Resumen

STUCKRATH, Rosemarie  y  PETZOLD, Guillermo R. Formulation of a Gelling Paste from the remainders of blueberry (Vaccinium corymbosum). Inf. tecnol. [online]. 2007, vol.18, n.2, pp. 53-60. ISSN 0718-0764.  doi: 10.4067/S0718-07642007000200008.

A study was developed to formulate a low calorie gelling paste that allows giving aggregate value to discarding blueberries. Eight formulations were done after the characterization of the fruit that shows a high proportion of calcium/pectin, of great importance in the gelation capacity. The results show three formulations without significant differences in their shelf life of around forty days, From them, the formulation 8 (pH 4.3, 1 g/kg of potassium sorbate and 2% of glycerol) presents the best condition of pH for calcium gelation. This formulation presents a typical curve of the texture profile analysis (TPA) with a high hardness and a caloric content of 26.04 kcal/100g that indicates that its hypocaloric characteristics. The study shows that it is possible to obtain formulations with a reasonable shelf life and different consistency to be used in diverse alimentary preparations according to requirements.

Palabras clave : blueberry; vaccinium corymbosum; gelling paste; calcium; shelf life.