[Sensorial quality and sulphur dioxide content in dried peaches]
1993
Rives A, Fresia Lorena
The purpose of this research was to study the evolution of sulphur dioxide (SO2), moisture, soluble solids, pH, acidity, 5-hydroxymethyl furfural (HMF), color and the sensory aspects of quality an acceptability in dried peaches from five Chilean dehydrating industries. These analyses were carried out to the raw and prepared product as well as to the preparation medium. At 90 and 120 days, just one industry had exceeded the maximum levels of allowed sulphur dioxide (1.500 ppm) whereas this compound decreased in all the controls and stages of the product. The prepared product lost more than 90% of SO2 with respect to the raw dried peaches whereas 5 to 7% of it remained in the preparation medium. The results of the physical and chemical analyses were correlated among then and with the sensory parameters. In the raw product, there was a high correlation between the moisture content and the decrease of the soluble solids, factors which were associated with the SO2 loss and, consequently with the color change. In this product the sensory characteristics which were most related with such changes were appearance and acceptability, and to some extent, color and aroma. In the prepared product, the decrease of SO2 resulted in increased HMF which was evinced by a greater browning of the dried peaches. This physical and chemical changed showed correlation with the sensory characteristics of appearance, sweetness, taste, and acceptability in most of the industries considered in this study. The decrease of the acidity percentage in the preparation medium brought about a decrease in the SO2 content in most of the cases. The SO2 loss caused a deterioration in all the analyzed products, which was sensorially verified as a lesser acceptance and even the rejection of the product
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