FUNDAMENTAL RHEOLOGY AND QUALITY CHARACTERISTICS OF SOUS‐VIDE PROCESSED APPLE PUREES CONTAINING APPLE OR BLACKCURRANT POMACE INCLUSIONS |
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| Authors: | DEREK F. KEENAN NIGEL P. BRUNTON RONAN GORMLEY FRANCIS BUTLER |
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| Affiliation: | 1. Ashtown Food Research Centre (Teagasc), Ashtown, Dublin 15, Ireland;2. UCD Institute of Food and Health, University College Dublin, Dublin 4, Ireland;3. Biosystems Engineering, UCD School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Dublin, Ireland |
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| Abstract: | ABSTRACT The effect of pomace type and level of inclusion on the quality and rheological characteristics of sous‐vide processed apple puree (Bramley's Seedling) was evaluated. Purees containing apple (Shampion freeze‐dried, Shampion, Ariwa) and blackcurrant pomaces, at inclusion levels of 0, 2.5 and 5% w/w, were processed by sous‐vide (P90 > 10 min). Reductions in L* color values (P < 0.001) were observed in pomace type and inclusion level. Shampion pomace had the highest (P < 0.001) sensory acceptability (3.63) of the pomaces (control 4.21). Both pomace type and increasing pomace inclusions influenced (P < 0.001) rheological properties. This was supported by texture analysis, i.e., increase (P < 0.001) in extruded force with increasing pomace inclusion. The best performing pomace (Shampion) was included in sous‐vide purees at eight levels (0, 2.5, 5, 6, 7.5, 9, 10 and 12.5%, w/w). The highest pomace inclusion gave the firmest purees without affecting color. Sensory data indicated that purees with up to 7.5% w/w pomace were acceptable. PRACTICAL APPLICATIONS Research has concluded that consumption of fruits and vegetables in Europe is substantially below World Health Organization guidelines (<400–600 g/day). As fruits are a significant source of fiber, it is important that their intake is maintained as part of a healthy diet. Providing a choice of fresh and minimally processed fruit products is the key to increasing consumption. Following the success of ready‐meals, the expectation for similar retail success exists for ready‐desserts. This study focused on assessing the effect of pomace inclusions on the quality parameters of sous‐vide processed Bramley's Seedling apple purees. The development of these products would benefit both consumers (health) and processors (cost‐effective way of adding value) alike. Inclusions of pomaces had significant effects on color, sensory and rheological parameters of apple purees. These outcomes may be of benefit to the food industry to develop better products. |
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