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...

Full description

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
id UNACIONAL2_48f3461eabd00259f5937060aee4cade
oai_identifier_str oai:repositorio.unal.edu.co:unal/34694
network_acronym_str UNACIONAL2
network_name_str Universidad Nacional de Colombia
repository_id_str
spelling 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
bitstream.url.fl_str_mv https://repositorio.unal.edu.co/bitstream/unal/34694/1/21988-115314-2-PB.pdf
https://repositorio.unal.edu.co/bitstream/unal/34694/2/21988-75443-1-SP.xls
https://repositorio.unal.edu.co/bitstream/unal/34694/3/21988-115314-2-PB.pdf.jpg
bitstream.checksum.fl_str_mv 174af2287421109805de678e3166e4d0
d485a2a1d2a454e8572d5660a54de055
2ffc2d9b7bcb1e33dffe4b9d10b00024
bitstream.checksumAlgorithm.fl_str_mv MD5
MD5
MD5
repository.name.fl_str_mv Repositorio Institucional Universidad Nacional de Colombia
repository.mail.fl_str_mv repositorio_nal@unal.edu.co
_version_ 1814089981750149120