Influence of storage in the texture and viscoelasticity of buns of corn variety white Cariaco

The objective was to determine the influence of storage time on the variation of texture and viscoelasticity of buns of corn of the white Cariaco variety. The samples were stored refrigerated at 15 °C during 15 days. Textural parameters were determined every two days, using a texture analyzer; visco...

Descripción completa

Detalles Bibliográficos
Autores Principales: Torres-González, José David, Acevedo-Correa, Diofanor, Montero-Castillo, Piedad Margarita
Formato: Artículo (Article)
Lenguaje:Español (Spanish)
Publicado: Corporación Colombiana de Investigación Agropecuaria (Agrosavia) 2019
Acceso en línea:http://hdl.handle.net/20.500.12324/35223
id ir-20.500.12324-35223
recordtype dspace
institution Agrosavia
collection DSpace
language Español (Spanish)
description The objective was to determine the influence of storage time on the variation of texture and viscoelasticity of buns of corn of the white Cariaco variety. The samples were stored refrigerated at 15 °C during 15 days. Textural parameters were determined every two days, using a texture analyzer; viscoelastic properties were set by a test of relaxation and compression effort, adjusting the experimental data to the generalized Maxwell model. Also, to determine the model parameters described, an iterative process was performed by non-linear regression using least squares techniques damped by the Solver add-on in Excel 2013. The storage time influenced the texture profile of buns, and the increase of hardness from the eleventh day, which was attributed to moisture loss of the product during cooling. Chewiness was higher for longer storage time. Cohesiveness, adhesiveness and elasticity reported no significant differences with respect to storage time. Statistical differences were presented at initial and final relaxation speeds expressed in the Maxwell model. The experimental data were successfully fitted to the model (R2 > 0.95) which was statistically significant (p < 0.05) and the performance of the elastic module indicated that buns from the white Cariaco variety showed a characteristic behavior of a viscoelastic material, increasing its hardness during the days of storage.
format Artículo (Article)
author Torres-González, José David
Acevedo-Correa, Diofanor
Montero-Castillo, Piedad Margarita
spellingShingle Torres-González, José David
Acevedo-Correa, Diofanor
Montero-Castillo, Piedad Margarita
Influence of storage in the texture and viscoelasticity of buns of corn variety white Cariaco
author_facet Torres-González, José David
Acevedo-Correa, Diofanor
Montero-Castillo, Piedad Margarita
author_sort Torres-González, José David
title Influence of storage in the texture and viscoelasticity of buns of corn variety white Cariaco
title_short Influence of storage in the texture and viscoelasticity of buns of corn variety white Cariaco
title_full Influence of storage in the texture and viscoelasticity of buns of corn variety white Cariaco
title_fullStr Influence of storage in the texture and viscoelasticity of buns of corn variety white Cariaco
title_full_unstemmed Influence of storage in the texture and viscoelasticity of buns of corn variety white Cariaco
title_sort influence of storage in the texture and viscoelasticity of buns of corn variety white cariaco
publisher Corporación Colombiana de Investigación Agropecuaria (Agrosavia)
publishDate 2019
url http://hdl.handle.net/20.500.12324/35223
_version_ 1672080837238063104
spelling ir-20.500.12324-352232020-07-08T21:27:57Z Influence of storage in the texture and viscoelasticity of buns of corn variety white Cariaco Influencia del almacenamiento en la textura y viscoelasticidad de bollos de maíz Cariaco blanco Influência do armazenamento na textura e viscoelasticidade de bollos de milho Cariaco blanco Torres-González, José David Acevedo-Correa, Diofanor Montero-Castillo, Piedad Margarita The objective was to determine the influence of storage time on the variation of texture and viscoelasticity of buns of corn of the white Cariaco variety. The samples were stored refrigerated at 15 °C during 15 days. Textural parameters were determined every two days, using a texture analyzer; viscoelastic properties were set by a test of relaxation and compression effort, adjusting the experimental data to the generalized Maxwell model. Also, to determine the model parameters described, an iterative process was performed by non-linear regression using least squares techniques damped