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1.
Arch. latinoam. nutr ; Arch. latinoam. nutr;49(4): 351-357, Dec. 1999.
Artigo em Espanhol | LILACS | ID: lil-319010

RESUMO

The effect of three storage temperatures (0, -9 and -18 degrees C) of the kiwi-fruit pulp reduced pressure concentrate, by a period of 3 months, in the physical (soluble solids, water activity, consistency and color), chemistry (pH, acidity, ascorbic acid, chlorophyll and pheophytin) and sensorial (appearance, aroma, acidity, sweetness, color and flavor) characteristics were studied. The greater deterioration was produced in the stored pulp to 0 degree C, while to -9 degrees C there is no significative differences, on the other hand, the kiwi-fruit pulp stored to -18 degrees C maintained large part of the original characteristics. It was observed that while the temperature and storage time increased, vitamin C and chlorophyll contents decreased, varying significantly consistency, color and appearance of product. The rest of the analyzed variables did not present significative differences during storage.


Assuntos
Conservação de Alimentos , Frutas , Temperatura , Ácido Ascórbico/análise , Clorofila , Contaminação de Alimentos , Frutas , Feofitinas , Pigmentação , Pressão , Controle de Qualidade , Fatores de Tempo
2.
Arch Latinoam Nutr ; 49(4): 351-7, 1999 Dec.
Artigo em Espanhol | MEDLINE | ID: mdl-10883300

RESUMO

The effect of three storage temperatures (0, -9 and -18 degrees C) of the kiwi-fruit pulp reduced pressure concentrate, by a period of 3 months, in the physical (soluble solids, water activity, consistency and color), chemistry (pH, acidity, ascorbic acid, chlorophyll and pheophytin) and sensorial (appearance, aroma, acidity, sweetness, color and flavor) characteristics were studied. The greater deterioration was produced in the stored pulp to 0 degree C, while to -9 degrees C there is no significative differences, on the other hand, the kiwi-fruit pulp stored to -18 degrees C maintained large part of the original characteristics. It was observed that while the temperature and storage time increased, vitamin C and chlorophyll contents decreased, varying significantly consistency, color and appearance of product. The rest of the analyzed variables did not present significative differences during storage.


Assuntos
Conservação de Alimentos , Frutas , Temperatura , Ácido Ascórbico/análise , Clorofila/análise , Contaminação de Alimentos , Frutas/química , Feofitinas/análise , Pigmentação , Pressão , Controle de Qualidade , Fatores de Tempo
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