Effect of added hydrocolloids on ready-to-eat courgette (Cucurbita pepo) puree ohmically treated

The influence of two natural different hydrocolloids (apple and citrus pectin) on physical, rheological and textural parameters, bioactive compounds and antioxidant activity of the courgette ( Cucurbita pepo ) puree was studied. The experiment aimed the development of dysphagia-oriented food products, which need to meet special requirements as a challenge for food rheology and novel ready-to-eat products. The pectin was added in the range of 0.1–0.3%. The courgette puree was ohmically heated at 20 V/cm for 3 min. The ohmic heating was used to improve and preserve the main properties of the purees. The antioxidant activity is stimulated by the ohmic heating, the values ranging up to 58% compared with the control sample. The courgette purees with apple or citrus pectin has registered a pseudoplastic rheological behaviour. The hardness increases with 22% once with the application of the thermic treatment. FT-IR spectroscopy and confocal microscopy reveal the benefits of using the ohmic heating as a processing method for courgettes puree. The results demonstrated the importance of using ohmic heating in the obtaining of courgettes puree for people with dysphagia.