Preparation and evaluation of pickles made from asparagus waste stems

The general objective of this research was to evaluate the color stability of pickled asparagus with time. The salt addition time, with respect to the color maintenance of the asparagus sprouts, and the sensory acceptability of the final products were determined in this study. Discarded asparagus st...

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Autores principales:	Loyola,Nelson, Duarte,Oscar, Acuña,Carlos
Lenguaje:	English
Publicado:	Pontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería Forestal 2012
Materias:	Asparagus pickles preservation and sensory evaluation
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202012000200012
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spelling	oai:scielo:S0718-162020120002000122012-10-24Preparation and evaluation of pickles made from asparagus waste stemsLoyola,NelsonDuarte,OscarAcuña,Carlos Asparagus pickles preservation and sensory evaluation The general objective of this research was to evaluate the color stability of pickled asparagus with time. The salt addition time, with respect to the color maintenance of the asparagus sprouts, and the sensory acceptability of the final products were determined in this study. Discarded asparagus stems from Longaví (Linares province), located in the central-south area of Chile, were used. The pickle preparation and sensory evaluation analysis were carried out at the Universidad Católica del Maule in Curicó, Chile. Microbiological analysis was carried out separately at a private laboratory. The pickles were prepared with three different salt concentration treatments: 2.5, 7 and 9%. The sensory and microbiological attributes were evaluated after three different time periods: 10, 11 and 12 weeks. Color, the presence of pathogenic microorganisms and the sensory attributes of flavor, texture and aroma were measured. In addition, the appearance and acceptability of the pickles was assessed by a group of thirteen trained panelists. The results of the analysis showed that it is possible to prepare pickles from asparagus stems that are waste products of the agroindustry. The panelists described variations in aroma between the 13th and 24th days for the treatments 2.5% and 9%. However, they found that the flavor, color and appearance of all the pickles remained stable with time for all treatments. There were no significant differences in the acceptability of all the final products to determine which pickling method was the best.info:eu-repo/semantics/openAccessPontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería ForestalCiencia e investigación agraria v.39 n.2 20122012-08-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202012000200012en10.4067/S0718-16202012000200012
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	Asparagus pickles preservation and sensory evaluation
spellingShingle	Asparagus pickles preservation and sensory evaluation Loyola,Nelson Duarte,Oscar Acuña,Carlos Preparation and evaluation of pickles made from asparagus waste stems
description	The general objective of this research was to evaluate the color stability of pickled asparagus with time. The salt addition time, with respect to the color maintenance of the asparagus sprouts, and the sensory acceptability of the final products were determined in this study. Discarded asparagus stems from Longaví (Linares province), located in the central-south area of Chile, were used. The pickle preparation and sensory evaluation analysis were carried out at the Universidad Católica del Maule in Curicó, Chile. Microbiological analysis was carried out separately at a private laboratory. The pickles were prepared with three different salt concentration treatments: 2.5, 7 and 9%. The sensory and microbiological attributes were evaluated after three different time periods: 10, 11 and 12 weeks. Color, the presence of pathogenic microorganisms and the sensory attributes of flavor, texture and aroma were measured. In addition, the appearance and acceptability of the pickles was assessed by a group of thirteen trained panelists. The results of the analysis showed that it is possible to prepare pickles from asparagus stems that are waste products of the agroindustry. The panelists described variations in aroma between the 13th and 24th days for the treatments 2.5% and 9%. However, they found that the flavor, color and appearance of all the pickles remained stable with time for all treatments. There were no significant differences in the acceptability of all the final products to determine which pickling method was the best.
author	Loyola,Nelson Duarte,Oscar Acuña,Carlos
author_facet	Loyola,Nelson Duarte,Oscar Acuña,Carlos
author_sort	Loyola,Nelson
title	Preparation and evaluation of pickles made from asparagus waste stems
title_short	Preparation and evaluation of pickles made from asparagus waste stems
title_full	Preparation and evaluation of pickles made from asparagus waste stems
title_fullStr	Preparation and evaluation of pickles made from asparagus waste stems
title_full_unstemmed	Preparation and evaluation of pickles made from asparagus waste stems
title_sort	preparation and evaluation of pickles made from asparagus waste stems
publisher	Pontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería Forestal
publishDate	2012
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202012000200012
work_keys_str_mv	AT loyolanelson preparationandevaluationofpicklesmadefromasparaguswastestems AT duarteoscar preparationandevaluationofpicklesmadefromasparaguswastestems AT acunacarlos preparationandevaluationofpicklesmadefromasparaguswastestems
_version_	1714202140987097088

Preparation and evaluation of pickles made from asparagus waste stems

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