Desarrollo y caracterización de una milhojas de verdura lista para consumir enriquecida con polifenoles

• DOI: 10.14306/renhyd.27.2.1839
• Publication Date: 2023-04-12T09:13:46Z
• Authors: Rosa Ana Abalos; M Victoria Aviles; Elisa F Naef; M. Beatriz Gómez
• Keywords: Sensory Analysis

Introduction: The development of high-quality plant-based ready-to-eat food options can respond to today's dietary demands. trend consumers opting for a diet is on the rise; however, they have few products. aim this study was develop plant product enriched with polyphenols using vacuum technologies.
 Methodology: physicochemical, sensory and microbiological characteristics were evaluated. A lasagna designed (layers vegetables regional origin -sweet potato (Ipomea batata) Gema variety, Creole zucchini (Curcubita maxima) dried tomato- interspersed binder cheese) ready eat, which impregnated an extract polyphenols. (95% oligomeric proanthocyanidins) from grape seeds. concentration measured by Folin-Ciocalteu colorimetric method. commercial life in refrigeration (0 - 3 °C) culinary preparation determined, evaluating pH, color, texture microbial count aerobic anaerobic psychrotrophic bacteria, lactic acid molds yeasts following techniques established ISO standards. evaluation carried out regular They evaluated appreciation attributes general acceptability sample 9-point hedonic scale.
 Results: This demonstrated that sous vide cooking method improved refrigerated storage time since load maintained at safe levels. showed positive acceptance most product.
 Conclusions: technologies used, impregnation, could enhance gastronomic quality product, preserve organoleptic nutritional properties guarantee its safety. be option incorporate vegetable dish preparations into market thus contribute increasing consumption vegetables.
 Financiación: work financial support University Entre Ríos (UNER)