Evaluation of Rheological Properties of Apple Mass Based Desserts
The aim of the study was to evaluate the effect of
texturizers on the rheological properties of the apple mass and
desserts made from various raw materials. The apple varieties -
‘Antonovka’, ‘Baltais Dzidrais’, and ‘Zarja Alatau’ harvested in
Latvia, were used for the experiment. The apples were processed in a
blender unpeeled for obtaining a homogenous mass. The apple mass
was analyzed fresh and after storage at –18ºC. Both fresh and thawed
apple mass samples with added gelatin, xantan gum, and sodium
carboxymethylcellulose were whisked obtaining dessert. Pectin, pH
and soluble dry matter of the product were determined. Apparent
viscosity was measured using a rotational viscometer DV–III Ultra.
Pectin content in frozen apple mass decreased significantly (p<0.05)
compared to the fresh sample. The viscosity of apple desserts
immediately after their preparation depends on the physico-chemical
properties of apples and the texturizers used in the production.
<p>[1] W. L. Kerr, “Texture in Frozen Foods” in Handbook of Frozen Foods,
K. D. Murrell, Y. H. Hui, W.-K. Nip, M. H. Lim, I. G. Legarreta, P.
Cornillon, Eds. New York: Marcel Dekker, 2004, ch. 8.
[2] G. V. Barbosa-Canovas, G. Tabilo-Munizaga, “Rheological
characterisation of food gels,” in Proc. of the XIIIth International
Congress on Rheology, Cambridge, UK, 2000, pp. 275-279.
[3] C.-Y. Lii, S.C. Liaw, V.M.-F. Lai, P. Tomasik, „Xanthan gum–gelatin
complexes,” Eur. Polym. J., vol. 38, pp.1377–1381, 2002.
[4] S. Boca, I. Murniece, D. KĜava, U. Gross, I. Skrupskis, “Structural
Changes of Apple Dessert during Storage” unpublished.
[5] R. Matissek, G. Steiner, M. Fischer, Lebensmittelanalytik, Berlin,
Heidelberg: Springer-Verlag, 2009, ch. 4.2.3.
[6] L. Billy, E. Mehinagic, G. Royer, C. Renard, G. Arvisenet, C. Prost, F.
Jourjon, “Relationship between texture and pectin composition of two
apple cultivars during storage,” Postharvest Biol. Tec., vol. 47, pp. 315–
324, 2008.
[7] S. Boca, I. Krasnova, D. Seglina, A. Aboltins, I. Skrupskis, “Changes of
pectin quantity in fresh and frozen apple products”, J. Chem. Chem.
Eng., vol. 7, no. 1, pp. 64–69, January, 2013.
[8] D. F. Keenan, J. Valverde, R. Gormley, F. Butler, N. P. Brunton,
„Selecting apple cultivars for use in ready-to-eat desserts based on
multivariate analyses of physico-chemical properties,” LWT - Food Sci.
Technol, vol.48, pp. 308-315, 2012.
[9] F. Figuerola, M. L. Hurtado, A. M. Estévez, I. Chiffelle, F. Asenjo,
“Fibre concentrates from apple pomace and citrus peel as potential fibre
sources for food enrichment,” Food Chem., vol. 91, no. 3, pp. 395-401,
2005.
[10] C. I. Nindo, J. Tang, J. R. Powers, P. S. Takhar, “Rheological properties
of blueberry puree for processing applications,” Food Sci. Technol.-Leb.,
vol. 40, pp. 292-299, 2007.
[11] J. Ahmed, U. S. Shivare, P. Singh, “Colour kinetics and rheology of
coriander leaf puree and storage characteristics of the paste,” Food
Chem., vol. 84, pp. 605-611, 2004.
[12] D. R. Izidoro, A. P. Scheer, M.-R. Sierakowski, W. I. Haminiuk,
“Influence of green banana pulp on the rheological behaviour and
chemical characteristics of emulsions (mayonnaise),” Food Sci.
Technol.-Leb., vol. 41, pp. 1018-1028, 2008.
[13] M. L. Olivares, M. B. Peirotti, J. A. Deiber „Analysis of gelatin chain
aggregation in dilute aqueous solutions through viscosity data,” Food
Hydrocolloid., vol. 20, pp. 1039–1049, 2006.
[14] H. Li , W. Houa, X. Li, „Interaction between xanthan gum and cationic
cellulose JR400 in aqueous solution,” Carbohyd. Polym., vol. 89, pp.24–
30, 2012.</p>
<p>[1] W. L. Kerr, “Texture in Frozen Foods” in Handbook of Frozen Foods,
K. D. Murrell, Y. H. Hui, W.-K. Nip, M. H. Lim, I. G. Legarreta, P.
Cornillon, Eds. New York: Marcel Dekker, 2004, ch. 8.
