Physicochemical changes on pumpkin/pepper sauces during refrigerated storage

Autores
Sosa, Carola Andrea; Sgroppo, Sonia Cecilia; Bevilacqua, Alicia Eva
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Changes in rheological, textural and physicochemical characteristics of pumpkin and red bell pepper sauces prepared in 50:50 and 80:20 proportions were studied for 6 days under refrigerated conditions.Variations in sugar, total carotenoids and antioxidant capacity were determined. The compression forces of sauces decreased by 50% at eighth day of storage and sauces behaved as elastic solids with G values predominating over G values. The storage modulus was less frequency dependent than the loss modulus, giving values of tan d between 0.1 and 0.2, which tends to indicate a weak gel system. No significant changes were observed in the physicochemical parameters, except total antioxidant capacity, which decreased by 50% after 6 days. Microbiological counts showed slight increases or remained invariable in total counts for mesophylic bacteria, yeasts and molds during storage.
Fil: Sosa, Carola Andrea. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Departamento de Ingeniería Química; Argentina
Fil: Sgroppo, Sonia Cecilia. Universidad Nacional del Nordeste; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; Argentina
Fil: Bevilacqua, Alicia Eva. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata; Argentina. Universidad Nacional de La Plata; Argentina
Materia
PUMPKIN
PEPPER
SAUCES
REFRIGERATED STORAGE
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/103569
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Physicochemical changes on pumpkin/pepper sauces during refrigerated storageSosa, Carola AndreaSgroppo, Sonia CeciliaBevilacqua, Alicia EvaPUMPKINPEPPERSAUCESREFRIGERATED STORAGEhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Changes in rheological, textural and physicochemical characteristics of pumpkin and red bell pepper sauces prepared in 50:50 and 80:20 proportions were studied for 6 days under refrigerated conditions.Variations in sugar, total carotenoids and antioxidant capacity were determined. The compression forces of sauces decreased by 50% at eighth day of storage and sauces behaved as elastic solids with G values predominating over G values. The storage modulus was less frequency dependent than the loss modulus, giving values of tan d between 0.1 and 0.2, which tends to indicate a weak gel system. No significant changes were observed in the physicochemical parameters, except total antioxidant capacity, which decreased by 50% after 6 days. Microbiological counts showed slight increases or remained invariable in total counts for mesophylic bacteria, yeasts and molds during storage.Fil: Sosa, Carola Andrea. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Departamento de Ingeniería Química; ArgentinaFil: Sgroppo, Sonia Cecilia. Universidad Nacional del Nordeste; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; ArgentinaFil: Bevilacqua, Alicia Eva. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata; Argentina. Universidad Nacional de La Plata; ArgentinaWiley Blackwell Publishing, Inc2012-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/103569Sosa, Carola Andrea; Sgroppo, Sonia Cecilia; Bevilacqua, Alicia Eva; Physicochemical changes on pumpkin/pepper sauces during refrigerated storage; Wiley Blackwell Publishing, Inc; Journal of Food Processing and Preservation; 37; 3; 6-2012; 262-2680145-8892CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4549.2011.00644.x/abstractinfo:eu-repo/semantics/altIdentifier/doi/10.1111/j.1745-4549.2011.00644.xinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-29T12:37:10Zoai:ri.conicet.gov.ar:11336/103569instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-29 12:37:10.763CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Physicochemical changes on pumpkin/pepper sauces during refrigerated storage
title Physicochemical changes on pumpkin/pepper sauces during refrigerated storage
spellingShingle Physicochemical changes on pumpkin/pepper sauces during refrigerated storage
Sosa, Carola Andrea
PUMPKIN
PEPPER
SAUCES
REFRIGERATED STORAGE
title_short Physicochemical changes on pumpkin/pepper sauces during refrigerated storage
title_full Physicochemical changes on pumpkin/pepper sauces during refrigerated storage
title_fullStr Physicochemical changes on pumpkin/pepper sauces during refrigerated storage
title_full_unstemmed Physicochemical changes on pumpkin/pepper sauces during refrigerated storage
title_sort Physicochemical changes on pumpkin/pepper sauces during refrigerated storage
dc.creator.none.fl_str_mv Sosa, Carola Andrea
Sgroppo, Sonia Cecilia
Bevilacqua, Alicia Eva
author Sosa, Carola Andrea
author_facet Sosa, Carola Andrea
Sgroppo, Sonia Cecilia
Bevilacqua, Alicia Eva
author_role author
author2 Sgroppo, Sonia Cecilia
Bevilacqua, Alicia Eva
author2_role author
author
dc.subject.none.fl_str_mv PUMPKIN
PEPPER
SAUCES
REFRIGERATED STORAGE
topic PUMPKIN
PEPPER
SAUCES
REFRIGERATED STORAGE
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Changes in rheological, textural and physicochemical characteristics of pumpkin and red bell pepper sauces prepared in 50:50 and 80:20 proportions were studied for 6 days under refrigerated conditions.Variations in sugar, total carotenoids and antioxidant capacity were determined. The compression forces of sauces decreased by 50% at eighth day of storage and sauces behaved as elastic solids with G values predominating over G values. The storage modulus was less frequency dependent than the loss modulus, giving values of tan d between 0.1 and 0.2, which tends to indicate a weak gel system. No significant changes were observed in the physicochemical parameters, except total antioxidant capacity, which decreased by 50% after 6 days. Microbiological counts showed slight increases or remained invariable in total counts for mesophylic bacteria, yeasts and molds during storage.
Fil: Sosa, Carola Andrea. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Departamento de Ingeniería Química; Argentina
Fil: Sgroppo, Sonia Cecilia. Universidad Nacional del Nordeste; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; Argentina
Fil: Bevilacqua, Alicia Eva. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata; Argentina. Universidad Nacional de La Plata; Argentina
description Changes in rheological, textural and physicochemical characteristics of pumpkin and red bell pepper sauces prepared in 50:50 and 80:20 proportions were studied for 6 days under refrigerated conditions.Variations in sugar, total carotenoids and antioxidant capacity were determined. The compression forces of sauces decreased by 50% at eighth day of storage and sauces behaved as elastic solids with G values predominating over G values. The storage modulus was less frequency dependent than the loss modulus, giving values of tan d between 0.1 and 0.2, which tends to indicate a weak gel system. No significant changes were observed in the physicochemical parameters, except total antioxidant capacity, which decreased by 50% after 6 days. Microbiological counts showed slight increases or remained invariable in total counts for mesophylic bacteria, yeasts and molds during storage.
publishDate 2012
dc.date.none.fl_str_mv 2012-06
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/103569
Sosa, Carola Andrea; Sgroppo, Sonia Cecilia; Bevilacqua, Alicia Eva; Physicochemical changes on pumpkin/pepper sauces during refrigerated storage; Wiley Blackwell Publishing, Inc; Journal of Food Processing and Preservation; 37; 3; 6-2012; 262-268
0145-8892
CONICET Digital
CONICET
url http://hdl.handle.net/11336/103569
identifier_str_mv Sosa, Carola Andrea; Sgroppo, Sonia Cecilia; Bevilacqua, Alicia Eva; Physicochemical changes on pumpkin/pepper sauces during refrigerated storage; Wiley Blackwell Publishing, Inc; Journal of Food Processing and Preservation; 37; 3; 6-2012; 262-268
0145-8892
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4549.2011.00644.x/abstract
info:eu-repo/semantics/altIdentifier/doi/10.1111/j.1745-4549.2011.00644.x
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.10058

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