Impact of Thermal Treatment on Physicochemical, Antioxidative and Rheological Properties of White-Flesh and Red-Flesh Dragon Fruit (Hylocereus spp.) Purees

Impact of Thermal Treatment on Physicochemical, Antioxidative and Rheological Properties of White-Flesh and Red-Flesh Dragon Fruit (Hylocereus spp.) Purees

White-flesh ( Hylocereus undatus ; WF) and red-flesh ( Hylocereus polyrhizus ; RF) dragon fruit purees were subjected to heat treatment for 0 to 60 min at temperatures between 50 and 90 °C. The influence of the different heat treatments on the physicochemical properties, colour, betacyanins content,...

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Veröffentlicht in:Food and bioprocess technology 2013-02, Vol.6 (2), p.416-430
Hauptverfasser: Liaotrakoon, Wijitra, De Clercq, Nathalie, Van Hoed, Vera, Van de Walle, Davy, Lewille, Benny, Dewettinck, Koen
Format: Artikel
Sprache:eng
Schlagworte:
Agriculture
Biotechnology
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Color
Food Science
Fruits
Heat treatment
Heat treatments
Heating
Microorganisms
Original Paper
Physicochemical properties
Physicochemical treatment
Properties (attributes)
Purees
Quality control
Rheological properties
Rheology
Shear thinning (liquids)
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Zusammenfassung:White-flesh ( Hylocereus undatus ; WF) and red-flesh ( Hylocereus polyrhizus ; RF) dragon fruit purees were subjected to heat treatment for 0 to 60 min at temperatures between 50 and 90 °C. The influence of the different heat treatments on the physicochemical properties, colour, betacyanins content, microbial destruction, antioxidative properties and rheological parameters were investigated. The physicochemical values and antioxidative properties of the unheated RF were significantly higher than that of the unheated WF ( p  
ISSN:1935-5130
1935-5149
DOI:10.1007/s11947-011-0722-4