บทคัดย่องานวิจัย

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Compression characteristics, firmness, and texture perception of heat treated and unheated apples.

Lurie, S.; Nussinovitch, A.;

International Journal of Food Science & Technology Year: 1996 Vol: 31 Issue: 1 Pages: 1-5 Ref: 14 ref.

1996

บทคัดย่อ

Compression characteristics, firmness, and texture perception of heat treated and unheated apples.

Golden Delicious and Granny Smith apple fruits were heated for 4 days at 38 deg C and then held for one week at 20 deg or 0 deg . At the end of this period, heated fruits were found by a taste panel to be crisper and sweeter than unheated (control) fruits. Flesh firmness, tested with a Magness-Taylor penetrometer, correlated well with crispness in Golden Delicious fruits and less well in Granny Smith fruits. Instron compression tests of strength and stiffness correlated with crispness in both cultivars. Instron measurement of brittleness did not correlate well with crispness. It is suggested that the properties of apple flesh sensed during mastication are most closely related to the properties derived from the compression test of strength and stiffness.