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| Format: | Artículo científico |
| Language: | en |
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Sociedad Mexicana de Nutrición y Tecnología de Alimentos
2006
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| Online Access: | https://www.redalyc.org/articulo.oa?id=72450307 |
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| _version_ | 1866817238788472832 |
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| author | A. J. Regazzi |
| author_facet | A. J. Regazzi |
| contents | Almacenamiento de mango secado: análisis fisicoquímico, microbiológico, color y sensorial A. J. Regazzi V. P. R. Minim P. C. Stringueta R. C. Reis A. M. Ramos Química mango color carotenoids sensorial analyses and preference map Mango slices dehydrated at 60 and 70 °C were vacuum-packed in PVDC and PETmet/PE and evaluated by meansof physicochemical, colorimetric, carotenoid content, microbiological and sensorial analyses along 120 storage days atroom temperature (25 + 5 °C) and sunlight. Color was altered during storage, as verified through the coordinates L*, a* andb* and total carotenoid content. A greater red intensity reduction (coordinate a*) was verified in the PETmet/PE packedproduct. Carotenoids degradation was similar for the four products regarding drying temperature (60 and 70 °C) and typeof packing (PETmet/PE and PVDC) combination used, following a first order reaction. Pigment half-life time (t1/2) was56.35 days. Sensorial acceptance of the four products was evaluated at 60 and 120 days of storage for the attributes colorand flavor. The dehydrated product at 60 °C and packed in PETmet/PE was the least accepted for both attributes. On theother hand, the PVDC packed products were the best accepted for both attributes, being therefore the favorite after 120days of storage. 2006 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72450307 en http://www.redalyc.org/revista.oa?id=724 Ciencia y Tecnología Alimentaria application/pdf Sociedad Mexicana de Nutrición y Tecnología de Alimentos Ciencia y Tecnología Alimentaria (México) Num.3 Vol.5 |
| format | Artículo científico |
| id | redalyc_72450307 |
| language | en |
| publishDate | 2006 |
| publisher | Sociedad Mexicana de Nutrición y Tecnología de Alimentos |
| spellingShingle | Almacenamiento de mango secado: análisis fisicoquímico, microbiológico, color y sensorial A. J. Regazzi Química mango color carotenoids sensorial analyses and preference map Almacenamiento de mango secado: análisis fisicoquímico, microbiológico, color y sensorial A. J. Regazzi V. P. R. Minim P. C. Stringueta R. C. Reis A. M. Ramos Química mango color carotenoids sensorial analyses and preference map Mango slices dehydrated at 60 and 70 °C were vacuum-packed in PVDC and PETmet/PE and evaluated by meansof physicochemical, colorimetric, carotenoid content, microbiological and sensorial analyses along 120 storage days atroom temperature (25 + 5 °C) and sunlight. Color was altered during storage, as verified through the coordinates L*, a* andb* and total carotenoid content. A greater red intensity reduction (coordinate a*) was verified in the PETmet/PE packedproduct. Carotenoids degradation was similar for the four products regarding drying temperature (60 and 70 °C) and typeof packing (PETmet/PE and PVDC) combination used, following a first order reaction. Pigment half-life time (t1/2) was56.35 days. Sensorial acceptance of the four products was evaluated at 60 and 120 days of storage for the attributes colorand flavor. The dehydrated product at 60 °C and packed in PETmet/PE was the least accepted for both attributes. On theother hand, the PVDC packed products were the best accepted for both attributes, being therefore the favorite after 120days of storage. 2006 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72450307 en http://www.redalyc.org/revista.oa?id=724 Ciencia y Tecnología Alimentaria application/pdf Sociedad Mexicana de Nutrición y Tecnología de Alimentos Ciencia y Tecnología Alimentaria (México) Num.3 Vol.5 |
| title | Almacenamiento de mango secado: análisis fisicoquímico, microbiológico, color y sensorial |
| topic | Química mango color carotenoids sensorial analyses and preference map |
| url | https://www.redalyc.org/articulo.oa?id=72450307 |