Relationships Between Texture and Rheological Properties in Blanched Apple Slices (var. Granny Smith) Studied by Partial Least Squares Regression

Autores
Garcia Loredo, Analia Belen; Guerrero, Sandra N.; Alzamora, Stella Maris
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The effect of steam blanching (90 or 150 s) on linear viscoelastic and compression properties, sensory texture, and micro- and ultrastructure of cut apple was analyzed. All apple samples showed a solid behavior (storage modulus G′ > loss modulus G″) dominating the viscoelastic response, but both dynamic modules were reduced due to processing. For blanched tissues, the instantaneous elastic compliance J0 and the retarded compliances J1 and J2 increased and the steady-state viscosity decreased. Values of mechanical parameters and texture attributes (except cohesiveness) decreased for blanched tissues. Partial least squares regression analysis (PLS) technique was used to study how texture characteristics (dependent variables) were related to rheological properties (independent variables) of untreated and blanched apples. Sensory hardness and crispness were negatively related to J0, J1, and J2 and positively correlated to G′ at intermediate and high frequencies (ω) and G″ at low frequencies. Sensory fracturability was positively correlated with G′ at ω = 0.1 1/s and G″ at ω = 100 1/s. Juiciness and sensory fracturability were positively correlated to instrumental hardness and area 1, and crispness and sensory hardness were positively related to instrumental fracturability. Structure differences (rupture of membranes, decrease in cell-to-cell contact, degradation of cell walls, changes in microfibril arrangements) could explain some changes observed in rheological properties and texture of blanched apples.
Fil: Garcia Loredo, Analia Belen. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Guerrero, Sandra N.. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Alzamora, Stella Maris. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
Apple
Blanching
Texture
Pls
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/30360
Acceder
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spelling Relationships Between Texture and Rheological Properties in Blanched Apple Slices (var. Granny Smith) Studied by Partial Least Squares RegressionGarcia Loredo, Analia BelenGuerrero, Sandra N.Alzamora, Stella MarisAppleBlanchingTexturePlshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The effect of steam blanching (90 or 150 s) on linear viscoelastic and compression properties, sensory texture, and micro- and ultrastructure of cut apple was analyzed. All apple samples showed a solid behavior (storage modulus G′ > loss modulus G″) dominating the viscoelastic response, but both dynamic modules were reduced due to processing. For blanched tissues, the instantaneous elastic compliance J0 and the retarded compliances J1 and J2 increased and the steady-state viscosity decreased. Values of mechanical parameters and texture attributes (except cohesiveness) decreased for blanched tissues. Partial least squares regression analysis (PLS) technique was used to study how texture characteristics (dependent variables) were related to rheological properties (independent variables) of untreated and blanched apples. Sensory hardness and crispness were negatively related to J0, J1, and J2 and positively correlated to G′ at intermediate and high frequencies (ω) and G″ at low frequencies. Sensory fracturability was positively correlated with G′ at ω = 0.1 1/s and G″ at ω = 100 1/s. Juiciness and sensory fracturability were positively correlated to instrumental hardness and area 1, and crispness and sensory hardness were positively related to instrumental fracturability. Structure differences (rupture of membranes, decrease in cell-to-cell contact, degradation of cell walls, changes in microfibril arrangements) could explain some changes observed in rheological properties and texture of blanched apples.Fil: Garcia Loredo, Analia Belen. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Guerrero, Sandra N.. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Alzamora, Stella Maris. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaSpringer2014-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/30360Garcia Loredo, Analia Belen; Guerrero, Sandra N.; Alzamora, Stella Maris; Relationships Between Texture and Rheological Properties in Blanched Apple Slices (var. Granny Smith) Studied by Partial Least Squares Regression; Springer; Food and Bioprocess Technology; 7; 10; 1-2014; 2840-28541935-51301935-5149CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1007/s11947-014-1259-0info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs11947-014-1259-0info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T15:44:38Zoai:ri.conicet.gov.ar:11336/30360instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 15:44:38.895CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Relationships Between Texture and Rheological Properties in Blanched Apple Slices (var. Granny Smith) Studied by Partial Least Squares Regression
title Relationships Between Texture and Rheological Properties in Blanched Apple Slices (var. Granny Smith) Studied by Partial Least Squares Regression
spellingShingle Relationships Between Texture and Rheological Properties in Blanched Apple Slices (var. Granny Smith) Studied by Partial Least Squares Regression
Garcia Loredo, Analia Belen
Apple
Blanching
Texture
Pls
title_short Relationships Between Texture and Rheological Properties in Blanched Apple Slices (var. Granny Smith) Studied by Partial Least Squares Regression
title_full Relationships Between Texture and Rheological Properties in Blanched Apple Slices (var. Granny Smith) Studied by Partial Least Squares Regression
title_fullStr Relationships Between Texture and Rheological Properties in Blanched Apple Slices (var. Granny Smith) Studied by Partial Least Squares Regression
title_full_unstemmed Relationships Between Texture and Rheological Properties in Blanched Apple Slices (var. Granny Smith) Studied by Partial Least Squares Regression
title_sort Relationships Between Texture and Rheological Properties in Blanched Apple Slices (var. Granny Smith) Studied by Partial Least Squares Regression
dc.creator.none.fl_str_mv Garcia Loredo, Analia Belen
Guerrero, Sandra N.
