Effect of Blanching and/or Osmotic Dehydration on Texture and Rheological Properties of Apple Tissue

摘要

Apple tissues (raw and treated) behaved predominantly as solids, but G' and G" moduli decreased because of processing. Texture parameters (hardness, fracturability, hardness 2, area 1, cohesiveness, springiness, gumminess, chewiness, and deformability modulus) decreased for heated tissues (with and without osmosis) and hardness and fracturability slightly increased in OD samples. Clear correlations could be suggested between some structural elements and sensory and rheological parameters, for instance: loss of turgor-crispness-fracturability (sensory and instrumental)-G'; cell wall degradation-hardness (sensory and instrumental)-J_i; and disruption of mem-branes-G"-juiciness-η_N. Blanching provoked a greater modification of structure and rheological properties than osmotic dehydration.