Estabilidad de un aderezo saludable: análisis comparativo de las variables según su método de elaboración
Date
2020-10-01
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Abstract
Con relación a los alimentos funcionales, es de vital importancia estudiar y caracterizar los
factores que influyen en su estabilidad. En este sentido se propone estudiar ciertos factores
que podrían impactar en el comportamiento de un aderezo que, debido a su composición,
tiene características que resultan beneficiosas para la salud del consumidor.
El aderezo estudiado forma una emulsión que presenta las características típicas: sistema
bifásico altamente disperso, cuya estabilidad depende de fuerzas electrostáticas o efectos
estéricos. Por lo tanto, en esta propuesta se estudian características fisicoquímicas (pH, dis-
tribución de tamaños de partículas, actividad acuosa) y reológicas de muestras elaboradas
mediante dos procesos diferentes y evaluados a distintos tiempos de almacenamiento, a fin
de concluir cuál de los dos procesos de elaboración favorecen a la estabilidad del producto
prolongando la vida útil del mismo.
La diferencia entre los procesos de elaboración propuestos está vinculada al mezclado y bati-
do en la preparación de la emulsión. Esta diferencia podría ser una de las causas de las varia-
ciones en el comportamiento del aderezo conforme aumenta el tiempo de almacenamiento.
Studies on factors that affect stability of dressings are of critical importance in food evalua- tion. Our goal is the comprehension of dressing’s behavior related to its chemical composi- tion that is beneficial to health. The present dressing forms an emulsion that shows typical characteristics as: highly disper- sed biphasic system, its stability depending on electrostatic forces and steric effects. Hence, physical and chemical characteristics (pH, particles size distribution, aqueous activity) and rheological parameters are studied and measured, when samples by two different processing methods are prepared. These properties are recorded along storage time to evaluate impact of said methods on shelf life of product in order to enhance it. Our proposal introduces changes in mixing and stirring procedures when the emulsion is prepared. Differences among processing methods could be the explanation of variations in dressing’s behavior for long storage periods.
Studies on factors that affect stability of dressings are of critical importance in food evalua- tion. Our goal is the comprehension of dressing’s behavior related to its chemical composi- tion that is beneficial to health. The present dressing forms an emulsion that shows typical characteristics as: highly disper- sed biphasic system, its stability depending on electrostatic forces and steric effects. Hence, physical and chemical characteristics (pH, particles size distribution, aqueous activity) and rheological parameters are studied and measured, when samples by two different processing methods are prepared. These properties are recorded along storage time to evaluate impact of said methods on shelf life of product in order to enhance it. Our proposal introduces changes in mixing and stirring procedures when the emulsion is prepared. Differences among processing methods could be the explanation of variations in dressing’s behavior for long storage periods.
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Keywords
estabilidad, aderezo, reología, stability, dressing, rheology
Citation
Proyecciones, Vol.18 No. 2
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