Sensory perception and quality attributes of high pressure processed carrots in comparison to raw, sous-vide and cooked carrots

Araya, Ximenita I. Trejo; Smale, Nicholas; Zabaras, Dimitrios; Winley, E.; Forde, Ciarán G.; Stewart, Charles; Mawson, Andrew

doi:10.1016/j.ifset.2009.04.002

Cited by 65 publications

(28 citation statements)

References 38 publications

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“…On the contrary, HPP at 600 MPa proved to be the treatment that better preserved the texture of swede. In agreement to our results, other authors have reported less alteration of texture after processing carrots at 600 MPa compared to a mild heat treatment (Trejo-Araya et al, 2009). …”

Section: Texturesupporting

confidence: 93%

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High pressure processing of swede (Brassica napus): Impact on quality properties

Clariana

Valverde

Wijngaard

et al. 2011

Innovative Food Science & Emerging Technologies

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The effects of combined pressure/temperature treatments (200, 400 and 600 MPa, at 20 and 40°C) on the physical and nutritional properties of swede roots (Brassica napus var. napobrassica) were assessed. Changes induced by high pressure processing (HPP) on the original properties of swede samples were compared with those produced by thermal treatment (blanching). All studied treatments altered the physical properties of swede, resulting in a loss of hardness and water binding capacity. The strongest alteration of texture was observed after HPP at 400 MPa, while 600 MPa was the treatment that better preserved the texture properties of swede. Blanching caused less total colour changes (ΔE) than HPP. Antioxidant properties of swede were measured as total antioxidant capacity, ascorbic acid and total phenol content. All treatments caused a loss of antioxidant capacity, which was less pronounced after HPP at 600 MPa and 20°C and blanching. Four glucosinolates were detected in swede roots, glucoraphanin, progoitrin, glucobrassicanapin and glucobrassicin. Glucobrassicanapin and glucobrassicin contents were reduced with all studied treatments. Progoitrin content was not affected by blanching and HPP at 200 MPa. HPP at higher pressure levels (400 and 600 MPa), though, induced an increase of progoitrin levels. The results indicated that blanching and HPP at 600 MPa and 20°C were the treatments that better preserved the original quality properties of swede. Industrial relevance: Development of mild processing technologies that minimally affect the sensory and texture of products is a challenge for the food industry. The present work has studied the effects of combined pressure-temperature treatments on the colour, texture, antioxidant activity and glucosinolate profile of fresh-cut swede (Brassica napus) as an alternative to traditional blanching techniques.

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Section: Texturesupporting

confidence: 93%

“…Expressible moisture (EM) of swede roots cylinders was determined according with Trejo-Araya et al, (2009). Swede cylinders of 11× 11 mm (diameter × length) were used to measure EM.…”

Section: Expressible Moisturementioning

confidence: 99%

High pressure processing of swede (Brassica napus): Impact on quality properties

Clariana

Valverde

Wijngaard

et al. 2011

Innovative Food Science & Emerging Technologies

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show abstract

“…In the case of broccoli florets, steamed florets were the best scored followed by sous-vide products, while boiling florets received the lowest score (Petersen, 1993). A comparison between high pressure processing (600 MPa), sous-vide, and boiling of raw carrots was conducted by Trejo-Araya et al (2009). Sensory testing suggested that HPP carrots were not different from sousvide carrots in many parameters, such as sweetness, green flavour and crunchy texture.…”

Section: Sensory Propertiesmentioning

confidence: 99%

“…New technological developments in culinary science (microwave, vacuum cooking, high pressure cooking) extend the study to other variables such as microwave power, pressure and temperature Trejo-Araya et al, 2009). The traditional cooking process (boiling at atmospheric pressure) is known to be a drastic treatment that contributes to the loss of flavor and color; and many vitamins are lost when they are leached into the cooking water or partially destroyed.…”

Section: Introductionmentioning

confidence: 99%

“…The sous-vide method has now become a popular and safe treatment used in the catering industry (Dodgshun, Peters, & O'Dea, 2011). The nutritional benefits of sous-vide have been studied (Petersen, 1993;Trejo-Araya et al, 2009;Chiavaro, Mazzeo, Visconti, Manzi, Fogliano, & Pellegrini, 2012). In cooking treatments, time and temperature are the main factors.…”

Section: Introductionmentioning

confidence: 99%

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Comparison of vacuum treatments and traditional cooking in vegetables using instrumental and sensory analysis

Bernad¹,

Consuelo²

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Sous Vide and Cook‐Chill Processing

Gormley

Tansey

2011

Handbook of Food Safety Engineering

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Sensory perception and quality attributes of high pressure processed carrots in comparison to raw, sous-vide and cooked carrots

Cited by 65 publications

References 38 publications

High pressure processing of swede (Brassica napus): Impact on quality properties

High pressure processing of swede (Brassica napus): Impact on quality properties

Comparison of vacuum treatments and traditional cooking in vegetables using instrumental and sensory analysis

Sous Vide and Cook‐Chill Processing

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