naa a22 4500 510727174 CHVBK 20180411082939.0 cr unu---uuuuu 180411e20130201xx s 000 0 eng 10.1007/s11947-011-0701-9 doi (NATIONALLICENCE)springer-10.1007/s11947-011-0701-9 Relationships between rheological properties, texture and structure of apple (Granny Smith var.) affected by blanching and/or osmotic dehydration [Elektronische Daten] [Analia Garcia Loredo, Sandra Guerrero, Paula Gomez, Stella Alzamora] The objective of this work was to evaluate and correlate rheological properties (small-scale dynamic oscillatory and creep/recovery measurements and large-scale compression force-deformation testing), texture (sensory evaluation by trained panel) and structure (optical and transmission electronic microscopy observations) of apples osmotically dehydrated to water activity (a w) 0.97 with glucose, with or without previous blanching. All apple samples showed a solid behavior (G′ > G″) dominating the viscoelastic response, but both dynamic moduli were reduced due to processing. The instantaneous elastic compliance (J 0) and the retarded compliances (J 1 and J 2) increased for treated tissues and the steady-state viscosity (η N) was approximately 15% to 29% of the value of fresh apple. In general, compression parameters decreased for all treated tissues. Changes in structural features were mainly evidenced in heated samples. Partial least squares regression analysis regression models revealed that texture could be well predicted by rheological properties (compression and creep parameters). Juiciness, crispness and sensory hardness were negatively correlated to J 0, J 1 and J 2, and η N was negatively correlated to sensory fracturability. Some mechanical parameters (fracturability, hardness 2, area 2, modulus of deformability and cohesiveness) were positively related to sensory fracturability, crispness and sensory hardness; and juiciness was negatively correlated to hardness. Compression and creep parameters showed ability to evidence structure differences (rupture of membranes, swelling of cells and degradation of cell walls) and to explain texture of treated apples. Springer Science+Business Media, LLC, 2011 Apple nationallicence Blanching nationallicence Osmotic dehydration nationallicence Rheology nationallicence Texture nationallicence Ultra- and microstructure nationallicence Garcia Loredo Analia Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Intendente Guiraldes s/n. Ciudad Universitaria, 1428, Buenos Aires, C.A.B.A, Argentina aut Guerrero Sandra Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Intendente Guiraldes s/n. Ciudad Universitaria, 1428, Buenos Aires, C.A.B.A, Argentina aut Gomez Paula Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Intendente Guiraldes s/n. Ciudad Universitaria, 1428, Buenos Aires, C.A.B.A, Argentina aut Alzamora Stella Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Intendente Guiraldes s/n. Ciudad Universitaria, 1428, Buenos Aires, C.A.B.A, Argentina aut Food and Bioprocess Technology Springer-Verlag 6/2(2013-02-01), 475-488 1935-5130 6:2<475 2013 6 11947 https://doi.org/10.1007/s11947-011-0701-9 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-011-0701-9 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Garcia Loredo Analia Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Intendente Guiraldes s/n. Ciudad Universitaria, 1428, Buenos Aires, C.A.B.A, Argentina aut NATIONALLICENCE 700 1- Guerrero Sandra Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Intendente Guiraldes s/n. Ciudad Universitaria, 1428, Buenos Aires, C.A.B.A, Argentina aut NATIONALLICENCE 700 1- Gomez Paula Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Intendente Guiraldes s/n. Ciudad Universitaria, 1428, Buenos Aires, C.A.B.A, Argentina aut NATIONALLICENCE 700 1- Alzamora Stella Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Intendente Guiraldes s/n. Ciudad Universitaria, 1428, Buenos Aires, C.A.B.A, Argentina aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/2(2013-02-01), 475-488 1935-5130 6:2<475 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer