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Abstract:

The effect of glucose and xylitol on the quality of a pumpkin puree preserved by the hurdle technology was studied. It was demonstrated that the addition of glucose or xylitol to depress water activity (Aw) to 0.98 was necessary to assure 3 weeks of microbial stability at 25C of a pH 4.00 pumpkin puree, containing potassium sorbate and submitted to vapor heat treatment. A decrease in a and b color parameters was observed during storage for both humectants. However, the use of a low oxygen permeability packaging such as polyvinyl chloride-polyvinylidene chloride copolymer instead of polyethylene protected the color. From a rheological point of view, xylitol diminished yield stress and consistency coefficient independently of storage time. The results obtained emphasize the advantage of the use of glucose as well as the importance of an appropriate choice of solutes to depress Aw in order to improve the quality of pumpkin puree. © 2010 Wiley Periodicals, Inc.

Registro:

Documento: Artículo
Título:Effect of sweet solutes on the quality of a pumpkin puree (Cucurbita Moschata Duchesne Ex Poiret) preserved by the hurdle technology
Autor:Gliemmo, M.F.; Latorre, M.E.; Gerschenson, L.N.; Campos, C.A.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria (1428), Ciudad Autónoma de Buenos Aires 1428, Argentina
Consejo Nacional de Investigaciones Científicas, Técnicas de la República Argentina, Argentina
Agencia Nacional de Promoción Científica, Tecnológica de la República Argentina, Argentina
Palabras clave:Color parameter; Consistency coefficient; Cucurbita moschata; Hurdle technology; Low oxygen; Microbial stability; Potassium sorbates; Storage time; Water activity; Chlorine compounds; Food preservation; Glucose; Oxygen; Polyvinylidene chlorides; Potassium; Sugar substitutes; Yield stress; Polyvinyl chlorides; Cucurbita moschata
Año:2010
Volumen:34
Número:6
Página de inicio:1024
Página de fin:1040
DOI: http://dx.doi.org/10.1111/j.1745-4549.2009.00435.x
Título revista:Journal of Food Processing and Preservation
Título revista abreviado:J. Food Process. Preserv.
ISSN:01458892
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_01458892_v34_n6_p1024_Gliemmo

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Citas:

---------- APA ----------
Gliemmo, M.F., Latorre, M.E., Gerschenson, L.N. & Campos, C.A. (2010) . Effect of sweet solutes on the quality of a pumpkin puree (Cucurbita Moschata Duchesne Ex Poiret) preserved by the hurdle technology. Journal of Food Processing and Preservation, 34(6), 1024-1040.
http://dx.doi.org/10.1111/j.1745-4549.2009.00435.x
---------- CHICAGO ----------
Gliemmo, M.F., Latorre, M.E., Gerschenson, L.N., Campos, C.A. "Effect of sweet solutes on the quality of a pumpkin puree (Cucurbita Moschata Duchesne Ex Poiret) preserved by the hurdle technology" . Journal of Food Processing and Preservation 34, no. 6 (2010) : 1024-1040.
http://dx.doi.org/10.1111/j.1745-4549.2009.00435.x
---------- MLA ----------
Gliemmo, M.F., Latorre, M.E., Gerschenson, L.N., Campos, C.A. "Effect of sweet solutes on the quality of a pumpkin puree (Cucurbita Moschata Duchesne Ex Poiret) preserved by the hurdle technology" . Journal of Food Processing and Preservation, vol. 34, no. 6, 2010, pp. 1024-1040.
http://dx.doi.org/10.1111/j.1745-4549.2009.00435.x
---------- VANCOUVER ----------
Gliemmo, M.F., Latorre, M.E., Gerschenson, L.N., Campos, C.A. Effect of sweet solutes on the quality of a pumpkin puree (Cucurbita Moschata Duchesne Ex Poiret) preserved by the hurdle technology. J. Food Process. Preserv. 2010;34(6):1024-1040.
http://dx.doi.org/10.1111/j.1745-4549.2009.00435.x