| Autor: |
Armando, Quintanilla, Alejandra, Mencía, Joseph, Powers, Barbara, Rasco, Juming, Tang, Shyam S, Sablani |
| Rok vydání: |
2017 |
| Předmět: |
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| Zdroj: |
Journal of the science of food and agriculture. 98(10) |
| ISSN: |
1097-0010 |
| Popis: |
Red raspberries are a delicate and highly perishable fruit with a fragile pulp tissue. In this study we used vacuum impregnation (VI) methods to incorporate pectin and calcium chloride into whole red raspberries to improve their firmness. Specifically, we impregnated low methoxyl pectin (LMP) at 10 g of pectin kgA vacuum level of 50.8 kPa, processing time of 7 min, and a LMP and calcium infusion at 20 °C resulted in the firmest fruit compared to the other treatments. At these VI treatment conditions, FThe optimal VI conditions identified in this study can be used to improve firmness and structural integrity of red raspberries by infusion of LMP and calcium. Findings on vacuum-impregnated red raspberries may be used to develop dehydrofrozen berries for incorporation into bakery and dairy products. © 2018 Society of Chemical Industry. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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