Relationships between rheological properties, texture and structure of apple (Granny Smith var.) affected by blanching and/or osmotic dehydration
The objective of this work was to evaluate and correlate rheological properties (small-scale dynamic oscillatory and creep/recovery measurements and large-scale compression force-deformation testing), texture (sensory evaluation by trained panel) and structure (optical and transmission electronic mi...
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| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_19355130_v6_n2_p475_GarciaLoredo http://hdl.handle.net/20.500.12110/paper_19355130_v6_n2_p475_GarciaLoredo |
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paper:paper_19355130_v6_n2_p475_GarciaLoredo2023-06-08T16:32:00Z Relationships between rheological properties, texture and structure of apple (Granny Smith var.) affected by blanching and/or osmotic dehydration García Loredo, Analía Belén Guerrero, Sandra Gómez, Paula Luisina Alzamora, Stella Maris Apple Blanching Osmotic dehydration Rheology Texture Ultra- and microstructure Apple Cell walls Creep parameters Dynamic moduli Elastic compliance Electronic microscopy Mechanical parameters Osmotic dehydration Partial least squares regression analysis Regression model Rheological property Sensory evaluation Small-scale dynamics Structural feature Structure difference Viscoelastic response Water activity Blanching Creep Dehydration Glucose Hardness Histology Light transmission Osmosis Regression analysis Rheology Textures Tissue Water quality Fruits Malus x domestica The objective of this work was to evaluate and correlate rheological properties (small-scale dynamic oscillatory and creep/recovery measurements and large-scale compression force-deformation testing), texture (sensory evaluation by trained panel) and structure (optical and transmission electronic microscopy observations) of apples osmotically dehydrated to water activity (aw) 0.97 with glucose, with or without previous blanching. All apple samples showed a solid behavior (G′ > G″) dominating the viscoelastic response, but both dynamic moduli were reduced due to processing. The instantaneous elastic compliance (J0) and the retarded compliances (J1 and J2) increased for treated tissues and the steady-state viscosity (ηN) was approximately 15% to 29% of the value of fresh apple. In general, compression parameters decreased for all treated tissues. Changes in structural features were mainly evidenced in heated samples. Partial least squares regression analysis regression models revealed that texture could be well predicted by rheological properties (compression and creep parameters). Juiciness, crispness and sensory hardness were negatively correlated to J0, J1 and J2, and ηN was negatively correlated to sensory fracturability. Some mechanical parameters (fracturability, hardness 2, area 2, modulus of deformability and cohesiveness) were positively related to sensory fracturability, crispness and sensory hardness; and juiciness was negatively correlated to hardness. Compression and creep parameters showed ability to evidence structure differences (rupture of membranes, swelling of cells and degradation of cell walls) and to explain texture of treated apples. © 2011 Springer Science+Business Media, LLC. Fil:Garcia Loredo, A.B. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Guerrero, S.N. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Gomez, P.L. 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. 2013 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_19355130_v6_n2_p475_GarciaLoredo http://hdl.handle.net/20.500.12110/paper_19355130_v6_n2_p475_GarciaLoredo |
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Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
Apple Blanching Osmotic dehydration Rheology Texture Ultra- and microstructure Apple Cell walls Creep parameters Dynamic moduli Elastic compliance Electronic microscopy Mechanical parameters Osmotic dehydration Partial least squares regression analysis Regression model Rheological property Sensory evaluation Small-scale dynamics Structural feature Structure difference Viscoelastic response Water activity Blanching Creep Dehydration Glucose Hardness Histology Light transmission Osmosis Regression analysis Rheology Textures Tissue Water quality Fruits Malus x domestica |
| spellingShingle |
