Effects of Microwave Heating on Sensory Characteristics of Kiwifruit Puree

• Published in: Food and bioprocess technology 2012-11, Vol.5 (8), p.3021-3031
• Main Authors: Benlloch-Tinoco, María, Varela, Paula, Salvador, Ana, Martínez-Navarrete, Nuria
• Format: Article
• Language: English
• Subjects: Actinidia; Agriculture; Biotechnology; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Color; Consistency; Flavor; Flavors; Food Science; Kiwifruit; Measuring instruments; Original Paper; Parameters; Quality control; Sensory evaluation; Sensory properties; Taste; Viscosity; Visual perception
• ISSN: 1935-5130; 1935-5149
• DOI: 10.1007/s11947-011-0652-1

The effect of microwave processing on the characteristics of kiwifruit puree was evaluated by applying various gentle treatments. Different combinations of microwave power/processing time were applied, with power among 200–1,000 W and time among 60–340 s, and various sensory and instrumental measurements were performed with the aim of establishing correlations and determining which instrumental parameters were the most appropriate to control the quality of kiwi puree. The water and soluble solids of the product, 83 and 14/100 g sample, respectively, did not change due to treatments. For sensory assessment, an expert panel was previously trained to describe the product. Fourteen descriptors were defined, but only the descriptors ‘typical kiwifruit colour’, ‘tone’, ‘lightness’, ‘visual consistency’ and ‘typical taste’ were significant to distinguish between kiwifruit puree samples. The instrumental analysis of samples consisted in measuring consistency, viscosity, colour and physicochemical characteristics of the treated and fresh puree. Applying intense treatments (600 W–340 s, 900 W–300 s and 1,000 W–200 s) through high power or long treatment periods or a combination of these factors, mainly affects the consistency (flow distance decreased from 5.9 to 3.4 mm/g sample), viscosity (increased from 1.6 to 2.5 Pa/s), colour (maximun Δ E was 6 U) and taste of the product. As a result, samples were thicker and with an atypical flavour and kiwifruit colour due to increased clarity ( L * increased from 38 to 43) and slight changes in the yellow–green hue ( h * decreased from 95 to 94). For the instrumental determinations of colour and visual perception of consistency, the most suitable parameters for quality control are the colour coordinates L *, a *, h *, whiteness index and flow distance measured with a Bostwick consistometer.