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Effects of Microwave Heating on Sensory Characteristics of Kiwifruit Puree

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Effects of Microwave Heating on Sensory Characteristics of Kiwifruit Puree

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dc.contributor.author Benlloch Tinoco, María es_ES
dc.contributor.author Varela Tomasco, Paula Alejandra es_ES
dc.contributor.author Salvador Alcaraz, Ana es_ES
dc.contributor.author Martínez Navarrete, Nuria es_ES
dc.date.accessioned 2016-12-28T08:09:39Z
dc.date.available 2016-12-28T08:09:39Z
dc.date.issued 2012-11
dc.identifier.issn 1935-5130
dc.identifier.uri http://hdl.handle.net/10251/75845
dc.description.abstract The effect of microwave processing on the characteristics of kiwifruit puree was evaluated by applying various gentle treatments. Different combinations of microwave power/processing time were applied, with power among 200-1,000 W and time among 60-340 s, and various sensory and instrumental measurements were performed with the aim of establishing correlations and determining which instrumental parameters were the most appropriate to control the quality of kiwi puree. The water and soluble solids of the product, 83 and 14/100 g sample, respectively, did not change due to treatments. For sensory assessment, an expert panel was previously trained to describe the product. Fourteen descriptors were defined, but only the descriptors 'typical kiwifruit colour', 'tone', 'lightness', 'visual consistency' and 'typical taste' were significant to distinguish between kiwifruit puree samples. The instrumental analysis of samples consisted in measuring consistency, viscosity, colour and physicochemical characteristics of the treated and fresh puree. Applying intense treatments (600 W-340 s, 900 W-300 s and 1,000 W-200 s) through high power or long treatment periods or a combination of these factors, mainly affects the consistency (flow distance decreased from 5. 9 to 3. 4 mm/g sample), viscosity (increased from 1. 6 to 2. 5 Pa/s), colour (maximun ¿E was 6 U) and taste of the product. As a result, samples were thicker and with an atypical flavour and kiwifruit colour due to increased clarity (L* increased from 38 to 43) and slight changes in the yellow-green hue (h* decreased from 95 to 94). For the instrumental determinations of colour and visual perception of consistency, the most suitable parameters for quality control are the colour coordinates L*, a*, h*, whiteness index and flow distance measured with a Bostwick consistometer. © 2011 Springer Science+Business Media, LLC. es_ES
dc.description.sponsorship The authors thank the Ministerio de Educacion y Ciencia for the financial support given throughout the Project AGL 2010-22176. The authors are indebted to the Generalitat Valenciana (Valencia, Spain) for the Grant awarded to the author Maria Benlloch. The translation of this paper was funded by the Universidad Politecnica de Valencia, Spain. en_EN
dc.language Inglés es_ES
dc.publisher Springer Verlag (Germany) es_ES
dc.relation.ispartof Food and Bioprocess Technology es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Colour es_ES
dc.subject Consistency es_ES
dc.subject Descriptive sensory assessment es_ES
dc.subject Kiwifruit es_ES
dc.subject Microwaves es_ES
dc.subject Taste es_ES
dc.subject Descriptors es_ES
dc.subject Expert panels es_ES
dc.subject Flow distance es_ES
dc.subject High-power es_ES
dc.subject Instrumental analysis es_ES
dc.subject Instrumental measurements es_ES
dc.subject Instrumental parameters es_ES
dc.subject Kiwifruits es_ES
dc.subject Microwave power es_ES
dc.subject Microwave processing es_ES
dc.subject Physicochemical characteristics es_ES
dc.subject Sensory characteristics es_ES
dc.subject Soluble solids es_ES
dc.subject Visual consistency es_ES
dc.subject Visual perception es_ES
dc.subject Whiteness Index es_ES
dc.subject Instruments es_ES
dc.subject Quality control es_ES
dc.subject Viscosity es_ES
dc.subject Color es_ES
dc.subject Actinidia deliciosa es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Effects of Microwave Heating on Sensory Characteristics of Kiwifruit Puree es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1007/s11947-011-0652-1
dc.relation.projectID info:eu-repo/grantAgreement/MICINN//AGL2010-22176/ES/APLICACION DE METODOS COMBINADOS PARA LA OBTENCION DE PRODUCTOS DE FRUTA EN POLVO, DESHIDRATADOS Y FRITOS DE ALTA CALIDAD/ es_ES
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.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.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.description.bibliographicCitation Benlloch Tinoco, M.; Varela Tomasco, PA.; Salvador Alcaraz, A.; Martínez Navarrete, N. (2012). Effects of Microwave Heating on Sensory Characteristics of Kiwifruit Puree. Food and Bioprocess Technology. 5(8):3021-3031. https://doi.org/10.1007/s11947-011-0652-1 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://dx.doi.org/10.1007/s11947-011-0652-1 es_ES
dc.description.upvformatpinicio 3021 es_ES
dc.description.upvformatpfin 3031 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 5 es_ES
dc.description.issue 8 es_ES
dc.relation.senia 193395 es_ES
dc.contributor.funder Ministerio de Ciencia e Innovación es_ES
dc.contributor.funder Universitat Politècnica de València es_ES
dc.contributor.funder Generalitat Valenciana es_ES
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