文章基本信息

标题：Análisis del tiempo de vida útil en la elaboración de mermelada de Higuerón (Cucúrbita Odorífera Vell) con zanahoria (Daucus Carota)
本地全文：下载
作者：Fernando Álvarez Calvache ; Edwin Santamaría D. ; Edwin Santamaría F. 等
期刊名称：Revista Chilena de Nutrición
印刷版ISSN：0716-1549
电子版ISSN：0717-7518
出版年度：2016
卷号：43
期号：3
页码：290-295
语种：Spanish
出版社：Sociedad Chilena de Nutrición, Bromatología y Toxicología
其他摘要：The aim of this study was to determine the lifespan in making jam by higueron and carrot mixture, motivated by the lack of a number of species of tubers and vegetables, as evidenced by the low consumption of these foods and the lack of appropriate technology for processing the same. The two raw materials are high in vitamins and minerals, higueron suitable for their characteristics and chemical composition is considered a fruitvegetable, it is possible it industrialization similar to those made with fruits, like the carrot is a food products excellent from the nutritional point of view, contributing to improve the quality of the jam. The treatments were kept under ambient conditions for 40 days when pH were recorded - soluble solids (° Brix) - Heartburn - Microbiological and organoleptic analysis in order to identify the best experimental treatment tests. According to the results obtained and microbiological analysis establishes a lifetime about 6 months.
关键词：Procesamiento de hortalizas; manufactura de hortalizas; higuerón; zanahoria; nutrientes; mermelada.
其他关键词：Processing vegetables; manufacture of vegetables; higueron; carrot; nutrients; marmalade.