Citas bibligráficas
Arroyo, M., (2017). Efecto del tratamiento térmico en las propiedades reológicas de salsas de ajíes nativos del Perú (Capsicum spp.) [Tesis, Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/2660
Arroyo, M., Efecto del tratamiento térmico en las propiedades reológicas de salsas de ajíes nativos del Perú (Capsicum spp.) [Tesis]. : Universidad Nacional Agraria La Molina; 2017. https://hdl.handle.net/20.500.12996/2660
@misc{renati/1115721,
title = "Efecto del tratamiento térmico en las propiedades reológicas de salsas de ajíes nativos del Perú (Capsicum spp.)",
author = "Arroyo Becerra, Miguel Angel",
publisher = "Universidad Nacional Agraria La Molina",
year = "2017"
}
Due to the variety and the cultural and gastronomic role that chili pepper has in Peru, knowledge of the viscoelastic properties of their sauces is essential for understanding and predicting its stability. The aim of this study was to design the heat treatment and assess changes in consistency, viscoelastic properties and content of pectic substances in sauces made with three chili pepper. These accessions were selected according to the content of pectic substances, availability and color of the raw material, after having characterized twenty of them. The content of pectic substances was determined spectrophotometrically as it galacturonic acid; consistence with Bostwick consistometer; and the viscoelastic properties by testing stress and frequency sweep. The coldest point of the glass jar of chili sauce (150 mL) was found to ¾ away from the cover and the time thermal processing was 16 and 8 min at 90 and 100 ºC respectively, except miscucho naranja (17 min at 90 ºC). In pasteurized sauces pectic content increased because heat facilitated diffusion and solvation of it, except miscucho naranja (90 ºC) which could be due to pasteurization time. In testing strees and frequency sweep, the storage modulus (G') it was always above loss modulus (G'') (predominance of elastic over viscous properties). It also showed that the values of these variables with pasteurization decreased, probably due to increased water soluble pectic substances. Finally, this study allows us to discover that, of the three studied sauces, chico sauce had a better structure (higher values of G' and G'').
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