by the Solver add-on in Excel 2013. The storage time influenced the texture profile of buns, and the increase of hardness from the eleventh day, which was attributed to moisture loss of the product during cooling. Chewiness was higher for longer storage time. Cohesiveness, adhesiveness and elasticity reported no significant differences with respect to storage time. Statistical differences were presented at initial and final relaxation speeds expressed in the Maxwell model. The experimental data were successfully fitted to the model (R2 > 0.95) which was statistically significant (p < 0.05) and the performance of the elastic module indicated that buns from the white Cariaco variety showed a characteristic behavior of a viscoelastic material, increasing its hardness during the days of storage. El objetivo fue determinar la influencia del tiempo de almacenamiento en la textura y viscoelasticidad de bollos de maíz Cariaco blanco. Las muestras se almacenaron en refrigeración a 15 oC durante 15 días. Los parámetros texturales se determinaron cada dos días, utilizando un analizador de textura. Las propiedades viscoelasticas se fijaron con una prueba de relajación y compresión del esfuerzo, medianteel ajuste de los datos experimentales al modelo de Maxwell generalizado. Para fijar los parámetros del modelo, se realizó un proceso iterativo por regresión no lineal con las técnicas de mínimos cuadrados amortiguados, mediante el complemento Solver de Excel 2013. El tiempo de almacenamiento influyoen el perfil de textura y en el aumento de la dureza a partir del día 11, lo cual fue atribuido a la perdida de humedad del producto durante la refrigeración. La masticabilidad fue más alta a mayor tiempo de almacenamiento. La cohesividad, adhesividad y elasticidad no reportaron diferencias significativas durante el almacenamiento. Se presentaron diferencias en las velocidades de relajación inicial y final expresadas en el modelo. Los datos experimentales se ajustaron satisfactoriamente al modelo (R2 > 0,95) lo cual fue estadísticamente significativo (p < 0,05). El comportamiento de los módulos elásticos indico que los bollos de maíz Cariaco blanco mostraron la tendencia característica de un material viscoelastico, con incremento de su dureza durante el almacenamiento. O objetivo foi determinar a influencia do tempo de armazenamento na textura e viscoelasticidade de bollos de milho Cariaco blanco. As amostras armazenaram-se em refrigeracao a 15 °C durante 15 dias. Os parametros texturais determinaram-se cada dois dias, utilizando um analisador de textura. As propriedades viscoelasticas fixaram-se com um teste de relaxacao e compressao do esforco, mediante o ajuste dos dados experimentais ao modelo de Maxwell geralizado. Para fixar os parametros do modelo, realizou-se um processo iterativo por regressao nao linear com as tecnicas de minimos quadrados amortecidos, mediante o complemento Solver de Excel 2013. O tempo de armazenamento influiu no perfil de textura e no aumento da dureza a partir do dia 11, o qual foi atribuido a perda de humidade do produto durante a refrigeracao. A masticabilidade foi mais alta a maior tempo de armazenamento. A coesividade, adesividade e elasticidade nao reportaram diferencas significativas durante o armazenamento. Apresentaram-se diferencas nas velocidades de relaxacao inicial e final expressadas no modelo. Os dados experimentais ajustaram-se satisfatoriamente ao modelo (R2 >0,95) o qual foi estatisticamente significativo (p < 0,05). O comportamento dos modulos elasticos indicou que os bollos de milho Cariaco blanco mostraram a tendencia caracteristica de um material viscoelastico, com incremento da sua dureza durante o armazenamento.  2019-08-09T19:30:13Z 2019-08-09T19:30:13Z 2016 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://revistacta.agrosavia.co/index.php/revista/article/view/516 10.21930/rcta.vol17_num3_art:516 http://hdl.handle.net/20.500.12324/35223 reponame:Biblioteca Digital Agropecuaria de Colombia repourl:https://repository.agrosavia.co instname:Corporación colombiana de investigación agropecuaria AGROSAVIA spa http://revistacta.agrosavia.co/index.php/revista/article/view/516/413 application/pdf Corporación Colombiana de Investigación Agropecuaria (Agrosavia) Ciencia y Tecnología Agropecuaria; Vol 17 No 3 (2016); 403-416 Ciencia y Tecnología Agropecuaria; Vol. 17 Núm. 3 (2016); 403-416 revista Corpoica Ciência e Tecnologia Agropecuária; v. 17 n. 3 (2016); 403-416 2500-5308 0122-8706 10.21930/rcta.vol17-num3
score 11,391405