High pressure processing for the production of vegetable baby puree with enhanced nutritional, microbial, and sensory qualities

Farah Javed, Hafiz Muhammad Shahbaz, Waqas Ahmed and Habib ur Rehman
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Farah Javed: Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Lahore, Pakistan
Hafiz Muhammad Shahbaz: Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Lahore, Pakistan
Waqas Ahmed: Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Lahore, Pakistan
Habib ur Rehman: Department of Physiology, University of Veterinary and Animal Sciences, Lahore, Pakistan

Czech Journal of Food Sciences, 2023, vol. 41, issue 4, 263-270

Abstract: High-pressure processing (HPP) was used as a post-processing treatment for vegetable puree. Microbiological, physicochemical, nutritional, and sensory analyses of puree were investigated at room temperature. HPP (600 MPa, 5 min) was compared with thermal treatment (117 °C, 30 min) and fresh samples. Treatments did not change pH or total soluble solids. For both methods treated samples exhibited a lower microbial count (< 1.0 log CFU.g-1) over storage, compared with fresh puree. During storage, other parameters, including total phenolic contents and antioxidants also demonstrated similar or better performance than controls (P < 0.05). Overall, HPP-treated puree received a higher sensory evaluation score. Thus, HPP can be used as an alternative processing technology to improve nutritional quality and microbial safety.

Keywords: non-thermal processing; storage; shelf life; nutritional quality (search for similar items in EconPapers)
Date: 2023
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Citations: View citations in EconPapers (2)

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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:41:y:2023:i:4:id:2-2023-cjfs

DOI: 10.17221/2/2023-CJFS

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