Formulation of ice cream based on pulp of tamarind (Tamarindus indica L.) with hydrocoloids and enriched with vitamin C
Descripción del Articulo
This research is based on the need to develop a new production line for fruit ice cream. Currently, tamarind in the national market can be found in products such as marcianos, cremoladas, ingredients in the kitchen, jellies or as fruit. The proposal of the work is innovative, since it raises the pos...
Autores: | , |
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Formato: | artículo |
Fecha de Publicación: | 2019 |
Institución: | Universidad Le Cordon Bleu |
Repositorio: | Revistas - Universidad Le Cordon Bleu |
Lenguaje: | español |
OAI Identifier: | oai:ojs2.172.177.98.34:article/120 |
Enlace del recurso: | https://revistas.ulcb.edu.pe/index.php/REVISTAULCB/article/view/120 |
Nivel de acceso: | acceso abierto |
Materia: | Tamarindo, formulación, hidrocoloide, ácido tartárico, ácido ascórbico y ácido láctico. Tamarind, formulation, hydrocolloid, tartaric acid, ascorbic acid and lactic acid. |
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network_name_str |
Revistas - Universidad Le Cordon Bleu |
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|
dc.title.none.fl_str_mv |
Formulation of ice cream based on pulp of tamarind (Tamarindus indica L.) with hydrocoloids and enriched with vitamin C Formulación de helados a base de pulpa de tamarindo (Tamarindus indica L.) con hidrocoloides y enriquecidos con vitamina C |
title |
Formulation of ice cream based on pulp of tamarind (Tamarindus indica L.) with hydrocoloids and enriched with vitamin C |
spellingShingle |
Formulation of ice cream based on pulp of tamarind (Tamarindus indica L.) with hydrocoloids and enriched with vitamin C Bravo Aranibar, Juan Carlos Tamarindo, formulación, hidrocoloide, ácido tartárico, ácido ascórbico y ácido láctico. Tamarind, formulation, hydrocolloid, tartaric acid, ascorbic acid and lactic acid. |
title_short |
Formulation of ice cream based on pulp of tamarind (Tamarindus indica L.) with hydrocoloids and enriched with vitamin C |
title_full |
Formulation of ice cream based on pulp of tamarind (Tamarindus indica L.) with hydrocoloids and enriched with vitamin C |
title_fullStr |
Formulation of ice cream based on pulp of tamarind (Tamarindus indica L.) with hydrocoloids and enriched with vitamin C |
title_full_unstemmed |
Formulation of ice cream based on pulp of tamarind (Tamarindus indica L.) with hydrocoloids and enriched with vitamin C |
title_sort |
Formulation of ice cream based on pulp of tamarind (Tamarindus indica L.) with hydrocoloids and enriched with vitamin C |
dc.creator.none.fl_str_mv |
Bravo Aranibar, Juan Carlos Bravo Aranibar, Noemí |
author |
Bravo Aranibar, Juan Carlos |
author_facet |
Bravo Aranibar, Juan Carlos Bravo Aranibar, Noemí |
author_role |
author |
author2 |
Bravo Aranibar, Noemí |
author2_role |
author |
dc.subject.none.fl_str_mv |
Tamarindo, formulación, hidrocoloide, ácido tartárico, ácido ascórbico y ácido láctico. Tamarind, formulation, hydrocolloid, tartaric acid, ascorbic acid and lactic acid. |
topic |
Tamarindo, formulación, hidrocoloide, ácido tartárico, ácido ascórbico y ácido láctico. Tamarind, formulation, hydrocolloid, tartaric acid, ascorbic acid and lactic acid. |
description |
This research is based on the need to develop a new production line for fruit ice cream. Currently, tamarind in the national market can be found in products such as marcianos, cremoladas, ingredients in the kitchen, jellies or as fruit. The proposal of the work is innovative, since it raises the possibility of taking advantage of the pulp of the fruit in ice cream as an industrial input, due to the high concentration of tartaric acid found in the pulp. For ice cream, hydrocolloids (guar gum and xanthan gum) are used to provide a typical texture of fruit ice cream with milk, in addition to being enriched with ascorbic acid as a source of vitamin C. Three ice cream formulations were made that in its last stage mixing and freezing processes were assembled at an industrial artisanal ice cream plant to have better sensory characteristics. Ice creams were tasted and evaluated by means of a survey to determine the level of acceptance by means of questions with hedonic scale measurement in relation to color, flavor, texture and general appearance. In the perception of the respondents, the reaction of the sensation of the new flavor of tartaric acid of tamarind was observed, which, in combination with ascorbic acid, lactic acid of milk further highlighted the acidity of the ice cream and the hydrocolloids used that gave them the Typical texture of an ice cream. Finally, the use of in different proportions of guar and xanthan gums determined that the third formulation with code 190 obtained the highest level of acceptability. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-06-29 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
https://revistas.ulcb.edu.pe/index.php/REVISTAULCB/article/view/120 10.36955/RIULCB.2019v6n1.001 |
url |
https://revistas.ulcb.edu.pe/index.php/REVISTAULCB/article/view/120 |
identifier_str_mv |
10.36955/RIULCB.2019v6n1.001 |
dc.language.none.fl_str_mv |
spa |
language |
spa |
dc.relation.none.fl_str_mv |
https://revistas.ulcb.edu.pe/index.php/REVISTAULCB/article/view/120/257 https://revistas.ulcb.edu.pe/index.php/REVISTAULCB/article/view/120/164 |
dc.rights.none.fl_str_mv |
