Food and Bioprocess Technology

, Volume 7, Issue 11, pp 3282–3292 | Cite as

Quality and Acceptability of Microwave and Conventionally Pasteurised Kiwifruit Puree

  • María Benlloch-Tinoco
  • Marta Igual
  • Ana Salvador
  • Dolores Rodrigo
  • Nuria Martínez-Navarrete
Original Paper

Abstract

The development and optimisation of food preservation processes seem to be necessary in order to address consumer expectations related to secure, fresh-like foods. To this end, the sensory, nutritional and functional properties must be maximally retained. In order to contribute to the acquisition of knowledge about the adequacy of microwave processing as a means of preserving fruit-based products, the present study compares the impact of microwave heating with conventional thermal processing. The consumer acceptance of fresh and pasteurised kiwifruit puree was studied as was the content of water, soluble solids and bioactive compounds and the pH, consistency, viscosity, colour coordinates and antioxidant capacity, as well as the effect of the thermal treatment on enzyme and microbial inactivation. As bioactive compounds, the content of vitamins C, A and E and the total flavonoid, phenol and tannin content have been considered. As the obtained results show, not only was microwaved puree preferred by consumers, but it also exhibited a superior maintenance of the nutritive and functional properties of the fruit, smaller colour changes and a content of inactivated enzymes and microorganisms equal to or greater than the conventionally heated sample.

Keywords

Consumer perception Bioactive compounds Enzymes Microorganisms Microwave heating Conventional heating 

Nomenclature

MW

Microwave heating

POD

Peroxidase

Co

Conventional heating

JAR

Just-about-right

PPO

Polyphenol oxidase

PME

Pectin methylesterase

TP

Total phenols

TT

Total tannins

TF

Total flavonoids

TMB

Total mesophilic bacteria

Y&M

Yeast and mould

ΔE*

Colour difference

Notes

Acknowledgments

The authors thank the Ministerio de Educación y Ciencia for the financial support given throughout the Project AGL 2010-22176 and AGL 2010-22206-C02-01 and the grant awarded to the author María Benlloch.

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Copyright information

© Springer Science+Business Media New York 2014

Authors and Affiliations

  • María Benlloch-Tinoco
    • 1
  • Marta Igual
    • 1
  • Ana Salvador
    • 2
  • Dolores Rodrigo
    • 2
  • Nuria Martínez-Navarrete
    • 1
  1. 1.Food Investigation and Innovation Group, Food Technology DepartmentUniversitat Politècnica de ValènciaValenciaSpain
  2. 2.Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), AvdaPaternaSpain

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