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Type: Artigo
Title: Effects of high pressure processing on cocoyam, Peruvian carrot, andsweet potato: changes in microstructure, physical characteristics, starch, and drying rate
Author: Oliveira, Miguel Meirelles de
Tribst, Alline Artigiani Lima
Leite Júnior, Bruno Ricardo de Castro
Oliveira, Rafael Augustus de
Cristianini, Marcelo
Abstract: This study investigated the effect of high pressure processing (HPP) at 600 MPa for 5 and 30 min on cocoyam, Peruvian carrot, and sweet potatoes cylinders. The impact of the process was evaluated through syneresis analysis, water activity, polarized optical microscopy, thermal properties, texture profile, and drying rate. The results demonstrated that regardless of the process time, the HPP caused physical damage to the structure of the vegetables, providing greater syneresis (up to 12%), disruption of cell wall, reduction of the maximum force to cut the sample (up to 60%), and increased drying rate (~ 30%). Starch gelatinization ranged between 30% (in Peruvian carrot) and 70% (in sweet potato). Additionally, this process reduced the gelatinization temperature of the sweet potatoes starch. Therefore, the results suggest that HPP modifies the tubers structure, being an alternative for tubers softening and reduces the time required in its drying process.
Subject: Alta pressão hidrostática
Country: Países Baixos
Editor: Elsevier
Rights: Fechado
Identifier DOI: 10.1016/j.ifset.2015.07.004
Date Issue: 2015
Appears in Collections:FEAGRI - Artigos e Outros Documentos
FEA - Artigos e Outros Documentos
NEPA - Artigos e Outros Documentos

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