Characterization of physicochemical and microbiological properties of gelatina blanca de pata de res
The gelatina blanca de pata de res (GBPR) is a typical handcrafted sweet, of which there is little scientific information. The aim of this research was to characterize the physicochemical and microbiological properties of GBPR, produced in Andalucia (Valle). The methodology was focused on the quanti...
- Autores:
- Tipo de recurso:
- Article of journal
- Fecha de publicación:
- 2019
- Institución:
- Universidad Católica de Pereira
- Repositorio:
- Repositorio Institucional - RIBUC
- Idioma:
- spa
- OAI Identifier:
- oai:repositorio.ucp.edu.co:10785/13390
- Acceso en línea:
- https://revistas.ucp.edu.co/index.php/entrecienciaeingenieria/article/view/232
http://hdl.handle.net/10785/13390
- Palabra clave:
- Rights
- openAccess
- License
- Derechos de autor 2019 Entre Ciencia e Ingeniería
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Characterization of physicochemical and microbiological properties of gelatina blanca de pata de res |
| dc.title.spa.fl_str_mv |
Caracterización de propiedades fisicoquímicas y microbiológicas de la gelatina blanca de pata de res |
| dc.title.por.fl_str_mv |
Caracterização de propriedades físico-químicas e microbiológicas da gelatina branca de pata de gado (geleia de mocotó) |
| title |
Characterization of physicochemical and microbiological properties of gelatina blanca de pata de res |
| spellingShingle |
Characterization of physicochemical and microbiological properties of gelatina blanca de pata de res |
| title_short |
Characterization of physicochemical and microbiological properties of gelatina blanca de pata de res |
| title_full |
Characterization of physicochemical and microbiological properties of gelatina blanca de pata de res |
| title_fullStr |
Characterization of physicochemical and microbiological properties of gelatina blanca de pata de res |
| title_full_unstemmed |
Characterization of physicochemical and microbiological properties of gelatina blanca de pata de res |
| title_sort |
Characterization of physicochemical and microbiological properties of gelatina blanca de pata de res |
| description |
The gelatina blanca de pata de res (GBPR) is a typical handcrafted sweet, of which there is little scientific information. The aim of this research was to characterize the physicochemical and microbiological properties of GBPR, produced in Andalucia (Valle). The methodology was focused on the quantitative determination of these properties according to the Colombian law. The analyzed samples met the microbiological criteria. Escherichia coli and Staphylococcus aureus were not detected. However, statistically significant differences were found in the moisture, ash, total nitrogen and protein; as well as in the color parameters (L*, a*, b*). The obtained values of color difference (ΔE > 2.7) among samples provide confirmation that the procedures are not standardized. These results provide important contributions to the handcrafted food industry, highlighting the need to standardize the production and raw materials without compromising long lasting traditions. |
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2019 |
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2019-06-06 |
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2023-08-29T03:48:51Z |
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2023-08-29T03:48:51Z |
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Artículo de revista |
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http://purl.org/coar/version/c_970fb48d4fbd8a85 |
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info:eu-repo/semantics/article |
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https://revistas.ucp.edu.co/index.php/entrecienciaeingenieria/article/view/232 10.31908/19098367.3277 |
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http://hdl.handle.net/10785/13390 |
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https://revistas.ucp.edu.co/index.php/entrecienciaeingenieria/article/view/232 http://hdl.handle.net/10785/13390 |
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10.31908/19098367.3277 |
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spa |
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spa |
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https://revistas.ucp.edu.co/index.php/entrecienciaeingenieria/article/view/232/222 https://revistas.ucp.edu.co/index.php/entrecienciaeingenieria/article/view/232/1119 |
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Derechos de autor 2019 Entre Ciencia e Ingeniería https://creativecommons.org/licenses/by-nc/4.0/deed.es_ES |
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https://creativecommons.org/licenses/by-nc/4.0/deed.es_ES |
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Derechos de autor 2019 Entre Ciencia e Ingeniería https://creativecommons.org/licenses/by-nc/4.0/deed.es_ES http://purl.org/coar/access_right/c_abf2 |
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Universidad Católica de Pereira |
