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Effect of heat treatments on quality attributes
of packaged suite vegetables
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Abstract: Three smooth homogenized vegetable spreads were prepared from the purees of broccoli, carrots, and strawberry containing 1% or 2% of guar and CMC gum mixture (1:1). The rheological properties of the spreads were evaluated at a constant shear rate of 11.34 s-1 and at increasing shear rates (2.29 – 34.35 s-1) using DV-III Ultra Brookfield rotational viscometer. Different rheological models were used to fit the data. A heat penetration test was conducted for the spreads packaged into a flexible PA/PE pouches and cumulative lethality values were calculated. Strawberry spreads were more viscous than those made of broccoli whereas the carrots spreads were the least viscosity. Viscosity of the spread increased by increasing gum mixture concentration. Vegetable spreads, particularly at 1% gum concentration, exhibited shear thinning non-Newtonian properties. Herschel-bulkley and Power law models fitted well to the rheological data. The heat penetration profile suggested possible use of flexible pouches for packaging of vegetable spreads particularly when filled under aseptic conditions. The sensory evaluation of vegetables spreads indicated that salt, sugar, flavoring and/or seasoning are important to improve spread palatability and acceptability of different consumers.
Key Words: vegetable spread, rheological models, viscosity, sensory, heat penetration, flexible pouches.
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| Publication year |
2015
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| Pages |
97-114
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| Organization Name |
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| serial title |
Egypt . J. of Appl. Sci.
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| Author(s) from ARC |
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| External authors (outside ARC) |
أسرار يس إبراهيم محمد
معهد بحوث تكنولوجيا الاغذيه
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| Publication Type |
Journal
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