1.2.1.5.

hydrocolloids
A colloid is a state of matter where individual particles of a substance are uniformly in the
dispersion medium of another. When this medium is water, called hydrocolloid (Mendoza et
al, 1998).

Hydrocolloids are quite complex substances obtained from plants or microorganisms, usually
water soluble only at concentrations less than 5% and are indigestible for the human
organism; acting as a thickener or the ability to form gels, providing better sensory
characteristics and stability to food products (Calvo, 1991).

Are high molecular weight polysaccharides that interact with other molecules, are able to
modify the rheological properties, texture, act as stabilizers, thickeners or gellants, among
other properties (Badui, 2006).

The general properties of useful hydrocolloids include the degree of solubilization in water,
ability to increase the viscosity and occasionally to form gels. Some specific functions of
hydrocolloids include improvement and stabilization of the texture, inhibition of
crystallization (sugar and ice), stabilization of emulsions and foam, improves sugar coating
(decreases tackiness) of some pastry and encapsulation the flavores (Fennema, 2000).

Hydrocolloids or gums are known as viscosity builders or gelling agents in aqueous systems.
Technologists call both stabilizers (Garti and Leser, 2001).

One distinctive property of these compounds, closely related to carbohydrates in structure, is

their ability to bind any remaining water in aqueous solutions, where the concentration levels
of hydrocolloid can be as low as 1% and 3% which it is equivalent to 97-99% of water
portion. It is this feature that makes the use of a hydrocolloid is an interesting proposal in
technological applications - food (Mendoza et al, 1998).

According Fennema (2000), they are generally used at concentrations of 2% or lower since
many have limited dispersibility and the desired functionality at these concentrations.

Ingredients Solutions, mentions that the actual average level of gums as xanthan gum added
to the plant processes, is about 0.2%, and specifically sauces, is in the range of 0.2 to 0.5%.
Generally, in commercial foods, it is added in the range of 0.05 to 0.3%. On the other hand, as
estimated by the Forwanding Computerized System II (CFSII), the maximum intake of
xanthan gum is 0.65 grams per day. In addition, all studies for human and various animal
species have ensured that the xanthan gum is safe at relatively high levels consumed
(Eastwood, 1993; Woodard et al, 1973).

1
The rate of hydration of the hydrocolloids and functionality, depending on factors such as
temperature, pH, chemical nature of each hydrocolloid concentration stage and form of
incorporation into food presence of inorganic ions, among others (Badui, 2006).

Table 3 (Annex 10) hydrocolloids most traded in the world and millions of dollars marketing
product generated is presented.

Tara gum is in the category of "other". Other products that are under this category are Karaya
gum, gum tragacanth, gum Gatti and cassia gum. These products are estimated together
represent about 1% of the total market for hydrocolloids (Profound, 2008).

carboxymethylcellulose
Carboxymethylcellulose (CMC) is the following process: first, the treatment of wood pulp
purified with a 18% solution of sodium hydroxide produces alkali cellulose. Second, when the
alkali cellulose is reacted with the sodium salt of chloroacetic acid, the sodium salt of
carboxymethyl ether is formed. Most of the products of commercial sodium
carboxymethylcellulose having a degree of substitution (DS) in the range (0.4 to 0.8). The
type sold for food use has a GS 0.7 (Fennema, 2000).

CMC molecules are long and quite rigid, negatively charged due to the numerous ionised
groups containing carboxylic and electrostatic repulsion it causes molecules in solution adopt
an extended form. Extended form thereof. Likewise, adjacent chains repel each other.
Consequently, the CMC solutions tend to be highly viscous and stable. The CMC is then
available in a wide variety of viscosity (Fennema, 2000).

The CMC stabilizes protein dispersions, especially those located near the isoelectric point pH
(Fennema, 2000). It is used in the food industry in large quantities and in a variety of
applications, such as some types sausage sold skinless (5g / Kg max), ice cream (4g / kg max)
and dehydrated soups (Calvo, 1991). Another example is the egg that is stabilized with CMC
for drying and freezing, and dairy products provides better stability against precipitation of
casein (Fennema, 2000).

1.5.1.5.1. Physiochemical characteristics of Salsa

Are the physical and chemical changes that occurs after introducing carboxymethylcellulose
in the process of sauce, desirable or undesirable, most significant are those that take place
during processing itself, and of course occur much faster than those occurring during
subsequent storage which occur after entering. In food preserved by heat reactions, both
physical and chemical affecting its nutritional value may occur. physical factors, such as loss
of soluble nutrients, or leaching, may be important in those products in which the use of the

2
protective liquid is discarded before consumption. Among the chemical reactions are the
damage caused by heat nutrients thermolabile, such as vitamins. One of the most fundamental
changes that can occur in the products preserved by heat is the migration of water and solids
into the food material during processing, storage and later reheated. In the prepared products
or products in which the entire contents of the container is consumed, such changes may be,
from puno nutritionally neglected largely positions that do not alter the overall quality of
consumed nutrients (Lewis, 1993).

