IDENTIFICATION OF THE MAIN TEXTURAL CHARACTERISTICS OF CANNED PEACHESAND THE EFFECTS OF PROCESSING VARIABLES

The texture profile of canned peach fruits was studied using magnitude estimation as a scaling method. Their sensory characteristics were as sessed using as a modulus either a model fruit or a real fruit sample. The sequence of appearance of the textural characteristics was determ ined during 4 stages of assessment (nonoral, first bite, during mastic ation, after effects). Four different varieties of peach fruits were c anned and the effect of four processing variables (level of heat treat ment, degree of ripeness, sugar concentration in the processing liquid and hardness of the processing liquid) on the texture profile of the fruits was examined. The results showed that an increase in the severi ty of the heat treatment and the degree of ripeness of the fruit resul ted in a decrease in the firmness, crunchiness and chewiness of the ca nned fruit. Fibrousness was similarly affected but to a lesser extent. Freshness and juiciness were also negatively affected by these variab les. An increase in the sugar concentration and hardness of the proces sing liquid resulted in an increase in the firmness, crunchiness and c hewiness of the canned fruit. Fibrousness, freshness and juiciness wer e similarly affected but to a lesser extent.