[Not Available].

Abstract:

:Se ha estudiado el efecto de la cocción en agua sobre la capacidad antioxidante y calidad sensorial de coliflor que previamente ha sido cortada, envasada en atmósfera modificada (5,7-2,3% de CO 2 y 17,6-19,7% de O 2 ) y almacenada a 5 oC durante 13 días, comparándola con la coliflor recién recolectada. Se ha observado un aumento de ácido ascórbico (18%), polifenoles (74%) y actividad antioxidante (21%) en la coliflor almacenada cruda. La cocción produjo pérdidas de estos compuestos por lixiviación, que fueron mayores en la coliflor almacenada respecto a la inicial (19% y 13% res- pectivamente para el ácido ascórbico y 31% y 28% respectivamente para los polifenoles. Sin embargo, no se observaron variaciones en la actividad antioxidante de la coliflor inicial cocida respecto a la coliflor inicial fresca, mientras que en la coliflor almacenada dicha variación fue del 16%. Como resultado, la actividad antioxidante de la coliflor almacenada y cocida ha resultado similar a la de la coliflor inicial fresca. El almacenamiento produjo pequeños cambios en color (un aumento del parámetro b* de 19 a 20,9) y de la textura (un aumento de la fuerza de cizallamiento de 1948 N a 2375 N). La valoración sensorial del color y sabor de la coliflor cocida almacenada fue inferior al de la coliflor cocida inicial, pero dentro de niveles aceptables. El aumento de la dureza en la coliflor fresca almacenada no fue detectado por el panel de catadores en la coliflor cocida. Se observó una ligera incidencia de mohos en la coliflor almacenada 13 días, por lo que se recomienda realizar un tratamiento de lavado.

journal_name

Nutr Hosp

journal_title

Nutricion hospitalaria

authors

González-Fandos E,Simón A

doi

10.20960/nh.119

subject

Has Abstract

pub_date

2016-03-25 00:00:00

pages

119

issue

2

eissn

0212-1611

issn

1699-5198

journal_volume

33

pub_type

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