Soluble solids
Soluble solids are represented by BRIX, soluble substances in the product. The concentration
of sucrose solutions can also be measured by means of light refraction through the solution.
When a solution contains more sugar its refractive index (RI) will be higher. Brix reading is
performed with a computer named refractometer reading is defined at the temperature of 20
C, so other measurement temperatures should be made a correction. Brix corresponds to the
start weight of sucrose in an aqueous solution (Lewis, 1993).

Acidity
Acidity determination is carried out by acid-base titration; the results obtained correspond to
the sum of mineral and organic acids or referent acid present in the product. Acidity titrated
with NaOH and is expressed in grams of citric anhydride / 100ml of juice (Costell and Duran,
1982) acid.

pH
The pH is a measure of acidity having the fruit or vegetable or derivatives thereof. Acidic
food is less prone to deterioration than a food that is not, as most microorganisms do not grow
in acid pH. More precisely, the pH as a term indicating the concentration of hydrogen ions in
a solution. It is a measure of the acidity of the solution.

The pH may vary considerably, even within a single product. Some of the most important
factors affecting the pH values are diversity of cultivars, maturity, seasonal variations due to
development conditions, the geographical areas, management practices prior to processing
and maintenance, and processing variables (Costell and Duran, 1982).

1.2.1.6. Sensory evaluation

Definition
Sensory evaluation has been defined as "scientific discipline used to evoke, measure, analyze
and interpret reactions to food characteristics and materials; which they are perceived by the
senses of smell, taste, touch, sight and hearing (IFT, 1981).
3
In the sensory evaluation can not be performed by measuring devices, the "instrument" used
are perfectly trained individuals (Lewis, 1993).

It is an auxiliary important for controlling and improving the quality of food because unlike
the physical-chemical or microbiological analysis, which only give partial information about
some of its properties, gives an overall idea of the product quickly, reporting where
appropriate, an important aspect: its degree of acceptance or rejection (Ibez and Barcina,
2001).

Applications

Sensory evaluation of food quality becomes increasingly important in the food industry,
given the demands of today's competitive market and its impact on the development or
production of any business entity. I summarize in seven specific points:

Control manufacturing process: a sensory, methodical and planned analysis, is of

particular interest when changed any ingredient or raw material or simply changes the
processing conditions are given: modification of the cooking time, increase or decrease of
the room temperature, introduction of new instrumental equipment.
Verification of product development. Organoleptic study at each stage or critical
manufacturing can help overcome problems quickly and efficiently.
Monitoring product integrating aspects such as assessment of homogeneity, its
commercial life and the possibility of exporting it outside the place of origin, preserving
its sensory qualities of integrity.
The influence of the storage temperature, processing time and stacking conditions.
The comparison and statistical correlation between professional sensory studies, test
product by consumers and so-called market testing, conducted by expert tasters not judges
but simulating actual conditions of use.
Establishing a quality criterion. Development of a sensory profile.
Hedonic product characterization. Consumer research and product acceptability.
Compared with competitors food market with a clear purpose as marking consumer
preferences (Ibez and Barcina, 2001).

Consumer oriented testing

Tests include consumer oriented preference tests, tests of acceptability and hedonic test.
These tests are considered consumer tests as they are performed with untrained consumer
panels. Although the panelists can be asked directly indicating satisfaction, preference or
acceptance of a product, often hedonic to indirectly measure the degree of preference or
acceptability (Costell and Duran, 1981) tests are used.

4
 Hedonic tests
Hedonic tests are intended to measure as like or dislike a product. For these tests categorized
scales, which may have different number of categories and commonly ranging from "I like a
lot," passed through "I do not like nor dislike" to "I dislike very much" is used. Panelists
indicate the degree to which they like or dislike each sample, choosing the appropriate
category (Ibez and Ginger, 2001).

Testing management are proof simplest preference, where they are asked tasters to try a
sample and rated on a hedonic scale of a number of points that can range from "extremely
unpleasant" to "extremely pleasant". This type of test is called Acceptability.

For these tests the usual consumer or potential is the most suitable judge. then just surveying
a group of individuals of the same area with common general consumption habits. Usually
they are people taken at random, and be on a street, in a store, school, college, etc. The judge
expressed his reaction to the product indicating their level of pleasure or displeasure, and are
difficult to interpret evidence since they are completely personal assessments, with the
variability that entails.

