SciELO - Scientific Electronic Library Online

 
vol.21 número1Descubriendo los generadores de la actividad de los acantilados, utilizando el índice promedio de los valores de SALI índice de autoresíndice de materiabúsqueda de artículos
Home Pagelista alfabética de revistas  

Servicios Personalizados

Revista

Articulo

Indicadores

Links relacionados

  • No hay artículos similaresSimilares en SciELO

Compartir


TIP. Revista especializada en ciencias químico-biológicas

versión impresa ISSN 1405-888X

Resumen

ANAYA-ESPARZA, Luis M. et al. Nutrimental composition and physicochemical parameters of thermosonicated soursop nectar. TIP [online]. 2018, vol.21, n.1, pp.5-13. ISSN 1405-888X.  http://dx.doi.org/10.1016/j.recqb.2017.08.001.

Effect of thermosonication (TS) at two different experimental conditions [TS1 = 24 kHz, 1.3 W/mL of acoustic energy density (AED), 51 °C for 8 min and TS2 = 24 kHz, 1.4 W/mL AED, 54 °C for 10 min] on the nutrimental composition and physicochemical parameters of soursop nectar stored at 4 ºC were evaluated. Fresh (untreated) and traditionally pasteurized (65 °C, 30 min) soursop nectars were used as controls. TS did not cause changes in the most nutrients and physicochemical parameters evaluated. However, it was measured a highest dietary fiber content (33 %), turbidity (30%) and viscosity (5%), when TS2 was applied. The soluble dietary fiber is one of the functional compounds with demonstrated potential effects on the health; therefore TS could increase the functional quality of soursop nectar. Also, the changes in some physicochemical characteristics improved its physical appearance. TS can be considered an excellent alternative to process soursop beverages.

Palabras llave : nutrimental composition; physicochemical parameters; soursop nectar; thermosonication.

        · resumen en Español     · texto en Inglés     · Inglés ( pdf )