Perfil reológico de una compota preparada a partir de Mespilus Germánica L. utilizando Chondracanthus Chamissoi
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Rev. Inv. Cs. Agro. y Vet.
Abstract
La determinación de la reología en alimentos líquidos de naturaleza viscosa es de mucha importancia, debido a que este estudio permite resolver cálculos en Ingeniería, formular nuevos productos, hacer controles de calidad, vida anaquel, estabilidad de emulsiones entre otras. Es por ello que el presente trabajo de investigación tuvo por objetivo preparar una compota de níspero (Mespilus germánica L.) utilizando como agar el cochayuyo (Chondracanthus chamissoi) sin conservantes, determinando así su perfil reológico con tres concentraciones (0,10; 0,15; 0,20) % p/p de agar. Al cochayuyo se le aplico un tratamiento alcalino con NaOH 0,04 M para la recuperación del agar. Posteriormente, se realizó a cada compota preparada un análisis sensorial con escala hedónica de cinco puntos a 60 panelistas (30 estudiantes nivel pregrado y 30 infantes entre 3 a 5 años utilizando una escala hedónica gráfica). El análisis sensorial aplicado tanto a panelistas adultos como infantes determino que la compota que fue prepara con agar al 0,15% tuvo mayor aceptabilidad debido a que se reportó significancia (p<0,05). Finalmente, se determinó su perfil reológico utilizando un viscosímetro de Brookfield RV-DVIII ULTRA, con los Spindles N° 5 y 6. Concluyendo que la compota de níspero presento un comportamiento no-newtoniano de tipo pseudoplástico.
The determination of rheology in viscous liquid foods is of great importance, since this study allows to solve engineering calculations, formulate new products, make quality controls, shelf life, emulsion stability, among others. For this reason, the objective of this research work was to prepare a loquat compote (Mespilus germánica L.) using cochayuyo (Chondracanthus chamissoi) as agar without preservatives, thus determining its rheological profile with three concentrations (0.10; 0.15; 0.20) % w/w of agar. An alkaline treatment with NaOH 0.04 M was applied to the cochayuyo for the recovery of the agar. Subsequently, a sensory analysis with a five-point hedonic scale was carried out on each prepared compote with 60 panelists (30 undergraduate students and 30 infants between 3 and 5 years of age using a graphic hedonic scale). The sensory analysis applied to both adult and infant panelists determined that the compote prepared with 0.15% agar had greater acceptability due to the significance reported (p<0.05). Finally, its rheological profile was determined using a Brookfield RV-DVIII ULTRA viscometer, with Spindles N° 5 and 6. It was concluded that the loquat compote presented a non-Newtonian behavior of pseudoplastic type.
The determination of rheology in viscous liquid foods is of great importance, since this study allows to solve engineering calculations, formulate new products, make quality controls, shelf life, emulsion stability, among others. For this reason, the objective of this research work was to prepare a loquat compote (Mespilus germánica L.) using cochayuyo (Chondracanthus chamissoi) as agar without preservatives, thus determining its rheological profile with three concentrations (0.10; 0.15; 0.20) % w/w of agar. An alkaline treatment with NaOH 0.04 M was applied to the cochayuyo for the recovery of the agar. Subsequently, a sensory analysis with a five-point hedonic scale was carried out on each prepared compote with 60 panelists (30 undergraduate students and 30 infants between 3 and 5 years of age using a graphic hedonic scale). The sensory analysis applied to both adult and infant panelists determined that the compote prepared with 0.15% agar had greater acceptability due to the significance reported (p<0.05). Finally, its rheological profile was determined using a Brookfield RV-DVIII ULTRA viscometer, with Spindles N° 5 and 6. It was concluded that the loquat compote presented a non-Newtonian behavior of pseudoplastic type.
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Vol. 6, No. 17