Effect of high hydrostatic pressure on background microflora and furan formation in fruit pur,e based baby foods

Date

2018-03-01

Author

KULTUR, Gulcin
MISRA, N. N.
BARBA, Francisco J.
KOUBAA, Mohamed
GÖKMEN, VURAL
Alpas, Hami

Metadata

Show full item record

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Item Usage Stats

193
views

0
downloads

The baby foods industry is currently seeking technologies to pasteurize products without formation of processing contaminants such as furan. This work demonstrates the applicability of high hydrostatic pressure (HHP) as a non-thermal decontamination intervention for fruit pur,e based baby foods. HHP processing was evaluated at 200, 300, and 400 MPa pressures, for 5, 10 and 15 min of treatment times at 25, 35 and 45 A degrees C. HHP application at 400 MPa, 45 A degrees C for 15 min ensured complete inactivation (about 6 log(10)) of total mesophilic aerophiles, as well as yeasts and molds. No furan was detected in HHP processed products. Thus, the key advantage of HHP over thermal processing is the ability to achieve commercially acceptable microbiological inactivation while avoiding the formation of processing contaminants such as furan.

Subject Keywords

Food Science

URI

https://hdl.handle.net/11511/34623

Journal

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

DOI

https://doi.org/10.1007/s13197-017-3011-z

Collections

Department of Food Engineering, Article

Suggestions

OpenMETU
Core

Correlation between physical and sensorial properties of gummy confections with different formulations during storage Tireki, Suzan; Şümnü, Servet Gülüm; Şahin, Serpil (Springer Science and Business Media LLC, 2021-01-01) Gummy confections are popular products formulated with sucrose, glucose syrups, gelling agents, acids, flavourings and colouring agents. They have various commercial types in terms of formulation, texture, taste and colour, however, there is inadequate investigation on storage behavior of these products. The aim of this study is to investigate the effects of glucose syrup:sucrose ratio (1.1 and 1.5), starch (0% and 1.5%) and gelatine concentration (3% and 6%) on texture profile, colour and sensory propertie...
Effects of sugar, protein and water content on wheat starch gelatinization due to microwave heating Şümnü, Servet Gülüm; Bayindirli, L (Springer Science and Business Media LLC, 1999-01-01) Understanding the interactions between sugar, starch, protein and water, which are the main components of a baked product, will advance the development of high quality, microwaveable products. This paper presents a mathematical model describing the quantitative relationships between water, sugar and protein on the gelatinization of wheat starch following 20 s of microwave heat as determined by differential scanning calorimetry. Addition of sugar decreased the degree of gelatinization of starch due to microw...
Mathematical modeling of swelling in high moisture whey protein gels Öztop, Halil Mecit (Elsevier BV, 2011-09-01) Gels prepared from whey proteins can be used for controlled release of nutrients or active ingredients in food systems. The objective of this study was to characterize the water uptake by these hydrophilic gels to aid in the design of release systems. Whey protein isolate (WPI) gels (17% w/w protein) of different aspect ratios were submersed in aqueous solution at pH 7.0. Modeling of mass uptake is presented in terms of Case I (Fickian diffusion) and Case II (kinetic) models. Due to the extent of swelling, ...
Effect of high hydrostatic pressure (HHP) and high dynamic pressure (HDP) on stability and rheological properties of model oil-in-water emulsions Bigikoçin, Erman; Alpas, Hami; Mert, Behiç; Department of Food Engineering (2010) High pressure applications are alternatives to conventional methods in food processing. They provide interesting modifications in food structures which leads to new product formulations. The aim of this study is to identify the effects of two different treatments, high hydrostatic pressure (HHP) and high dynamic pressure (HDP) on stability and rheological properties of model oil-in-water emulsions. Microfluidization was selected among the HDP homogenization techniques. The performance of each process was an...
Effect of some intense sweeteners on rheological, textural and sensory properties of chocolate Yücekutlu, Mutlu; Öztop, Halil Mecit; Mert, Behiç; Department of Food Engineering (2015) Development of a high-quality low-calorie chocolate needs the use of the most appropriate ingredients that could substitute sugar without negatively affecting several product properties. Although it is possible to formulate sugar-free or sugar-reduced chocolates with an acceptable sweetness level, these chocolates often show poorer sensory properties, especially undesirable mouthfeel, which could limit their consumption. In this study, low-sucrose chocolates sweetened with sucralose and stevia by using bulk...

Citation Formats

G. KULTUR, N. N. MISRA, F. J. BARBA, M. KOUBAA, V. GÖKMEN, and H. Alpas, “Effect of high hydrostatic pressure on background microflora and furan formation in fruit pur,e based baby foods,” JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, pp. 985–991, 2018, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/34623.