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Abstract:

The objective of this work was to evaluate and correlate rheological properties (small-scale dynamic oscillatory and creep/recovery measurements and large-scale compression force-deformation testing), texture (sensory evaluation by trained panel) and structure (optical and transmission electronic microscopy observations) of apples osmotically dehydrated to water activity (aw) 0.97 with glucose, with or without previous blanching. All apple samples showed a solid behavior (G′ > G″) dominating the viscoelastic response, but both dynamic moduli were reduced due to processing. The instantaneous elastic compliance (J0) and the retarded compliances (J1 and J2) increased for treated tissues and the steady-state viscosity (ηN) was approximately 15% to 29% of the value of fresh apple. In general, compression parameters decreased for all treated tissues. Changes in structural features were mainly evidenced in heated samples. Partial least squares regression analysis regression models revealed that texture could be well predicted by rheological properties (compression and creep parameters). Juiciness, crispness and sensory hardness were negatively correlated to J0, J1 and J2, and ηN was negatively correlated to sensory fracturability. Some mechanical parameters (fracturability, hardness 2, area 2, modulus of deformability and cohesiveness) were positively related to sensory fracturability, crispness and sensory hardness; and juiciness was negatively correlated to hardness. Compression and creep parameters showed ability to evidence structure differences (rupture of membranes, swelling of cells and degradation of cell walls) and to explain texture of treated apples. © 2011 Springer Science+Business Media, LLC.

Registro:

Documento: Artículo
Título:Relationships between rheological properties, texture and structure of apple (Granny Smith var.) affected by blanching and/or osmotic dehydration
Autor:Garcia Loredo, A.B.; Guerrero, S.N.; Gomez, P.L.; Alzamora, S.M.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Intendente Guiraldes s/n. Ciudad Universitaria, 1428 C.A.B.A, Buenos Aires, Argentina
Consejo Nacional de Investigaciones Científicas y Técnicas, Buenos Aires, Argentina
Palabras clave:Apple; Blanching; Osmotic dehydration; Rheology; Texture; Ultra- and microstructure; Apple; Cell walls; Creep parameters; Dynamic moduli; Elastic compliance; Electronic microscopy; Mechanical parameters; Osmotic dehydration; Partial least squares regression analysis; Regression model; Rheological property; Sensory evaluation; Small-scale dynamics; Structural feature; Structure difference; Viscoelastic response; Water activity; Blanching; Creep; Dehydration; Glucose; Hardness; Histology; Light transmission; Osmosis; Regression analysis; Rheology; Textures; Tissue; Water quality; Fruits; Malus x domestica
Año:2013
Volumen:6
Número:2
Página de inicio:475
Página de fin:488
DOI: http://dx.doi.org/10.1007/s11947-011-0701-9
Título revista:Food and Bioprocess Technology
Título revista abreviado:Food. Bioprocess Technol.
ISSN:19355130
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_19355130_v6_n2_p475_GarciaLoredo

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Citas:

---------- APA ----------
Garcia Loredo, A.B., Guerrero, S.N., Gomez, P.L. & Alzamora, S.M. (2013) . Relationships between rheological properties, texture and structure of apple (Granny Smith var.) affected by blanching and/or osmotic dehydration. Food and Bioprocess Technology, 6(2), 475-488.
http://dx.doi.org/10.1007/s11947-011-0701-9
---------- CHICAGO ----------
Garcia Loredo, A.B., Guerrero, S.N., Gomez, P.L., Alzamora, S.M. "Relationships between rheological properties, texture and structure of apple (Granny Smith var.) affected by blanching and/or osmotic dehydration" . Food and Bioprocess Technology 6, no. 2 (2013) : 475-488.
http://dx.doi.org/10.1007/s11947-011-0701-9
---------- MLA ----------
Garcia Loredo, A.B., Guerrero, S.N., Gomez, P.L., Alzamora, S.M. "Relationships between rheological properties, texture and structure of apple (Granny Smith var.) affected by blanching and/or osmotic dehydration" . Food and Bioprocess Technology, vol. 6, no. 2, 2013, pp. 475-488.
http://dx.doi.org/10.1007/s11947-011-0701-9
---------- VANCOUVER ----------
Garcia Loredo, A.B., Guerrero, S.N., Gomez, P.L., Alzamora, S.M. Relationships between rheological properties, texture and structure of apple (Granny Smith var.) affected by blanching and/or osmotic dehydration. Food. Bioprocess Technol. 2013;6(2):475-488.
http://dx.doi.org/10.1007/s11947-011-0701-9