![]() Results obtained in the present study confirm the potentiality of VI for fresh products innovation.įresh cut fruit and vegetables are defined as any fresh fruit or vegetable or combination thereof physically altered from its original form, but remaining in a fresh state, which offer consumers high nutrition, convenience and value. The treatment seemed to improve microbiological stability, not affecting the texture, moisture, but slightly deteriorating the product color. The rosemary essential oil concentration gradients of impregnated potato sticks were detected by GC analysis and sensorial test, evidencing their persistency during storage and after frying. The weight gain of potatoes promoted by VI was in the range of 6–14%, depending on the concentration of rosemary essential oil. Analytical determinations were carried out on the fresh and fried product. Prepared samples were packed and stored at 4 ☌ for 14 days. ![]() A pressure of 60 mbar was applied for 30 min followed by a relaxation time at atmospheric pressure of 30 min to potato sticks immersed in rosemary oil solutions in concentration between 0 and 12%. This study was aimed at applying VI with rosemary essential oil on a minimally processed potato product in order to obtain an innovative fresh-cut potato product, and to evaluate its influence on the physico-chemical, sensorial and microbiological properties of potato sticks during refrigerated storage and after frying. ![]() The enrichment of minimally processed potatoes with aromatic compounds could represent an interesting method for product innovation. ![]() Vacuum impregnation (VI) has been recognized as a promising tool for the introduction of solutes into the internal structure of some porous food products. ![]()
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