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Evaluation of Texture of Packhams Pears

dc.contributor.authorGuiné, Raquel
dc.contributor.authorMarques, Bruno
dc.date.accessioned2013-09-18T12:38:37Z
dc.date.available2013-09-18T12:38:37Z
dc.date.issued2013
dc.description.abstractThe textural parameters, together with appearance and flavor, are sensory attributes of great importance for the product to be accepted by the consumer. The objective of the present study was the evaluation of the textural attributes of Packhams pears in the fresh state, after drying in a chamber with forced convection at 50ºC, lyophilized and re-hydrated. In texture analysis it was used the method of Texture Profile Analysis (TPA). The parameters analyzed were hardness, cohesiveness, adhesiveness, elasticity and chewiness. From the results obtained is possible to see that the drying operation greatly affected some textural properties of the pears, so that the hardness diminished very much with drying, for both drying methodspor
dc.identifier.citationGuiné RPF, Marques BL (2013) Evaluation of Texture of Packhams Pears. World Academy of Science, Engineering and Technology, 79, 406-410.por
dc.identifier.urihttp://hdl.handle.net/10400.19/1787
dc.language.isoengpor
dc.peerreviewedyespor
dc.subjectTexturepor
dc.subjectPearpor
dc.subjectDryingpor
dc.subjectHardnesspor
dc.titleEvaluation of Texture of Packhams Pearspor
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage410por
oaire.citation.startPage406por
oaire.citation.titleWorld Academy of Science, Engineering and Technologypor
oaire.citation.volume79por
rcaap.rightsopenAccesspor
rcaap.typearticlepor

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