THE STRUCTURE-TEXTURE RELATIONSHIP OF BLANCHED AND GLUCOSE-IMPREGNATED STRAWBERRIES

Authors
VIDALES SL CASTRO MA ALZAMORA SM
Citation
Sl. Vidales et al., THE STRUCTURE-TEXTURE RELATIONSHIP OF BLANCHED AND GLUCOSE-IMPREGNATED STRAWBERRIES, Food science and technology international, 4(3), 1998, pp. 169-178
Citations number
25
Categorie Soggetti
Food Science & Tenology","Chemistry Applied
Journal title
Food science and technology international → ACNP
ISSN journal
10820132
Volume
4
Issue
3
Year of publication
1998
Pages
169 - 178
Database
ISI
SICI code
1082-0132(1998)4:3<169:TSROBA>2.0.ZU;2-O
Abstract
The effect of water or steam blanching, glucose impregnation to attain an equilibrium water activity (a(w)) value of 0.93 or 0.95, and the a ddition of calcium on textural characteristics of strawberries was ana lysed. Strawberries were softened by blanching, varying the maximum ex trusion force from 53 to 82% of the value of the fresh fruit for water or vapour treatment, respectively. Major changes in texture occurred during blanching, while the influence of the impregnation step depende d on the previous treatment. Addition of 0.1% (w/w) calcium lactate du ring the impregnation stage improved the textural characteristics of v apour-blanched glucose-treated fruits but was ineffective in preventin g softening of water-blanched glucose-treated strawberries. Ultrastruc tural changes, studied by electron microscopy, correlated well with ch anges in texture.