HOME > EDICIONES > Año 1999, Volumen 49 - Número 4
Trabajos de Investigación
Efecto de tres temperaturas de almacenamiento sobre la calidad de la pulpa de kiwi concentrada a presión reducida
Hugo Núñez K., Marco Schwartz M., Ana María Muñoz A.
Departamento de Agroindustria y Tecnología de Alimentos, Facultad de Ciencias Agrarias y Forestales
Universidad de Chile.
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SUMMARY
Effect of three storage temperatures on kiwifruit pulp reduced pressure concentrate quality
The effect of three storage temperatures (0, -9 and -18°C) of the kiwifruit pulp reduced pressure concentrate, by a period of 3 months, in the physical (soluble solids, water activity, consistency and color). chemistriy (pH, acidity, ascorbic acid, chlorophyll and pheophityn) and sensorials (appearance, aroma, acidity, sweetness, color and flavor) characteristics were studied. The greater deterioration was produced in the stored pulp to 0°C, while to -9°C there is no significative differences, on the other hand, the kiwifruit pulp stored to -18°C maintained large part of the original characteristics.
It was observed that while the temperature and storage time increased, vitamin C and chlorophyll contents decreased, varying significantly consistency, color and appearance of product. The Test of the analyzed variables did not present significative differences during storage.
Key words: Kiwifruit pulp, concentration, refrigerated storage, freezing storage, quality.
Recibido: 21/01/1999
Aceptado: 30/08/1999
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PRIVACIDAD | ACCESIBILIDAD
ALAN-VE ISSN 0004-0622 - Depósito Legal: pp 199602DF83
Sociedad Latinoamericana de Nutrición
Producción editorial en Venezuela: Capítulo Venezolano - RIF: J-30843129-0
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