Syneresis, rheological characteristic and sensory consistency of the artichoke sauce (Cynara scolymus L.)
Descripción del Articulo
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...
Autores: | , , |
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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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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 |
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repository.mail.fl_str_mv |
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1845886899551469568 |
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 |
score |
13.371646 |
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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).