Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 49, Issue 2, Pages 184-187Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2011.12.035
Keywords
Ohmic heating; Ascorbic acid; Thermal degradation; Furanic compound; Apple puree
Categories
Funding
- Agence Nationale de la Recherche [ANR-07-PNRA-030 TEMPANTIOX]
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The effects of conventional heating (C) or ohmic heating (O) treatment on the degradation of sugar and ascorbic acid (AA) were evaluated in chunky fruit desserts prepared with apple puree (Golden Delicious var.) and chunky peach (Panavi var.) pieces. Concentrations of 5-HMF, furfural (F), 3-hydroxy-2-pyrone (3H2P) and 2-furoic acid (FA) were determined to assess the importance of oxidative and/or thermal reactions during processing. Depending on the thermal processing, 5-HMF and F levels in samples ranged from not detected to 3260 and from not detected to 570 mu g/100 g FIN respectively. Production of 3H2P and FA ranged from 480 to 2670 and from 84 to 420 mu g/100 g FW respectively. Results showed that the impact of final heating treatment on the formation of AA degradation products (3H2P and FA) was minor, if any. Thus, AA degradation during apple products processing mainly depended on oxidative reactions pathway. Likewise, ohmic heating processing had very little effect on the formation of 5-HMF and F, in opposite to conventional heating. (C) 2012 Elsevier Ltd. All rights reserved.
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