Effect of calcium salts on the texture, structure and sensory acceptance of osmotically dehydrated guavas

Journal of the Science of Food and Agriculture

Volumn 87, Issue 6, 2007, Pages 1149-1156

  Pereira, Leila M ^a   Carmello Guerreiro, Sandra M ^a   Bolini, Helena M A ^a   Cunha, Rosiane L ^a   Hubinger, Miriam D ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Calcium chloride; Calcium lactate; Guava; Osmotic dehydration; Sensory analysis; Structure

Indexed keywords

PSIDIUM;

EID: 34247540903     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.2836     Document Type: Article

References (28)

1. Alzamora SM, Tapia MS, Argaíz A and Welti J, Application of combined methods technology in minimally processed fruits. Food Res Int 26:125-130 (1993).
2. Alzamora SM, Gerschenson LN, Vidales SL and Nieto A, Structural changes in the minimal processing of fruits: some effects of blanching and sugar impregnation, in Food Engineering 2000, ed. by Fito P, Ortega-Rodriguez E and Barbosa-Canovas G. Chapman and Hall, New York, pp. 117-139 (1997).
3. Pereira LM, Rodrigues ACC, Sarantópoulos CIGL, Junqueira VCA, Cunha RL and Hubinger MD, Influence of modified atmosphere packaging and osmotic dehydration on the quality maintenance of minimally processed guavas. J Food Sci 69:172-177 (2004).
4. Muntada V, Gerschenson LN, Alzamora SM and Castro MA, Solute infusion effects on texture of minimally processed kiwifruit. J Food Sci 63:616-620 (1998).
5. Sormani A, Maffi D, Bertolo G and Torreggiani D, Textural and structural changes of dehydrofreeze-thawed strawberry slices: effects of different dehydration pretreatments. Food Sci Technol Int 5:479-485 (1999).
6. Mastrángelo MM, Rojas AM, Castro MA, Gerschenson LN and Alzamora SM, Texture and structure of glucose-infused melon. J Sci Food Agric 80:769-776 (2000).
7. Nieto AB, Salvatori DM, Castro MA and Alzamora SM, Structural changes in apple tissue during glucose and sucrose osmotic dehydration: shrinkage, porosity, density and microscopic features. J Food Eng 61:269-278 (2004).
8. Quiles A, Hernando I, Pérez-Munuera I, Llorca E, Larrea V and Lluch MA, The effect of calcium and cellular permeabilization on the structure of the parenchyma of osmotic dehydrated 'Granny Smith' apple. J Sci Food Agric 84:1765-1770 (2004).
9. Lewicki PP and Porzecka-Pawlak R, Effect of osmotic dewatering on apple tissue structure. J Food Eng 66:43-50 (2005).
10. Lara I and Vendrell M, ACC oxidase activation by cold storage on 'Passe Crassane' pears: effect of calcium treatment. J Sci Food Agric 76:421-426 (1998).
11. Monsalve-González A, Barbosa-Cánovas GV and Cavalieri RP, Mass transfer and textural changes during processing of apples by combined methods. J Food Sci 58:1118-1124 (1993).
12. del Valle JM, Aranguiz V and Leon H, Effects of blanching and calcium infiltration on PPO activity, texture, microstructure and kinetics of osmotic dehydration of apple tissue. Food Res Int 31:557-569 (1998).
13. 2 dips and heat treatments on firmness and metabolic activity. Postharvest Biol Technol 17:201-213 (1999).
14. Jackman RL and Stanley DW, Perspectives in the textural evaluation of plant foods. Trends Food Sci Technol 6:187-194 (1995).
15. Lewicki PP, Vu Le H and Pomaranska-Lazuka W, Effect of pre-treatment on convective drying of tomatoes. J Food Eng 54:141-146 (2002).
16. Luna-Guzmán I and Barret DM, Comparison of calcium chloride and calcium lactate effectiveness in maintaining shelf stability and quality of fresh-cut cantaloupes. Postharvest Biol Technol 19:61-72 (2000).
17. Vidales SL, Castro MA and Alzamora SM, The structure-texture relationship of blanched and glucose-impregnated strawberries. Food Sci Technol Int 4:169-178 (1998).
18. Ranganna S, Manual of Analysis of Fruit and Vegetables Products. Central Food Technological Research Institute, Mysore, India (1977).
19. Bligh EG and Dyer WJ, A rapid method of total lipid extraction and purification. Can J Biochem Physiol 37:911-917 (1959).
20. Argandoña EJS. Guavas dehydration by immersion and drying. M.Sc dissertation. Faculty of Food Engineering, State University of Campinas, Campinas, SP (1999). (in Portuguese).
21. Association of Official Analytical Chemists, Official Methods of Analysis, 17th edition. AOAC, Gaithersburg, Maryland (2002).
22. Costell E, Fiszman SM and Duran L, Physical properties I - Rheology of solids and texture, in Themes in Food Technology, ed. by Aguilera JM. National Polytechnic Institute, Mexico, pp. 215-260 (1997). (in Spanish).
23. Peleg M, Linearization of relaxation and creep curves of solid biological materials. J Rheol 24:451-463 (1980).
24. Lewicki PP and Lukaszuk A, Effect of osmotic dewatering on rheological properties of apple subjected to convective drying. J Food Eng 45:119-126 (2000).
25. O'Brien TP, Feder N and McCully ME, Polychromatic staining of plant cell walls by toluidine blue. Protoplasma 59:368-373 (1964).
26. Meilgaard M, Civille GV and Carr BT, Sensory Evaluation Techniques, 2nd edition. CRC Press Inc., Florida (1988).
27. 2 and ethylene production and quality maintenance of fresh-cut kiwifruit slices. J Food Sci 64:433-440 (1999).
28. Steffe JF, Rheological Methods in Food Process Engineering, 2nd edition. Freeman Press, Michigan (1996).