Effectiveness of sucrose during the frozen storage of arazá (eugenia stipitata mcvaugh) pulp
The effects of sucrose on the quality of frozen arazá pulp were investigated. Five levels of sucrose (0, 5, 10, 20, and 30%) were evaluated in combination with freezing at low speed, storage during one month, and thawing at two different speeds. Sensory quality and water loss after centrifugation (W...
- Autores:
-
Silva B., Kelly Johanna
Narváez Cuenca, Carlos Eduardo
Restrepo Sánchez, Luz Patricia
- Tipo de recurso:
- Article of journal
- Fecha de publicación:
- 2011
- Institución:
- Universidad Nacional de Colombia
- Repositorio:
- Universidad Nacional de Colombia
- Idioma:
- spa
- OAI Identifier:
- oai:repositorio.unal.edu.co:unal/34694
- Acceso en línea:
- https://repositorio.unal.edu.co/handle/unal/34694
http://bdigital.unal.edu.co/24774/
http://bdigital.unal.edu.co/24774/2/
- Palabra clave:
- shelf life
sensory quality
texture
frozen storage
- Rights
- openAccess
- License
- Atribución-NoComercial 4.0 Internacional
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Atribución-NoComercial 4.0 InternacionalDerechos reservados - Universidad Nacional de Colombiahttp://creativecommons.org/licenses/by-nc/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Silva B., Kelly Johanna7cff03af-f527-4458-bdc5-aa1122c71b81300Narváez Cuenca, Carlos Eduardo429adf7b-658a-4a54-bcee-fb19ea424521300Restrepo Sánchez, Luz Patricia0d3755ad-c973-4b75-9b02-a73193b6fcc63002019-06-27T23:36:28Z2019-06-27T23:36:28Z2011https://repositorio.unal.edu.co/handle/unal/34694http://bdigital.unal.edu.co/24774/http://bdigital.unal.edu.co/24774/2/The effects of sucrose on the quality of frozen arazá pulp were investigated. Five levels of sucrose (0, 5, 10, 20, and 30%) were evaluated in combination with freezing at low speed, storage during one month, and thawing at two different speeds. Sensory quality and water loss after centrifugation (WLAC) were evaluated in the samples. Before freezing sucrose addition(5-30%) to the pulp did not affect the sensory quality of the samples, but a negative effect on WLAC at 5-10% sucrose was observed. Furthermore, addition of 20-30% sucrose to arazá pulp, in combination with low speed-freezing, frozen storage, and low-speed-thawing, can be a useful technique to preserve the texture of arazá pulp. The described treatment gave results comparable to those obtained for the fresh pulp and much better than those obtained when freezing was done at high speed.application/pdfspaUniversidad Nacional de Colombia, Facultad de Agronomía, Centro Editorialhttp://revistas.unal.edu.co/index.php/agrocol/article/view/21988Universidad Nacional de Colombia Revistas electrónicas UN Agronomía ColombianaAgronomía ColombianaAgronomía Colombiana; Vol. 29, núm. 3 (2011); 441-445 Agronomía Colombiana; Vol. 29, núm. 3 (2011); 441-445 2357-3732 0120-9965Silva B., Kelly Johanna and Narváez Cuenca, Carlos Eduardo and Restrepo Sánchez, Luz Patricia (2011) Effectiveness of sucrose during the frozen storage of arazá (eugenia stipitata mcvaugh) pulp. Agronomía Colombiana; Vol. 29, núm. 3 (2011); 441-445 Agronomía Colombiana; Vol. 29, núm. 3 (2011); 441-445 2357-3732 0120-9965 .Effectiveness of sucrose during the frozen storage of arazá (eugenia stipitata mcvaugh) pulpArtículo de revistainfo:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501http://purl.org/coar/resource_type/c_2df8fbb1http://purl.org/coar/version/c_970fb48d4fbd8a85Texthttp://purl.org/redcol/resource_type/ARTshelf lifesensory qualitytexturefrozen storageORIGINAL21988-115314-2-PB.pdfapplication/pdf406114https://repositorio.unal.edu.co/bitstream/unal/34694/1/21988-115314-2-PB.pdf174af2287421109805de678e3166e4d0MD5121988-75443-1-SP.xlsapplication/vnd.ms-excel209920https://repositorio.unal.edu.co/bitstream/unal/34694/2/21988-75443-1-SP.xlsd485a2a1d2a454e8572d5660a54de055MD52THUMBNAIL21988-115314-2-PB.pdf.jpg21988-115314-2-PB.pdf.jpgGenerated Thumbnailimage/jpeg9200https://repositorio.unal.edu.co/bitstream/unal/34694/3/21988-115314-2-PB.pdf.jpg2ffc2d9b7bcb1e33dffe4b9d10b00024MD53unal/34694oai:repositorio.unal.edu.co:unal/346942023-12-27 23:07:06.938Repositorio Institucional Universidad Nacional de Colombiarepositorio_nal@unal.edu.co |
dc.title.spa.fl_str_mv |
Effectiveness of sucrose during the frozen storage of arazá (eugenia stipitata mcvaugh) pulp |
title |
Effectiveness of sucrose during the frozen storage of arazá (eugenia stipitata mcvaugh) pulp |
spellingShingle |
Effectiveness of sucrose during the frozen storage of arazá (eugenia stipitata mcvaugh) pulp shelf life sensory quality texture frozen storage |
