Premium
Improving quality of an innovative pea puree by high hydrostatic pressure
Author(s) -
Klug Tâmmila Venzke,
MartínezSánchez Ascensión,
Gómez Perla A,
Collado Elena,
Aguayo Encarna,
Artés Francisco,
ArtésHernández Francisco
Publication year - 2017
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.8454
Subject(s) - food science , hydrostatic pressure , rheology , particle size , viscosity , food industry , boiling , syneresis , chemistry , materials science , composite material , physics , organic chemistry , thermodynamics
Abstract BACKGROUND The food industry is continuously innovating to fulfill consumer demand for new, healthy, ready‐to‐eat products. Pea purees could satisfy this trend by increasing the intake of legumes, which are an important source of nutrients. Moreover, sensorial properties like viscosity could be improved by high hydrostatic pressure (HHP). In this study the effect of a boiling treatment (10 min) followed by HHP at 550 kPa (0, 5 or 10 min) on the rheological properties, associated with enzymatic activity and particle size, as well as on the microbial and sensory quality of a pea‐based puree stored for 36 days at 5 °C, has been assessed. RESULTS The particle size of pea puree decreased after all processing treatments, but increased during storage in HHP‐treated samples. Conversely, boiling treatment showed an increase in polygalacturonase activity at the end of the storage period, with a decrease in particle size, viscosity and stability. However, 5 min of 550 kPa HHP showed the highest mean particle size, mean surface diameter and viscosity regarding the remaining treatments. The microbial load remained low during storage. CONCLUSIONS HHP treatment can be used by the food industry to improve the rheological properties, viscosity and stability of pea purees. © 2017 Society of Chemical Industry