SENSORY EVALUATION OF CAPE GOOSEBERRY (Physalis peruviana L.) COLOMBIAN ECOTYPE IMPREGNATED WITH NATIVE STRAIN Lactobacillus plantarum LPBM10 AND COMMERCIAL STRAIN Lactobacillus casei ATCC 393

Authors

  • Zaira T T MARÍN A. Facultad de Ciencias Agropecuarias. Departamento de Ingeniería Agrícola y de Alimentos. Universidad Nacional de Colombia. Sede Medellín.
  • Misael CORTÉS R. Facultad de Ciencias Agropecuarias. Departamento de Ingeniería Agrícola y de Alimentos. Universidad Nacional de Colombia. Sede Medellín.
  • Olga I. MONTOYA C. Facultad de Ciencias. Escuela de Biociencias. Universidad Nacional de Colombia. Sede Medellín.

DOI:

https://doi.org/10.17533/udea.vitae.4952

Keywords:

functional foods, probiotics, sensorial, cape gooseberry, Lactobacillus plantarum, Lactobacillus casei.

Abstract

Sensory evaluation is one of the most important tools in new food development, such as fruits with
probiotic microorganisms. Bacteria like L. plantarum and L. casei show beneficial health effects in people
consuming them. This investigation evaluates the sensory attributes of cape gooseberry inoculated with
the strains L. plantarum and L. casei using the vacuum impregnation process as incorporation mechanism
in the fruit. A 14% p/p glucose solution inoculated with lactobacilli in a concentration of 5 in a McFarland
scale is used as the liquid of impregnation. Tests scalars descriptive of 9 blocks are applied to the samples.
The judges evaluate the biggest or smallest intensity in the qualified attribute with regard to the control
sample, which was fresh cape gooseberry under the same storage conditions (temperature and time) that
the impregnated samples. In general, the results established by the trained panel show that impregnated
cape gooseberry are sweeter, more juicy, more translucent, more orange-coloured, less acid and less harsh.
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Published

26-03-2010

How to Cite

MARÍN A., Z. T. T., CORTÉS R., M., & MONTOYA C., O. I. (2010). SENSORY EVALUATION OF CAPE GOOSEBERRY (<i>Physalis peruviana</i> L.) COLOMBIAN ECOTYPE IMPREGNATED WITH NATIVE STRAIN <i>Lactobacillus plantarum</i> LPBM10 AND COMMERCIAL STRAIN <i>Lactobacillus casei</i> ATCC 393. Vitae, 17(1), 11–19. https://doi.org/10.17533/udea.vitae.4952

Issue

Vol. 17 No. 1 (2010)

Section

Foods: Science, Engineering and Technology

License

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