Osmotic pre-treatments in fruit processing: chemical, physical and structural effects

Torreggiani, D.; Bertolo, G.

doi:10.1016/s0260-8774(00)00210-7

Cited by 189 publications

(140 citation statements)

References 14 publications

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“…Segundo TORREGROSA 28 , a concentração de ácido ascórbico em sucos de frutas diminui durante armazenamento e depende das condições de armazenamento, como temperatura, conteúdo de oxigênio e luz. TORREGGIANI e BERTOLO 29 indicam que o ácido ascórbico é facilmente oxidado, principalmente em soluções aquosas e alcalinas. Com relação às perdas de carotenóides durante estocagem, estas podem ser associadas a uma exposição constante à luz por causa da natureza da embalagem.…”

Section: Caracterização Físico-química Do Blend De Laranja E Cenoura unclassified

Avaliação sensorial e estabilidade físico-química de um blend de laranja e cenoura

Branco¹,

Sanjinez-Argandoña²,

Silva³

et al. 2007

Ciênc. Tecnol. Aliment.

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ResumoNeste trabalho foi elaborado um blend de suco de laranja e cenoura com diferentes teores de cenoura (5 e 25%) e concentrado a diferentes teores de sólidos solúveis (15 e 30 °Brix). Foram realizadas análises físicas e químicas das matérias-primas e do blend com maior preferência sensorial, com a finalidade de caracterizar o produto e, principalmente, verificar as alterações do ácido ascórbico e dos carotenóides totais após o processo de concentração dos blends. Também foi investigada a estabilidade física e química do blend durante sessenta dias. O teste de ordenação-preferência mostrou que a formulação do blend com 5% de cenoura e 15 °Brix de concentração foi a preferida pelos julgadores. O processo de concentração e o armazenamento, pelo período de 60 dias, acarretou na redução significativa dos conteúdos de ácido ascórbico e carotenóides totais. Palavras-chave: blend; análise sensorial; laranja; cenoura. AbstractIn this work a "blend" of orange and carrot juice with different proportions of carrot (5 and 25%) and concentrated to different degrees of soluble solids (15 and 30 °Brix) was developed. Physical and chemical analyses of the raw material and most sensorial preference "blend" were carried out with the main aim of characterizing the product. Special attention was paid to observe changes in the proportion of ascorbic acid and total carotenoides after the concentration juice process. The physical and chemical stability of the blend was also investigated during a period of sixty days. In the sensorial analysis the ordering preference test was applied. The results showed that the formulation with the most sensorial preference was that with 5% of carrot and concentration up to 15 °Brix. The concentration process and the storage, for the period of 60 days, caused a significant reduction of the contents of ascorbic acid and total carotene.

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Section: Caracterização Físico-química Do Blend De Laranja E Cenoura unclassified

Avaliação sensorial e estabilidade físico-química de um blend de laranja e cenoura

Branco¹,

Sanjinez-Argandoña²,

Silva³

et al. 2007

Ciênc. Tecnol. Aliment.

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“…Sanjinéz-Argandoña (2005) studied guava dehydration by osmo-convection (osmo-dehydration and convective drying) and observed that high drying temperatures modified the product texture, which became more rigid and brown in color that damaged the quality of the end-product. Other authors also studied the osmotic dehydration in combination with convective drying for the product development (Azevedo and Jardine 2000, Elias et al 2008, Giovanelli et al 2002, Pereira et al 2003, Tan et al 2001, Torreggiani and Bertolo 2001. Consumption of pre-biotic foods has increased recently because of the appeal of their functionality and the well-being they generate for the individual (Gibson and Roberfroid 1995).…”

Section: Introductionmentioning

confidence: 99%

Osmo-dehydrated functional product containing fructo-oligosaccharides: physical, chemical and sensorial characteristics

Egea

Borsato

Silva

et al. 2012

Braz. arch. biol. technol.

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The objective of the present study was to develop a functional product from the osmo-dehydrated Fuji apple incorporating FOS with acceptable physical, chemical and sensorial characteristics and potential for commercialscale production. Some treatments were discarded due to texture and water activity that did not reach the desired quality parameters. The products submitted to the osmo-dehydration treatments presented a greater vitamin C loss.All the treatments obtained sensory scores of 6 in a 9 points scale for all the attributes, except the crispness, indicating good acceptance. The sensory scores and incorporated FOS quantities indicated that the osmodehydrated apple products have potential for commercial-scale production.

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“…The processing of fruits in syrup shows some similarities with the osmotic dehydration process, which, according to Torreggiani and Bertolo (2001) and Ehabe, Eyabi Eyabi and Numfor (2006), results in mass transfer leading to a flow of water from the food to the solution due to the difference in…”

Section: Characterization Of the Raw Materialsmentioning

confidence: 99%

Influence of process parameters on the color and texture of passion fruit albedo preserved in syrup

et al. 2013

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The industrialization of passion fruit in the form of juice produces considerable amounts of residue that could be used as food. The objective of the present study was to determine the effects of the volume of passion fruit juice added to the syrup and the cooking time on the color and texture of passion fruit albedo preserved in syrup. Multi-linear models were well fit to describe the value for a* (for the albedo) the values for b* (for the albedo and syrup), which exhibited high correlation coefficients of 98%, 84%, and 88%, respectively. The volume of passion fruit juice added and the cooking time of the albedos in the syrup, involved in the processing of passion fruit albedo preserves in syrup, significantly affected color analyses. The texture was not affected by the parameters studied. Therefore, the use of larger volumes of passion fruit juice and longer cooking time is recommended for the production of passion fruit albedo preserves in syrup to achieve the characteristic yellow color of the fruit.

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Osmotic pre-treatments in fruit processing: chemical, physical and structural effects

Cited by 189 publications

References 14 publications

Avaliação sensorial e estabilidade físico-química de um blend de laranja e cenoura

Avaliação sensorial e estabilidade físico-química de um blend de laranja e cenoura

Osmo-dehydrated functional product containing fructo-oligosaccharides: physical, chemical and sensorial characteristics

Influence of process parameters on the color and texture of passion fruit albedo preserved in syrup

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