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| Loyola,Nelson; Duarte,Oscar; Acuña,Carlos. |
| The general objective of this research was to evaluate the color stability of pickled asparagus with time. The salt addition time, with respect to the color maintenance of the asparagus sprouts, and the sensory acceptability of the final products were determined in this study. Discarded asparagus stems from Longaví (Linares province), located in the central-south area of Chile, were used. The pickle preparation and sensory evaluation analysis were carried out at the Universidad Católica del Maule in Curicó, Chile. Microbiological analysis was carried out separately at a private laboratory. The pickles were prepared with three different salt concentration treatments: 2.5, 7 and 9%. The sensory and microbiological attributes were evaluated after three... |
| Tipo: Journal article |
Palavras-chave: Asparagus; Pickles; Preservation and sensory evaluation. |
| Ano: 2012 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202012000200012 |
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| Souza,Thaís Inês M; Costa,Cândido A; Chauca,Milton NC. |
| ABSTRACT Ivy gourd is an underutilized vegetables found in the North of Minas Gerais State-Brazil. It is mainly consumed raw as salad. Pickling fruits can enhance the commercial exploitation of this species. However, no information on the processing techniques of the ivy gourd fruits in Brazil is found in literature. The objective of this study was to evaluate the quality parameters in the production of pickled ivy gourd. The treatments consisted of three bleaching times (3, 6 and 9 minutes), using a completely randomized design, with seven replicates. We evaluated the traits: instrumental analyzes of pH, color, total titratable acidity, soluble solids, texture and sensorial affective tests. The pH is within the indicated range (below 4.5) and the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Pickles; Underutilized vegetable; Processing. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-05362018000100126 |
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