Estimación de la estabilidad de un sazonador a base de amaranto reventado y maní tostado, a partir del índice de peróxidos

Authors

  • María Augusta Rosero Universidad Tecnológica Equinoccial
  • Elena Villacrés INIAP- Departamento de Nutrición y Calidad de Alimentos
  • Juan Bravo Vásquez Universidad Tecnológica Equinoccial

DOI:

https://doi.org/10.29019/enfoqueute.v3n1.6

Keywords:

Peróxidos, estabilidad, sazonador, amaranto, maní, Peroxide, stability, seasoning, amaranth, peanuts

Abstract

El objetivo del presente trabajo fue evaluar la estabilidad, durante el almacenamiento, de un sazonador nutritivo elaborado con amaranto reventado y maní tostado, empleando el índice de peróxidos como un indicador del deterioro del producto. Para lo cual se almacenó el sazonador, empacado en fundas de polipropileno y aluminizadas, a condiciones ambientales (17°C, 50%HR) y aceleradas (35°C, 90%HR) durante 30 días; se analizó el índice de peróxidos cada 5 días. Se consideró que el índice de peróxidos, sigue una cinética de orden cero durante el tiempo de almacenamiento. Considerando que las grasas y aceites comestibles, pueden alcanzar un valor máximo de índice de peróxidos de 20 mEq/kg, se determinó que el sazonador nutritivo empacado en funda de polipropileno, y almacenado a condiciones ambientales (17°C y 50%HR) se mantuvo estable durante 81 días; mientras que el almacenado a condiciones aceleradas (35°C, 90%HR) alcanzó los 68 días. Asimismo el sazonador empaquetado en funda aluminizada, y almacenado a

Abstract:

The aim of this study was to evaluate the stability during storage of a nutritious seasoning made from popped amaranth and roasted peanuts, using peroxide index as an indicator of deterioration. The seasoning was stored in polypropylene and aluminized bags at room temperature (17 °C, 50% RH) or accelerated conditions (35 °C, 90% RH) during 30 days. The peroxide index was analyzed every five days. It was considered that the peroxide index followed a zero-order kinetic during the storage time. Assuming that oils and fats can reach a maximum level of the peroxide of 20 mEq/kg, it was observed that the nutritional seasonings packaged in the polypropylene bag stored at room temperature or accelerated conditions remained stable for 81 days 68 days, respectively. In the same way, the samples packaged in the aluminized bags and stored at room temperature remained stable for 101 days whereas the samples in the accelerated conditions reached 78 days.

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Published

2012-07-01

How to Cite

Rosero, M. A., Villacrés, E., & Bravo Vásquez, J. (2012). Estimación de la estabilidad de un sazonador a base de amaranto reventado y maní tostado, a partir del índice de peróxidos. Enfoque UTE, 3(1), pp. 08 – 13. https://doi.org/10.29019/enfoqueute.v3n1.6

Issue

Vol. 3 No. 1 (2012)

Section

Miscellaneous

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