Effect of pretreatments and processing conditions on the chemical, physical, microbiological and sensory characteristics of garlic paste

dc.creatorConstenla, Diana Teresita
dc.creatorLozano, Jorge Enrique
dc.date.accessioned2020-01-28T21:25:07Z
dc.date.accessioned2022-10-15T01:43:59Z
dc.date.available2020-01-28T21:25:07Z
dc.date.available2022-10-15T01:43:59Z
dc.date.created2020-01-28T21:25:07Z
dc.date.issued2005-06
dc.identifierConstenla, Diana Teresita; Lozano, Jorge Enrique; Effect of pretreatments and processing conditions on the chemical, physical, microbiological and sensory characteristics of garlic paste; Wiley Blackwell Publishing, Inc; Journal Of Food Process Engineering; 28; 3; 6-2005; 313-329
dc.identifier0145-8876
dc.identifierhttp://hdl.handle.net/11336/96081
dc.identifierCONICET Digital
dc.identifierCONICET
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/4331357
dc.description.abstractThe influence of storage temperature of garlic bulb and chemical additives (including ascorbic acid, citric acid and potassium sorbate) on the chemical, physical, microbiological and sensory characteristics of garlic paste was evaluated. Formation of undesirable greenish pigment was avoided by storing fresh garlic bulbs at 25 and 40C. Moreover, heating bulbs to 40C a few minutes before processing facilitated skin removal. Garlic paste was processed, packed and thermally treated at 85C for 5 min. The color of garlic paste was affected by chemical treatment, temperature and storage period. The rate of color difference (ΔE) increase was divided into two linear periods with different slopes. Garlic paste exhibited pseudoplasticity with yield stress and flow adequately described by the Herschel-Bulkley model (r2 > 0.990). Both consistency index and apparent viscosity decreased with increase in temperature.
dc.languageeng
dc.publisherWiley Blackwell Publishing, Inc
dc.relationinfo:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1111/j.1745-4530.2005.00407.x
dc.relationinfo:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/full/10.1111/j.1745-4530.2005.00407.x
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.rightsinfo:eu-repo/semantics/restrictedAccess
dc.subjectGARLIC
dc.subjectPASTE
dc.subjectQUALITY
dc.titleEffect of pretreatments and processing conditions on the chemical, physical, microbiological and sensory characteristics of garlic paste
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:ar-repo/semantics/artículo
dc.typeinfo:eu-repo/semantics/publishedVersion


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