Evaluation of the physicochemical, physical and sensory properties of fresh cape gooseberry and vacuum impregnated with physiologically active components

Background: Functional Foods are considered nowadays by consumers as the range of foods of major interest. Objectives: The aim of the present work was the evaluation of color, texture and sensorial properties of fresh Cape Gooseberry (FG) and vacuum impregnated Cape Gooseberry (IG) with calcium and...

Descripción completa

Guardado en:
Detalles Bibliográficos
Autores principales: Ruth F. PEÑA C., Misael CORTÉS RODRÍGUEZ, Olga Inés MONTOYA CAMPUZANO
Formato: article
Lenguaje:EN
Publicado: Universidad de Antioquia 2013
Materias:
Acceso en línea:https://doaj.org/article/22c18819538b4b23919b066d6d187d5d
Etiquetas: Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
id oai:doaj.org-article:22c18819538b4b23919b066d6d187d5d
record_format dspace
spelling oai:doaj.org-article:22c18819538b4b23919b066d6d187d5d2021-11-19T04:12:22ZEvaluation of the physicochemical, physical and sensory properties of fresh cape gooseberry and vacuum impregnated with physiologically active components0121-40042145-2660https://doaj.org/article/22c18819538b4b23919b066d6d187d5d2013-05-01T00:00:00Zhttps://revistas.udea.edu.co/index.php/vitae/article/view/11628https://doaj.org/toc/0121-4004https://doaj.org/toc/2145-2660Background: Functional Foods are considered nowadays by consumers as the range of foods of major interest. Objectives: The aim of the present work was the evaluation of color, texture and sensorial properties of fresh Cape Gooseberry (FG) and vacuum impregnated Cape Gooseberry (IG) with calcium and vitamins B9, C, D and E during storage at 4ºC. Methods: Entire cape gooseberries were vacuum impregnated (VI) with tocopherol and cholecalciferol emulsified in aqueous phase with sucrose, ascorbic acid, folic acid, calcium chloride, calcium fumarate, low methoxyl pectin, isolated soy protein, tensoactives and preservatives. The texture was determined from puncture assays, and the color from the CIE Lab coordinates. The sensorial profile was determined with the aid of trained panelists, through a multidimensional approach of characteristic descriptors of general appearance, odor, taste and texture. Results: The instrumental values of color and texture for IG were significantly different from the FG, because are being softer, more elastic, darker, brighter and of less color saturation. The samples of FG and IG presented intense sensorial characteristics in the descriptors orange color, brightness, spherical uniformity, smooth surface, fresh appearance, odor, cape gooseberry characteristic taste and frutal, fleshy texture, juicy, firmness and turgidity. By the effect of VI process the most relevant significant differences were the descriptors orange color, superficial stains, fresh appearance, sweet taste and cape gooseberry characteristic taste, soft texture, firmness and juicy; whereas for the effect of storage time were fresh appearance, dehydrated appearance, peduncle cicatrization, aromatic odor, overripe, cape gooseberry characteristic taste, frutal taste, soft texture, juicy, firmness and turgidity. Conclusions: The VI significantly affects the objective assessment of color and texture, finding correspondence with the sensorial evaluation; nonetheless, the general quality of the FG presented a greater score than those presented by IG.Ruth F. PEÑA C.Misael CORTÉS RODRÍGUEZOlga Inés MONTOYA CAMPUZANOUniversidad de AntioquiaarticlePhysalis peruviana L.vacuum impregnationcolortexturesensory evaluationFood processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 20, Iss 1 (2013)
institution DOAJ
collection DOAJ
language EN
topic Physalis peruviana L.
vacuum impregnation
color
texture
sensory evaluation
Food processing and manufacture
TP368-456
Pharmaceutical industry
HD9665-9675
spellingShingle Physalis peruviana L.
vacuum impregnation
color
texture
sensory evaluation
Food processing and manufacture
TP368-456
Pharmaceutical industry
HD9665-9675
Ruth F. PEÑA C.
Misael CORTÉS RODRÍGUEZ
