Effect of sweet solutes on the quality of a pumpkin puree (Cucurbita Moschata Duchesne Ex Poiret) preserved by the hurdle technology

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The effect of glucose and xylitol on the quality of a pumpkin puree preserved by the hurdle technology was studied. It was demonstrated that the addition of glucose or xylitol to depress water activity (Aw) to 0.98 was necessary to assure 3 weeks of microbial stability at 25C of a pH 4.00 pumpkin pu...

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Autores principales: Gliemmo, M.F., Latorre, M.E., Gerschenson, L.N., Campos, C.A.
Formato: JOUR
Materias:
Color parameter
Consistency coefficient
Cucurbita moschata
Hurdle technology
Low oxygen
Microbial stability
Potassium sorbates
Storage time
Water activity
Chlorine compounds
Food preservation
Glucose
Oxygen
Polyvinylidene chlorides
Potassium
Sugar substitutes
Yield stress
Polyvinyl chlorides
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_01458892_v34_n6_p1024_Gliemmo
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id todo:paper_01458892_v34_n6_p1024_Gliemmo
record_format dspace
spelling todo:paper_01458892_v34_n6_p1024_Gliemmo2023-10-03T15:00:11Z Effect of sweet solutes on the quality of a pumpkin puree (Cucurbita Moschata Duchesne Ex Poiret) preserved by the hurdle technology Gliemmo, M.F. Latorre, M.E. Gerschenson, L.N. Campos, C.A. Color parameter Consistency coefficient Cucurbita moschata Hurdle technology Low oxygen Microbial stability Potassium sorbates Storage time Water activity Chlorine compounds Food preservation Glucose Oxygen Polyvinylidene chlorides Potassium Sugar substitutes Yield stress Polyvinyl chlorides Cucurbita moschata The effect of glucose and xylitol on the quality of a pumpkin puree preserved by the hurdle technology was studied. It was demonstrated that the addition of glucose or xylitol to depress water activity (Aw) to 0.98 was necessary to assure 3 weeks of microbial stability at 25C of a pH 4.00 pumpkin puree, containing potassium sorbate and submitted to vapor heat treatment. A decrease in a and b color parameters was observed during storage for both humectants. However, the use of a low oxygen permeability packaging such as polyvinyl chloride-polyvinylidene chloride copolymer instead of polyethylene protected the color. From a rheological point of view, xylitol diminished yield stress and consistency coefficient independently of storage time. The results obtained emphasize the advantage of the use of glucose as well as the importance of an appropriate choice of solutes to depress Aw in order to improve the quality of pumpkin puree. © 2010 Wiley Periodicals, Inc. Fil:Gliemmo, M.F. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Latorre, M.E. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Gerschenson, L.N. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Campos, C.A. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_01458892_v34_n6_p1024_Gliemmo
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Color parameter
Consistency coefficient
Cucurbita moschata
Hurdle technology
Low oxygen
Microbial stability
Potassium sorbates
Storage time
Water activity
Chlorine compounds
Food preservation
Glucose
Oxygen
Polyvinylidene chlorides
Potassium
Sugar substitutes
Yield stress
Polyvinyl chlorides
Cucurbita moschata
spellingShingle Color parameter
Consistency coefficient
Cucurbita moschata
Hurdle technology
Low oxygen
Microbial stability
Potassium sorbates
Storage time
Water activity
Chlorine compounds
Food preservation
Glucose
Oxygen
Polyvinylidene chlorides
Potassium
Sugar substitutes
Yield stress
Polyvinyl chlorides
Cucurbita moschata
Gliemmo, M.F.
Latorre, M.E.
Gerschenson, L.N.
Campos, C.A.
Effect of sweet solutes on the quality of a pumpkin puree (Cucurbita Moschata Duchesne Ex Poiret) preserved by the hurdle technology
topic_facet Color parameter
Consistency coefficient
Cucurbita moschata
Hurdle technology
Low oxygen
Microbial stability
Potassium sorbates
Storage time
Water activity
Chlorine compounds
Food preservation
Glucose
Oxygen
Polyvinylidene chlorides
Potassium
Sugar substitutes
Yield stress
Polyvinyl chlorides
Cucurbita moschata
description The effect of glucose and xylitol on the quality of a pumpkin puree preserved by the hurdle technology was studied. It was demonstrated that the addition of glucose or xylitol to depress water activity (Aw) to 0.98 was necessary to assure 3 weeks of microbial stability at 25C of a pH 4.00 pumpkin puree, containing potassium sorbate and submitted to vapor heat treatment. A decrease in a and b color parameters was observed during storage for both humectants. However, the use of a low oxygen permeability packaging such as polyvinyl chloride-polyvinylidene chloride copolymer instead of polyethylene protected the color. From a rheological point of view, xylitol diminished yield stress and consistency coefficient independently of storage time. The results obtained emphasize the advantage of the use of glucose as well as the importance of an appropriate choice of solutes to depress Aw in order to improve the quality of pumpkin puree. © 2010 Wiley Periodicals, Inc.
format JOUR
author Gliemmo, M.F.
Latorre, M.E.
Gerschenson, L.N.
Campos, C.A.
author_facet Gliemmo, M.F.
Latorre, M.E.
Gerschenson, L.N.
Campos, C.A.
author_sort Gliemmo, M.F.
title Effect of sweet solutes on the quality of a pumpkin puree (Cucurbita Moschata Duchesne Ex Poiret) preserved by the hurdle technology
title_short Effect of sweet solutes on the quality of a pumpkin puree (Cucurbita Moschata Duchesne Ex Poiret) preserved by the hurdle technology
title_full Effect of sweet solutes on the quality of a pumpkin puree (Cucurbita Moschata Duchesne Ex Poiret) preserved by the hurdle technology
title_fullStr Effect of sweet solutes on the quality of a pumpkin puree (Cucurbita Moschata Duchesne Ex Poiret) preserved by the hurdle technology
title_full_unstemmed Effect of sweet solutes on the quality of a pumpkin puree (Cucurbita Moschata Duchesne Ex Poiret) preserved by the hurdle technology
title_sort effect of sweet solutes on the quality of a pumpkin puree (cucurbita moschata duchesne ex poiret) preserved by the hurdle technology
url http://hdl.handle.net/20.500.12110/paper_01458892_v34_n6_p1024_Gliemmo
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