The panel may be comprised of not less than 80 not trained judges (IFT 1981) 30 trained
judges according Ibez (2001) and 40 according to other authors. However, the latter
indicates that a number of 30 seems to be the minimum necessary for the evolution of its
findings have statistical validity. For these affective tests it is necessary to have at least 30
judges untrained tasters and preferably be potential or current users of the product and buyers
of this type of product (Ibez and Barcina, 2001).

1.2.2. Conceptual framework.

1.2.2.1. Green Asparagus (Asparagus officinalis L)
It is a herbaceous plant perennial whose cultivation lasts a long time on the ground, on the
order of 8 to 10 years. The stud is formed by branched aerial stems and underground parts
made of roots and buds. (Benages, 1990).

1.2.2.2. Fiber
It is a group of substances in plant foods that can not be digested by the digestive system
(Lopez J, 2008).

1.2.2.3. sauce
It is a product consists essentially of any fruit or vegetable, which is mixed with other
ingredients and allowed under industrial sterilization (NTP 203 066, 1979)

5
1.2.2.4. Brix

Measure the total ratio of sucrose dissolved in liquid (IFT, 1981).

1.2.2.5. pH
It is a measure of acidity or alkalinity of a solution (IFT, 1981).

1.2.2.6. Total solids

Particle group including dissolved solids, suspended, dissolved and sedimented in water
(ecological Dictionary, 2009).

1.2.2.7. Total acidity

The degree of acidity of a product affects its stability before raising (higher acidity, higher
capacity aging) as its freshness and color (ecological Dictionary, 2009).

1.2.2.8. Carboxymethylcellulose (CMC)

thickening and stabilizing agent that prevents the sugar from crystallizing, is used in ice
cream, pie filling, cherries, sauces, dietetic foods and sweets (Mendoza et al, 1998).

1.2.2.9. Sensory evaluation

Sensory analysis or sensory evaluation is the analysis of food and other materials through the
senses (Anzaldiia-Morales, 1991).

1.2.2.10. Microbiological evaluation

It is an inspection which evaluates the microbial load of a food product (Anzaldiia-Morales,
1991).

2. METHODOLOGICAL FRAMEWORK.

2.1. HYPOTHESIS

implicit

2.2. VARIABLES
2.2.1. Conceptual definition
2.2.1.1. Physicochemical characteristics
are those desirable or undesirable physical and chemical changes that occur during the
process itself.

2.2.1.2. Sensory characteristics

Analysis of food and other materials through the senses.

2.2.1.3. Microbiological characteristics

6
Food analysis for the number of microorganisms contained therein.

2.2.2. Operational definition

2.2.2.1. Physical features

Laboratory tests are performed. As Total Solids (%) pH, crude fiber (%) Brix.

2.2.2.2. Sensory characteristics

Characteristics of a food are assessed through the senses: color, smell, taste, aroma, light,
texture, overall appearance

2.2.2.3. Microbiological characteristics

It is an element of satisfaction assessment of microbiological requirements that must have a
product, both in terms of health and commercially.

2.3. Methodology
2.3.1. Type of study
Quantitative, not experimental

2.3.2. Design
simple descriptive cross-sectional

2.4. Population and Sample

2.4.1. Population
Green shoots of asparagus (Asparagus officinalis L) Paijn.
2.4.2. Universal population.
All the shoots of green asparagus (Asparagus oifficinalis L).

2.4.3. Sample
100kg of green shoots of asparagus (Asparagus officinalis L.).

2.4.4. Analysis unit

Sauce prepared with green asparagus spears (Asparagus officinalis L).

2.5. Research Method

Laboratory tests were performed to determine the physical and chemical characteristics of the
sauce prepared from green asparagus in which shall be registered in a list of observations.
And sensory and microbiological analyzes are also realized.

2.6. Techniques and data collection instruments.

2.6.1. Description of process sauce from green asparagus.

7
The preparation process of asparagus sauce is obtained by evaporation of the water contained
in the asparagus, and addition of salt, spices and vinegar. The sauce keeps organoleptic
properties of raw material, and in the process you can add sugar to give a sweet flavor and
thickener to achieve greater consistency. However it is important to note that to obtain
optimum quality sauce should be used only fresh asparagus, and use of the necessary
ingredients in every part of the process of preparing asparagus sauce as shown in Figure 1.

