Efecto de la proporción de pulpa de manzana: zumo de betarraga: zumo de zanahoria, en las características fisicoquímicas, reológicas y aceptabilidad general de un batido funcional
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Date
2018
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Universidad Nacional de Trujillo
Abstract
Este estudio tuvo como objetivo determinar el efecto de la proporción de pulpa de manzana: zumo de betarraga: zumo de zanahoria en el pH, materia seca, sólidos solubles, color, características reológicas y aceptabilidad general de un batido funcional. Se utilizó un diseño unifactorial, con 3 tratamientos a estudiar: T1 (40% PM: 45% ZB: 15% ZZ), T2 (40% PM: 30% ZB: 30% ZZ), T3 (40% PM: 15% ZB: 45% ZZ). Previo al análisis de los tratamientos, se determinó las características fisicoquímicas y colorimétricas de los ingredientes. Se determinó que la proporción de PM: ZB: ZZ influyó significativamente (p<0.05) en los valores de pH, materia seca, °Hue, croma y las características sensoriales del batido, excepto en el análisis de sólidos solubles (°Brix) y parámetros reológicos. Los diferentes batidos formulados presentan un comportamiento fluido no newtoniano pseudoplástico, que se describe satisfactoriamente mediante el modelo de Ostwald de Waele o ley de la potencia, con valores de k y n entre 0.91±0.24 a 1.26a ±0.12 Pa.sn y de 0.48a ±0.01 a 0.50a±0.02, respectivamente. Los atributos “refrescante” y “sabor a manzana” son identificados como los principales atributos que los consumidores desean encontrar en su batido ideal, por lo que podría reformularse las proporciones de PM: ZB: ZZ para elevar la aceptabilidad del batido. Los consumidores fueron capaces de describir sensorialmente los batidos en estudio y el batido ideal usando la pregunta CATA, por lo que esta metodología es adecuada para escuchar e interpretar “la voz del consumidor”.
ABSTRACT The objective of this study was to determine the effect of the proportion of apple pulp: beet juice: carrot juice in pH, dry matter, soluble solids, color, rheological characteristics and general acceptability of a functional smothie. A unifactorial design was used, with 3 treatments to study: T1 (40% PM: 45% ZB: 15% ZZ), T2 (40% PM: 30% ZB: 30% ZZ), T3 (40% PM: 15% ZB: 45% ZZ). Prior to the analysis of the treatments, the physicochemical and colorimetric characteristics of the ingredients were determined. It was determined that the proportion of PM: ZB: and ZZ significantly influenced (p <0.05) in the values of pH, dry matter, Hue, chroma and the sensory characteristics of the smothie, except in the analysis of soluble solids (°Brix) and rheological parameters. The different smothies formulated present a non-Newtonian pseudoplastic fluid behavior, which is satisfactorily described by the Ostwald de Waele model or power law, with kyn values between 0.91 ± 0.24 to 1.26a ± 0.12 Pa.sn and 0.48a ± 0.01 to 0.50a ± 0.02, respectively. The attributes "refreshing" and "apple flavor" are identified as the main attributes that consumers want to find in their ideal smothie, so the proportions of PM: ZB: ZZ could be reformulated to increase the acceptability of the smothie. Consumers were able to sensory describe the smothies under study and the ideal smothie using the CATA quest.
ABSTRACT The objective of this study was to determine the effect of the proportion of apple pulp: beet juice: carrot juice in pH, dry matter, soluble solids, color, rheological characteristics and general acceptability of a functional smothie. A unifactorial design was used, with 3 treatments to study: T1 (40% PM: 45% ZB: 15% ZZ), T2 (40% PM: 30% ZB: 30% ZZ), T3 (40% PM: 15% ZB: 45% ZZ). Prior to the analysis of the treatments, the physicochemical and colorimetric characteristics of the ingredients were determined. It was determined that the proportion of PM: ZB: and ZZ significantly influenced (p <0.05) in the values of pH, dry matter, Hue, chroma and the sensory characteristics of the smothie, except in the analysis of soluble solids (°Brix) and rheological parameters. The different smothies formulated present a non-Newtonian pseudoplastic fluid behavior, which is satisfactorily described by the Ostwald de Waele model or power law, with kyn values between 0.91 ± 0.24 to 1.26a ± 0.12 Pa.sn and 0.48a ± 0.01 to 0.50a ± 0.02, respectively. The attributes "refreshing" and "apple flavor" are identified as the main attributes that consumers want to find in their ideal smothie, so the proportions of PM: ZB: ZZ could be reformulated to increase the acceptability of the smothie. Consumers were able to sensory describe the smothies under study and the ideal smothie using the CATA quest.
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Keywords
Batidos, Características fisicoquímicas, Características reológicas, Características colorimétricas, Preguntas CATA