naa a22 4500 510724108 CHVBK 20180411082928.0 cr unu---uuuuu 180411e20130101xx s 000 0 eng 10.1007/s11947-011-0696-2 doi (NATIONALLICENCE)springer-10.1007/s11947-011-0696-2 Physicochemical and Sensorial Properties of Grapefruit Jams as Affected by Processing [Elektronische Daten] [Marta Igual, Eva García-Martínez, María Camacho, Nuria Martínez-Navarrete] Jam is an effective and tasty way of preserving fruit. Jam processing procedures as well as storage conditions and duration are important factors for jam quality. Traditional jam processing involves the application of severe thermal treatments that imply undesirable changes in the product quality characteristics such as colour, texture, flavour and nutritional and functional value. In this work, osmotic dehydration (OD) and/or microwave energy (MW) was proven as adequate to obtain jam with the typical characteristics of water content, degree Brix, pH and water activity of jam obtained by conventional thermal heating. The sensory evaluation carried out to compare the product showed that samples submitted to more intense heating treatments (conventional or MW) had significantly higher scores in colour saturation, brightness, grapefruit taste and extensibility than OD or OD+MW ones. As deduced from the obtained results, OD treatment prevents grapefruit colour changes, and mild MW heating contributes to increase the consistency and decrease the extensibility of the obtained jam. In this way, OD+MW jam was preferred by assessors mainly due to its higher consistency. The sample obtained by this procedure was stable during storage. Springer Science+Business Media, LLC, 2011 Grapefruit nationallicence Jam nationallicence Osmotic dehydration nationallicence Microwaves nationallicence Consistency nationallicence Colour nationallicence Sensory analysis nationallicence Igual Marta Food Technology Department, Food Investigation and Innovation Group, Universidad Politécnica de Valencia, Camino de Vera s/n, 46022, Valencia, Spain aut García-Martínez Eva Food Technology Department, Food Investigation and Innovation Group, Universidad Politécnica de Valencia, Camino de Vera s/n, 46022, Valencia, Spain aut Camacho María Food Technology Department, Food Investigation and Innovation Group, Universidad Politécnica de Valencia, Camino de Vera s/n, 46022, Valencia, Spain aut Martínez-Navarrete Nuria Food Technology Department, Food Investigation and Innovation Group, Universidad Politécnica de Valencia, Camino de Vera s/n, 46022, Valencia, Spain aut Food and Bioprocess Technology Springer-Verlag 6/1(2013-01-01), 177-185 1935-5130 6:1<177 2013 6 11947 https://doi.org/10.1007/s11947-011-0696-2 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-011-0696-2 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Igual Marta Food Technology Department, Food Investigation and Innovation Group, Universidad Politécnica de Valencia, Camino de Vera s/n, 46022, Valencia, Spain aut NATIONALLICENCE 700 1- García-Martínez Eva Food Technology Department, Food Investigation and Innovation Group, Universidad Politécnica de Valencia, Camino de Vera s/n, 46022, Valencia, Spain aut NATIONALLICENCE 700 1- Camacho María Food Technology Department, Food Investigation and Innovation Group, Universidad Politécnica de Valencia, Camino de Vera s/n, 46022, Valencia, Spain aut NATIONALLICENCE 700 1- Martínez-Navarrete Nuria Food Technology Department, Food Investigation and Innovation Group, Universidad Politécnica de Valencia, Camino de Vera s/n, 46022, Valencia, Spain aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/1(2013-01-01), 177-185 1935-5130 6:1<177 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer