Effects of high hydrostatic pressure (HHP) on sensory characteristics of yellow passion fruit juice

被引：90

作者：

Laboissiere, L. H. E. S. ^{[1
]}

Deliza, R. ^{[2
]}

Barros-Marcellini, A. M. ^{[3
]}

Rosenthal, A. ^{[2
]}

Camargo, L. M. A. Q. ^{[4
]}

Junqueira, R. G. ^{[1
]}

机构：

[1] Univ Fed Minas Gerais, Food Dept, BR-31270901 Belo Horizonte, MG, Brazil

[2] Embrapa Food Technol, BR-23020470 Rio De Janeiro, Brazil

[3] Univ Tiradentes, Fac Pharm, BR-49032490 Aracaju, SE, Brazil

[4] Faperj FP Embrapa Food Technol, BR-23020470 Rio De Janeiro, Brazil

来源：

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES | 2007年 / 8卷 / 04期

关键词：

yellow passion fruit juice; high hydrostatic pressure; quantitative descriptive analysis;

D O I：

10.1016/j.ifset.2007.04.001

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of this study was to investigate the effects of high hydrostatic pressure on the sensory properties of passion fruit juice by quantitative descriptive analysis (QDA). The growing demand in Brazil for processed fruit pulp arouses juice industry interest to search for novel technologies with competitive advantages. High hydrostatic pressure (HHP) is an innovative technology which minimizes loss of sensory and nutritional quality, as compared to pasteurization, matching consumer demands for fresh-like foods. QDA and principal components analysis (PCA) results revealed high similarity among juice sensory attributes from in natura and pressurized samples both differing from commercial ones. Results suggest that HHP may be successfully used to preserve yellow passion fruit pulp, yielding a ready to drink juice with improved sensory quality, as compared to commercial juices available in the Brazilian market and evaluated in this study. (c) 2007 Elsevier Ltd. All rights reserved.

引用

页码：469 / 477

页数：9

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