Syneresis, rheological characteristic and sensory consistency of the artichoke sauce (Cynara scolymus L.)

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The effect of the concentration of three hydrocolloids: CMC, guar gum and xanthan gum on the syneresis, rheological features and sensory consistency of the artichoke sauce (Cynara scolymus L.) Imperial Star variety was studied. The syneresis was determined by the water loss by centrifugation, the rh...

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Detalles Bibliográficos
Autores: Mora Barandiarán, Francisco, Barraza Jáuregui, Gabriela, Obregón Domínguez, Jesús
Formato: artículo
Fecha de Publicación:2013
Institución:Universidad Nacional de Trujillo
Repositorio:Revistas - Universidad Nacional de Trujillo
Lenguaje:español
OAI Identifier:oai:ojs.revistas.unitru.edu.pe:article/329
Enlace del recurso:https://revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/329
Nivel de acceso:acceso abierto
Materia:artichoke sauce
mix designs
syneresis
sensory consistency
optimization
salsa de alcachofa
diseño de mezclas
sinéresis
consistencia sensorial
optimización
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network_acronym_str REVUNITRU
network_name_str Revistas - Universidad Nacional de Trujillo
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dc.title.none.fl_str_mv Syneresis, rheological characteristic and sensory consistency of the artichoke sauce (Cynara scolymus L.)
Sinéresis, características reológicas y consistencia sensorial de salsa de alcachofa (Cynara scolymus L.)
title Syneresis, rheological characteristic and sensory consistency of the artichoke sauce (Cynara scolymus L.)
spellingShingle Syneresis, rheological characteristic and sensory consistency of the artichoke sauce (Cynara scolymus L.)
Mora Barandiarán, Francisco
artichoke sauce
mix designs
syneresis
sensory consistency
optimization
salsa de alcachofa
diseño de mezclas
sinéresis
consistencia sensorial
optimización
title_short Syneresis, rheological characteristic and sensory consistency of the artichoke sauce (Cynara scolymus L.)
title_full Syneresis, rheological characteristic and sensory consistency of the artichoke sauce (Cynara scolymus L.)
title_fullStr Syneresis, rheological characteristic and sensory consistency of the artichoke sauce (Cynara scolymus L.)
title_full_unstemmed Syneresis, rheological characteristic and sensory consistency of the artichoke sauce (Cynara scolymus L.)
title_sort Syneresis, rheological characteristic and sensory consistency of the artichoke sauce (Cynara scolymus L.)
dc.creator.none.fl_str_mv Mora Barandiarán, Francisco
Barraza Jáuregui, Gabriela
Obregón Domínguez, Jesús
author Mora Barandiarán, Francisco
author_facet Mora Barandiarán, Francisco
Barraza Jáuregui, Gabriela
Obregón Domínguez, Jesús
author_role author
author2 Barraza Jáuregui, Gabriela
Obregón Domínguez, Jesús
author2_role author
author
dc.subject.none.fl_str_mv artichoke sauce
mix designs
syneresis
sensory consistency
optimization
salsa de alcachofa
diseño de mezclas
sinéresis
consistencia sensorial
optimización
topic artichoke sauce
mix designs
syneresis
sensory consistency
optimization
salsa de alcachofa
diseño de mezclas
sinéresis
consistencia sensorial
optimización
description The effect of the concentration of three hydrocolloids: CMC, guar gum and xanthan gum on the syneresis, rheological features and sensory consistency of the artichoke sauce (Cynara scolymus L.) Imperial Star variety was studied. The syneresis was determined by the water loss by centrifugation, the rheological features of the artichoke sauce was determined using a Brookfield RVDV – III model rheometer and finally, the sensory consistency was determined by measuring the degree of satisfaction with hedonic scale of nine points. A simplex lattice design blends with centroid expanded under the response surface methodology was applied to establish the effect of the concentration of hydrocolloid on syneresis, rheological features and sensory consistency. In all treatments, the apparent viscosity decreased with shear rate demonstrating a “non Newtonian” behavior of “general plastic” type with an “n” value less than 1 and an initial shear stress. The flow behavior index “n” was in the range of 0.0856 and 0.3131 (n < 1) and the consistency index “k” in the range of 84.55 y 167.80 Pa.sn , the initial shear stress was in the range of 9,10 y 13,51 Pa and consistency sensory presented score of “like” to “like slightly”. Finally, the hydrocolloid mixture was optimized over the area of feasible formulation. With the optimal mixture, corresponding to 0.28% CMC, 0.13% guar gum and 0.59% xanthan gum is expected to obtain a 0.089% of syneresis and a rating of 6 in terms of sensory consistency.
