کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
10544499 963593 2005 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Quality characteristics of horchata (a Spanish vegetable beverage) treated with pulsed electric fields during shelf-life
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Quality characteristics of horchata (a Spanish vegetable beverage) treated with pulsed electric fields during shelf-life
چکیده انگلیسی
The application of pulsed electric fields (PEF) is one of the new non-thermal technologies being studied to evaluate their potential as alternative or complementary processes to thermal pasteurization. “Horchata de chufa” (tiger nut milk or earth almond milk) is of high nutritional quality and therefore has great potential in the food market, limited by its very short shelf-life. The present work studies whether PEF can be used to obtain a quality horchata and increase its shelf-life while maintaining its organoleptic characteristics. In order to do so we determined pH, total fat, peroxide index, thiobarbituric acid-reactive substances index, formol index, and peroxidase activity in natural (untreated) horchata and horchata subjected to various PEF treatments and studied their stability during refrigerated storage (2-4 °C). After PEF treatment, only peroxidase activity decreased significantly (p < 0.05). This parameter and pH varied during the shelf-life of the horchata, and a negative correlation was obtained between pH and peroxidase activity.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 91, Issue 2, June 2005, Pages 319-325
نویسندگان
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