[2] G. V. Barbosa-Canovas, G. Tabilo-Munizaga, “Rheological
characterisation of food gels,” in Proc. of the XIIIth International
Congress on Rheology, Cambridge, UK, 2000, pp. 275-279.
[3] C.-Y. Lii, S.C. Liaw, V.M.-F. Lai, P. Tomasik, „Xanthan gum–gelatin
complexes,” Eur. Polym. J., vol. 38, pp.1377–1381, 2002.
[4] S. Boca, I. Murniece, D. KĜava, U. Gross, I. Skrupskis, “Structural
Changes of Apple Dessert during Storage” unpublished.
[5] R. Matissek, G. Steiner, M. Fischer, Lebensmittelanalytik, Berlin,
Heidelberg: Springer-Verlag, 2009, ch. 4.2.3.
[6] L. Billy, E. Mehinagic, G. Royer, C. Renard, G. Arvisenet, C. Prost, F.
Jourjon, “Relationship between texture and pectin composition of two
apple cultivars during storage,” Postharvest Biol. Tec., vol. 47, pp. 315–
324, 2008.
[7] S. Boca, I. Krasnova, D. Seglina, A. Aboltins, I. Skrupskis, “Changes of
pectin quantity in fresh and frozen apple products”, J. Chem. Chem.
Eng., vol. 7, no. 1, pp. 64–69, January, 2013.
[8] D. F. Keenan, J. Valverde, R. Gormley, F. Butler, N. P. Brunton,
„Selecting apple cultivars for use in ready-to-eat desserts based on
multivariate analyses of physico-chemical properties,” LWT - Food Sci.
Technol, vol.48, pp. 308-315, 2012.
[9] F. Figuerola, M. L. Hurtado, A. M. Estévez, I. Chiffelle, F. Asenjo,
“Fibre concentrates from apple pomace and citrus peel as potential fibre
sources for food enrichment,” Food Chem., vol. 91, no. 3, pp. 395-401,
2005.
[10] C. I. Nindo, J. Tang, J. R. Powers, P. S. Takhar, “Rheological properties
of blueberry puree for processing applications,” Food Sci. Technol.-Leb.,
vol. 40, pp. 292-299, 2007.
[11] J. Ahmed, U. S. Shivare, P. Singh, “Colour kinetics and rheology of
coriander leaf puree and storage characteristics of the paste,” Food
Chem., vol. 84, pp. 605-611, 2004.
[12] D. R. Izidoro, A. P. Scheer, M.-R. Sierakowski, W. I. Haminiuk,
“Influence of green banana pulp on the rheological behaviour and
chemical characteristics of emulsions (mayonnaise),” Food Sci.
Technol.-Leb., vol. 41, pp. 1018-1028, 2008.
[13] M. L. Olivares, M. B. Peirotti, J. A. Deiber „Analysis of gelatin chain
aggregation in dilute aqueous solutions through viscosity data,” Food
Hydrocolloid., vol. 20, pp. 1039–1049, 2006.
[14] H. Li , W. Houa, X. Li, „Interaction between xanthan gum and cationic
cellulose JR400 in aqueous solution,” Carbohyd. Polym., vol. 89, pp.24–
30, 2012.</p>
@article{"International Journal of Biological, Life and Agricultural Sciences:56666", author = "Sigita Boca and Ruta Galoburda and Inta Krasnova and Dalija Seglina and Aivars Aboltins and Imants Skrupskis", title = "Evaluation of Rheological Properties of Apple Mass Based Desserts", abstract = "The aim of the study was to evaluate the effect of
texturizers on the rheological properties of the apple mass and
desserts made from various raw materials. The apple varieties -
‘Antonovka’, ‘Baltais Dzidrais’, and ‘Zarja Alatau’ harvested in
Latvia, were used for the experiment. The apples were processed in a
blender unpeeled for obtaining a homogenous mass. The apple mass
was analyzed fresh and after storage at –18ºC. Both fresh and thawed
apple mass samples with added gelatin, xantan gum, and sodium
carboxymethylcellulose were whisked obtaining dessert. Pectin, pH
and soluble dry matter of the product were determined. Apparent
viscosity was measured using a rotational viscometer DV–III Ultra.
Pectin content in frozen apple mass decreased significantly (p", keywords = "Apple variety, apparent viscosity, hydrocolloids,
pectin, texturizers.", volume = "7", number = "7", pages = "550-5", }
