title: [Microbiological and physicochemical evaluation of pasteurized nectar elaborated with tree tomato (Cyphomandra betaceae Sendth)pulp].
abstract: Tree tomato (Cyphomandra betaceae Sendth) is a species from high tropical regions. In Venezuela, it is cultivate at the Andean and Aragua state but its consumption is restricted as fruit-fresh, though it a nutritious and industrial potential due its provitamin A content. In this research four nectars were elaborated in proportion I L pulp/4 L of water (1:4) and addition of ascorbic acid (I: 0%; II: 0.5%; III: 1.0 y IV: 1.5%). The nectars were pasteurized (60 degrees C for 30 min), tuned into amber bottle, and stored under refrigeration conditions (7.0 +/- 1.0 degrees C). Weekly during 21 days the mesophilic bacteria, molds, yeasts, total coliforms (MPN/mL), pH, degree Brix, acidity, total carotenoids, vitamin C and total sugars were evaluated. The mesophilic bacteria content was < 200 UFC/mL for every formulation on the first day the evaluation, molds and yeasts were < 10 UFC/mL and the total coliforms (NPN/mL) < 3 until the third evaluation. No significant differences (P > 0.05) were founded on: pH. degree Brix and total sugars. Significant differences (P < 0.05) were founded in vitamin C and total carotenoids content. Sensorial analysis did not show significant differences between formulations for the smell and flavor attributes, when the color was discriminate during the evaluations. The formulation I (without acid ascorbic) had more preference due its color. In conclusion, the nectars showed useful life of 14-21 days under refrigeration condition storage due to the adequate physicochemical and microbiological quality of the product.
authors.affiliation: Laboratorio de Biomoléculas, Ingeniería de Alimentos, Universidad Simón Rodríguez, Canoabo, Estado Carabobo, Venezuela.
authors.forename: Mario José
authors.initials: MJ
authors.lastname: Moreno Alvarez
authors.forename: Nathaly
authors.initials: N
authors.lastname: Girán
authors.forename: Karla
authors.initials: K
authors.lastname: Serrano
authors.forename: David
authors.initials: D
authors.lastname: García
authors.forename: Douglas R
authors.initials: DR
authors.lastname: Belén Camacho
mesh_terms: D000975:Antioxidants; D001205:Ascorbic Acid; D001628:Beverages / Q000032:analysis / Q000382:microbiology; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D005511:Food Handling / Q000379:methods*; D018551:Solanum lycopersicum / Q000737:chemistry / Q000382:microbiology
chemical_list: D000975:Antioxidants; D001205:Ascorbic Acid