resumen:
Yerba mate infusion is widely consumed in Argentina, Brazil and Paraguay. One of the processing steps used in Argentina is aging. The following three methods were used to age yerba mate: 1) air humidity and temperature-controlled aging; 2) temperature-controlled aging and 3) no control. The aim of this research was to determine the physicochemical and sensory attribute di erences when yerba mate was aged using these three methods. The concentration of ca eine, glucose, fructose, maltose and phenolic compounds and pH diminished in all three aging methods but by di erent percentages. The sensory attributes did not exhibit uniform behaviour. Astringency remained constant in the rst method and diminished in the other two. Bitterness increased in all three methods but by di erent percentages. Sweetness diminished in all three methods. Notably few correlations were determined between physicochemical and sensory attributes.