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Entre ciencia e ingeniería; Vol 11 No 21 (2017); 50-55 |
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Entre Ciencia e Ingeniería; Vol. 11 Núm. 21 (2017); 50-55 |
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Entre ciencia e ingeniería; v. 11 n. 21 (2017); 50-55 |
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2539-4169 1909-8367 |
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2023-08-29T03:48:51Z2023-08-29T03:48:51Z2019-06-06https://revistas.ucp.edu.co/index.php/entrecienciaeingenieria/article/view/23210.31908/19098367.3277http://hdl.handle.net/10785/13390The gelatina blanca de pata de res (GBPR) is a typical handcrafted sweet, of which there is little scientific information. The aim of this research was to characterize the physicochemical and microbiological properties of GBPR, produced in Andalucia (Valle). The methodology was focused on the quantitative determination of these properties according to the Colombian law. The analyzed samples met the microbiological criteria. Escherichia coli and Staphylococcus aureus were not detected. However, statistically significant differences were found in the moisture, ash, total nitrogen and protein; as well as in the color parameters (L*, a*, b*). The obtained values of color difference (ΔE > 2.7) among samples provide confirmation that the procedures are not standardized. These results provide important contributions to the handcrafted food industry, highlighting the need to standardize the production and raw materials without compromising long lasting traditions.La gelatina blanca de pata de res (GBPR) es un dulce típico artesanal, del cual existe muy poca información científica. El objetivo de este trabajo fue caracterizar las propiedades fisicoquímicas y microbiológicas de GBPR, fabricadas en Andalucía (Valle). La metodología se enfocó en la determinación cuantitativa de dichas propiedades de acuerdo a la normatividad colombiana para muestras de gelatina. Las muestras analizadas cumplieron con los criterios microbiológicos. Escherichia coli y Estafilococo aureus no fueron detectados. Sin embargo, se encontraron diferencias estadísticamente significativas en la humedad, cenizas, nitrógeno total y proteína; como también en los parámetros de color (L*, a*, b*). Los valores obtenidos de diferencia de color (ΔE > 2,7) entre muestras permitieron comprobar que los procedimientos no están estandarizados. Estos resultados proporcionan un importante sustento que contribuyen a la industria artesanal, evidenciando la necesidad de estandarizar la producción y la materia prima, sin perder las tradiciones ancestrales.A gelatina branca de pata de gado (GBPR) é um doce típico artesanal, o qual se tem pouca informação científica. O objetivo desde trabalho foi caracterizar as propriedades físico-químicas e microbiológicas de GBPR, fabricadas em Andalucía (Valle). A metodologia se enfocou na determinação quantitativa dessas propriedades de acordo a normatividade colombiana para amostras de gelatina. Escherichia coli e Estafilococo aureus não foram encontrados. Entretanto, se encontraram diferenças estatisticamente significativas na humidade, cinzas, nitrogênio total e proteína; como também nos parâmetros de cor (L*, a*, b*). Os valores obtidos de diferença de cor (ΔE > 2,7) entre amostras permitiram comprovar que os procedimentos não estão padronizados. Estes resultados proporcionam uma importante base que contribuem à indústria artesanal, evidenciando a necessidade de padronizar a produção e a matéria prima, sem perder as tradições ancestrais.application/pdfapplication/xmlspaUniversidad Católica de Pereirahttps://revistas.ucp.edu.co/index.php/entrecienciaeingenieria/article/view/232/222https://revistas.ucp.edu.co/index.php/entrecienciaeingenieria/article/view/232/1119Derechos de autor 2019 Entre Ciencia e Ingenieríahttps://creativecommons.org/licenses/by-nc/4.0/deed.es_EShttps://creativecommons.org/licenses/by-nc/4.0/deed.es_ESinfo:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Entre ciencia e ingeniería; Vol 11 No 21 (2017); 50-55Entre Ciencia e Ingeniería; Vol. 11 Núm. 21 (2017); 50-55Entre ciencia e ingeniería; v. 11 n. 21 (2017); 50-552539-41691909-8367Characterization of physicochemical and microbiological properties of gelatina blanca de pata de resCaracterización de propiedades fisicoquímicas y microbiológicas de la gelatina blanca de pata de resCaracterização de propriedades físico-químicas e microbiológicas da gelatina branca de pata de gado (geleia de mocotó)Artículo de revistahttp://purl.org/coar/resource_type/c_6501http://purl.org/coar/resource_type/c_2df8fbb1http://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionDominguez Segovia, VanessaRamírez-Navas, Juan SebastiánPublication10785/13390oai:repositorio.ucp.edu.co:10785/133902025-01-27 18:58:17.081https://creativecommons.org/licenses/by-nc/4.0/deed.es_ESDerechos de autor 2019 Entre Ciencia e Ingenieríametadata.onlyhttps://repositorio.ucp.edu.coRepositorio Institucional de la Universidad Católica de Pereira - RIBUCbdigital@metabiblioteca.com |