PHYSICOCHEMICAL CHANGES ON PUMPKIN/PEPPER SAUCES DURING REFRIGERATED STORAGE
Identifieur interne : 001022 ( Main/Exploration ); précédent : 001021; suivant : 001023PHYSICOCHEMICAL CHANGES ON PUMPKIN/PEPPER SAUCES DURING REFRIGERATED STORAGE
Auteurs : Carola Andrea Sosa [Argentine] ; Sonia Cecilia Sgroppo [Argentine] ; Alicia Eva Bevilacqua [Argentine]Source :
- Journal of Food Processing and Preservation [ 0145-8892 ] ; 2013-06.
Abstract
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 δ 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.
Url:
DOI: 10.1111/j.1745-4549.2011.00644.x
Affiliations:
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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 δ 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.</div></front></TEI><affiliations><list><country><li>Argentine</li></country></list><tree><country name="Argentine"><noRegion><name sortKey="Sosa, Carola Andrea" sort="Sosa, Carola Andrea" uniqKey="Sosa C" first="Carola Andrea" last="Sosa">Carola Andrea Sosa</name></noRegion><name sortKey="Bevilacqua, Alicia Eva" sort="Bevilacqua, Alicia Eva" uniqKey="Bevilacqua A" first="Alicia Eva" last="Bevilacqua">Alicia Eva Bevilacqua</name><name sortKey="Sgroppo, Sonia Cecilia" sort="Sgroppo, Sonia Cecilia" uniqKey="Sgroppo S" first="Sonia Cecilia" last="Sgroppo">Sonia Cecilia Sgroppo</name></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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