Abstract
ABSTRACT Changes in rheological, textural and physicochemical characteristics of pumpkin and red bell pepper sauces prepared in 50:50 and 80:20 proportions were studied for 6 days under refrigerated conditions. Variations in sugar, total carotenoids and antioxidant capacity were determined. The compression forces of sauces decreased by 50% at eighth day of storage and sauces behaved as elastic solids with G′ values predominating over G″ values. The storage modulus was less frequency dependent than the loss modulus, giving values of tan δ between 0.1 and 0.2, which tends to indicate a weak gel system. No significant changes were observed in the physicochemical parameters, except total antioxidant capacity, which decreased by 50% after 6 days. Microbiological counts showed slight increases or remained invariable in total counts for mesophylic bacteria, yeasts and molds during storage. PRACTICAL APPLICATIONS The effect of storage time at 4C on textural and rheological behavior, total sugar, total carotenoids and antioxidant capacity of the pumpkin/pepper sauces in 50:50 and 80:20 proportions was studied. Besides, microbiological control was done. The practical application of this study is the formulation of a stable mix of pumpkin and pepper in the form of a sauce that could be used as seasoning in meat and other dishes.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