Alzamora, Stella Maris
author Garcia Loredo, Analia Belen
author_facet Garcia Loredo, Analia Belen
Guerrero, Sandra N.
Alzamora, Stella Maris
author_role author
author2 Guerrero, Sandra N.
Alzamora, Stella Maris
author2_role author
author
dc.subject.none.fl_str_mv Apple
Blanching
Texture
Pls
topic Apple
Blanching
Texture
Pls
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The effect of steam blanching (90 or 150 s) on linear viscoelastic and compression properties, sensory texture, and micro- and ultrastructure of cut apple was analyzed. All apple samples showed a solid behavior (storage modulus G′ > loss modulus G″) dominating the viscoelastic response, but both dynamic modules were reduced due to processing. For blanched tissues, the instantaneous elastic compliance J0 and the retarded compliances J1 and J2 increased and the steady-state viscosity decreased. Values of mechanical parameters and texture attributes (except cohesiveness) decreased for blanched tissues. Partial least squares regression analysis (PLS) technique was used to study how texture characteristics (dependent variables) were related to rheological properties (independent variables) of untreated and blanched apples. Sensory hardness and crispness were negatively related to J0, J1, and J2 and positively correlated to G′ at intermediate and high frequencies (ω) and G″ at low frequencies. Sensory fracturability was positively correlated with G′ at ω = 0.1 1/s and G″ at ω = 100 1/s. Juiciness and sensory fracturability were positively correlated to instrumental hardness and area 1, and crispness and sensory hardness were positively related to instrumental fracturability. Structure differences (rupture of membranes, decrease in cell-to-cell contact, degradation of cell walls, changes in microfibril arrangements) could explain some changes observed in rheological properties and texture of blanched apples.
Fil: Garcia Loredo, Analia Belen. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Guerrero, Sandra N.. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Alzamora, Stella Maris. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description The effect of steam blanching (90 or 150 s) on linear viscoelastic and compression properties, sensory texture, and micro- and ultrastructure of cut apple was analyzed. All apple samples showed a solid behavior (storage modulus G′ > loss modulus G″) dominating the viscoelastic response, but both dynamic modules were reduced due to processing. For blanched tissues, the instantaneous elastic compliance J0 and the retarded compliances J1 and J2 increased and the steady-state viscosity decreased. Values of mechanical parameters and texture attributes (except cohesiveness) decreased for blanched tissues. Partial least squares regression analysis (PLS) technique was used to study how texture characteristics (dependent variables) were related to rheological properties (independent variables) of untreated and blanched apples. Sensory hardness and crispness were negatively related to J0, J1, and J2 and positively correlated to G′ at intermediate and high frequencies (ω) and G″ at low frequencies. Sensory fracturability was positively correlated with G′ at ω = 0.1 1/s and G″ at ω = 100 1/s. Juiciness and sensory fracturability were positively correlated to instrumental hardness and area 1, and crispness and sensory hardness were positively related to instrumental fracturability. Structure differences (rupture of membranes, decrease in cell-to-cell contact, degradation of cell walls, changes in microfibril arrangements) could explain some changes observed in rheological properties and texture of blanched apples.
publishDate 2014
dc.date.none.fl_str_mv 2014-01
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/30360
Garcia Loredo, Analia Belen; Guerrero, Sandra N.; Alzamora, Stella Maris; Relationships Between Texture and Rheological Properties in Blanched Apple Slices (var. Granny Smith) Studied by Partial Least Squares Regression; Springer; Food and Bioprocess Technology; 7; 10; 1-2014; 2840-2854
1935-5130
1935-5149
CONICET Digital
CONICET
url http://hdl.handle.net/11336/30360
identifier_str_mv Garcia Loredo, Analia Belen; Guerrero, Sandra N.; Alzamora, Stella Maris; Relationships Between Texture and Rheological Properties in Blanched Apple Slices (var. Granny Smith) Studied by Partial Least Squares Regression; Springer; Food and Bioprocess Technology; 7; 10; 1-2014; 2840-2854
1935-5130
1935-5149
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1007/s11947-014-1259-0
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs11947-014-1259-0
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
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dc.publisher.none.fl_str_mv Springer
publisher.none.fl_str_mv Springer
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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