Koutidou, Maria, Grauwet, Tara, Loey, Ann Van and Acharya, Parag ORCID: 0000-0003-2521-9968 (2016) Potential of different mechanical and thermal treatments to control off-flavour generation in broccoli puree. Food Chemistry, 217. pp. 531-541. ISSN 0308-8146 (doi:https://doi.org/10.1016/j.foodchem.2016.09.003)

Full text not available from this repository. (Request a copy)

Abstract

The aim of this study was scientifically investigate the impact of the sequence of different thermomechanical treatments on the volatile profile of differently processed broccoli puree, and to investigate if any relationship persists between detected off flavour changes and microstructural changes as a function of selected process conditions. Comparison of the headspace GC-MS fingerprinting of the differently processed broccoli purees revealed that an adequate combination of processing steps allows to reduce the level of off-flavour volatiles. Moreover, applying mechanical processing before or after the thermal processing at 90C determines the pattern of broccoli tissue disruption, resulting into different microstructures and various enzymatic reactions inducing volatile generation.
These results may aid the identification of optimal process conditions generating a reduced level of off flavour
in processed broccoli. In this way, broccoli can be incorporated as a food ingredient into mixed food products with limited implications on sensorial consumer acceptance.

Item Type:	Article
Uncontrolled Keywords:	vegetable processing, broccoli, off-flavour formation, microstructure, GC–MS fingerprinting
Subjects:	Q Science > QD Chemistry S Agriculture > S Agriculture (General)
Faculty / School / Research Centre / Research Group:	Faculty of Engineering & Science Faculty of Engineering & Science > Natural Resources Institute Faculty of Engineering & Science > Natural Resources Institute > Food & Markets Department
Last Modified:	24 Jul 2020 15:45
URI:	http://gala.gre.ac.uk/id/eprint/28712

Actions (login required)

View Item