Several physicochemical (Humidity, acidity, pH, conductivity, reducing sugars, hydroxymethylfurfural, soluble solids and refraction index), sensory and rheological properties of three samples of honey bee from different origins (Daga, Illatupha and Linderos) obtained in an Agroindustrial Fair were studied in order to characterize them monthly during five months of storage for physicochemical and sensory analysis and six months for rheological analysis. Average values for Humidity varied from 14.20 to 13.34, pH was kept stable (4.05 a 4.06), acidity increased from 45.50 to 55.11 mEq, conductivity changed from 813.78 to 1092.33µs/cm, reducing sugars varied from 83.09 to 84.97 g/100g, Hydroxymethylfurfural (HMF) from 36.79 to 54.76 mg/Kg, solublesolids from 78.83 to 83.80 °Brix, refraction index changed around 1.49 to 1.50, at the beginning and...

Several physicochemical (Humidity, acidity, pH, conductivity, reducing sugars, hydroxymethylfurfural, soluble solids and refraction index), sensory and rheological properties of three samples of honey bee from different origins (Daga, Illatupha and Linderos) obtained in an Agroindustrial Fair were studied in order to characterize them monthly during five months of storage for physicochemical and sensory analysis and six months for rheological analysis. Average values for Humidity varied from 14.20 to 13.34, pH was kept stable (4.05 a 4.06), acidity increased from 45.50 to 55.11 mEq, conductivity changed from 813.78 to 1092.33µs/cm, reducing sugars varied from 83.09 to 84.97 g/100g, Hydroxymethylfurfural (HMF) from 36.79 to 54.76 mg/Kg, solublesolids from 78.83 to 83.80 °Brix, refraction index changed around 1.49 to 1.50, at the beginning and...

Several physicochemical (Humidity, acidity, pH, conductivity, reducing sugars, hydroxymethylfurfural, soluble solids and refraction index), sensory and rheological properties of three samples of honey bee from different origins (Daga, Illatupha and Linderos) obtained in an Agroindustrial Fair were studied in order to characterize them monthly during five months of storage for physicochemical and sensory analysis and six months for rheological analysis. Average values for Humidity varied from 14.20 to 13.34, pH was kept stable (4.05 a 4.06), acidity increased from 45.50 to 55.11 mEq, conductivity changed from 813.78 to 1092.33µs/cm, reducing sugars varied from 83.09 to 84.97 g/100g, Hydroxymethylfurfural (HMF) from 36.79 to 54.76 mg/Kg, solublesolids from 78.83 to 83.80 °Brix, refraction index changed around 1.49 to 1.50, at the beginning and...

A standard formulation for pisco sour elaboration was established using Taguchi method; as a result of the combination of two levels (minimum and maximum) for sugar syrup, lemon juice and egg albumen, four formulas were analyzed by sensory test in relation to general acceptability (appearance and flavor).The most significant factor in acceptability (flavor) was the sugar syrup, so it was considered its maximum level corresponding to the best ranked formula. The most acceptable formulation for 100ml of pisco (from quebranta grape), includes 50g of ice cubes, 36ml of sugar syrup, 30ml of lemon juice and 10ml of egg albumen at normalized preparation process.

A standard formulation for pisco sour elaboration was established using Taguchi method; as a result of the combination of two levels (minimum and maximum) for sugar syrup, lemon juice and egg albumen, four formulas were analyzed by sensory test in relation to general acceptability (appearance and flavor).The most significant factor in acceptability (flavor) was the sugar syrup, so it was considered its maximum level corresponding to the best ranked formula. The most acceptable formulation for 100ml of pisco (from quebranta grape), includes 50g of ice cubes, 36ml of sugar syrup, 30ml of lemon juice and 10ml of egg albumen at normalized preparation process.

A standard formulation for pisco sour elaboration was established using Taguchi method; as a result of the combination of two levels (minimum and maximum) for sugar syrup, lemon juice and egg albumen, four formulas were analyzed by sensory test in relation to general acceptability (appearance and flavor).The most significant factor in acceptability (flavor) was the sugar syrup, so it was considered its maximum level corresponding to the best ranked formula. The most acceptable formulation for 100ml of pisco (from quebranta grape), includes 50g of ice cubes, 36ml of sugar syrup, 30ml of lemon juice and 10ml of egg albumen at normalized preparation process.

Se estudió el efecto del tratamiento hidrotérmico a 40, 45 y 50 °C por 2, 3, 4 minutos, en la conservación poscosecha del tomate cv. ‘Nabateo’ y un testigo, en el estado de madurez verde maduro, almacenados a 8±0,5 °C y 90 % H.R. Se evaluaron los siguientes atributos de calidad: pérdida de peso (%), color, textura, pH y sólidos solubles y se tomaron muestras semanales por 35 días. La mayor textura (805,45 gf) se obtuvo en tomates tratados a 45 °C por tres minutos (T5), la evaluación estadística encontró diferencias significativas en este atributo. Se determinó que el tratamiento hidrotérmico reduce la actividad de la poligalacturonasa y evidencia el efecto que tiene el tratamiento con agua caliente para retardar la acción de esta enzima, prolongando el tiempo de vida útil hasta 34 días. La evaluación fisicoquímica en el mejor tratamiento, encontró lo siguiente: c...

Se evaluó el efecto del tratamiento hidrotérmico a 40, 45, 50 °C por 2, 3, 4 minutos en la conservación poscosecha del tomate cv. ‘Nabateo’ y un testigo, en el estado de madurez pintón 10-30 % de coloración (Grupo 2-3), almacenados a 8±0,5 °C y 90 % H.R. Se valoraron cada siete días los siguientes atributos de calidad: pérdida de peso (%), color, textura, pH y sólidos solubles; destacaron los tratamientos de 45 °C por tres minutos (T5) y 45 °C por cuatro minutos (T6). El tratamiento T5 presentó las mejores características de apariencia general, apreciación interna, sabor y mayor textura, 597,17 gf.. Los resultados obtenidos indicaron que el tratamiento hidrotérmico reduce la actividad de poligalacturonasa, prolongando la vida útil del tomate hasta 35 días. La evaluación fisicoquímica en el mejor tratamiento, encontró lo siguiente: color a*/b* 1,04; textura 597,1...