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Physicochemical Characterization of Texture-Modified Pumpkin by Vacuum Enzyme Impregnation: Textural, Chemical, and Image Analysis

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Physicochemical Characterization of Texture-Modified Pumpkin by Vacuum Enzyme Impregnation: Textural, Chemical, and Image Analysis

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dc.contributor.author Hernández, Sergio es_ES
dc.contributor.author Gallego Ibáñez, Marta es_ES
dc.contributor.author VERDÚ AMAT, SAMUEL es_ES
dc.contributor.author Barat Baviera, José Manuel es_ES
dc.contributor.author Talens Oliag, Pau es_ES
dc.contributor.author Grau Meló, Raúl es_ES
dc.date.accessioned 2023-10-05T18:01:44Z
dc.date.available 2023-10-05T18:01:44Z
dc.date.issued 2023-01 es_ES
dc.identifier.issn 1935-5130 es_ES
dc.identifier.uri http://hdl.handle.net/10251/197772
dc.description.abstract [EN] Texture-modified pumpkin was developed by using vacuum enzyme impregnation to soften texture to tolerable limits for the elderly population with swallowing and chewing difficulties. The impregnation process and macrostructural and microstructural enzyme action were explored by the laser light backscattering imaging technique and a microscopic study by digital image analysis. Texture was analyzed by a compression assay. The effect of enzyme treatment on antioxidant capacity and sugar content was evaluated and compared to the traditional cooking effect. Image analysis data demonstrated the effectiveness of the impregnation process and enzyme action on plant cell walls. Enzyme-treated samples at the end of the process had lower stiffness values with no fracture point, significantly greater antioxidant capacity and significantly lower total and reducing sugars contents than traditionally cooked pumpkins. The results herein obtained demonstrate the capability of using vacuum impregnation treatment with enzymes to soften pumpkins and their positive effects on antioxidant capacity and sugar content to develop safe and sensory-accepted texture-modified products for specific elderly populations. es_ES
dc.description.sponsorship Open Access funding provided thanks to the CRUE-Universitat Politecnica de Valencia agreement with Springer Nature. Grant RTI2018098842-B-I00 funded by MCIN/AEI/1013039/501100011033 and by ERDF "A way of making Europe" is acknowledged. M.G. gratefully acknowledges the Universitat Politecnica de Valencia for her Postdoctoral grant (PAID-10-19). es_ES
dc.language Inglés es_ES
dc.publisher Springer-Verlag es_ES
dc.relation.ispartof Food and Bioprocess Technology es_ES
dc.rights Reconocimiento (by) es_ES
dc.subject Cucurbita moschata es_ES
dc.subject Vacuum impregnation es_ES
dc.subject Elderly population es_ES
dc.subject Texture-modified foods es_ES
dc.subject Antioxidant capacity es_ES
dc.subject Sugars es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Physicochemical Characterization of Texture-Modified Pumpkin by Vacuum Enzyme Impregnation: Textural, Chemical, and Image Analysis es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1007/s11947-022-02925-x es_ES
dc.relation.projectID info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-098842-B-I00/ES/AVANCES EN EL DISEÑO DE ALIMENTOS CON TEXTURA MODIFICADA/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement///APOSTD%2F2020%2F264//CONTRATO POSDOCTORAL GVA-RIBES LLOP. PROYECTO: ESTUDIO DEL PROCESADO ORAL DE DISTINTOS ALIMENTOS PARA GRUPOS CON DISFUNCIONES/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/UPV//PAID-10-19//Mejora de prestaciones del páncreas artificial ante ingestas y ejercicio mediante observadores de perturbaciones y técnicas de compensación de retardos/ es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.contributor.affiliation Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural es_ES
dc.description.bibliographicCitation Hernández, S.; Gallego Ibáñez, M.; Verdú Amat, S.; Barat Baviera, JM.; Talens Oliag, P.; Grau Meló, R. (2023). Physicochemical Characterization of Texture-Modified Pumpkin by Vacuum Enzyme Impregnation: Textural, Chemical, and Image Analysis. Food and Bioprocess Technology. 16(1):122-134. https://doi.org/10.1007/s11947-022-02925-x es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1007/s11947-022-02925-x es_ES
dc.description.upvformatpinicio 122 es_ES
dc.description.upvformatpfin 134 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 16 es_ES
dc.description.issue 1 es_ES
dc.relation.pasarela S\479331 es_ES
dc.contributor.funder AGENCIA ESTATAL DE INVESTIGACION es_ES
dc.contributor.funder European Regional Development Fund es_ES
dc.contributor.funder Universitat Politècnica de València es_ES
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