Effect of pre-treatments on quality of marian plum (bouea macrophylla) purée
Corressponding author's email:
ttruc@ctu.edu.vnKeywords:
Marian plum, Purée, Blanching, Sucrose and Pectin, CryoprotectionAbstract
In this study, marian plums at 50 days after anthesis at Vinh Long province were chosen as main ingredient for purée processing. Influence of blanching to inactivating of browning enzyme and the effect of sucrose and pectin additions on purée were studied. The results showed that blanching condition at 80°C in 3 minutes could inactivate browning enzyme, and maintained marian plum’s nutritional values. The cryoprotection effect of added sugar and pectin to purée were noticed. The addition of sucrose to 35°Brix combined with 1.75% pectin have the optimum quality which remained up to 180 days in frozen storage.
Downloads: 0
References
M.E. Dauthy, Fruit and vegetable processing, FAO Agricultural Services Bulletin No.119, Food and Agriculture Organization of the United Nations Rome, (1995).
R.P. Bates, J.R. Morris and P.G. Crandall, Principles and practices of small - and medium - scale fruit juice processing, FAO Agricultural Services Bulletin No. 146 Food and Agriculture Organization of the United Nations, 2001.
R.J. Avena and P.S. Luh, Sweetened Mango Purées Preserved by Canning and Freezing. Journal of Food Science, 48 (2006) 406-410.
S.W.K. Wan Saidatul, A. Noriham, S. Zainal, S.Z. Khairusy and A. Nurain, Impact of Non-Thermal Processing on Antioxidant Activity, Phenolic content, Ascorbic Acid content and Color of Winter Melon Purée, International Food Research Journal, 20 (2013), 633-638.
Skrede, Freezing Effects on Food Quality, Marcel Dekker, New York, (1996) 247-298.
A.M. Ricon, Effect of prefreezing treatments on quality of mango (Manguifera indica L.) during frozen storage, University of Georgia, (1995).
M.C. Conceição, T.N. Fernandes, M. E.T. Prado and J. Vilela de Resende, Effect of sucrose and pectin addition on physical, chemical, thermal and rheological properties of frozen/thawed pineapple pulps, Korea-Australia Rheology Journal, 24 (2012) 229-239.
G. Downey, Quality changes in frozen and thawed, cooked puréed vegetables containing hydrocolloids, gums and dairy powders, International Journal of Food Science and Technology, 37 (2002) 869–877.
L. Dehon, J.J. Machiex and M. Durand, Involvement of peroxidase in the formation of the brown coloration of heartwood in Juglans nigria, Journal of Experimental Botany, 53 (2002), 303-311.
Lê Ngọc Tú, Bùi Hữu Lợi, Lưu Duẫn, Ngô Hữu Hợp, Đặng Thị Thu và Nguyễn Trọng Cẩn, Hóa học thực phẩm, NXB Khoa học và Kỹ thuật, Hà Nội, (2003).
H.D. Belitz and W. Grosch, Food Chemistry, 2nd Edition, Springer, (1992) 145-391.
R. Galoburda, S. Boca, I. Skrupskis and D. Seglina, Physical and chemical parameters of strawberry puree, 9th Baltic Conference on Food Science and Technology “Food for Consumer Well-Being”, University of Agriculture, Jelgava, Latvia, (2014) 172-177.
H. Douglas Goff and Richard W. Hartel, Ice Cream, Seventh Edition, Springer, (2013) 253-378.
G.A Redmonda, T.R Gormleya and F Butlerb, The effect of short- and long-term freeze-chilling on the quality of mashed potato, Innovative Food Science & Emerging Technologies, 4 (2003) 85–97.
M.S. Sul, S.Y. Hwang, H.J. Lee, S.H. Park and J.G. Kim, The physico-chemical changes of mashed red pepper during frozen storage. Korean Journal of Food Culture, 19 (2004) 209 - 216.
M. J. Oruna-Concha, M. J. Gonzalez-Castro, J. Lopez-Hernandez and J. Simal-Lozano, Monitoring of the Vitamin C Content of Frozen Green Beans and Padrón Peppers by HPLC, Journal of the Science of Food and Agriculture, 76 (1998) 477-480.
Downloads
Published
How to Cite
License
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Copyright © JTE.
