Non-conventional techniques to obtain grapefruit jam
[EN] Different grapefruit jams obtained by conventional, osmotic dehydration (OD) without thermal treatment and microwave (MW) techniques were compared. A kinetic study was previously carried out to characterize the fruit OD process in order to manufacture OD jams. Fibres from bamboo, apple and oran...
| Autores: | , , |
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| Formato: | artículo |
| Fecha de publicación: | 2010 |
| País: | España |
| Recursos: | Universitat Politècnica de València (UPV) |
| Repositorio: | RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia |
| Idioma: | inglés |
| OAI Identifier: | oai:riunet.upv.es:10251/214012 |
| Acesso em linha: | https://riunet.upv.es/handle/10251/214012 |
| Access Level: | acceso abierto |
| Palavra-chave: | Grapefruit Jam Osmotic dehydration Microwaves Consistency Rheology Colour Fibre TECNOLOGIA DE ALIMENTOS |
| Resumo: | [EN] Different grapefruit jams obtained by conventional, osmotic dehydration (OD) without thermal treatment and microwave (MW) techniques were compared. A kinetic study was previously carried out to characterize the fruit OD process in order to manufacture OD jams. Fibres from bamboo, apple and orange were incorporated into OD jams. Soluble solids, moisture, water activity, pH, consistency, flow properties and colour were evaluated for all jams. The jams obtained by the OD process had a colour more similar to the fresh fruit than the heated ones, but the addition of fibre was necessary to improve the consistency. However, the MW procedure affects colour in a similar way to conventional heating but increases the consistency of the samples. |
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