Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8891780 | LWT - Food Science and Technology | 2018 | 35 Pages |
Abstract
In this study, the effect of high pressure processing (HPP) on wide-range quality characteristics (microbial, physicochemical, bioactive compounds and sensory properties) of liquorice root sherbet (LRS) were investigated. Pressure levels of 250, 355 and 450â¯MPa for holding times of 1â¯min and 5â¯min were applied to LRS. Full inactivation of yeast and mold count (YMC) and total coliforms (TCs) were observed at pressure-time combinations more severe than 355â¯MPa-1m and 250â¯MPa-5m, respectively. More than 6 log reduction in inoculated E. coli ATCC 25922 and Salmonella Typhimurium ATCC 14028 were achieved when the inoculated samples were treated at 450â¯MPa for 5â¯m. Even 450â¯MPa of pressure for 5â¯m applied, there was a persisting resistant total aerobic count, total decrease about 2.7 log. No significant differences were observed between HPP-treated and control samples regarding their pH, soluble solids, total phenolics, total flavonoids, antioxidant activity and glycyrrhizic acid content (Pâ¯>â¯.05). Consumer acceptability test showed that no differences were found between 450â¯MPa and 5m HPP-treated and control LRS in terms of their flavor and appearance. As a result, HPP could be used to extend the shelf life of liquorice sherbet without changing its physicochemical composition.
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Authors
Serpil Aday, ÃiÄdem Uysal Pala, Belgizar Ayana Ãam, Sami Bulut,