Tecnologías emergentes aplicadas a la conservación de porotos (Phaseolus vulgaris L.)
Food conservation through barrier technology is an alternative processing, method for maintaining the flavour and quality of foods in which the traditional conservation techniques are applied less intensively, usually by subjecting the food product to a series of obstacles to microbial growth....
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| Publicado en: | Revista de la Facultad de Ciencias Agrarias |
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| Autores principales: | , , , , |
| Materias: | |
| Acceso en línea: | https://bdigital.uncu.edu.ar/fichas.php?idobjeto=3165 |
| Sumario: | Food conservation through barrier technology
is an alternative processing, method for
maintaining the flavour and quality of foods in
which the traditional conservation techniques
are applied less intensively, usually by subjecting
the food product to a series of obstacles
to microbial growth. The objective of this work
was to develop a method for conservation of
beans (Phaseolus vulgaris L.) applying a low
cost technology and of comparable acceptability
to the conventional (Appert Method). A
method was developed for the production of
bean conserves, which included the selection of
beans; washing, soaking for 24 hours; dripping
followed by heating -under pressure- at 121°C
in a 0.5% NaCl solution during five minutes.
Then, the beans were put in sterile bottles and
a filling solution (7.50 % vinegar, 0.30% lactic
acid, 0.35% ascorbic acid, 0.35% citric acid,
1.00% salt and 0.50% sucrose) at boiling
temperature was added. No sterilization was
done and the bottles were cooled down at ambient
temperature. After six months of storage,
quality determinations of the bean conserves
were performed, and included microbiological
assays, as well as physical-chemical and
sensory evaluations. The conserves obtained
by this method were acceptable, innocuous
and they were well preserved at ambient
temperature.
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