Effect of blanching and/or osmotic dehydration on texture, structure and rheological properties of apple tissue

GARCIA LOREDO, A; GUERRERO, S N; ALZAMORA, STELLA MARIS

Water Stress in Biological, Chemical, Pharmaceutical and Food Systems

Springer

Lugar: New York; Año: 2015; p. 477 - 484

The objective of this study was to assess the relationship between linear viscoelastic characteristics (dynamic oscillatory shear and creep/recovery tests, Paar Physica MCR 300 rheometer), mechanical behaviour at large deformations (texture profile analysis (TPA), Instron model 3345), texture (trained sensory panel in texture profile method) and structure (optical microscopy observations) of apple tissue subjected to blanching, and/or glucose osmotic dehydration.