SENSORY EVALUATION OF CAPE GOOSEBERRY (Physalis peruviana L.) COLOMBIAN ECOTYPE IMPREGNATED WITH NATIVE STRAIN Lactobacillus plantarum LPBM10 AND COMMERCIAL STRAIN Lactobacillus casei ATCC 393

Sensory evaluation is one of the most important tools in new food development, such as fruits withprobiotic microorganisms. Bacteria like L. plantarum and L. casei show beneficial health effects in peopleconsuming them. This investigation evaluates the sensory attributes of cape gooseberry inoculate...

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Autores principales:	Zaira T T MARÍN A., Misael CORTÉS R., Olga I. MONTOYA C.
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia 2010
Materias:	functional foods probiotics sensorial cape gooseberry Lactobacillus plantarum Lactobacillus casei. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/469259fbb2b548ada85f72236080f4b8
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spelling	oai:doaj.org-article:469259fbb2b548ada85f72236080f4b82021-11-19T04:14:42ZSENSORY EVALUATION OF CAPE GOOSEBERRY (<i>Physalis peruviana</i> L.) COLOMBIAN ECOTYPE IMPREGNATED WITH NATIVE STRAIN <i>Lactobacillus plantarum</i> LPBM10 AND COMMERCIAL STRAIN <i>Lactobacillus casei</i> ATCC 3930121-40042145-2660https://doaj.org/article/469259fbb2b548ada85f72236080f4b82010-03-01T00:00:00Zhttps://revistas.udea.edu.co/index.php/vitae/article/view/4952https://doaj.org/toc/0121-4004https://doaj.org/toc/2145-2660Sensory evaluation is one of the most important tools in new food development, such as fruits withprobiotic microorganisms. Bacteria like L. plantarum and L. casei show beneficial health effects in peopleconsuming them. This investigation evaluates the sensory attributes of cape gooseberry inoculated withthe strains L. plantarum and L. casei using the vacuum impregnation process as incorporation mechanismin the fruit. A 14% p/p glucose solution inoculated with lactobacilli in a concentration of 5 in a McFarlandscale is used as the liquid of impregnation. Tests scalars descriptive of 9 blocks are applied to the samples.The judges evaluate the biggest or smallest intensity in the qualified attribute with regard to the controlsample, which was fresh cape gooseberry under the same storage conditions (temperature and time) thatthe impregnated samples. In general, the results established by the trained panel show that impregnatedcape gooseberry are sweeter, more juicy, more translucent, more orange-coloured, less acid and less harsh.Zaira T T MARÍN A.Misael CORTÉS R.Olga I. MONTOYA C.Universidad de Antioquiaarticlefunctional foodsprobioticssensorialcape gooseberryLactobacillus plantarumLactobacillus casei.Food processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 17, Iss 1 (2010)
institution	DOAJ
collection	DOAJ
language	EN
topic	functional foods probiotics sensorial cape gooseberry Lactobacillus plantarum Lactobacillus casei. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
spellingShingle	functional foods probiotics sensorial cape gooseberry Lactobacillus plantarum Lactobacillus casei. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675 Zaira T T MARÍN A. Misael CORTÉS R. Olga I. MONTOYA C. SENSORY EVALUATION OF CAPE GOOSEBERRY (<i>Physalis peruviana</i> L.) COLOMBIAN ECOTYPE IMPREGNATED WITH NATIVE STRAIN <i>Lactobacillus plantarum</i> LPBM10 AND COMMERCIAL STRAIN <i>Lactobacillus casei</i> ATCC 393
