The structure-texture relationship of blanched and glucose-impregnated strawberries

The effect of water or steam blanching, glucose impregnation to attain an equilibrium water activity (a w) value of 0.93 or 0.95, and the addition of calcium on textural characteristics of strawberries was analysed. Strawberries were softened by blanching, varying the maximum extrusion force from 53...

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Autores principales:	Vidales, Susana Leontina, Castro, María Agueda, Alzamora, Stella Maris
Publicado:	1998
Materias:	blanching glucose impregnation microstructure preservation strawberries texture
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_10820132_v4_n3_p169_Vidales http://hdl.handle.net/20.500.12110/paper_10820132_v4_n3_p169_Vidales
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	paper:paper_10820132_v4_n3_p169_Vidales
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spelling	paper:paper_10820132_v4_n3_p169_Vidales2023-06-08T16:05:49Z The structure-texture relationship of blanched and glucose-impregnated strawberries Vidales, Susana Leontina Castro, María Agueda Alzamora, Stella Maris blanching glucose impregnation microstructure preservation strawberries texture The effect of water or steam blanching, glucose impregnation to attain an equilibrium water activity (a w) value of 0.93 or 0.95, and the addition of calcium on textural characteristics of strawberries was analysed. Strawberries were softened by blanching, varying the maximum extrusion force from 53 to 82% of the value of the fresh fruit for water or vapour treatment, respectively. Major changes in texture occurred during blanching, while the influence of the impregnation step depended on the previous treatment. Addition of 0.1% (w/w) calcium lactate during the impreg nation stage improved the textural characteristics of vapour-blanched glucose-treated fruits but was ineffective in preventing softening of water-blanched glucose-treated strawberries. Ultrastructural changes, studied by electron microscopy, correlated well with changes in texture. © 1998, Sage Publications. All rights reserved. Fil:Vidales, S.L. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Castro, M.A. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Alzamora, S.M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 1998 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_10820132_v4_n3_p169_Vidales http://hdl.handle.net/20.500.12110/paper_10820132_v4_n3_p169_Vidales
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	blanching glucose impregnation microstructure preservation strawberries texture
spellingShingle	blanching glucose impregnation microstructure preservation strawberries texture Vidales, Susana Leontina Castro, María Agueda Alzamora, Stella Maris The structure-texture relationship of blanched and glucose-impregnated strawberries
topic_facet	blanching glucose impregnation microstructure preservation strawberries texture
description	The effect of water or steam blanching, glucose impregnation to attain an equilibrium water activity (a w) value of 0.93 or 0.95, and the addition of calcium on textural characteristics of strawberries was analysed. Strawberries were softened by blanching, varying the maximum extrusion force from 53 to 82% of the value of the fresh fruit for water or vapour treatment, respectively. Major changes in texture occurred during blanching, while the influence of the impregnation step depended on the previous treatment. Addition of 0.1% (w/w) calcium lactate during the impreg nation stage improved the textural characteristics of vapour-blanched glucose-treated fruits but was ineffective in preventing softening of water-blanched glucose-treated strawberries. Ultrastructural changes, studied by electron microscopy, correlated well with changes in texture. © 1998, Sage Publications. All rights reserved.
author	Vidales, Susana Leontina Castro, María Agueda Alzamora, Stella Maris
author_facet	Vidales, Susana Leontina Castro, María Agueda Alzamora, Stella Maris
author_sort	Vidales, Susana Leontina
title	The structure-texture relationship of blanched and glucose-impregnated strawberries
title_short	The structure-texture relationship of blanched and glucose-impregnated strawberries
title_full	The structure-texture relationship of blanched and glucose-impregnated strawberries
title_fullStr	The structure-texture relationship of blanched and glucose-impregnated strawberries
title_full_unstemmed	The structure-texture relationship of blanched and glucose-impregnated strawberries
title_sort	structure-texture relationship of blanched and glucose-impregnated strawberries
publishDate	1998
url	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_10820132_v4_n3_p169_Vidales http://hdl.handle.net/20.500.12110/paper_10820132_v4_n3_p169_Vidales
work_keys_str_mv	AT vidalessusanaleontina thestructuretexturerelationshipofblanchedandglucoseimpregnatedstrawberries AT castromariaagueda thestructuretexturerelationshipofblanchedandglucoseimpregnatedstrawberries AT alzamorastellamaris thestructuretexturerelationshipofblanchedandglucoseimpregnatedstrawberries AT vidalessusanaleontina structuretexturerelationshipofblanchedandglucoseimpregnatedstrawberries AT castromariaagueda structuretexturerelationshipofblanchedandglucoseimpregnatedstrawberries AT alzamorastellamaris structuretexturerelationshipofblanchedandglucoseimpregnatedstrawberries
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The structure-texture relationship of blanched and glucose-impregnated strawberries

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