Efecto de tres temperaturas de almacenamiento sobre la calidad de la pulpa de kiwi concentrada a presión reducida / Effect of 3 storage temperatures on the quality of kiwi fruit pulp concentrated at a reduced pressure
Arch. latinoam. nutr
;
49(4): 351-357, Dec. 1999.
Artículo
en Español
| LILACS
| ID: lil-319010
RESUMO
The effect of three storage temperatures (0, -9 and -18 degrees C) of the kiwi-fruit pulp reduced pressure concentrate, by a period of 3 months, in the physical (soluble solids, water activity, consistency and color), chemistry (pH, acidity, ascorbic acid, chlorophyll and pheophytin) and sensorial (appearance, aroma, acidity, sweetness, color and flavor) characteristics were studied. The greater deterioration was produced in the stored pulp to 0 degree C, while to -9 degrees C there is no significative differences, on the other hand, the kiwi-fruit pulp stored to -18 degrees C maintained large part of the original characteristics. It was observed that while the temperature and storage time increased, vitamin C and chlorophyll contents decreased, varying significantly consistency, color and appearance of product. The rest of the analyzed variables did not present significative differences during storage.
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Índice:
LILACS (Américas)
Asunto principal:
Temperatura
/
Conservación de Alimentos
/
Frutas
Idioma:
Español
Revista:
Arch. latinoam. nutr
Asunto de la revista:
Bioqu¡mica
/
EducaÆo Alimentar e Nutricional
/
Fenmenos Fisiol¢gicos da NutriÆo
/
Microbiologia de Alimentos
/
NUTRICAO
Año:
1999
Tipo del documento:
Artículo
País de afiliación:
Chile
Institución/País de afiliación:
Universidad de Chile/CL
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