Cinética del color durante el almacenamiento de caramelos blandos de uchuva adicionados de calcio y sin sacarosa
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Date
2012
Journal Title
Journal ISSN
Volume Title
Publisher
Corporación Universitaria Lasallista
Abstract
Introduction. Candies without sucrose are developed
for people with metabolic problems or for those
who want a beneficial effect on their health. Color in
this product is an important parameter for its sensory
acceptance, which can be affected by degradation
or by the formation of some compounds. Objective.
This research work evaluated the kinetics of the
color development in uchuva candies with calcium
and free of sucrose. Materials and methods. The
color was evaluated from the coordinates defined
by the International Commission of illumination
(CIE): Luminosity (L*), green-red chromaticity (a*),
yellow-blue chromaticity (b*), tone (hab*), saturation
(Cab*) and the total color change (DE). Kinetics were
evaluated by storing the samples in a chamber with
75% of relative humidity, temperatures T1= 50°C, T2=
40°C and T3= 30°C, and six different periods of time,
according to each temperature: T1 (0, 5, 10, 15, 20
and 25 days), T2 (0, 20, 40, 60, 80 and 100 days)
and T3 (0, 30, 60, 90, 120 and 150 days). Results.
At 30°C color is not a critical attribute for the candies,
while at 40 and 50°C, L*, b*, Cab
* y hab
* they
are affected by the storing conditions. The samples
tend to get darker and reduce the yellow tones as
time and temperature increase. The best adjusted
kinetics were those of 0 and 1 at 40 and 50°C with regression coefficients above 0,90. Conclusions. L*
and chromaticity b* represent the most important color
parameters in the candies, thus being considered
as adequate variables to define the useful lifetime of
the product.
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Keywords
Corporación Universitaria Lasallista, Golosinas, Alimentos funcionales, Uchuva (Physalis Peruviana L.), Alimentos dietéticos, Colorantes en los alimentos, Almacenamiento de alimentos