Pumpkin (Dutch maximum Dutch.) compote for infants, functional, low cost, preservative-free and of considerable shelf life: rheological, sensory, physicochemical, nutritional, and microbiological characteristics

• Autores: Camayo-Lapa, Becquer, Quispe-Solano, Miguel, De La Cruz-Porta, Erika, Manyari-Cervantes, Galia, Espinoza-Silva, Clara, Huamán-De La Cruz, Alex
• Formato: artículo
• Fecha de Publicación: 2020
• Institución: Universidad Nacional de Trujillo
• Repositorio: Revistas - Universidad Nacional de Trujillo
• Lenguaje: español
• OAI Identifier: oai:ojs.revistas.unitru.edu.pe:article/2921
• Enlace del recurso: https://revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/2921
• Nivel de acceso: acceso abierto
• Materia: shelf life; accelerated testing; macre pumpkin; Ostwald Waele model; xanthan gum.; vida útil; pruebas aceleradas; zapallo macre; Ostwald de Waele; goma xantana.

The research aimed to develop a children's pumpkin compote, functional, inexpensive, preservative-free and of considerable shelf life. The effect of incorporating xanthan gum (XG) was evaluated at three concentrations (0.10%, 0.15% and 0.20%) on its rheological properties. Sensory characteristics were applied to 60 panelists (30 undergraduate students and 30 children between 2 and 3 years). Its physical, physicochemical, and microbiological characteristics were determined. With the pH values was estimated the shelf life of pumpkin compote using accelerated testing method. The product was stored at 20 °C, 30 °C and 40 °C for 0, 10, 20, and 30 days. The results show the pumpkin compote presented non-Newtonian behavior, pseudoplastic, and was adjusted to the Ostwald Waele model (R2 > 0.98). Compote formulated with 0.15% of XG was conceived as the best treatment, with a "Like" scale for color attributes, smell, texture, taste and general appearance (3.80 to 4.13 points) associated with the presence of 82.45% humidity, 5.40 pH, 17 °Brix, and absence of molds, yeasts and total coliforms. Influence of temperature on viscosity was modeled using Arrhenius equation, showing a decrease in viscosity with increasing temperature. Finally, the estimated shelf life at 20 °C, 30 °C and 40 °C were 125, 75, and 45 days, respectively.