Pumpkin (Dutch maximum Dutch.) compote for infants, functional, low cost, preservative-free and of considerable shelf life: rheological, sensory, physicochemical, nutritional, and microbiological characteristics

Camayo-Lapa, Becquer Frauberth; Quispe-Solano, Miguel Ángel; Cruz-Porta, Erika Amelia De La; Manyari-Cervantes, Galia Mavel; Silva, Clara Raquel Espinoza; Cruz, Alex R. Huamán-De La

doi:10.17268/sci.agropecu.2020.02.07

Cited by 7 publications

(20 citation statements)

References 3 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…En las compotas M1, M2 y M3, las cenizas variaron entre 0,81% y 0,85%, este intervalo se encuentra entre los valores reportados por Camayo et al 32 para una compota de zapallo (Cucúrbita máxima Dutch.) con 0,15% de goma xantana y por Parra 33 para una compota de gulupa (Passiflora edulis) con 1% de almidón.…”

Section:   unclassified

“…Los valores de °Brix: variaron entre 16,9 y 18,0 °Brix, estos se encuentran dentro del intervalo de 14-20 °Brix establecido en la norma NMX-F-460-86 29 , y son cercanos a los reportados por Marrugo et al para una compota de mango con 3% de almidón del frijol (Phaseolus lunatus) 34 , por Parra para una compota de gulupa con 1% de almidón 33 y por Camayo et al 32 para una compota de zapallo con 0,15% de goma xantana. Los valores de pH (4,32) están cercanos a los reportados por Parra 33 y Marrugo et al 34 . La humedad varió entre 62,2% y 66,1%, lo que demuestra que el níspero es rico en agua.…”

Section:   unclassified

“…Para los indicadores grasa y proteínas, la norma COVENIN 2005:19 9 4 17 no establece valores límites, pero éstos se determinaron debido a que los reportan en la tabla de valor nutricional de algunas marcas comerciales. Los valores de grasa (0,45-0,50 g/100g) se encuentran cercanos a los reportados por Camayo et al 32 . Mientras que los valores de proteínas (0,39-0,42 g/100g) se encuentran por debajo a los reportado por Camayo et al 32 y por Pérez et al 36 para compotas preparadas a base de quinua, leche de soya y pulpas de mango y durazno.…”

Section:   unclassified

“…Los valores de grasa (0,45-0,50 g/100g) se encuentran cercanos a los reportados por Camayo et al 32 . Mientras que los valores de proteínas (0,39-0,42 g/100g) se encuentran por debajo a los reportado por Camayo et al 32 y por Pérez et al 36 para compotas preparadas a base de quinua, leche de soya y pulpas de mango y durazno. Esto posiblemente se deba a que en las compotas M1, M2 y M3, el níspero es la única fuente de proteínas, según Madani et al 8 y Peiris 31 esté contiene 0,44% y entre 0,4 y 0,7% de proteínas respetivamente.…”

Section:   unclassified

“…Con respecto a la viscosidad, Camayo et al 32 demostraron una disminución de la viscosidad con el aumento de la temperatura al evaluar el efecto de la temperatura sobre las propiedades reológicas cuando se incorporó goma xantana a las concentraciones de 0,10, 0,15 y 0,20% en una compota de zapallo para infantes. Marrugo et al 34 demostraron que el porcentaje de almidón utilizado fue un factor determinante en la consistencia de un producto alimenticio tipo compota al utilizar almidón del frijol al 1, 3 y 6%, como espesante y Fuenmayor 35 encontró que la formulación con la combinación de 0,5% de almidón modificado de yuca y 0,75% de goma xantana como gelificantes en una compota para infantes con saborizante de frutas y proteínas, producía un gel de excelente textura, con una viscosidad sensorial parecida a una compota comercial.…”

Section:   unclassified

See 4 more Smart Citations

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

et al. 2021

View full text Add to dashboard Cite

show abstract

Section:   unclassified

See 3 more Smart Citations

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

et al. 2021

View full text Add to dashboard Cite

show abstract

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

Effects of three gelling agents on the shelf life and the rheological, physicochemical, nutritional, microbiological, and sensory characteristics of aguaymanto compote (Physalis peruviana L.)

Quispe-Solano¹,

Cruz-Porta²,

Lapa³

et al. 2022

Acta Sci Pol Technol Aliment

View full text Add to dashboard Cite

Background. Aguaymanto (Physalis peruviana L.) is a rich source of nutrients, antioxidants, and bioactive compounds that provides health benefits. As such, it is considered a superfood. It can also be used in other foods, such as juices, liqueurs, jams, desserts, compotes, gastronomic ingredients, supplements, and dried fruit. The objective of this research was to evaluate the effects of three gelling agents: carboxymethylcellulose, pectin, and xanthan gum, on the shelf life and the rheological, physicochemical, nutritional, microbiological, and sensory characteristics of aguaymanto compote during its formulation. Materials and methods. Three thickening agents (xanthan gum, carboxymethylcellulose, and pectin) were used to prepare the aguaymanto compote, whose values of shear stress and strain rate (γ) were evaluated and adjusted to the Ostwald de Waele model. Likewise, physicochemical characterization and sensory evaluation were carried out in two different environments, involving university students using a 5-point hedonic scale and preschool children, in which the percentage of acceptability was established. The product with the best sensory attributes had its proximal chemical composition, microbiological analysis, and shelf life determined. Results. The compotes showed non-Newtonian behavior of the pseudoplastic type. Flow curves adjusted to the model showed that as the temperature increases (17°C, 25°C, 35°C, and 45°C) with the same concentration, the consistency index decreases, and the flow behavior index increases. In all the samples, as γ and temperature increase, the apparent viscosity decreases, and the 0.1% gelling agents generate different apparent viscosities (p < 0.05). Likewise, the panelists gave high scores to the compote formulated with carboxymethylcellulose, presenting a lower pH (3.96) and high moisture (77.49%) with an absence of total coliforms, molds and yeasts. In addition, the shelf life was approximately 367 days, without the addition of preservatives. Conclusion.The results show that the aguaymanto compote presents a non-Newtonian behavior with pseudoplastic fluid characteristics, guarantees hygiene and sanitation concerning national and international technical

show abstract

Pumpkin (Dutch maximum Dutch.) compote for infants, functional, low cost, preservative-free and of considerable shelf life: rheological, sensory, physicochemical, nutritional, and microbiological characteristics

Abstract: Compota de zapallo (Cucúrbita máxima Dutch.) para infantes, funcional, de bajo costo, sin conservantes y de considerable tiempo de vida útil: características reológicas, sensoriales, fisicoquímicas, nutritivas y microbiológicas Pumpkin (Dutch maximum Dutch.

Cited by 7 publications

References 3 publications

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

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

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

Effects of three gelling agents on the shelf life and the rheological, physicochemical, nutritional, microbiological, and sensory characteristics of aguaymanto compote (Physalis peruviana L.)

Contact Info

Product

Resources

About