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...

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Autores principales:	Ruth F. PEÑA C., Misael CORTÉS R., Olga I. MONTOYA C.
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia 2013
Materias:	Physalis peruviana L. impregnación al vacío color textura evaluación sensorial Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/93c5998c536344d3b6490dd5b22099f6
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spelling	oai:doaj.org-article:93c5998c536344d3b6490dd5b22099f62021-12-02T04:17:00ZEVALUATION OF THE PHYSICOCHEMICAL, PHYSICAL AND SENSORY PROPERTIES OF FRESH CAPE GOOSEBERRY AND VACUUM IMPREGNATED WITH PHYSIOLOGICALLY ACTIVE COMPONENTS0121-4004https://doaj.org/article/93c5998c536344d3b6490dd5b22099f62013-04-01T00:00:00Zhttp://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0121-40042013000100002&lng=en&tlng=enhttps://doaj.org/toc/0121-4004Background: 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 4°C. 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 R.Olga I. MONTOYA C.Universidad de AntioquiaarticlePhysalis peruviana L.impregnación al vacíocolortexturaevaluación sensorialFood processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 20, Iss 1, Pp 13-22 (2013)
institution	DOAJ
collection	DOAJ
language	EN
topic	Physalis peruviana L. impregnación al vacío color textura evaluación sensorial Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
spellingShingle	Physalis peruviana L. impregnación al vacío color textura evaluación sensorial Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675 Ruth F. PEÑA C. Misael CORTÉS R. Olga I. MONTOYA C. 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 4°C. 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 R. Olga I. MONTOYA C.
author_facet	Ruth F. PEÑA C. Misael CORTÉS R. Olga I. MONTOYA C.
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/93c5998c536344d3b6490dd5b22099f6
work_keys_str_mv	AT ruthfpenac evaluationofthephysicochemicalphysicalandsensorypropertiesoffreshcapegooseberryandvacuumimpregnatedwithphysiologicallyactivecomponents AT misaelcortesr evaluationofthephysicochemicalphysicalandsensorypropertiesoffreshcapegooseberryandvacuumimpregnatedwithphysiologicallyactivecomponents AT olgaimontoyac evaluationofthephysicochemicalphysicalandsensorypropertiesoffreshcapegooseberryandvacuumimpregnatedwithphysiologicallyactivecomponents
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EVALUATION OF THE PHYSICOCHEMICAL, PHYSICAL AND SENSORY PROPERTIES OF FRESH CAPE GOOSEBERRY AND VACUUM IMPREGNATED WITH PHYSIOLOGICALLY ACTIVE COMPONENTS

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