The textural parameters, together with appearance and flavor, are sensory attributes of great importance for the product to be accepted by the consumer. The objective of the present study was the evaluation of the textural attributes of Packhams pears in the fresh state, after drying in a chamber with forced convection at 50ºC, lyophilized and re-hydrated. In texture analysis it was used the method of Texture Profile Analysis (TPA). The parameters analyzed were hardness, cohesiveness, adhesiveness, elasticity and chewiness. From the results obtained is possible to see that the drying operation greatly affected some textural properties of the pears, so that the hardness diminished very much with drying, for both drying methods
INTRODUCTION Pumpkin is widely used in soups, sauces, packed food and desserts. Its colour, shape, ...
Colour is considered a fundamental property of foods, since it has been widely demonstrated that it ...
In the present work the moisture content and density of pears of the variety D. Joaquina were evalua...
The textural parameters, together with appearance and flavor, are sensory attributes of great impo...
Texture is the result of complex interactions among food components, and the changes in texture occu...
In the present work, the pears were dried in two different systems, both having the sun as the ener...
Rocha pear (Pyrus communis L.) is the main cultivar produced in Portugal, usually consumed in...
Texture results from complex interactions between the different food components, and the changes in ...
‘Rocha’ pear is the main pear cultivar produced in Portugal and is important in other countries. It ...
In Portugal, pears are traditionally dried by a direct sun-exposure method. However, because of the ...
The objective of this research was to investigate how the texture of pears (Pyrus communis L) is aff...
In the present work the moisture content and apparent density of pears were measured d...
In Portugal, the variety of S. Bartholomew (Pyrus communis L.) pears are subject to an...
The high moisture content of pears (about 80 %) results in a high degree of shrinkage when drying ta...
Solar dried pears of the “S. Bartolomeu” variety are a very much appreciated and preferred dried foo...
INTRODUCTION Pumpkin is widely used in soups, sauces, packed food and desserts. Its colour, shape, ...
Colour is considered a fundamental property of foods, since it has been widely demonstrated that it ...
In the present work the moisture content and density of pears of the variety D. Joaquina were evalua...
The textural parameters, together with appearance and flavor, are sensory attributes of great impo...
Texture is the result of complex interactions among food components, and the changes in texture occu...
In the present work, the pears were dried in two different systems, both having the sun as the ener...
Rocha pear (Pyrus communis L.) is the main cultivar produced in Portugal, usually consumed in...
Texture results from complex interactions between the different food components, and the changes in ...
‘Rocha’ pear is the main pear cultivar produced in Portugal and is important in other countries. It ...
In Portugal, pears are traditionally dried by a direct sun-exposure method. However, because of the ...
The objective of this research was to investigate how the texture of pears (Pyrus communis L) is aff...
In the present work the moisture content and apparent density of pears were measured d...
In Portugal, the variety of S. Bartholomew (Pyrus communis L.) pears are subject to an...
The high moisture content of pears (about 80 %) results in a high degree of shrinkage when drying ta...
Solar dried pears of the “S. Bartolomeu” variety are a very much appreciated and preferred dried foo...
INTRODUCTION Pumpkin is widely used in soups, sauces, packed food and desserts. Its colour, shape, ...
Colour is considered a fundamental property of foods, since it has been widely demonstrated that it ...
In the present work the moisture content and density of pears of the variety D. Joaquina were evalua...