Quality characteristics of horchata (a Spanish vegetable beverage) treated with pulsed electric fields during shelf-life

被引：59

作者：

Cortés, C ^{[1
]}

Esteve, M ^{[1
]}

Frígola, A ^{[1
]}

Torregrosa, F ^{[1
]}

机构：

[1] Univ Valencia, Fac Farm, Area Nutr & Bromatol, E-46100 Burjassot, Spain

来源：

FOOD CHEMISTRY | 2005年 / 91卷 / 02期

关键词：

quality; horchata; pulsed electric fields;

D O I：

10.1016/j.foodchem.2004.06.014

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The application of pulsed electric fields (PEF) is one of the new non-thermal technologies being studied to evaluate their potential as alternative or complementary processes to thermal pasteurization. "Horchata de chufa" (tiger nut milk or earth almond milk) is of high nutritional quality and therefore has great potential in the food market, limited by its very short shelf-life. The present work studies whether PEF can be used to obtain a quality horchata and increase its shelf-life while maintaining its organoleptic characteristics. In order to do so we determined pH, total fat, peroxide index, thiobarbituric acid-reactive substances index, formol index, and peroxidase activity in natural (untreated) horchata and horchata subjected to various PEF treatments and studied their stability during refrigerated storage (2-4 degreesC). After PEF treatment, only peroxidase activity decreased significantly (P < 0.05). This parameter and pH varied during the shelf-life of the horchata, and a negative correlation was obtained between pH and peroxidase activity. (C) 2004 Elsevier Ltd. All rights reserved.

引用

页码：319 / 325

页数：7

共 28 条

[21]

Pothakamury UR, 1995, THESIS WASHINGTON ST

[22]

Qin BL, 1995, FOOD TECHNOL-CHICAGO, V49, P55

[23]

REINA L, 1998, INNOVATIVE FOOD SCI, V1, P21

[24] Study of inactivation of Lactobacillus plantarum in orange-carrot juice by means of pulsed electric fields:: Comparison of inactivation kinetics models [J].

Rodrigo, D ;

Martínez, A ;

Harte, F ;

Barbosa-Cánovas, GV ;

Rodrigo, M .

JOURNAL OF FOOD PROTECTION, 2001, 64 (02) :259-263

[25] EFFECTS OF HIGH ELECTRIC FIELDS ON MICROORGANISMS .I. KILLING OF BACTERIA AND YEASTS [J].

SALE, AJH ;

HAMILTON, WA .

BIOCHIMICA ET BIOPHYSICA ACTA, 1967, 148 (03) :781-&

[26] MODIFIED EXTRACTION 2-THIOBARBITURIC ACID METHOD FOR MEASURING LIPID OXIDATION IN POULTRY [J].

SALIH, AM ;

SMITH, DM ;

PRICE, JF ;

DAWSON, LE .

POULTRY SCIENCE, 1987, 66 (09) :1483-1488

[27] Control of Enterobacter aerogenes by high-intensity, pulsed electric fields in horchata, a Spanish low-acid vegetable beverage [J].

Selma, MV ;

Fernández, PS ;

Valero, M ;

Salmerón, MC .

FOOD MICROBIOLOGY, 2003, 20 (01) :105-110

[28]

YEOM HW, 2001, PROCESSING YOGHURT B

← 1 2 3 →