Effect of different concentrations of saccharose, honey and ascorbic acid on sensory quality and microbiological cut fruit blends
The purpose of ready to eat fruits is to provide the consumer a product with long shelf life, maintaining its nutritional and sensory quality. The objective was to evaluate the effect of natural preservatives in different concentrations on sensory and microbiological quality of fresh-cut fruit. A mi...
| Main Authors: | , , |
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| Format: | Online |
| Language: | Spanish |
| Published: |
Facultad de Ciencias Exactas, Químicas y Naturales
2013
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| Subjects: | |
| Online Access: | https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/431 |
| _version_ | 1810375034129088512 |
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| author | Salsamendi, Maité Ponzio, Nora R. Portela, Gabriela R. |
| author_facet | Salsamendi, Maité Ponzio, Nora R. Portela, Gabriela R. |
| author_sort | Salsamendi, Maité |
| collection | Revista de Ciencia y Tecnologia RECyT |
| description | The purpose of ready to eat fruits is to provide the consumer a product with long shelf life, maintaining its nutritional and sensory quality. The objective was to evaluate the effect of natural preservatives in different concentrations on sensory and microbiological quality of fresh-cut fruit. A mixture of apples, oranges, bananas and pears was used, then peeled and chopped. Concentrations of saccharose, honey and ascorbic acid of 0,15, 20,25%; 0.10, 15, 20 % and 0,1 0,25 and 0,5%, respectively, were added and then stored at 4ºC. The acceptability of consumers, was assessed by Quantitative and Descriptive Analysis (QDA, n=30). Sensorial apple texture valuation was increased by honey and ascorbic acid, but no significant differences were found in sweetness and aroma, both in saccharose and ascorbic acid. The evolution of Total Aerobic Mesophiles (TAM, Triptein-Soy-Agar, planting on surface), Fungi and Yeasts (F&Y, Yeast-Glucose-Chloranphenicol, planting on surface), and Lactic Acid Bacteria (LAB, Man-Rogosa-Sharpe and Most Probable Number) were analyzed. |
| format | Online |
| id | ojs-article-431 |
| institution | Facultad de Ciencias Exactas Quimicas y Naturales |
| language | Spanish |
| publishDate | 2013 |
| publisher | Facultad de Ciencias Exactas, Químicas y Naturales |
| record_format | ojs |
| spelling | ojs-article-4312020-03-06T10:54:20Z Effect of different concentrations of saccharose, honey and ascorbic acid on sensory quality and microbiological cut fruit blends Efecto de distintas concentraciones de sacarosa, miel y ácido ascórbico en la calidad sensorial y microbiológica de una mezcla de frutas cortadas Salsamendi, Maité Ponzio, Nora R. Portela, Gabriela R. Fresh-cut fruits Sensorial-Microbiological Analysis preservatives IV Gama frutas análisis sensorial-microbiológico conservantes The purpose of ready to eat fruits is to provide the consumer a product with long shelf life, maintaining its nutritional and sensory quality. The objective was to evaluate the effect of natural preservatives in different concentrations on sensory and microbiological quality of fresh-cut fruit. A mixture of apples, oranges, bananas and pears was used, then peeled and chopped. Concentrations of saccharose, honey and ascorbic acid of 0,15, 20,25%; 0.10, 15, 20 % and 0,1 0,25 and 0,5%, respectively, were added and then stored at 4ºC. The acceptability of consumers, was assessed by Quantitative and Descriptive Analysis (QDA, n=30). Sensorial apple texture valuation was increased by honey and ascorbic acid, but no significant differences were found in sweetness and aroma, both in saccharose and ascorbic acid. The evolution of Total Aerobic Mesophiles (TAM, Triptein-Soy-Agar, planting on surface), Fungi and Yeasts (F&Y, Yeast-Glucose-Chloranphenicol, planting on surface), and Lactic Acid Bacteria (LAB, Man-Rogosa-Sharpe and Most Probable Number) were analyzed. El propósito de las frutas listas para consumir es proporcionar al consumidor un producto con vida útil prolongada, manteniendo su calidad nutritiva y sensorial. El objetivo del trabajo fue evaluar el efecto de conservantes naturales en diferentes concentraciones sobre la calidad sensorial y microbiológica de frutas cortadas. Se utilizó una mezcla de manzanas, naranjas, bananas y peras, peladas y trozadas, adicionadas con concentraciones de sacarosa, miel y ácido ascórbico (0, 15, 20, 25%; 0, 10, 15, 20% y 0, 0,1, 0,25 y 0,5% respectivamente), conservadas a 4° C. Se evaluó la aceptabilidad de los consumidores, mediante Análisis Descriptivo Cuantitativo (QDA, n=30). La miel y el ácido ascórbico aumentaron la valoración de la textura de la manzana, no observándose diferencias significativas en Aroma y Dulzor entre sacarosa y ácido ascórbico. Microbiológicamente se analizó la evolución de Aerobios Mesófilos Totales (AMT, Tripteína-Soja-Agar, siembra en superficie), Hongos y Levaduras (HyL, Yeast-Glucose-Chloranphenicol, siembra en superficie) y Bacterias Ácido Lácticas (BAL, Man-Rogosa-Sharpe y Número más Probable). En AMT, los menores recuentos de UFC en miel se observaron en 15%-24hs y 10 y 20%-48 hs, en sacarosa a 20%-inicial y 20%-48 hs, y para AA los menores recuentos fueron registrados en 0,1% y 0,5%-24hs. Facultad de Ciencias Exactas, Químicas y Naturales 2013-06-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/431 Argentine Journal of Science and Technology; Vol. 19 No. 1 (2013); 35-44 Revista de Ciencia y Tecnología; Vol. 19 Núm. 1 (2013); 35-44 1851-7587 0329-8922 spa https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/431/353 Derechos de autor 2013 Revista de Ciencia y Tecnología |
| spellingShingle | Fresh-cut fruits Sensorial-Microbiological Analysis preservatives IV Gama frutas análisis sensorial-microbiológico conservantes Salsamendi, Maité Ponzio, Nora R. Portela, Gabriela R. Effect of different concentrations of saccharose, honey and ascorbic acid on sensory quality and microbiological cut fruit blends |
| title | Effect of different concentrations of saccharose, honey and ascorbic acid on sensory quality and microbiological cut fruit blends |
| title_alt | Efecto de distintas concentraciones de sacarosa, miel y ácido ascórbico en la calidad sensorial y microbiológica de una mezcla de frutas cortadas |
| title_full | Effect of different concentrations of saccharose, honey and ascorbic acid on sensory quality and microbiological cut fruit blends |
| title_fullStr | Effect of different concentrations of saccharose, honey and ascorbic acid on sensory quality and microbiological cut fruit blends |
| title_full_unstemmed | Effect of different concentrations of saccharose, honey and ascorbic acid on sensory quality and microbiological cut fruit blends |
| title_short | Effect of different concentrations of saccharose, honey and ascorbic acid on sensory quality and microbiological cut fruit blends |
| title_sort | effect of different concentrations of saccharose honey and ascorbic acid on sensory quality and microbiological cut fruit blends |
| topic | Fresh-cut fruits Sensorial-Microbiological Analysis preservatives IV Gama frutas análisis sensorial-microbiológico conservantes |
| topic_facet | Fresh-cut fruits Sensorial-Microbiological Analysis preservatives IV Gama frutas análisis sensorial-microbiológico conservantes |
| url | https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/431 |
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Rheological and sensorial parameters of guava yogurt enriched with