Effects of Microwave Heating on Sensory Characteristics of Kiwifruit Puree

Benlloch-Tinoco, María; Varela, Paula; Salvador, Ana; Martínez‐Navarrete, Nuria

doi:10.1007/s11947-011-0652-1

Cited by 29 publications

(17 citation statements)

References 33 publications

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“…The values obtained are similar to those presented by Montefiori et al (2005) and Benlloch-Tinoco et al (2012). After processing, parameter a* presented positive values slightly higher than 0 while H* decreased.…”

Section: Influence Of Kiwifruit In Syrup Processing On Physicochemicasupporting

confidence: 87%

Kiwifruit in Syrup: Consumer Acceptance, Purchase Intention and Influence of Processing and Storage Time on Physicochemical and Sensory Characteristics

García-Quiroga

Damaceno

Gómez-López

et al. 2015

Food Bioprocess Technol

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Producers of kiwifruit can often be affected by the economic loss generated by culled fruit; thus, the processing of kiwifruit in syrup was proposed as a way to both increase profits and also lower losses for these producers. First, a series of experiments with consumers was successively planned and performed in order to establish the optimal conditions for the final product depending on how the kiwifruit were cut (halves, quarters or slices), the soluble solids concentration (light syrup, syrup, heavy syrup or extra heavy syrup) and the type of sugar (white or brown). Once the processing conditions of the product were selected (sliced kiwi and extra heavy syrup with white sugars), we verified that consumers liked it and that this acceptance was also reflected in their intention to buy the product. Therefore, the process was applied to elaborate both an organic and a conventional version of kiwifruit in syrup. The effect of processing (both organic and conventional) on the physicochemical characteristics of the raw material (both organic and conventional) was studied. All variables, except b*, C*, glucose, fructose and a w , were significantly modified by processing. Organic kiwifruit has less soluble solids, sugars and total acidity than conventional fruit but a higher pH. These small differences were maintained in the organic kiwifruit in syrup when it was compared to conventional product; however, the difference in the sensory characteristics (as measured by a panel of trained tasters) was not great enough to be detected. Both products were stable over time.

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Section: Influence Of Kiwifruit In Syrup Processing On Physicochemicasupporting

confidence: 87%

Kiwifruit in Syrup: Consumer Acceptance, Purchase Intention and Influence of Processing and Storage Time on Physicochemical and Sensory Characteristics

García-Quiroga

Damaceno

Gómez-López

et al. 2015

Food Bioprocess Technol

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“…(,b) observed that the microwave‐treated kiwi puree had a higher L* value than the control, while the conventional thermal heated sample had a lower L* value after processing, which is different from this study. The increase in L * values of the two differently treated samples may be connected with the degradation of pigments in kiwi puree at high temperature (Benlloch‐Tinoco et al ., ).…”

Section: Resultsmentioning

confidence: 99%

Quality and consumer acceptance of radio frequency and traditional heat pasteurised kiwi puree during storage

Lyu

Peng

Wang

et al. 2017

Int J of Food Sci Tech

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SummaryTo explore the feasibility of using radio frequency (RF) heating as a method to process kiwi puree, this study compared the effects of RF heating with traditional heat pasteurisation (TP) on various properties of kiwi puree. RF treatment completely inactivate of microbes in kiwi puree, with total aerobic bacteria counts (TAC) decreased by 4.81 log CFU mL À1 and yeast and mould counts (YMC) decreased by 2.62 log CFU mL À1, which are similar to TP treatment. During the 7 weeks' storage, RF-treated puree showed retarded growth of microbes. The pH, titratable acidity and°Brix values of RF-treated samples were significantly different from those of the control. The vitamin C, total phenolic compounds and antioxidant capacity of RF-treated samples were significantly higher than those of TP-treated samples during storage. RF-treated sample retained better colour than TP-treated sample throughout storage. The customer satisfaction analysis indicated that consumers prefer RF-treated kiwi puree than TP-treated samples. These findings suggest that RF heating has potential applications in processing of kiwi puree or similar products.

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“…In general, fruit products have characteristic flavor and taste which attract the consumer. In case of a crushed product like puree, the consistency or viscous nature is one of the most important criteria for their acceptance (Benlloch‐Tinoco and others ). Both the facts are reflected by the ranking of the quality attributes assessed during the sensory evaluation of the pineapple puree.…”

Section: Resultsmentioning

confidence: 99%

“…There are several methodologies using either trained people or consumers that quantitatively evaluate the sensory properties. For the sensory evaluation by a trained panel test, fuzzy reasoning is the most reproducible and standard approach applied for several food products (Jaya and Das ; Sinija and Mishra ; Benlloch‐Tinoco and others ). In fuzzy mathematical approach, the fuzzy sets of panel ratings for individual sensory attributes are transformed or defuzzified into membership functions and decision variables thus avoiding the halo‐effect at the time of ranking (Lee and Kwon ).…”

Section: Introductionmentioning

confidence: 99%

Response Surface Optimization of Process Parameters and Fuzzy Analysis of Sensory Data of High Pressure–Temperature Treated Pineapple Puree

Chakraborty

Rao

Mishra

2015

Journal of Food Science

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The high-pressure processing conditions were optimized for pineapple puree within the domain of 400-600 MPa, 40-60 °C, and 10-20 min using the response surface methodology (RSM). The target was to maximize the inactivation of polyphenoloxidase (PPO) along with a minimal loss in beneficial bromelain (BRM) activity, ascorbic acid (AA) content, antioxidant capacity, and color in the sample. The optimum condition was 600 MPa, 50 °C, and 13 min, having the highest desirability of 0.604, which resulted in 44% PPO and 47% BRM activities. However, 93% antioxidant activity and 85% AA were retained in optimized sample with a total color change (∆E*) value less than 2.5. A 10-fold reduction in PPO activity was obtained at 600 MPa/70 °C/20 min; however, the thermal degradation of nutrients was severe at this condition. Fuzzy mathematical approach confirmed that sensory acceptance of the optimized sample was close to the fresh sample; whereas, the thermally pasteurized sample (treated at 0.1 MPa, 95 °C for 12 min) had the least sensory score as compared to others.

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Effects of Microwave Heating on Sensory Characteristics of Kiwifruit Puree

Abstract: Abstract:The effect of microwave processing on the characteristics of kiwifruit puree

Cited by 29 publications

References 33 publications

Kiwifruit in Syrup: Consumer Acceptance, Purchase Intention and Influence of Processing and Storage Time on Physicochemical and Sensory Characteristics

Kiwifruit in Syrup: Consumer Acceptance, Purchase Intention and Influence of Processing and Storage Time on Physicochemical and Sensory Characteristics

Quality and consumer acceptance of radio frequency and traditional heat pasteurised kiwi puree during storage

Response Surface Optimization of Process Parameters and Fuzzy Analysis of Sensory Data of High Pressure–Temperature Treated Pineapple Puree

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