Bostwick Consistometer as a visual quality control tool for thickened foods

espanolDisenar, construir y medir la consistencia Bostwick de alimentos espesados a un nivel objetivo, ya que la consistencia Bostwick es critica para el control de calidad de los mismos. Este estudio examino la relacion de la extension o recorrido en el Bostwick (es decir, la distancia que fluye un liquido) para una variedad de alimentos que se expenden en el Mercadillo de Sullana y se determino si la distancia de flujo diferenciaba visualmente el espesor de alimentos versus la consistencia similar a la miel. Se probaron 4 productos espesados (mostaza, aderezo, mayonesa y miel) adquiridos del Mercadillo de Sullana. Las mediciones se registraron usando el consistometro Bostwick. Las consistencias Bostwick de los alimentos espesados y parecidos a la miel diferian significativamente en su grado de recorrido. Usando nuestro consistometro Bostwick, B10s: 13 cm en la miel (83,95°Brix), B30s: 2,2 cm en mostaza (12,3°Brix), B10s: 4,3 cm en mayonesa (0,25°Brix) y aderezo (7,5°Brix) que no se logro realizar debido a su consistencia (muy liquida, consistencia similar agua), ninguno de los alimentos medidos tiene consistencia similar a la miel. Hubo una correlacion inversa entre los datos de la viscosidad y los resultados de la consistencia Bostwick. Palabras clave: Consistencia, consistometro, alimentos espesados. EnglishDesign, build and measure Bostwick consistency of thickened foods at an objective level, since Bostwick consistency is critical for their quality control. This study examined the relationship of the extension or route in the Bostwick (that is, the distance that a liquid flows) for a variety of foods that are sold in the Sullana Market and determined whether the flow distance visually differentiated the thickness of food versus honey-like consistency. Four thickened products (mustard, dressing, mayonnaise and honey) purchased from the Sullana Market were tested. Measurements were recorded using the Bostwick consistometer. Bostwick consistencies of thickened and honey-like foods differed significantly in their degree of travel. Using our Bostwick consistometer, B10s: 13 cm in honey (83.95°Brix), B30s: 2.2 cm in mustard (12.3°Brix), B10s: 4.3 cm in mayonnaise (0.25°Brix) and dressing (7.5°Brix) that could not be made due to its consistency (very liquid, similar water consistency), none of the food measured has a consistency similar to honey. There was an inverse correlation between viscosity data and Bostwick consistency results. Keywords: Consistency, consistometer, thickened foods.