Saved in:
| Main Author: | |
|---|---|
| Format: | Artículo científico |
| Language: | en |
| Published: |
Universidad Nacional de Colombia
2017
|
| Subjects: | |
| Online Access: | https://www.redalyc.org/articulo.oa?id=169951832006 https://www.redalyc.org/journal/1699/169951832006/ https://www.redalyc.org/journal/1699/169951832006/html/ https://www.redalyc.org/journal/1699/169951832006/169951832006.epub https://www.redalyc.org/journal/1699/169951832006/movil |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Table of Contents:
- Stability of a colloidal system based on avocado (Persea americana Mill. cv. Hass) and others: Effect of process and composition Eliana María Estrada Mesa Misael Cortés Rodríguez Guillermo Antonio Correa Londono Agrociencias fruits Colloids guacamole functional foods Avocado ( Persea americana Mill. cv. Hass), is a perishable fruit, which compositionally presents nutritional benefits, which has led to its productive chain to look for new alternatives of agroindustrialization to improve its competitive- ness in the market, being guacamole a potential option. The aim of this research was to evaluate the influence of composition and homogenization process on the colloidal system stability based on avocado and other ingredients for a potential use in the aspersion drying process. We used the surface response methodology and a central com- posite experimental design for experimental optimization of the process, considering three independent variables as follows: avocado dry solids (DS avocado ), homogenization time and tert-butylhydroquinone concentration (TBHQ), and six dependent variables: zeta potential (- ζ ), color (L *: brightness, a *: green-red chromaticity, b *: yellow-blue chromaticity), viscosity (μ), spectral absorption stability index, peroxide index (PI) and particle size (D 10 , D 50 and D 90 ). The best emulsion and process formulation was achieved with 47.1% of DS avocado, 5 min of homogenization and 100 mg.kg -1 of TBHQ, obtaining an emulsion with - ζ = -27.67 ± 0.29, L * = 51.3 ± 1.0, a * = -5.8 ± 0.8 and b * = 30.0 ± 1.9, μ = 1034.56 ± 95.91 cP , R = 0.78 ± 0.03, IP = 0.73 ± 0.30 meq H 2 O 2. Kg -1 emulsion, D 10 = 8.1 ± 0.7 μm, D 50 = 56.2 ± 11.5 μm and D 90 = 346.6 ± 94.6 μm. The emulsion based on avocado and other ingredients, presents a physico-chemical, physical stability adequate stability, which guarantees a potential use for aspersion-drying process, since it meets with the criteria design for viscosity and total solids, of the pilot unit PSALAB, Vibrasec S.A. 2017 artículo científico 0120-2812 https://www.redalyc.org/articulo.oa?id=169951832006 https://www.redalyc.org/journal/1699/169951832006/ https://www.redalyc.org/journal/1699/169951832006/html/ https://www.redalyc.org/journal/1699/169951832006/169951832006.epub https://www.redalyc.org/journal/1699/169951832006/movil en http://www.redalyc.org/revista.oa?id=1699 Acta Agronómica application/pdf Universidad Nacional de Colombia Acta Agronómica (Colombia) Num.3 Vol.66