Olga Inés MONTOYA CAMPUZANO
Evaluation of the physicochemical, physical and sensory properties of fresh cape gooseberry and vacuum impregnated with physiologically active components
description Background: Functional Foods are considered nowadays by consumers as the range of foods of major interest. Objectives: The aim of the present work was the evaluation of color, texture and sensorial properties of fresh Cape Gooseberry (FG) and vacuum impregnated Cape Gooseberry (IG) with calcium and vitamins B9, C, D and E during storage at 4ºC. Methods: Entire cape gooseberries were vacuum impregnated (VI) with tocopherol and cholecalciferol emulsified in aqueous phase with sucrose, ascorbic acid, folic acid, calcium chloride, calcium fumarate, low methoxyl pectin, isolated soy protein, tensoactives and preservatives. The texture was determined from puncture assays, and the color from the CIE Lab coordinates. The sensorial profile was determined with the aid of trained panelists, through a multidimensional approach of characteristic descriptors of general appearance, odor, taste and texture. Results: The instrumental values of color and texture for IG were significantly different from the FG, because are being softer, more elastic, darker, brighter and of less color saturation. The samples of FG and IG presented intense sensorial characteristics in the descriptors orange color, brightness, spherical uniformity, smooth surface, fresh appearance, odor, cape gooseberry characteristic taste and frutal, fleshy texture, juicy, firmness and turgidity. By the effect of VI process the most relevant significant differences were the descriptors orange color, superficial stains, fresh appearance, sweet taste and cape gooseberry characteristic taste, soft texture, firmness and juicy; whereas for the effect of storage time were fresh appearance, dehydrated appearance, peduncle cicatrization, aromatic odor, overripe, cape gooseberry characteristic taste, frutal taste, soft texture, juicy, firmness and turgidity. Conclusions: The VI significantly affects the objective assessment of color and texture, finding correspondence with the sensorial evaluation; nonetheless, the general quality of the FG presented a greater score than those presented by IG.
format article
author Ruth F. PEÑA C.
Misael CORTÉS RODRÍGUEZ
Olga Inés MONTOYA CAMPUZANO
author_facet Ruth F. PEÑA C.
Misael CORTÉS RODRÍGUEZ
Olga Inés MONTOYA CAMPUZANO
author_sort Ruth F. PEÑA C.
title Evaluation of the physicochemical, physical and sensory properties of fresh cape gooseberry and vacuum impregnated with physiologically active components
title_short Evaluation of the physicochemical, physical and sensory properties of fresh cape gooseberry and vacuum impregnated with physiologically active components
title_full Evaluation of the physicochemical, physical and sensory properties of fresh cape gooseberry and vacuum impregnated with physiologically active components
title_fullStr Evaluation of the physicochemical, physical and sensory properties of fresh cape gooseberry and vacuum impregnated with physiologically active components
title_full_unstemmed Evaluation of the physicochemical, physical and sensory properties of fresh cape gooseberry and vacuum impregnated with physiologically active components
title_sort evaluation of the physicochemical, physical and sensory properties of fresh cape gooseberry and vacuum impregnated with physiologically active components
publisher Universidad de Antioquia
publishDate 2013
url https://doaj.org/article/22c18819538b4b23919b066d6d187d5d
work_keys_str_mv AT ruthfpenac evaluationofthephysicochemicalphysicalandsensorypropertiesoffreshcapegooseberryandvacuumimpregnatedwithphysiologicallyactivecomponents
AT misaelcortesrodriguez evaluationofthephysicochemicalphysicalandsensorypropertiesoffreshcapegooseberryandvacuumimpregnatedwithphysiologicallyactivecomponents
AT olgainesmontoyacampuzano evaluationofthephysicochemicalphysicalandsensorypropertiesoffreshcapegooseberryandvacuumimpregnatedwithphysiologicallyactivecomponents
_version_ 1718420483096969216