Efecto gelificante del agar de Gracilaria debilis en la elaboración de una compota de níspero (Manilkara zapota)

Ramírez, Maribel Quintero; Niño, Anyi Mujica; Arellano, Maria Linarez; Díaz, Mitchell Toyo; González, Y.

doi:10.4067/s0717-75182021000200195

Cited by 2 publications

(6 citation statements)

References 5 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…On the other hand, this value is higher than that reported by Pilamala et al [49], with 0.32% protein in sweet potato and goose compote. Similar fndings are being reported by Quintero et al [43], 0.39 ± 0.02 to 0.42 ± 0.01% in loquat compote and by Camayo-Lapa et al [44], 1.68 ± 0.02% in pumpkin compote.…”

Section: Proximal Chemical Composition Tablesupporting

confidence: 89%

“…1.53 to 2.38% in date compote made with various amounts of Dibs and milk. It is also reported by Quintero et al [43], 0.45 ± 0.04 to 0.50 ± 0.01% in loquat compote; by Camayo-Lapa et al [44] 1.01 ± 0.01% in pumpkin compote; and Perez and Mera [48], 0.83 to 3.42 % in quinoa and mango compote.…”

Section: Proximal Chemical Composition Tablesupporting

confidence: 61%

“…Te ash content was 1.05 ± 0.28%, a value higher than that reported by Perez and Mera [48] (0.45 to 1.26%) in quinoa and mango compote. Likewise, a lower value is reported than that reported by Quintero et al [43] (0.81 ± 0.11 to 0.85 ± 0.08%) in loquat compote. On the other hand, Ferweez and Ismail [46] reported a higher value (2.24 ± 0.01 to 2.65 ± 0.02%) in date compote made with various amounts of Dibs and milk.…”

Section: Proximal Chemical Composition Tablecontrasting

confidence: 55%

“…Likewise, Quintero et al [43] obtained an acceptability of 70% of infants for loquat compote with Gracilaria debilis. On the other hand, Camayo-Lapa et al [44] reported an acceptability of 96.67% in preschool children with a pumpkin compote.…”

Section: Resultsmentioning

confidence: 90%

“…Tis outcome is alike to that found by Tapia et al [45], in Jicama compote with a pH of 3.97, and Ferweez and Ismail [46], who reported a pH between 3.63 in date compote prepared with diferent levels of Dibs and milk. On the contrary, Marrugo et al [47] and Quintero et al [43] found pH of 4.28 and 4.32 in mango compote and loquat compote, respectively, when Zaragoza bean starch gelling agent was used.…”

Section: Physical and Physicochemical Compositionmentioning

confidence: 95%

See 4 more Smart Citations

Formulation, Characterization, and Determination of the Rheological Profile of Loquat Compote Mespilus Germánica L. through Sustenance Artificial Intelligence

Areche

Flores

Quispe-Solano

et al. 2023

Journal of Food Quality

View full text Add to dashboard Cite

The theme of the presented study is to create a compote that is functional, inexpensive in cost, free of preservatives, and will have long shelf life, as well as to assess its rheological, sensory, and physicochemical properties. The objective was to construct a loquat compote (Mespilus germánica L.) using agar from cochayuyo (Chondracanthus chamissoi) for infants, determining its rheological profile with the addition of agar extracted from cochayuyo in three concentrations (0.10, 0.15, and 0.20) % w/w, respectively, with help of artificial intelligence (AI) pathway. Agar was withdrawn from the cochayuyo by alkaline treatment with 0.04 M NaOH, obtaining a yield of 1%. Consequently, each compote was subjected to a sensory attributes using a 5-point hedonic scale with 60 panelists (30 undergraduate students and 30 infants between 3 and 5 years of age using a graphic hedonic scale). The sensory analysis using AI as a base is applied to both adult and infant panelists determined that the compote that had as input agar from cochayuyo at a concentration of 15% had greater acceptability due to the fact that significance was reported ( p < 0.05 ) according to Friedman’s test. The compote with the highest acceptability was subjected to proximal chemical characterization, reporting the following: moisture (64%), protein (1.68%), fat (1.01%), fiber (2.35%), ash (1.34%), and carbohydrates (29.62%). Its physicochemical characterization was also determined, reporting the following: pH (4.32), soluble solids (16° Brix), and total acidity (0.23 g malic acid/100 g compote). Finally, A Brookfield RV-DVIII ULTRA viscometer with Spindles N° 5 and 6 was used to integrate AI data gathering and use it for rheological profile assessment. The loquat compote was found to have a non-Newtonian, pseudoplastic behavior that was adjusted to the Ostwald–De Waele model with an R2 = 0.987.

show abstract

Section: Proximal Chemical Composition Tablesupporting

confidence: 89%

Section: Proximal Chemical Composition Tablesupporting

confidence: 61%

Section: Proximal Chemical Composition Tablecontrasting

confidence: 55%

Section: Resultsmentioning

confidence: 90%

Section: Physical and Physicochemical Compositionmentioning

confidence: 95%

See 3 more Smart Citations

Formulation, Characterization, and Determination of the Rheological Profile of Loquat Compote Mespilus Germánica L. through Sustenance Artificial Intelligence

Areche

Flores

Quispe-Solano

et al. 2023

Journal of Food Quality

View full text Add to dashboard Cite

show abstract

Development of Agar Substitute Formulated with Mucilage and Pectin from Opuntia Local Waste Matter for Cattleya sp. Orchids In Vitro Culture Media

et al. 2023

View full text Add to dashboard Cite

The technology for reproducing orchids in vitro has had to evolve due to the demand for these plants and the high cost of the biotechnology used due to the agar, the gelling agent. Consequently, research has tended to search for natural substitutes for agar. Our work describes the use of pectin and mucilage hydrocolloids extracted from the local waste matter of two species of Opuntia (O. ficus-indica and O. robusta) to study as a gelling agent in vitro culture media for Cattleya sp. These hydrocolloids were obtained by alkaline hydrolysis. Subsequently, these were used in proportions of 0.8%, 0.6%, 0.4%, and 0.2% in combination with agar to study the gelation time, texture profile analysis (TPA), seed germination under light and dark conditions, and a phenological study, including orchid analyses of leaves and roots, root and leaf length, seedling height, and width of the best-designed treatment were studied. Our results demonstrate that the treatment composed of 0.4% O. ficus-indica pectin and 0.4% agar improves the germination time, plant growth, and the number of leaves and roots, resulting in a biostimulant formula for optimal in vitro growth of Cattleya sp.

show abstract

Efecto gelificante del agar de Gracilaria debilis en la elaboración de una compota de níspero (Manilkara zapota)

Abstract: Efecto gelificante del agar de Gracilaria debilis en la elaboración de una compota de níspero (Manilkara zapota)Gelling effect of Gracilaria debilis agar in the elaboration of a sapodilla (Manilkara zapota) compote

Cited by 2 publications

References 5 publications

Formulation, Characterization, and Determination of the Rheological Profile of Loquat Compote Mespilus Germánica L. through Sustenance Artificial Intelligence

Formulation, Characterization, and Determination of the Rheological Profile of Loquat Compote Mespilus Germánica L. through Sustenance Artificial Intelligence

Development of Agar Substitute Formulated with Mucilage and Pectin from Opuntia Local Waste Matter for Cattleya sp. Orchids In Vitro Culture Media

Contact Info

Product

Resources

About