Improving quality of an innovative pea puree by high hydrostatic pressure

Journal ar
Journal of the Science of Food and Agriculture
  • Volumen: 97
  • Número: 13
  • Fecha: 01 October 2017
  • Páginas: 4362-4369
  • ISSN: 10970010 00225142
  • Source Type: Journal
  • DOI: 10.1002/jsfa.8454
  • Document Type: Article
  • Publisher: John Wiley and Sons Ltd Southern Gate Chichester, West Sussex PO19 8SQ
© 2017 Society of Chemical Industry BACKGROUND: The food industry is continuously innovating to fulfill consumer demand for new, healthy, ready-to-eat products. Pea purees could satisfy this trend by increasing the intake of legumes, which are an important source of nutrients. Moreover, sensorial properties like viscosity could be improved by high hydrostatic pressure (HHP). In this study the effect of a boiling treatment (10 min) followed by HHP at 550 kPa (0, 5 or 10 min) on the rheological properties, associated with enzymatic activity and particle size, as well as on the microbial and sensory quality of a pea-based puree stored for 36 days at 5 °C, has been assessed. RESULTS: The particle size of pea puree decreased after all processing treatments, but increased during storage in HHP-treated samples. Conversely, boiling treatment showed an increase in polygalacturonase activity at the end of the storage period, with a decrease in particle size, viscosity and stability. However, 5 min of 550 kPa HHP showed the highest mean particle size, mean surface diameter and viscosity regarding the remaining treatments. The microbial load remained low during storage. CONCLUSIONS: HHP treatment can be used by the food industry to improve the rheological properties, viscosity and stability of pea purees. © 2017 Society of Chemical Industry.

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