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Información tecnológica

versión On-line ISSN 0718-0764

Resumen

VIGNONI, Lucía A; CESARI, Ricardo M; FORTE, Marcela  y  MIRABILE, Mónica L. Determination of Color Index in Minced Garlic. Inf. tecnol. [online]. 2006, vol.17, n.6, pp.63-67. ISSN 0718-0764.  http://dx.doi.org/10.4067/S0718-07642006000600011.

The color index of minced garlic was determined as a measure of its quality. This study included observations on Perla, Gostoso, Sureño, Morado, Castaño, Norteño, Nieve, Lican, Fuego and Unión garlic varieties. Selected bulbs were peeled and minced, and packed in polyamide bags coextruded with 80 micron polyethylene. The samples were stored at 0±2°C and 85±5% of relative humidity. Samples were digitalized weekly using a scanner in order to identify the mean color value by RGB and Lab Systems on samples selected at random. A color index was calculated and a color guide was designed. A visual examination was carried out in order to determine the end of shelf life using a semi-trained panel (N=8), relating the results to the color index. Some varieties, like Unión and Nieve, presented an extended shelf life (90 days) with a color index always lower than 2, beginning from values somewhat higher than 0.5. Other varieties, such as Perla, Lican, Castaño and Morado, presented a color index of nearly 3 at 22 days. A color index of 2 coincided with the limit of the visually determined shelf life. Based on these results it was concluded that it was possible to develop a color chart useful in estimating the shelf life of minced garlic.

Palabras clave : minced garlic; color index; shelf life; foods; color chart.

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