Relationship between rheological characteristics and sensory evaluation of blanched and/or osmotically dehydrate apple

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

Minascentro, Belo Horizonte - Brasil

Congreso; XXI Congresso Brasileiro de Ciencia e Tecnologia de Alimentos – XV Seminario Latinoamericano e do Caribe de Ciencia e Tecnologia de Alimentos; 2008

The influence of blanching and/or glucose osmotic dehydration at atmospheric pressure on rheological characteristics of apple tissue was analyzed by dynamic oscillatory shear, creep/recovery tests and compression tests. A sensory test (difference from control test) was performed with 48 consumers to perceive texture differences between apples subjected to the different treatments. All treatments influenced the oscillatory strain, creep and compression behaviour and the perceived texture.