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Abstract:

The effect of steam blanching (90 or 150 s) on linear viscoelastic and compression properties, sensory texture, and micro- and ultrastructure of cut apple was analyzed. All apple samples showed a solid behavior (storage modulus G′ > loss modulus G″) dominating the viscoelastic response, but both dynamic modules were reduced due to processing. For blanched tissues, the instantaneous elastic compliance J0 and the retarded compliances J1 and J2 increased and the steady-state viscosity decreased. Values of mechanical parameters and texture attributes (except cohesiveness) decreased for blanched tissues. Partial least squares regression analysis (PLS) technique was used to study how texture characteristics (dependent variables) were related to rheological properties (independent variables) of untreated and blanched apples. Sensory hardness and crispness were negatively related to J0, J1, and J2 and positively correlated to G′ at intermediate and high frequencies (ω) and G″ at low frequencies. Sensory fracturability was positively correlated with G′ at ω = 0.1 1/s and G″ at ω = 100 1/s. Juiciness and sensory fracturability were positively correlated to instrumental hardness and area 1, and crispness and sensory hardness were positively related to instrumental fracturability. Structure differences (rupture of membranes, decrease in cell-to-cell contact, degradation of cell walls, changes in microfibril arrangements) could explain some changes observed in rheological properties and texture of blanched apples. © 2014 Springer Science+Business Media New York.

Registro:

Documento: Artículo
Título:Relationships Between Texture and Rheological Properties in Blanched Apple Slices (var. Granny Smith) Studied by Partial Least Squares Regression
Autor:Loredo, A.B.G.; Guerrero, S.N.; 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 Cientificas y Tecnicas de la Republica Argentina, Buenos Aires, Argentina
Idioma: Inglés
Palabras clave:Apple; Blanching; PLS; Rheology; Structure; Texture
Año:2014
Página de inicio:1
Página de fin:15
DOI: http://dx.doi.org/10.1007/s11947-014-1259-0
Título revista:Food and Bioprocess Technology
Título revista abreviado:Food. Bioprocess Technol.
ISSN:19355130
Registro:http://digital.bl.fcen.uba.ar/collection/paper/document/paper_19355130_v_n_p1_Loredo

Citas:

---------- APA ----------
Loredo, A.B.G., Guerrero, S.N. & Alzamora, S.M. (2014) . Relationships Between Texture and Rheological Properties in Blanched Apple Slices (var. Granny Smith) Studied by Partial Least Squares Regression. Food and Bioprocess Technology, 1-15.
http://dx.doi.org/10.1007/s11947-014-1259-0
---------- CHICAGO ----------
Loredo, A.B.G., Guerrero, S.N., Alzamora, S.M. "Relationships Between Texture and Rheological Properties in Blanched Apple Slices (var. Granny Smith) Studied by Partial Least Squares Regression" . Food and Bioprocess Technology (2014) : 1-15.
http://dx.doi.org/10.1007/s11947-014-1259-0
---------- MLA ----------
Loredo, A.B.G., Guerrero, S.N., Alzamora, S.M. "Relationships Between Texture and Rheological Properties in Blanched Apple Slices (var. Granny Smith) Studied by Partial Least Squares Regression" . Food and Bioprocess Technology, 2014, pp. 1-15.
http://dx.doi.org/10.1007/s11947-014-1259-0
---------- VANCOUVER ----------
Loredo, A.B.G., Guerrero, S.N., Alzamora, S.M. Relationships Between Texture and Rheological Properties in Blanched Apple Slices (var. Granny Smith) Studied by Partial Least Squares Regression. Food. Bioprocess Technol. 2014:1-15.
http://dx.doi.org/10.1007/s11947-014-1259-0