Producción Científica Profesorado

Sensory profile and Chemicals composition of Opuntia joconostle from Hidalgo, Mexico



Contreras López, Elizabeth

2011

Sensory profile and Chemicals composition of Opuntia joconostle from Hidalgo, Mexico. Contreras L.E., Jaimez O.J., Castañeda O.A., Añorve M.J. and Villanueva R.S. Journal of Stored Products and Postharvest Research 2(2), 37-39, February 2011


Abstract


The objective of this study was to compare the sensory profile and the chemical composition of four samples of Opuntia joconostle cultivated in Sahagun and Cuautepec, Hidalgo (Mexico). A group of ten trained panelists built the flavor profile of the samples according to ISO 13299:2003. The chemical composition was determined according to AOAC. The differences observed between sensory profiles and chemical composition of the four O. joconostle studied were significant even though all fruits belonged to the same specie and variety. The maturity stage, the chemical composition of soil and the geographic region could have influence on the results.



Producto de Investigación




Artículos relacionados

The Avrami Index and the Fractal Dimension in Vegetable Oil Crystallization

CARACTERIZACIÓN FISICOQUÍMICA DEL LACTOSUERO EN EL VALLE DE TULANCINGO

EFECTO DE LA MODIFICACIÓN ÁCIDA DE ALMIDÓN DE MAÍZ AZUL (Zea mays) CON DIFERENTES SOLVENTES ACIDIFIC...

Incidence and Behavior of Salmonella and Escherichia coli on Whole and Sliced Zucchini Squash (Cucur...

CALIDAD MICROBIOLÓGICA DE PALETAS BASE AGUA Y BASE LÁCTEA ELABORADAS EN EL ESTADO DE HIDALGO, MÉXICO

EVALUACIÓN DE LAS CARACTERÍSTICAS FISICOQUÍMICAS EN LA ESPECIE DE FRIJOL PHASEOLUS VULGARIS DE LAS V...

Characterization of Main Anthocyanins Extracted from Pericarp Blue Corn by MALDI-ToF MS

EFECTO DEL EXTRACTO DE LA CEREZA EN LA REDUCCIÓN DE COLESTEROL.

Sensory profile and Chemicals composition of Opuntia joconostle from Hidalgo, Mexico

Composición química de cebadas cultivadas bajo diferentes condiciones de labranza en tres localidade...