Sensory profile and chemical composition of Opuntia joconostle from Hidalgo, Mexico
Castañeda Ovando, Araceli
2011
Contreras L.E., Jaimez O.J., Castañeda O.A., Añorve M.J., and Villanueva R.S. (2011). Sensory profile and chemical composition of Opuntia joconostle from Hidalgo, Mexico. Journal of Stored Products and Postharvest Research. 2:2, 37-39.
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.
Artículos relacionados
The Avrami Index and the Fractal Dimension in Vegetable Oil Crystallization
CARACTERIZACIÓN DEL ALMIDÓN DE DOS VARIEDADES DE SORGO DEL ESTADO DE TAMAULIPAS
EFECTO DEL EXTRACTO DE LA CEREZA EN LA REDUCCIÓN DE COLESTEROL.
CARACTERIZACIÓN FISICOQUÍMICA DEL LACTOSUERO EN EL VALLE DE TULANCINGO
LIBERACIÓN DE PÉPTIDOS BIOACTIVOS POR BACTERIAS LÁCTICAS EN LECHES FERMENTADAS COMERCIALES
Characterization of Main Anthocyanins Extracted from Pericarp Blue Corn by MALDI-ToF MS