description	Sensory evaluation is one of the most important tools in new food development, such as fruits withprobiotic microorganisms. Bacteria like L. plantarum and L. casei show beneficial health effects in peopleconsuming them. This investigation evaluates the sensory attributes of cape gooseberry inoculated withthe strains L. plantarum and L. casei using the vacuum impregnation process as incorporation mechanismin the fruit. A 14% p/p glucose solution inoculated with lactobacilli in a concentration of 5 in a McFarlandscale is used as the liquid of impregnation. Tests scalars descriptive of 9 blocks are applied to the samples.The judges evaluate the biggest or smallest intensity in the qualified attribute with regard to the controlsample, which was fresh cape gooseberry under the same storage conditions (temperature and time) thatthe impregnated samples. In general, the results established by the trained panel show that impregnatedcape gooseberry are sweeter, more juicy, more translucent, more orange-coloured, less acid and less harsh.
format	article
author	Zaira T T MARÍN A. Misael CORTÉS R. Olga I. MONTOYA C.
author_facet	Zaira T T MARÍN A. Misael CORTÉS R. Olga I. MONTOYA C.
author_sort	Zaira T T MARÍN A.
title	SENSORY EVALUATION OF CAPE GOOSEBERRY (<i>Physalis peruviana</i> L.) COLOMBIAN ECOTYPE IMPREGNATED WITH NATIVE STRAIN <i>Lactobacillus plantarum</i> LPBM10 AND COMMERCIAL STRAIN <i>Lactobacillus casei</i> ATCC 393
title_short	SENSORY EVALUATION OF CAPE GOOSEBERRY (<i>Physalis peruviana</i> L.) COLOMBIAN ECOTYPE IMPREGNATED WITH NATIVE STRAIN <i>Lactobacillus plantarum</i> LPBM10 AND COMMERCIAL STRAIN <i>Lactobacillus casei</i> ATCC 393
title_full	SENSORY EVALUATION OF CAPE GOOSEBERRY (<i>Physalis peruviana</i> L.) COLOMBIAN ECOTYPE IMPREGNATED WITH NATIVE STRAIN <i>Lactobacillus plantarum</i> LPBM10 AND COMMERCIAL STRAIN <i>Lactobacillus casei</i> ATCC 393
title_fullStr	SENSORY EVALUATION OF CAPE GOOSEBERRY (<i>Physalis peruviana</i> L.) COLOMBIAN ECOTYPE IMPREGNATED WITH NATIVE STRAIN <i>Lactobacillus plantarum</i> LPBM10 AND COMMERCIAL STRAIN <i>Lactobacillus casei</i> ATCC 393
title_full_unstemmed	SENSORY EVALUATION OF CAPE GOOSEBERRY (<i>Physalis peruviana</i> L.) COLOMBIAN ECOTYPE IMPREGNATED WITH NATIVE STRAIN <i>Lactobacillus plantarum</i> LPBM10 AND COMMERCIAL STRAIN <i>Lactobacillus casei</i> ATCC 393
title_sort	sensory evaluation of cape gooseberry (<i>physalis peruviana</i> l.) colombian ecotype impregnated with native strain <i>lactobacillus plantarum</i> lpbm10 and commercial strain <i>lactobacillus casei</i> atcc 393
publisher	Universidad de Antioquia
publishDate	2010
url	https://doaj.org/article/469259fbb2b548ada85f72236080f4b8
work_keys_str_mv	AT zairattmarina sensoryevaluationofcapegooseberryiphysalisperuvianailcolombianecotypeimpregnatedwithnativestrainilactobacillusplantarumilpbm10andcommercialstrainilactobacilluscaseiiatcc393 AT misaelcortesr sensoryevaluationofcapegooseberryiphysalisperuvianailcolombianecotypeimpregnatedwithnativestrainilactobacillusplantarumilpbm10andcommercialstrainilactobacilluscaseiiatcc393 AT olgaimontoyac sensoryevaluationofcapegooseberryiphysalisperuvianailcolombianecotypeimpregnatedwithnativestrainilactobacillusplantarumilpbm10andcommercialstrainilactobacilluscaseiiatcc393
_version_	1718420455527809024

SENSORY EVALUATION OF CAPE GOOSEBERRY (<i>Physalis peruviana</i> L.) COLOMBIAN ECOTYPE IMPREGNATED WITH NATIVE STRAIN <i>Lactobacillus plantarum</i> LPBM10 AND COMMERCIAL STRAIN <i>Lactobacillus casei</i> ATCC 393

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