title_short |
Effectiveness of sucrose during the frozen storage of arazá (eugenia stipitata mcvaugh) pulp |
title_full |
Effectiveness of sucrose during the frozen storage of arazá (eugenia stipitata mcvaugh) pulp |
title_fullStr |
Effectiveness of sucrose during the frozen storage of arazá (eugenia stipitata mcvaugh) pulp |
title_full_unstemmed |
Effectiveness of sucrose during the frozen storage of arazá (eugenia stipitata mcvaugh) pulp |
title_sort |
Effectiveness of sucrose during the frozen storage of arazá (eugenia stipitata mcvaugh) pulp |
dc.creator.fl_str_mv |
Silva B., Kelly Johanna Narváez Cuenca, Carlos Eduardo Restrepo Sánchez, Luz Patricia |
dc.contributor.author.spa.fl_str_mv |
Silva B., Kelly Johanna Narváez Cuenca, Carlos Eduardo Restrepo Sánchez, Luz Patricia |
dc.subject.proposal.spa.fl_str_mv |
shelf life sensory quality texture frozen storage |
topic |
shelf life sensory quality texture frozen storage |
description |
The effects of sucrose on the quality of frozen arazá pulp were investigated. Five levels of sucrose (0, 5, 10, 20, and 30%) were evaluated in combination with freezing at low speed, storage during one month, and thawing at two different speeds. Sensory quality and water loss after centrifugation (WLAC) were evaluated in the samples. Before freezing sucrose addition(5-30%) to the pulp did not affect the sensory quality of the samples, but a negative effect on WLAC at 5-10% sucrose was observed. Furthermore, addition of 20-30% sucrose to arazá pulp, in combination with low speed-freezing, frozen storage, and low-speed-thawing, can be a useful technique to preserve the texture of arazá pulp. The described treatment gave results comparable to those obtained for the fresh pulp and much better than those obtained when freezing was done at high speed. |
publishDate |
2011 |
dc.date.issued.spa.fl_str_mv |
2011 |
dc.date.accessioned.spa.fl_str_mv |
2019-06-27T23:36:28Z |
dc.date.available.spa.fl_str_mv |
2019-06-27T23:36:28Z |
dc.type.spa.fl_str_mv |
Artículo de revista |
dc.type.coar.fl_str_mv |
http://purl.org/coar/resource_type/c_2df8fbb1 |
dc.type.driver.spa.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.version.spa.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.coar.spa.fl_str_mv |
http://purl.org/coar/resource_type/c_6501 |
dc.type.coarversion.spa.fl_str_mv |
http://purl.org/coar/version/c_970fb48d4fbd8a85 |
dc.type.content.spa.fl_str_mv |
Text |
dc.type.redcol.spa.fl_str_mv |
http://purl.org/redcol/resource_type/ART |
format |
http://purl.org/coar/resource_type/c_6501 |
status_str |
publishedVersion |
dc.identifier.uri.none.fl_str_mv |
https://repositorio.unal.edu.co/handle/unal/34694 |
dc.identifier.eprints.spa.fl_str_mv |
http://bdigital.unal.edu.co/24774/ http://bdigital.unal.edu.co/24774/2/ |
url |
https://repositorio.unal.edu.co/handle/unal/34694 http://bdigital.unal.edu.co/24774/ http://bdigital.unal.edu.co/24774/2/ |
dc.language.iso.spa.fl_str_mv |
spa |
language |
spa |
dc.relation.spa.fl_str_mv |
http://revistas.unal.edu.co/index.php/agrocol/article/view/21988 |
dc.relation.ispartof.spa.fl_str_mv |
Universidad Nacional de Colombia Revistas electrónicas UN Agronomía Colombiana Agronomía Colombiana |
dc.relation.ispartofseries.none.fl_str_mv |
Agronomía Colombiana; Vol. 29, núm. 3 (2011); 441-445 Agronomía Colombiana; Vol. 29, núm. 3 (2011); 441-445 2357-3732 0120-9965 |
dc.relation.references.spa.fl_str_mv |
Silva B., Kelly Johanna and Narváez Cuenca, Carlos Eduardo and Restrepo Sánchez, Luz Patricia (2011) Effectiveness of sucrose during the frozen storage of arazá (eugenia stipitata mcvaugh) pulp. Agronomía Colombiana; Vol. 29, núm. 3 (2011); 441-445 Agronomía Colombiana; Vol. 29, núm. 3 (2011); 441-445 2357-3732 0120-9965 . |
dc.rights.spa.fl_str_mv |
Derechos reservados - Universidad Nacional de Colombia |
dc.rights.coar.fl_str_mv |
http://purl.org/coar/access_right/c_abf2 |
dc.rights.license.spa.fl_str_mv |
Atribución-NoComercial 4.0 Internacional |
dc.rights.uri.spa.fl_str_mv |
http://creativecommons.org/licenses/by-nc/4.0/ |
dc.rights.accessrights.spa.fl_str_mv |
info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Atribución-NoComercial 4.0 Internacional Derechos reservados - Universidad Nacional de Colombia http://creativecommons.org/licenses/by-nc/4.0/ http://purl.org/coar/access_right/c_abf2 |
eu_rights_str_mv |
openAccess |
dc.format.mimetype.spa.fl_str_mv |
application/pdf |
dc.publisher.spa.fl_str_mv |
Universidad Nacional de Colombia, Facultad de Agronomía, Centro Editorial |
institution |
Universidad Nacional de Colombia |
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