Effect of sweet solutes on the quality of a pumpkin puree (Cucurbita moschata, Duchesne ex Poiret) preserved by the hurdle technology

Autores
Gliemmo, María Fernanda; Latorre, Maria Emilia; Gerschenson, Lia Noemi; Campos, Carmen Adriana
Año de publicación
2010
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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 depressAw in order to improve the quality of pumpkin puree.
Fil: Gliemmo, María Fernanda. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria; Argentina
Fil: Latorre, Maria Emilia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria; Argentina
Fil: Gerschenson, Lia Noemi. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria; Argentina
Fil: Campos, Carmen Adriana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria; Argentina
Materia
Pumpkin puree
Hurdle technology
Sweet solutes
Microbial stability
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:11336/113743
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Effect of sweet solutes on the quality of a pumpkin puree (Cucurbita moschata, Duchesne ex Poiret) preserved by the hurdle technologyGliemmo, María FernandaLatorre, Maria EmiliaGerschenson, Lia NoemiCampos, Carmen AdrianaPumpkin pureeHurdle technologySweet solutesMicrobial stabilityhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The 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 depressAw in order to improve the quality of pumpkin puree.Fil: Gliemmo, María Fernanda. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria; ArgentinaFil: Latorre, Maria Emilia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria; ArgentinaFil: Gerschenson, Lia Noemi. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria; ArgentinaFil: Campos, Carmen Adriana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria; ArgentinaWiley Blackwell Publishing, Inc2010-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/113743Gliemmo, María Fernanda; Latorre, Maria Emilia; Gerschenson, Lia Noemi; Campos, Carmen Adriana; Effect of sweet solutes on the quality of a pumpkin puree (Cucurbita moschata, Duchesne ex Poiret) preserved by the hurdle technology; Wiley Blackwell Publishing, Inc; Journal of Food Processing and Preservation; 34; 6; 12-2010; 1024-10400145-8892CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/j.1745-4549.2009.00435.xinfo:eu-repo/semantics/altIdentifier/doi/10.1111/j.1745-4549.2009.00435.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 Técnicas2025-09-29T09:50:10Zoai:ri.conicet.gov.ar:11336/113743instacron: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:34982025-09-29 09:50:11.164CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of sweet solutes on the quality of a pumpkin puree (Cucurbita moschata, Duchesne ex Poiret) preserved by the hurdle technology
title Effect of sweet solutes on the quality of a pumpkin puree (Cucurbita moschata, Duchesne ex Poiret) preserved by the hurdle technology
spellingShingle Effect of sweet solutes on the quality of a pumpkin puree (Cucurbita moschata, Duchesne ex Poiret) preserved by the hurdle technology
Gliemmo, María Fernanda
Pumpkin puree
Hurdle technology
Sweet solutes
Microbial stability
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
dc.creator.none.fl_str_mv Gliemmo, María Fernanda
Latorre, Maria Emilia
Gerschenson, Lia Noemi
Campos, Carmen Adriana
author Gliemmo, María Fernanda
author_facet Gliemmo, María Fernanda
Latorre, Maria Emilia
Gerschenson, Lia Noemi
Campos, Carmen Adriana
author_role author
author2 Latorre, Maria Emilia
Gerschenson, Lia Noemi
Campos, Carmen Adriana
author2_role author
author
author
dc.subject.none.fl_str_mv Pumpkin puree
Hurdle technology
Sweet solutes
Microbial stability
topic Pumpkin puree
Hurdle technology
Sweet solutes
Microbial stability
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv 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 depressAw in order to improve the quality of pumpkin puree.
Fil: Gliemmo, María Fernanda. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria; Argentina
Fil: Latorre, Maria Emilia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria; Argentina
Fil: Gerschenson, Lia Noemi. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria; Argentina
Fil: Campos, Carmen Adriana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria; Argentina
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 depressAw in order to improve the quality of pumpkin puree.
publishDate 2010
dc.date.none.fl_str_mv 2010-12
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/11336/113743
Gliemmo, María Fernanda; Latorre, Maria Emilia; Gerschenson, Lia Noemi; Campos, Carmen Adriana; Effect of sweet solutes on the quality of a pumpkin puree (Cucurbita moschata, Duchesne ex Poiret) preserved by the hurdle technology; Wiley Blackwell Publishing, Inc; Journal of Food Processing and Preservation; 34; 6; 12-2010; 1024-1040
0145-8892
CONICET Digital
CONICET
url http://hdl.handle.net/11336/113743
identifier_str_mv Gliemmo, María Fernanda; Latorre, Maria Emilia; Gerschenson, Lia Noemi; Campos, Carmen Adriana; Effect of sweet solutes on the quality of a pumpkin puree (Cucurbita moschata, Duchesne ex Poiret) preserved by the hurdle technology; Wiley Blackwell Publishing, Inc; Journal of Food Processing and Preservation; 34; 6; 12-2010; 1024-1040
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/https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/j.1745-4549.2009.00435.x
info:eu-repo/semantics/altIdentifier/doi/10.1111/j.1745-4549.2009.00435.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
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 13.070432

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