Aceptabilidad general y propiedades reologicas de salsas de aji amarillo (Capsicum baccatum), aji limo (Capsicum chinense) y aji rocoto (Capsicum pubescens) con tarwi (Lupinus mutabilis S.)
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Date
2018
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Universidad Nacional de Trujillo
Abstract
Se investigó la aceptabilidad general y propiedades reológicas de salsas de ají amarillo (capsicum baccatum), ají limo (capsicum chinense) y ají rocoto (capsicum pubescens) con tarwi (lupinus mutabilis s.). La aceptabilidad general (sabor, color y textura) fue determinada mediante una escala hedónica de nueve puntos, el cual reflejo una calificación mayor en el tratamiento 1 (salsa de ají amarillo con tarwi) siendo la calificación de “Me gusta” a comparación de los tratamientos 2 (salsa de ají limo con tarwi) y tratamiento 3 (salsa de ají rocoto con tarwi) que tuvieron una calificación de “Me gusta ligerante”. Las características reológicas de los diferentes tratamientos mostro un índice de consistencia “n” entre 0.2613 y 0.2941 confirmando en todos los tratamientos un comportamiento no newtoniano de tipo plástico general al notarse un valor “n” menor a 1 y un esfuerzo de corte inicial que no parte del origen (τ0). El índice de comportamiento “K” en el rango 41.41904 Pa.sn y 51.29795 Pa.sn. Finalmente las características fisicoquímicas obtuvo valores de pH entre 4.17 y 4.33, un porcentaje de ácido acético entre 0.2233 y 0.2427%, un valor de solidos solubles de 9.417 y 10.333 °Brix, para lo que es una salsa.
ABSTRACT The general acceptability and rheological properties of sauces of chilli yellow (capsicum baccatum), chili Limo (capsicum chinense) and chili Rocoto (capsicum pubescens) with tarwi (lupinus mutabilis s.). The general acceptability (taste, color and texture) was determined by means of a hedonic scale of nine points, which reflected a higher rating in treatment 1 (sauces of chilli yellow with tarwi) being the "Like" rating compared to the treatments 2 (chili Limo sauce with tarwi) and treatment 3 (chili rocoto sauce with tarwi) that had a "I like lighter" rating. which presented for the 3 attributes "I like" ratings for the sample of chilli yellow sauce with tarwi, "I like lighter" for the chili Limo sauce with tarwi and chili Rocoto with tarwi. The rheological characteristics of the different treatments showed an index of consistency "n" between 0.2613 and 0.2941, confirming in all the treatments them a non- Newtonian behavior of the “general plastic” type when an "n" value of less than 1 was noticed and an initial cutting effort that does not start from the origin (τ0). The behavior index "K" in the range 41.41904 Pa.sn and 51.29795 Pa.sn. Finally the physicochemical characteristics was pH values between 4.17 and 4.33, a percentage of acidity between 0.2233 and 0.2427%, a total solids value between 9,417 and 10,333 °Brix. for what is a sauce.
ABSTRACT The general acceptability and rheological properties of sauces of chilli yellow (capsicum baccatum), chili Limo (capsicum chinense) and chili Rocoto (capsicum pubescens) with tarwi (lupinus mutabilis s.). The general acceptability (taste, color and texture) was determined by means of a hedonic scale of nine points, which reflected a higher rating in treatment 1 (sauces of chilli yellow with tarwi) being the "Like" rating compared to the treatments 2 (chili Limo sauce with tarwi) and treatment 3 (chili rocoto sauce with tarwi) that had a "I like lighter" rating. which presented for the 3 attributes "I like" ratings for the sample of chilli yellow sauce with tarwi, "I like lighter" for the chili Limo sauce with tarwi and chili Rocoto with tarwi. The rheological characteristics of the different treatments showed an index of consistency "n" between 0.2613 and 0.2941, confirming in all the treatments them a non- Newtonian behavior of the “general plastic” type when an "n" value of less than 1 was noticed and an initial cutting effort that does not start from the origin (τ0). The behavior index "K" in the range 41.41904 Pa.sn and 51.29795 Pa.sn. Finally the physicochemical characteristics was pH values between 4.17 and 4.33, a percentage of acidity between 0.2233 and 0.2427%, a total solids value between 9,417 and 10,333 °Brix. for what is a sauce.
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Keywords
Salsa de ají, Lupinus mutabilis S., Características reológicas, Características fisicoquímicas