ASPARAGUS

RECEIVING AND
HEAVY

SELECTION

WASHED

SCALDING

COOLED

CRUSHED

MIXING AND
STANDARDIZATION

PASTEURIZATION

PACKING

CLOSING

STORAGE

Figure 1. Flow chart of the preparation asparagus sauce.

8
Stages of preparing asparagus sauce:

Reception and Heavy: It is to quantify the asparagus entry process to determine

performance. The reception was in clean containers and using a floor scale.

Selection: the best free green asparagus bite, breaks, firm and no signs of decomposition
were selected.

Washed: The asparagus was washed with chlorinated water chlorine 150 to 200 ppm was
added. A wash ensures removal of dirt, pesticide residues and surface microorganisms.

Scalding: The studs were immersed in clean water and heated to 90-95 C for 5 minutes.
This operation was aimed to destroy the enzymes responsible for the loss of color, reduce
this microbial load and soften the studs to facilitate the texture of the shoot.

Cooled: It was cooled to temperature of 12 to 15 C in order to prevent overcooking.

Smoothie ASPARAGUS was liquefied in a blender.

Heavy Ingredients: The sauce ingredients according to the established formulation was
weighed.

Mixing and Standardizing: Asparagus sauce was placed in a pot and was added onion,
garlic and water; then this mixture was heated slowly moving. When the mixture is near
the boiling point it was added salt and sugar and continue heating until complete
dissolution. He was then added vinegar considering that the pH must be less than 4.5.
Spices were placed in a muslin and mixed well together in order to obtain a good
dispersion.

Pasteurization: After adding inputs sauce, pasteurized whole mixture was heated at 85 C
for 15 minutes and the taste of the whole mixture was also enhanced. At this stage the
hydrocolloid carboxymethylcellulose (CMC) was added in different concentrations (0.5,
0.75, 1) mixed with salt. Finally the preservative potassium sorbate was added. This
process lasts about 30 minutes.

Packing: Was performed by pouring the hot sauce stud (not less than 85 C) to glass
containers, this in order to obtain an adequate vacuum in the package (6 to 10 mmHg).

Closing: It was performed immediately after packaging, manually and carefully, to ensure
that the contents of the container does not contact the external environment and pollution
that deteriorates the product occurs. Closed container, this is immediately invested to
sterilize the lid.

Storage: The product was stored in a clean, cool environment at room temperature, about
20 C, for later evaluation.

9
 Formulation sauce green asparagus (Asparagus officinalis L).

Source: Prepared (2012).

2.6.2. Physicochemical analysis
2.6.2.1. Crude Fiber Determination Method of AOACA.OAC 15th Edition. USA
(1990)

The "raw" or "bulk" fiber is washed and dried organic residue remaining after the
defatted sample successively with boiling sulfuric acid or hydroxide solids diluted.

Equipment

Recirculation crucible or crucibles Number 2 Gooch

Beakers 600 ml
Stove 70, volumes of 32 to 749L
Filter paper
Precision scale
Erlenmeyer
Desiccator
Oven or Muffler

reagents
Sulfuric acid 0.26 N
Sodium hydroxide
Acetone

10
EterDietilico
Liquid silicone antifoam

Process
He was weighed to the nearest 1 mg, 1 to 3 g of sample in a precision balance and was added
200 mL of 0.26 N sulfuric acid and a few drops of Silicone antifoam liquid. It was boiled and
held for thirty minutes in a cooling system at reflux.

After thirty minutes filtered over the crucible, the sample previously incinerated and the
residue washed with hot water until it is acid reaction (when potassium hydroxide is mixed
with hot water).

11
12
Soluble solids

Soluble solids are represented by BRIX, soluble substances in the product. The
concentration of sucrose solutions can also be measured by means of light
refraction through the solution. When a solution contains more sugar its
refractive index (RI) will be higher. Brix reading is performed with a computer
named refractometer reading is defined at the temperature of 20 C, so other
measurement temperatures should be made a correction. Brix corresponds to the
start weight of sucrose in an aqueous solution (Lewis, 1993).

Acidity

Acidity determination is carried out by acid-base titration; the results obtained

correspond to the sum of mineral and organic acids or referent acid present in
the product. Acidity titrated with NaOH and is expressed in grams of citric
anhydride / 100ml of juice (Costell and Duran, 1982) acid.

pH

The pH is a measure of acidity having the fruit or vegetable or derivatives

thereof. Acidic food is less prone to deterioration than a food that is not, as
most microorganisms do not grow in acid pH. More precisely, the pH as a term
indicating the concentration of hydrogen ions in a solution. It is a measure of
the acidity of the solution.

13
The pH may vary considerably, even within a single product. Some of the most
important factors affecting the pH values are diversity of cultivars, maturity,

14
15