Derechos de autor 2019 Revista de Investigaciones de la Universidad Le Cordon Bleu info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Derechos de autor 2019 Revista de Investigaciones de la Universidad Le Cordon Bleu |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf text/html |
dc.publisher.none.fl_str_mv |
Universidad Le Cordon Bleu |
publisher.none.fl_str_mv |
Universidad Le Cordon Bleu |
dc.source.none.fl_str_mv |
Revista de Investigaciones de la Universidad Le Cordon Bleu; Vol. 6 Núm. 1 (2019); 1-20 2409-1537 reponame:Revistas - Universidad Le Cordon Bleu instname:Universidad Le Cordon Bleu instacron:ULCB |
instname_str |
Universidad Le Cordon Bleu |
instacron_str |
ULCB |
institution |
ULCB |
reponame_str |
Revistas - Universidad Le Cordon Bleu |
collection |
Revistas - Universidad Le Cordon Bleu |
repository.name.fl_str_mv |
|
repository.mail.fl_str_mv |
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1843257992346075136 |
spelling |
Formulation of ice cream based on pulp of tamarind (Tamarindus indica L.) with hydrocoloids and enriched with vitamin CFormulación de helados a base de pulpa de tamarindo (Tamarindus indica L.) con hidrocoloides y enriquecidos con vitamina CBravo Aranibar, Juan CarlosBravo Aranibar, NoemíTamarindo, formulación, hidrocoloide, ácido tartárico, ácido ascórbico y ácido láctico.Tamarind, formulation, hydrocolloid, tartaric acid, ascorbic acid and lactic acid.This research is based on the need to develop a new production line for fruit ice cream. Currently, tamarind in the national market can be found in products such as marcianos, cremoladas, ingredients in the kitchen, jellies or as fruit. The proposal of the work is innovative, since it raises the possibility of taking advantage of the pulp of the fruit in ice cream as an industrial input, due to the high concentration of tartaric acid found in the pulp. For ice cream, hydrocolloids (guar gum and xanthan gum) are used to provide a typical texture of fruit ice cream with milk, in addition to being enriched with ascorbic acid as a source of vitamin C. Three ice cream formulations were made that in its last stage mixing and freezing processes were assembled at an industrial artisanal ice cream plant to have better sensory characteristics. Ice creams were tasted and evaluated by means of a survey to determine the level of acceptance by means of questions with hedonic scale measurement in relation to color, flavor, texture and general appearance. In the perception of the respondents, the reaction of the sensation of the new flavor of tartaric acid of tamarind was observed, which, in combination with ascorbic acid, lactic acid of milk further highlighted the acidity of the ice cream and the hydrocolloids used that gave them the Typical texture of an ice cream. Finally, the use of in different proportions of guar and xanthan gums determined that the third formulation with code 190 obtained the highest level of acceptability.Esta investigación se basa en la necesidad de desarrollar una nueva línea de producción de helados de fruta. Actualmente el tamarindo en el mercado nacional se puede encontrar en productos como en marcianos, cremoladas, ingrediente en la cocina, jaleas o como fruto. La propuesta del trabajo es innovadora, ya que se plantea la posibilidad de aprovechar la pulpa del fruto en helados como insumo industrial, debido a la alta concentración de ácido tartárico que se encuentra en la pulpa. Para el helado se utiliza hidrocoloides (goma guar y goma xantana) para brindarle una textura típica de los helados de fruta con leche, además de ser enriquecido con ácido ascórbico como fuente de vitamina C. Se realizó tres formulaciones de helados que en sus últimas etapas de proceso de mezclado y congelado fueron maquilados en una planta industrial de helados artesanales para tener mejores características sensoriales. Los helados fueron degustados y evaluados por medio de una encuesta para determinar el nivel de aceptación por medio de preguntas con medición de escala hedónica en relación con color, sabor, textura y apariencia general. En la percepción de los encuestados se observó la reacción de la sensación del nuevo sabor del ácido tartárico del tamarindo que, en combinación con el ácido ascórbico, ácido láctico de la leche resaltaba aún más la acidez del helado y los hidrocoloides utilizados que les proporcionaron la textura típica de un helado. Finalmente, el uso de en diferentes proporciones de las gomas guar y xantana determino que la tercera formulación con código 190 obtuvo el mayor nivel de aceptabilidad.Universidad Le Cordon Bleu2019-06-29info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdftext/htmlhttps://revistas.ulcb.edu.pe/index.php/REVISTAULCB/article/view/12010.36955/RIULCB.2019v6n1.001Revista de Investigaciones de la Universidad Le Cordon Bleu; Vol. 6 Núm. 1 (2019); 1-202409-1537reponame:Revistas - Universidad Le Cordon Bleuinstname:Universidad Le Cordon Bleuinstacron:ULCBspahttps://revistas.ulcb.edu.pe/index.php/REVISTAULCB/article/view/120/257https://revistas.ulcb.edu.pe/index.php/REVISTAULCB/article/view/120/164Derechos de autor 2019 Revista de Investigaciones de la Universidad Le Cordon Bleuinfo:eu-repo/semantics/openAccessoai:ojs2.172.177.98.34:article/1202020-11-17T12:20:03Z |
score |
13.776101 |
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La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).
La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).