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Archivos Latinoamericanos de Nutrición

versión impresa ISSN 0004-0622versión On-line ISSN 2309-5806

Resumen

MARIO, Villarroel; CASTRO, Ruth  y  JUNOD, Julio. Desarrollo de una formulación optimizada de mermelada de damasco de bajo contenido calórico utilizando la metodología taguchi . ALAN [online]. 2003, vol.53, n.2, pp.208-215. ISSN 0004-0622.

SUMMARY. Development of an optimized dietetic formulation of damask marmalade using the taguchi methodology. The goal of this present study was the development of an optimized formula of damask marmalade low in calories applying taguchi methodology to improve the quality of this product. The selection of this methodoly lies on the fact that in real life conditions the result of an experiment frequently depends on the influence of several variables, therefore, one expedite way to solve this problem is utilizing factorial designs. The influence of acid, thickener, sweetener and aroma additives, as well as time of cooking, and possible interactions among some of them, were studied trying to get the best combination of these factors to optimize the sensorial quality of an experimental formulation of dietetic damask marmalade. An orthogonal arrayL8(27) was applied in this experience, as well as level average analysis was carried out according taguchi methodology to determine the suitable working levels of the design factors previously choiced, to achieve a desirable product quality. A sensory trained panel was utilized to analyze the marmalade samples using a composite scoring test with a descriptive cuantitative scale ranging from 1= Bad, 5= Good. It was demonstrated that the design factors sugar/aspartame, pectin and damask aroma had a significant effect(p<0.05) on the sensory quality of the marmalade with 82% of contribution on the response. The optimal conbination result to be: citric acid 0.2%; pectin1%; 30g sugar/16 mg aspartame/100 g, damask aroma 0.5 ml/100 g, time of cooking 5 minutes. Regarding chemical composition, the most important results turned out to be the decrease in carbohydrate content compaired with traditional marmalades with a reduction of 56% in caloric value and also the amount of dietary fiber greater than similar commercial products. Assays of storage stability were carried out on marmalade samples submitted to different temperatures held in plastic bags of different density. Non percetible sensorial., microbiological and chemical changes were detected after 90 days of storage under controlled conditions.

Palabras clave : Dietetic marmalade; functional food; factorial design; optimization; - taguchi; orthogonal array.

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