Effect of calcium additives on physicochemical aspects of cell wall pectin and sensory attributes of canned peach
Journal
Journal of the Science of Food and Agriculture
Date Issued
August 15, 2005
DOI
10.1002/jsfa.2182
Abstract
Quality evaluation of calcium-treated processed peaches was determined by physical, chemical
and sensory analyses. Textural and structural properties of canned peaches indicated that calcium-treated
peaches gained better firmness retention and greater proportion of uronic acids between the insoluble
and water-soluble pectin fraction than untreated peaches, probably because of higher cell wall calcium
content. However, a direct relationship cannot be established between calcium and uronic acid content
in pectin fractions. A range of sensory descriptors assessed by a trained panel provided results that
challenge accepted interpretations in the field of quality evaluation. The results indicated the possibility
of processing high quality calcium-treated canned peaches with acceptable qualitative features. Calcium
lactate is suggested as a potential calcium source in the peach canning industry, since it provided both
better textural features and sensory attributes. The interactions among calcium, the physicochemical
properties of the cell wall framework and sensory attributes are discussed.
and sensory analyses. Textural and structural properties of canned peaches indicated that calcium-treated
peaches gained better firmness retention and greater proportion of uronic acids between the insoluble
and water-soluble pectin fraction than untreated peaches, probably because of higher cell wall calcium
content. However, a direct relationship cannot be established between calcium and uronic acid content
in pectin fractions. A range of sensory descriptors assessed by a trained panel provided results that
challenge accepted interpretations in the field of quality evaluation. The results indicated the possibility
of processing high quality calcium-treated canned peaches with acceptable qualitative features. Calcium
lactate is suggested as a potential calcium source in the peach canning industry, since it provided both
better textural features and sensory attributes. The interactions among calcium, the physicochemical
properties of the cell wall framework and sensory attributes are discussed.