Application of the matrixes engineering on the development of minimally processed Hass avocado (Persea americana Mill) with additions of vitamin C and calcium
| dc.contributor.author | Henríquez Arias, L. E | |
| dc.contributor.author | Patiño Gómez, J. H. | |
| dc.contributor.author | Salazar, J. A | |
| dc.date.accessioned | 2013-05-07T21:10:20Z | |
| dc.date.available | 2013-05-07T21:10:20Z | |
| dc.date.issued | 2012 | |
| dc.description.abstract | Introduction. Matrixes engineering is a method to obtain functional food that uses the vacuum impregnatiuon technique to add components to the structure of porous food. Objective. Determining the effect of adding vitamin C and calcium by means of vacuum impregnation (VI) on the quality parameters of minimally processed Hass avocado (Persea americana Mill) Results. The VI process provided better characteristics to the samples treated with it in comparison to those with a fresh treatment, with a reduction of the enzymatic browning (a higher luminosity >L* and less red coloring), conservation of the hardness, less microbiological countings and a higher sensorial acceptance Conclusions. Adding vitamins and calcium with the vacuum impregnation technique, VI, is an efficient method to conserve the quality characteristics of the minimally processed Hass avocado samples. | en_US |
| dc.description.resumen | Introduction. Matrixes engineering is a method to obtain functional food that uses the vacuum impregnatiuon technique to add components to the structure of porous food. Objective. Determining the effect of adding vitamin C and calcium by means of vacuum impregnation (VI) on the quality parameters of minimally processed Hass avocado (Persea americana Mill) Results. The VI process provided better characteristics to the samples treated with it in comparison to those with a fresh treatment, with a reduction of the enzymatic browning (a higher luminosity >L* and less red coloring), conservation of the hardness, less microbiological countings and a higher sensorial acceptance Conclusions. Adding vitamins and calcium with the vacuum impregnation technique, VI, is an efficient method to conserve the quality characteristics of the minimally processed Hass avocado samples. | |
| dc.description.resumo | Introdução. A engenharia de matrizes é uma metodologia de obtenção de alimentos funcionais que utiliza a técnica de impregnação ao esvaziamento para incorporar componentes na estrutura dos alimentos porosos. Objetivo. Determinar o efeito da incorporação de vitamina C e cálcio mediante a impreg nação a esvaziamento (VI) sobre os parâmetros de qualidade do abacate Hass (Persea americana Mill) minimamente processado. Resultados. O processo de VI resultou em melhores características para as mostras tratadas por VI que o tratamento fresco, com uma diminuição do pareamento enzimático (maior luminosidade >L* e menores colorações avermelhadas), conservação da dureza, menores contagens microbiológicos e maior grau de aceitação sensorial. Conclusões. A incorporação de vitaminas e cálcio, mediante a técnica de impregnação a esvaziamento VI representam uma metodologia eficaz na conservação das características de qualidade nas mostras de abacate Hass, minimamente processado. | |
| dc.identifier.issn | 1794-4449 | |
| dc.identifier.uri | http://hdl.handle.net/10567/959 | |
| dc.language.iso | es | en_US |
| dc.publisher | Corporación Universitaria Lasallista | |
| dc.relation.ispartofseries | Revista Lasallista de Investigación;Vol. 9 No. 2 - 2012 | |
| dc.subject | Corporación Universitaria Lasallista | en_US |
| dc.subject | Aguacate (Persea Americana) | |
| dc.subject | Ingeniería de Matrices | |
| dc.subject | Impregnación a vacío | |
| dc.subject | Alimentos funcionales | |
| dc.subject | Alimentos preparados | |
| dc.title | Application of the matrixes engineering on the development of minimally processed Hass avocado (Persea americana Mill) with additions of vitamin C and calcium | en_US |
| dc.title.alternative | Aplicación de la ingeniería de matrices en el desarrollo de aguacate Hass (Persea americana Mill) mínimamente procesado adicionado con vitamina C y calcio | en_US |
| dc.title.alternative | Aplicação da engenharia de matrizes no desenvolvimento de abacate hass (Persea americana Mill) minimamente processado adicionado com vitamina C e cálcio | en_US |
| dc.type | Article | en_US |
| dc.type | info:eu-repo/semantics/article |