PERSONAL DE APOYO
CONSTENLA Diana Teresita
artículos
Título:
Effect of Pretreatments and Processing Conditions on the Chemical, Physical Microbiological and Sensory Characteristics of Garlic Paste.
Autor/es:
CONSTENLA, D.; LOZANO, J.E.
Revista:
JOURNAL OF FOOD PROCESS ENGINEERING
Editorial:
WILEY-BLACKWELL PUBLISHING, INC
Referencias:
Año: 2005 vol. 28 p. 313 - 329
ISSN:
0145-8876
Resumen:
ABSTRACTThe influence of storage temperature of garlic bulb and chemical additives(including ascorbic acid, citric acid and potassium sorbate) on thechemical, physical, microbiological and sensory characteristics of garlicpaste was evaluated. Formation of undesirable greenish pigment was avoidedby storing fresh garlic bulbs at 25 and 40C. Moreover, heating bulbs to 40Ca few minutes before processing facilitated skin removal. Garlic paste wasprocessed, packed and thermally treated at 85C for 5 min. The color of garlicpaste was affected by chemical treatment, temperature and storage period.The rate of color difference (DE) increase was divided into two linear periodswith different slopes. Garlic paste exhibited pseudoplasticity with yield stressand flow adequately described by the Herschel?Bulkley model (r2>0.990).Both consistency index and apparent viscosity decreased with increase intemperature.
