Comportamiento reológico en pulpa edulcorada de mango (Mangifera indica L. cv. Magdalena river)

Figueroa-Flórez, Jorge Antonio; Barragán-Viloria, Katerine; Salcedo, Jairo G.

doi:10.21930/rcta.vol18_num3_art:748

Cited by 6 publications

(6 citation statements)

References 22 publications

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“…So, the detected pseudoplastic performance could be a signifcance of both the existence of starch, proteins (low concentration), and mainly of the gelling agent. Similar fndings were observed by Pilamala et al [49], with values of (n) ranging from 0.451 to 0.502 (apple compote), De Hombre et al [63] reported a value of 0.31 for (n) (mango pulp), and Figueroa-Flórez et al [64], reported a value of (n) of 0.32. All the replicates prepared with agar from Chondracanthus chamissoi showed pseudoplasticity properties.…”

Section: Rheological Proflesupporting

confidence: 76%

“…Te same trends were found by, Pilamala et al [49], in apple, sweet potato and goose compote, Camayo-lapa et al [44], in pumpkin compote, de Hombre et al [63], in mango pulp. Figueroa-Flórez et al [64], in sweetened mango pulp, and Mechato and Siche, [65]. Te fow behavior index (n) showed values lower than unity, thus confrming the pseudoplasticity in the formulation of loquat compote.…”

Section: Rheological Proflementioning

confidence: 90%

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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

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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 Agar was withdrawn from the cochayuyo by alkaline treatment with 0.04 M NaOH, obtaining a yield of 1%.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.

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Section: Rheological Proflesupporting

confidence: 76%

Section: Rheological Proflementioning

confidence: 90%

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

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“…The properties are subject to achieve high yields in the operations. In the food field, there is a high number of rheological models, which try to describe the rheological behavior and the type of fluid present in the matrix [16], [18], [19]. Most of these do not comply with Newton's viscosity law; they present a behavior like non-Newtonian fluids.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and Rheological Characterization of Melon Pulp (Cucumis melo) Cultivated in the North of Bolívar Department, Colombia

Marsiglia¹,

Lastra-Ripoll²,

Mieles-Gómez³

et al. 2021

Int. J. Adv. Sci. Eng. Inf. Technol.

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Melon (Cucumis melo) is a fruit of great national importance. However, it is not exploited in our region due to producers' insufficient negotiating capacity and the lack of infrastructure and technical training, which causes losses of these products, especially at harvest time. Therefore, it is necessary to study its physicochemical and rheological properties to optimize the different processing methods. The main objective of this research is the study of the physicochemical and rheological properties of fresh melon pulp (Cucumis melo) from the northern area of the Bolívar department, Colombia, as a contribution to science and agro-industry, for which the physicochemical characterization was performed following AOAC methods, and the rheological characterization was performed by flow tests at steady state in a temperature range of 10-60°C. The pulp rheological properties evaluation were analyzed according to the temperature variation. The tests were conducted using a Modular System Rheometer Haake Mars Advanced 60. The pulp yield was 83.74% of the whole fruit; physicochemical parameters were similar to those studied previously by other authors. The melon pulp had a non-Newtonian pseudoplastic behavior (shear thinning) in all cases with reduction of temperature, the relation between the viscosity and the deformation rate adjusted the Carreau-Yasuda model (R2> 0, 97264). These results provide information on the melon pulp rheological behavior and may have potential application in the agro-industrial sector for the design of processes to manufacture products from this raw material.

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“…No Brasil é utilizada como matéria-prima pela indústria de bebidas não alcoólicas, por meio da elaboração de polpa congelada, sucos, néctares, refrescos, entre outros. É comercializada em pequena escala na forma de doces ou geleias ou em outras preparações e tem um grande potencial alimentício por fornecer carboidratos, vitaminas, carotenoides entre outros compostos geralmente relacionados com a saúde e a prevenção de doenças (Figueroa-Flórez et al, 2017;Silva Filho et al, 2015).…”

Section: Introductionunclassified

Qualidade pós-colheita de manguitas armazenadas à temperatura ambiente

Almeida

Amorim

Almeida

et al. 2020

RSD

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Manguita is a fruit understudied, common in the Northeast region of Brazil, which stands out for its sweet taste and slightly acid in addition to the pleasant aroma. The objective of this study was to evaluate the postharvest quality of mango var. Manguita stored at room temperature for 10 days. The fruits were obtained in Limoeiro do Norte, Ceará. The physical, physical-chemical, centesimal, antioxidant activity and bioactive characteristics were evaluated. The results were analyzed by means of regression, analysis of variance and the comparison of means by Tukey. The Manguitawas characterized as a small, rounded fruit with a high pulp content, with acid character and considerable availability of nutrients, among them sugars, vitamin C and bioactive compounds. Storage at room temperature did not influence the external or internal appearance until the eighth day of storage.

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Comportamiento reológico en pulpa edulcorada de mango (Mangifera indica L. cv. Magdalena river)

Abstract: Comportamiento reológico en pulpa edulcorada de mango (Mangifera indica L. cv. Magdalena river)Rheological behavior in sweetened mango pulp (Mangifera indica L. cv. Magdalena river)Comportamento reológico em polpa adoçada de manga (Mangifera indica L. cv. Magdalena river)

Cited by 6 publications

References 22 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

Physicochemical and Rheological Characterization of Melon Pulp (Cucumis melo) Cultivated in the North of Bolívar Department, Colombia

Qualidade pós-colheita de manguitas armazenadas à temperatura ambiente

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