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Effect of vacuum cooking treatment on physicochemical and structural characteristics of purple-flesh potato

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Effect of vacuum cooking treatment on physicochemical and structural characteristics of purple-flesh potato

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dc.contributor.author Iborra Bernad, María del Consuelo es_ES
dc.contributor.author García Segovia, Purificación es_ES
dc.contributor.author Martínez Monzó, Javier es_ES
dc.date.accessioned 2016-04-12T10:18:33Z
dc.date.available 2016-04-12T10:18:33Z
dc.date.issued 2014-04
dc.identifier.issn 0950-5423
dc.identifier.uri http://hdl.handle.net/10251/62444
dc.description.abstract Cook-vide (CV, vacuum boiling) and sous-vide (SV, cooking in a vacuum-sealed pouch) have been applied to cook purple-flesh potatoes. Response surface methodology (RSM) sets up the work conditions of temperatures (78 92 °C) and times (16 44 min). Textural parameters, colour and anthocyanins have been measured in cooked samples, and microstructure of cooked tissues was observed with cryo-SEM technique. CV and SV provided similar hardness (P > 0.05), while SV treatments provided samples more adhesive and cohesive than CV ones (P ≤ 0.05). Micrographs of cooked samples showed rounder cells in cook-vide samples and higher swelling than in sous-vide ones. SV treatment avoided the leaching into the water of anthocyanins (chromophore) retaining more of them in potatoes (P ≤ 0.05), as a consequence of which total colour difference was lower in SV samples compared with CV ones (P ≤ 0.05). Particularly, CV samples were lighter (higher values of L*) and less reddish (lower values of +a*) than SV ones (P ≤ 0.05). es_ES
dc.description.sponsorship Consuelo Iborra-Bernad has received research grant from the Generalitat Valenciana. Purificacion Garcia-Segovia declares that she has no conflict of interest. Javier Martinez-Monzo declares that he has no conflict of interest. en_EN
dc.language Inglés es_ES
dc.publisher Wiley: 12 months es_ES
dc.relation.ispartof International Journal of Food Science and Technology es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Anthocyanins es_ES
dc.subject Colour es_ES
dc.subject Response surface methodology es_ES
dc.subject Texture Profile Analysis es_ES
dc.subject Vacuum treatments es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Effect of vacuum cooking treatment on physicochemical and structural characteristics of purple-flesh potato es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1111/ijfs.12385
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Iborra Bernad, MDC.; García Segovia, P.; Martínez Monzó, J. (2014). Effect of vacuum cooking treatment on physicochemical and structural characteristics of purple-flesh potato. International Journal of Food Science and Technology. 49(4):943-951. doi:10.1111/ijfs.12385 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://dx.doi.org/10.1111/ijfs.12385 es_ES
dc.description.upvformatpinicio 943 es_ES
dc.description.upvformatpfin 951 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 49 es_ES
dc.description.issue 4 es_ES
dc.relation.senia 261692 es_ES
dc.identifier.eissn 1365-2621
dc.contributor.funder Generalitat Valenciana es_ES
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