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IDENTIFICATION OF THE MAIN TEXTURAL CHARACTERISTICS OF CANNED PEACHES AND THE EFFECTS OF PROCESSING VARIABLES
Author(s) -
APOSTOLOPOULOS C.,
BRENNAN J. G.
Publication year - 1994
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1994.tb00769.x
Subject(s) - chewiness , ripeness , food science , sugar , texture (cosmology) , mathematics , horticulture , chemistry , biology , artificial intelligence , computer science , ripening , image (mathematics)
The texture profile of canned peach fruits was studied using magnitude estimation as a scaling method. Their sensory characteristics were assessed using as a modulus either a model fruit or a real fruit sample. The sequence of appearance of the textural characteristics was determined during 4 stages of assessment (nonoral, first bite, during mastication, after effects). Four different varieties of peach fruits were canned and the effect of four processing variables (level of heat treatment, degree of ripeness, sugar concentration in the processing liquid and hardness of the processing liquid) on the texture profile of the fruits was examined. The results showed that an increase in the severity of the heat treatment and the degree of ripeness of the fruit resulted in a decrease in the firmness, crunchiness and chewiness of the canned fruit. Fibrousness was similarly affected but to a lesser extent. Freshness and juiciness were also negatively affected by these variables. An increase in the sugar concentration and hardness of the processing liquid resulted in an increase in the firmness, crunchiness and chewiness of the canned fruit. Fibrousness, freshness and juiciness were similarly affected but to a lesser extent.