publishDate 2013
dc.date.none.fl_str_mv 2013-10-09
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.unitru.edu.pe/index.php/scientiaagrop/article/view/329
url https://revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/329
dc.language.none.fl_str_mv spa
language spa
dc.relation.none.fl_str_mv https://revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/329/307
dc.rights.none.fl_str_mv Derechos de autor 2013 Scientia Agropecuaria
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Derechos de autor 2013 Scientia Agropecuaria
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidad Nacional de Trujillo
publisher.none.fl_str_mv Universidad Nacional de Trujillo
dc.source.none.fl_str_mv Scientia Agropecuaria; Vol. 4 Núm. 3 (2013): Julio - Septiembre; 163 - 172
Scientia Agropecuaria; Vol. 4 No. 3 (2013): July - September; 163 - 172
2306-6741
2077-9917
reponame:Revistas - Universidad Nacional de Trujillo
instname:Universidad Nacional de Trujillo
instacron:UNITRU
instname_str Universidad Nacional de Trujillo
instacron_str UNITRU
institution UNITRU
reponame_str Revistas - Universidad Nacional de Trujillo
collection Revistas - Universidad Nacional de Trujillo
repository.name.fl_str_mv
repository.mail.fl_str_mv
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spelling Syneresis, rheological characteristic and sensory consistency of the artichoke sauce (Cynara scolymus L.)Sinéresis, características reológicas y consistencia sensorial de salsa de alcachofa (Cynara scolymus L.)Mora Barandiarán, FranciscoBarraza Jáuregui, GabrielaObregón Domínguez, Jesúsartichoke saucemix designssyneresissensory consistencyoptimizationsalsa de alcachofadiseño de mezclassinéresisconsistencia sensorialoptimizaciónThe effect of the concentration of three hydrocolloids: CMC, guar gum and xanthan gum on the syneresis, rheological features and sensory consistency of the artichoke sauce (Cynara scolymus L.) Imperial Star variety was studied. The syneresis was determined by the water loss by centrifugation, the rheological features of the artichoke sauce was determined using a Brookfield RVDV – III model rheometer and finally, the sensory consistency was determined by measuring the degree of satisfaction with hedonic scale of nine points. A simplex lattice design blends with centroid expanded under the response surface methodology was applied to establish the effect of the concentration of hydrocolloid on syneresis, rheological features and sensory consistency. In all treatments, the apparent viscosity decreased with shear rate demonstrating a “non Newtonian” behavior of “general plastic” type with an “n” value less than 1 and an initial shear stress. The flow behavior index “n” was in the range of 0.0856 and 0.3131 (n < 1) and the consistency index “k” in the range of 84.55 y 167.80 Pa.sn , the initial shear stress was in the range of 9,10 y 13,51 Pa and consistency sensory presented score of “like” to “like slightly”. Finally, the hydrocolloid mixture was optimized over the area of feasible formulation. With the optimal mixture, corresponding to 0.28% CMC, 0.13% guar gum and 0.59% xanthan gum is expected to obtain a 0.089% of syneresis and a rating of 6 in terms of sensory consistency.Se investigó el efecto de la concentración de tres hidrocoloides: CMC, goma guar y goma xantana, y sus mezclas en la sinéresis, características reológicas y consistencia sensorial de salsa de alcachofa (Cynara scolymus L.) variedad Imperial Star. La sinéresis se determinó mediante la pérdida de agua por centrifugación; las características reológicas de la salsa de alcachofa utilizando un reómetro marca Brookfield modelo RVDV – III y finalmente, la consistencia sensorial, mediante una escala hedónica de nueve puntos. Se aplicó un diseño de mezclas simplex reticular con centroide ampliado bajo la metodología de superficie de respuesta para establecer el efecto de la concentración de hidrocoloides sobre la sinéresis, características reológicas y consistencia sensorial. En todos los tratamientos, la viscosidad aparente disminuyó con la velocidad de cizalla demostrando un comportamiento “no newtoniano” de tipo “plástico general” con un valor “n” menor a 1 y un esfuerzo de corte inicial. El índice reológico estuvo en el rango de 0,0856 y 0,3131 (n < 1), el índice de consistencia “k” en el rango de 84,55 y 167,80 Pa.sn , esfuerzo de corte inicial en el rango de 9,10 y 13,51Pa y la consistencia sensorial presentó calificaciones de “me gusta” a “me gusta ligeramente”. Finalmente, se optimizó la mezcla de hidrocoloides sobre la zona de formulación factible. Con la mezcla óptima, correspondiente a: 0,28% CMC; 0,13% goma guar y 0,59% goma xantana se espera obtener una sinéresis de 0,089% y una calificación de 6 “me gusta ligeramente” en cuanto a la consistencia sensorial.Universidad Nacional de Trujillo2013-10-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/329Scientia Agropecuaria; Vol. 4 Núm. 3 (2013): Julio - Septiembre; 163 - 172Scientia Agropecuaria; Vol. 4 No. 3 (2013): July - September; 163 - 1722306-67412077-9917reponame:Revistas - Universidad Nacional de Trujilloinstname:Universidad Nacional de Trujilloinstacron:UNITRUspahttps://revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/329/307Derechos de autor 2013 Scientia Agropecuariainfo:eu-repo/semantics/openAccessoai:ojs.revistas.unitru.edu.pe:article/3292021-07-20T17:14:13Z
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