Effectiveness of sucrose during the frozen storage of arazá (Eugenia stipitata McVaugh) pulp
<p class="MsoNoSpacing" style="text-align: justify; margin: 0cm 0cm 0pt;"><span style="mso-ansi-language: EN-US;" lang="EN-US"><span style="font-size: small;"><span style="font-family: Calibri;&qu...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Centro Editorial of Facultad de Ciencias Agrarias, Universidad Nacional de Colombia
2011-12-01
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| Series: | Agronomía Colombiana |
| Online Access: | http://www.revistas.unal.edu.co/index.php/agrocol/article/view/21988 |
| _version_ | 1818379532708610048 |
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| author | Silva B. Kelly Johanna Narváez Cuenca Carlos Eduardo Restrepo Sánchez Luz Patricia |
| author_facet | Silva B. Kelly Johanna Narváez Cuenca Carlos Eduardo Restrepo Sánchez Luz Patricia |
| author_sort | Silva B. Kelly Johanna |
| collection | DOAJ |
| description | <p class="MsoNoSpacing" style="text-align: justify; margin: 0cm 0cm 0pt;"><span style="mso-ansi-language: EN-US;" lang="EN-US"><span style="font-size: small;"><span style="font-family: Calibri;">The effects of sucrose on the quality of frozen arazá pulp were investigated. Five levels of sucrose (0, 5, 10, 20, and 30%) were evaluated in combination with freezing at low speed, storage during one month, and thawing at two different speeds. Sensory quality and water loss after centrifugation (WLAC) were evaluated in the samples. Before freezing sucrose addition</span></span></span></p><p class="MsoNoSpacing" style="text-align: justify; margin: 0cm 0cm 0pt;"><span style="mso-ansi-language: EN-US;" lang="EN-US"><span style="font-size: small;"><span style="font-family: Calibri;">(5-30%) to the pulp did not affect the sensory quality of the samples, but a negative effect on WLAC at 5-10% sucrose was observed. Furthermore, addition of 20-30% sucrose to arazá pulp, in combination with low speed-freezing, frozen storage, and low-speed-thawing, can be a useful technique to preserve the texture of arazá pulp. The described treatment gave results comparable to those obtained for the fresh pulp and much better than those obtained when freezing was done at high speed.</span></span></span></p> |
| first_indexed | 2024-12-14T02:04:17Z |
| format | Article |
| id | doaj.art-d3582c3e2f474abca31c5aa932a56efc |
| institution | Directory Open Access Journal |
| issn | 0120-9965 |
| language | English |
| last_indexed | 2024-12-14T02:04:17Z |
| publishDate | 2011-12-01 |
| publisher | Centro Editorial of Facultad de Ciencias Agrarias, Universidad Nacional de Colombia |
| record_format | Article |
| series | Agronomía Colombiana |
| spelling | doaj.art-d3582c3e2f474abca31c5aa932a56efc2022-12-21T23:20:56ZengCentro Editorial of Facultad de Ciencias Agrarias, Universidad Nacional de ColombiaAgronomía Colombiana0120-99652011-12-01293441445Effectiveness of sucrose during the frozen storage of arazá (Eugenia stipitata McVaugh) pulpSilva B. Kelly JohannaNarváez Cuenca Carlos EduardoRestrepo Sánchez Luz Patricia<p class="MsoNoSpacing" style="text-align: justify; margin: 0cm 0cm 0pt;"><span style="mso-ansi-language: EN-US;" lang="EN-US"><span style="font-size: small;"><span style="font-family: Calibri;">The effects of sucrose on the quality of frozen arazá pulp were investigated. Five levels of sucrose (0, 5, 10, 20, and 30%) were evaluated in combination with freezing at low speed, storage during one month, and thawing at two different speeds. Sensory quality and water loss after centrifugation (WLAC) were evaluated in the samples. Before freezing sucrose addition</span></span></span></p><p class="MsoNoSpacing" style="text-align: justify; margin: 0cm 0cm 0pt;"><span style="mso-ansi-language: EN-US;" lang="EN-US"><span style="font-size: small;"><span style="font-family: Calibri;">(5-30%) to the pulp did not affect the sensory quality of the samples, but a negative effect on WLAC at 5-10% sucrose was observed. Furthermore, addition of 20-30% sucrose to arazá pulp, in combination with low speed-freezing, frozen storage, and low-speed-thawing, can be a useful technique to preserve the texture of arazá pulp. The described treatment gave results comparable to those obtained for the fresh pulp and much better than those obtained when freezing was done at high speed.</span></span></span></p>http://www.revistas.unal.edu.co/index.php/agrocol/article/view/21988 |
| spellingShingle | Silva B. Kelly Johanna Narváez Cuenca Carlos Eduardo Restrepo Sánchez Luz Patricia Effectiveness of sucrose during the frozen storage of arazá (Eugenia stipitata McVaugh) pulp Agronomía Colombiana |
| title | Effectiveness of sucrose during the frozen storage of arazá (Eugenia stipitata McVaugh) pulp |
| title_full | Effectiveness of sucrose during the frozen storage of arazá (Eugenia stipitata McVaugh) pulp |
| title_fullStr | Effectiveness of sucrose during the frozen storage of arazá (Eugenia stipitata McVaugh) pulp |
| title_full_unstemmed | Effectiveness of sucrose during the frozen storage of arazá (Eugenia stipitata McVaugh) pulp |
| title_short | Effectiveness of sucrose during the frozen storage of arazá (Eugenia stipitata McVaugh) pulp |
| title_sort | effectiveness of sucrose during the frozen storage of araza eugenia stipitata mcvaugh pulp |
| url | http://www.revistas.unal.edu.co/index.php/agrocol/article/view/21988 |
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