HOME > EDICIONES > Año 2003, Volumen 53 - Número 3
Trabajos de Investigación
Evaluación microbiologica y fisicoquímica de néctares pasteurizados elaborados con pulpa de tomate de árbol (Cyphomandra betaceae Sendth)
Mario José Moreno Alvarez, Nathaly Girán, Karina Serrano, David García & Douglas Rafael Belén Camacho
Laboratorio de Biomoléculas, Ingeniería de Alimentos, Universidad Simón Rodríguez, Canoabo. Estado Carabobo, Venezuela.
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SUMMARY
Microbiological and physicochemical of pasteurized nectars elaborated with tree tomato (Cyphomandra betaceae Sendth) pulp
Tree tomato (Cyphomandra betaceae Sendth) is a species from high tropical regions. In Venezuela, it is cultivate at the Andean and Aragua state but its consumption is restricted as fruit-fresh, though it a nutritious and industrial potential due its provitamin A content. In this research four nectars were elaborated in proportion 1 L pulp/4 L of water (1:4) and addition of ascorbic acid (I: 0%; II: 0.5%; III: 1.0 y IV: 1.5%). The nectars were pasteurized (60º C for 30 min), tuned into amber bottle, and stored under refrigeration conditions (7.0 ± 1.0 ºC). Weekly during 21 days the mesophilic bacteria, molds, yeasts, total coliforms (MPN/mL), pH, ºBrix, acidity, total carotenoids, vitamin C and total sugars were evaluated. The mesophilic bacteria content was <200 UFC/mL for every formulation on the first day the evaluation. molds and yeasts were <10 UFC/mL and the total coliforms (NPN/mL) < 3 until the third evaluation. No significant differences (P>0.05) were founded on : pH, ºBrix and total sugars. Significant differences (P<0.05) were founded in vitamin C and total carotenoids content. Sensorial analysis did not show significant differences between formulations for the smell and flavor attributes, when the color was discriminate during the evaluations. The formulation I (without acid ascorbic) had more preference due its color. In conclusion, the nectars showed useful life of 14-21 days under refrigeration condition storage due to the adequate physicochemical and microbiological quality of the product.
Key words: Tree tomato, Cyphomandra betaceae, nectars, pasteurization.
Recibido: 19/03/2003
Aceptado: 23/07/2003
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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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