Salgado-Cervantes Marco, Servent Adrien, Maraval Isabelle, Vargas-Ortiz Manuel, Pallet Dominique. 2019. Flash vacuum-expansion process: Effect on the sensory, color and texture attributes of avocado (Persea americana) puree. Plant Foods for Human Nutrition, 74 (3) : 370-375.
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Version publiée
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Quartile : Q1, Sujet : PLANT SCIENCES / Quartile : Q2, Sujet : CHEMISTRY, APPLIED / Quartile : Q2, Sujet : FOOD SCIENCE & TECHNOLOGY / Quartile : Q3, Sujet : NUTRITION & DIETETICS
Résumé : The flash vacuum-expansion process (FVE) consists of two stages. In the first, the raw material is heated by a steam flow in a chamber at 101.325 kPa; in the second, the plant material passes into an expansion chamber (2 to 5 kPa), where the disintegration of the tissues occur. The puree obtained from the avocado pulp subjected to the first stage of the process was evaluated sensorial and instrumentally (T1), in the same way the puree obtained from fruits that were subjected to the whole process (T2) was evaluated, these were compared with avocado puree obtained by means of a food processor (control). The parameters shiny, avocado-like, luminosity, stretching and hue are more significant to describe the puree control, while boiled vegetable and homogeneity to describe T1; grainy texture, adhesiveness and fibrous are more significant to describe T2.
Mots-clés libres : Sensory, Color, Texture, Avocado, Vacuum-expansion
Classification Agris : Q02 - Traitement et conservation des produits alimentaires
Champ stratégique Cirad : CTS 3 (2019-) - Systèmes alimentaires
Auteurs et affiliations
- Salgado-Cervantes Marco, Instituto Tecnologico de Veracruz (MEX)
- Servent Adrien, CIRAD-PERSYST-UMR Qualisud (FRA)
- Maraval Isabelle, CIRAD-PERSYST-UMR Qualisud (FRA)
- Vargas-Ortiz Manuel, CIAD (MEX) - auteur correspondant
- Pallet Dominique, CIRAD-PERSYST-UMR Qualisud (FRA)
Source : Cirad-Agritrop (https://agritrop.cirad.fr/601703/)
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