Sokoine University of Agriculture

In situ pectin engineering as a tool to tailor the consistency and syneresis of carrot purée

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dc.contributor.author Christiaens, Stefanie
dc.contributor.author Buggenhout, Sandy Van
dc.contributor.author Chaula, Davis
dc.contributor.author Moelants, Katlijn
dc.contributor.author David, Charlotte C.
dc.contributor.author Hofkens, Johan
dc.contributor.author Loey, Ann M. Van
dc.contributor.author Hendrickx, Marc E.
dc.date.accessioned 2021-05-12T09:06:14Z
dc.date.available 2021-05-12T09:06:14Z
dc.date.issued 2012
dc.identifier.uri http://www.suaire.sua.ac.tz/handle/123456789/3521
dc.description Food Chemistry 133 (2012) 146–155 en_US
dc.description.abstract To investigate whether in situ pectin engineering would be a helpful tool in tailoring the consistency and syneresis of vegetable purées, carrot was selected as a plant tissue in which the textural properties are largely influenced by pectin methylesterase-induced pectin changes. The effect of low-temperature and high-temperature blanching, as well as the effect of two types of mechanical disruption, blending and high-pressure homogenisation, on the flow properties of carrot purée was explored. The influence of these different purée preparation steps on pectin was examined via physicochemical analysis of fractionated walls and isolated polymers, and via anti-pectin antibodies entailing in situ and ex situ analyses. Purée prepared by blending non-pretreated carrots showed a rather high consistency and pronounced syneresis. Treatments that solubilise pectin, such as high-pressure homogenisation and, in particular, high-temperature blanching, limited syneresis phenomena. In contrast, when the intercellular adhesion in carrot tissue was strengthened via low-temperature blanching, the degree of syneresis increased. High-pressure homogenisation was useful to reduce the carrot tissue particle size and, consequently, resulted in a lower consistency carrot purée. Low-temperature blanching on the other hand increased the consistency of carrot purée as the higher level of intercellular adhesion presumably led to an increased resistance to particle disintegration upon blending or high-pressure homogenisation en_US
dc.language.iso en en_US
dc.publisher Elsevier en_US
dc.subject Carrot Purée en_US
dc.subject Pectin Syneresis en_US
dc.subject High-pressure homogenisation en_US
dc.subject Blanching en_US
dc.subject Anti-pectin antibodies en_US
dc.title In situ pectin engineering as a tool to tailor the consistency and syneresis of carrot purée en_US
dc.type Article en_US
dc.url www.elsevier.com/locate/foodchem en_US


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