Abstract
Fresh peaches were blanched for either a long (20 min) or short (2 min) time, with and without periderm material. Samples were then macerated into purees and pasteurized in boiling water for 30 min. Samples were subsequently stored at 40 degrees C for 4 weeks to determine physicochemical and sensory changes affecting overall quality and nutritional content. Purees containing periderm had higher antioxidant activity (AOX) and individual phenolic acid content after processing and storage, with good correlation to AOX observed with chlorogenic acid (r = 0.82). Long blanch times resulted in increased levels of extraction and retention of both total soluble phenolics and ascorbic acid. Quantitative descriptive analysis demonstrated increased aromatic perception of skin in samples containing periderm material, but the remaining sensory attributes were indistinguishable between treatments. Macerating peaches without periderm removal was demonstrated to increase levels of bioactive phytochemicals and increase the processing yield by 7. 6%, without significantly impacting product quality, color, or sensory attributes.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
