Relationships Between Texture and Rheological Properties in Blanched Apple Slices (var. Granny Smith) Studied by Partial Least Squares Regression

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The effect of steam blanching (90 or 150 s) on linear viscoelastic and compression properties, sensory texture, and micro- and ultrastructure of cut apple was analyzed. All apple samples showed a solid behavior (storage modulus G′ > loss modulus G″) dominating the viscoelastic response, but b...

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Autores principales: Guerrero, Sandra, Alzamora, Stella Maris
Publicado: 2014
Materias:
Apple
Blanching
PLS
Rheology
Structure
Texture
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_19355130_v_n_p1_Loredo
http://hdl.handle.net/20.500.12110/paper_19355130_v_n_p1_Loredo
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_19355130_v_n_p1_Loredo
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spelling paper:paper_19355130_v_n_p1_Loredo2023-06-08T16:32:06Z Relationships Between Texture and Rheological Properties in Blanched Apple Slices (var. Granny Smith) Studied by Partial Least Squares Regression Guerrero, Sandra Alzamora, Stella Maris Apple Blanching PLS Rheology Structure Texture The effect of steam blanching (90 or 150 s) on linear viscoelastic and compression properties, sensory texture, and micro- and ultrastructure of cut apple was analyzed. All apple samples showed a solid behavior (storage modulus G′ > loss modulus G″) dominating the viscoelastic response, but both dynamic modules were reduced due to processing. For blanched tissues, the instantaneous elastic compliance J0 and the retarded compliances J1 and J2 increased and the steady-state viscosity decreased. Values of mechanical parameters and texture attributes (except cohesiveness) decreased for blanched tissues. Partial least squares regression analysis (PLS) technique was used to study how texture characteristics (dependent variables) were related to rheological properties (independent variables) of untreated and blanched apples. Sensory hardness and crispness were negatively related to J0, J1, and J2 and positively correlated to G′ at intermediate and high frequencies (ω) and G″ at low frequencies. Sensory fracturability was positively correlated with G′ at ω = 0.1 1/s and G″ at ω = 100 1/s. Juiciness and sensory fracturability were positively correlated to instrumental hardness and area 1, and crispness and sensory hardness were positively related to instrumental fracturability. Structure differences (rupture of membranes, decrease in cell-to-cell contact, degradation of cell walls, changes in microfibril arrangements) could explain some changes observed in rheological properties and texture of blanched apples. © 2014 Springer Science+Business Media New York. Fil:Guerrero, S.N. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Alzamora, S.M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2014 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_19355130_v_n_p1_Loredo http://hdl.handle.net/20.500.12110/paper_19355130_v_n_p1_Loredo
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Apple
Blanching
PLS
Rheology
Structure
Texture
spellingShingle Apple
Blanching
PLS
Rheology
Structure
Texture
Guerrero, Sandra
Alzamora, Stella Maris
Relationships Between Texture and Rheological Properties in Blanched Apple Slices (var. Granny Smith) Studied by Partial Least Squares Regression
topic_facet Apple
Blanching
PLS
Rheology
Structure
Texture
description The effect of steam blanching (90 or 150 s) on linear viscoelastic and compression properties, sensory texture, and micro- and ultrastructure of cut apple was analyzed. All apple samples showed a solid behavior (storage modulus G′ > loss modulus G″) dominating the viscoelastic response, but both dynamic modules were reduced due to processing. For blanched tissues, the instantaneous elastic compliance J0 and the retarded compliances J1 and J2 increased and the steady-state viscosity decreased. Values of mechanical parameters and texture attributes (except cohesiveness) decreased for blanched tissues. Partial least squares regression analysis (PLS) technique was used to study how texture characteristics (dependent variables) were related to rheological properties (independent variables) of untreated and blanched apples. Sensory hardness and crispness were negatively related to J0, J1, and J2 and positively correlated to G′ at intermediate and high frequencies (ω) and G″ at low frequencies. Sensory fracturability was positively correlated with G′ at ω = 0.1 1/s and G″ at ω = 100 1/s. Juiciness and sensory fracturability were positively correlated to instrumental hardness and area 1, and crispness and sensory hardness were positively related to instrumental fracturability. Structure differences (rupture of membranes, decrease in cell-to-cell contact, degradation of cell walls, changes in microfibril arrangements) could explain some changes observed in rheological properties and texture of blanched apples. © 2014 Springer Science+Business Media New York.
author Guerrero, Sandra
Alzamora, Stella Maris
author_facet Guerrero, Sandra
Alzamora, Stella Maris
author_sort Guerrero, Sandra
title Relationships Between Texture and Rheological Properties in Blanched Apple Slices (var. Granny Smith) Studied by Partial Least Squares Regression
title_short Relationships Between Texture and Rheological Properties in Blanched Apple Slices (var. Granny Smith) Studied by Partial Least Squares Regression
title_full Relationships Between Texture and Rheological Properties in Blanched Apple Slices (var. Granny Smith) Studied by Partial Least Squares Regression
title_fullStr Relationships Between Texture and Rheological Properties in Blanched Apple Slices (var. Granny Smith) Studied by Partial Least Squares Regression
title_full_unstemmed Relationships Between Texture and Rheological Properties in Blanched Apple Slices (var. Granny Smith) Studied by Partial Least Squares Regression
title_sort relationships between texture and rheological properties in blanched apple slices (var. granny smith) studied by partial least squares regression
publishDate 2014
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_19355130_v_n_p1_Loredo
http://hdl.handle.net/20.500.12110/paper_19355130_v_n_p1_Loredo
work_keys_str_mv AT guerrerosandra relationshipsbetweentextureandrheologicalpropertiesinblanchedappleslicesvargrannysmithstudiedbypartialleastsquaresregression
AT alzamorastellamaris relationshipsbetweentextureandrheologicalpropertiesinblanchedappleslicesvargrannysmithstudiedbypartialleastsquaresregression
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