Journal
FOOD RESEARCH INTERNATIONAL
Volume 105, Issue -, Pages 945-951Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.foodres.2017.12.014
Keywords
Tiger nuts; Horchata; Pasteurization; Pulsed electric field; Ultraviolet; High hydrostatic pressure
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Horchata de chufa is a traditional Spanish beverage produced from tiger nuts (Cyperus esculentus L.). Due to its richness in nutritional compounds, it is highly perishable and its conservation by pasteurization and/or adding preservatives is required. Although efficient, conventional thermal treatment for pasteurization induces changes in the nutritional and sensory properties. Replacing conventional pasteurization by non-thermal technologies such as pulsed electric fields, ultraviolet, and high pressure, combined with moderate temperatures (< 40 degrees C) allows a reduction of energy consumption, along with the preservation of the most thermo-sensitive molecules. Accordingly, this review deals with the description of the most relevant non-thermal technologies applied to preserve horchata beverage in order to extend the shelf life and inactivate pathogenic microorganisms as well as to preserve the nutritional and quality properties of this food beverage.
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