Apple Blanching Osmotic dehydration Rheology Texture Ultra- and microstructure Apple Cell walls Creep parameters Dynamic moduli Elastic compliance Electronic microscopy Mechanical parameters Osmotic dehydration Partial least squares regression analysis Regression model Rheological property Sensory evaluation Small-scale dynamics Structural feature Structure difference Viscoelastic response Water activity Blanching Creep Dehydration Glucose Hardness Histology Light transmission Osmosis Regression analysis Rheology Textures Tissue Water quality Fruits Malus x domestica García Loredo, Analía Belén Guerrero, Sandra Gómez, Paula Luisina Alzamora, Stella Maris Relationships between rheological properties, texture and structure of apple (Granny Smith var.) affected by blanching and/or osmotic dehydration |
| topic_facet |
Apple Blanching Osmotic dehydration Rheology Texture Ultra- and microstructure Apple Cell walls Creep parameters Dynamic moduli Elastic compliance Electronic microscopy Mechanical parameters Osmotic dehydration Partial least squares regression analysis Regression model Rheological property Sensory evaluation Small-scale dynamics Structural feature Structure difference Viscoelastic response Water activity Blanching Creep Dehydration Glucose Hardness Histology Light transmission Osmosis Regression analysis Rheology Textures Tissue Water quality Fruits Malus x domestica |
| description |
The objective of this work was to evaluate and correlate rheological properties (small-scale dynamic oscillatory and creep/recovery measurements and large-scale compression force-deformation testing), texture (sensory evaluation by trained panel) and structure (optical and transmission electronic microscopy observations) of apples osmotically dehydrated to water activity (aw) 0.97 with glucose, with or without previous blanching. All apple samples showed a solid behavior (G′ > G″) dominating the viscoelastic response, but both dynamic moduli were reduced due to processing. The instantaneous elastic compliance (J0) and the retarded compliances (J1 and J2) increased for treated tissues and the steady-state viscosity (ηN) was approximately 15% to 29% of the value of fresh apple. In general, compression parameters decreased for all treated tissues. Changes in structural features were mainly evidenced in heated samples. Partial least squares regression analysis regression models revealed that texture could be well predicted by rheological properties (compression and creep parameters). Juiciness, crispness and sensory hardness were negatively correlated to J0, J1 and J2, and ηN was negatively correlated to sensory fracturability. Some mechanical parameters (fracturability, hardness 2, area 2, modulus of deformability and cohesiveness) were positively related to sensory fracturability, crispness and sensory hardness; and juiciness was negatively correlated to hardness. Compression and creep parameters showed ability to evidence structure differences (rupture of membranes, swelling of cells and degradation of cell walls) and to explain texture of treated apples. © 2011 Springer Science+Business Media, LLC. |
| author |
García Loredo, Analía Belén Guerrero, Sandra Gómez, Paula Luisina Alzamora, Stella Maris |
| author_facet |
García Loredo, Analía Belén Guerrero, Sandra Gómez, Paula Luisina Alzamora, Stella Maris |
| author_sort |
García Loredo, Analía Belén |
| title |
Relationships between rheological properties, texture and structure of apple (Granny Smith var.) affected by blanching and/or osmotic dehydration |
| title_short |
Relationships between rheological properties, texture and structure of apple (Granny Smith var.) affected by blanching and/or osmotic dehydration |
| title_full |
Relationships between rheological properties, texture and structure of apple (Granny Smith var.) affected by blanching and/or osmotic dehydration |
| title_fullStr |
Relationships between rheological properties, texture and structure of apple (Granny Smith var.) affected by blanching and/or osmotic dehydration |
| title_full_unstemmed |
Relationships between rheological properties, texture and structure of apple (Granny Smith var.) affected by blanching and/or osmotic dehydration |
| title_sort |
relationships between rheological properties, texture and structure of apple (granny smith var.) affected by blanching and/or osmotic dehydration |
| publishDate |
2013 |
| url |
https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_19355130_v6_n2_p475_GarciaLoredo http://hdl.handle.net/20.500.12110/paper_19355130_v6_n2_p475_GarciaLoredo |
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