Continuous microwave heating effects on quality of carrot and tomato smoothie

  1. Arjmandi, Mitra
  2. Aguayo Giménez, Encarnación Pilar
  3. Otón Alcaraz, Mariano
  4. Artés Calero, Francisco
Libro:
Proceedings of the 4th. Workshop on Agri-Food Research. WIA.15
  1. Artés Hernández, Francisco
  2. Egea Gutíerrez-Cortines, Marcos
  3. Fernández Hernández, Juan Antonio
  4. Baille, Alain
  5. Calatrava Leyva, Javier (coord.)

Editorial: Universidad Politécnica de Cartagena

ISBN: 978-84-608-5399-2

Año de publicación: 2016

Páginas: 16-19

Congreso: Workshop on Agri-Food Research for young researchers (4. 2015. Cartagena)

Tipo: Aportación congreso

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Resumen

The effect of conventional and microwave pasteurization on the lycopene and β-carotene content and on the physicochemical quality attributes (TSS, pH, TA and color) of pasteurized orange smoothie were evaluated. The smoothie was elaborated with tomato, carrot, pumpkin, lemon juice, mineral water and marine salt. The conventional pasteurization (CP) was made by mean of a semi-industrial thermomix, while for microwave pasteurization (MWP) an innovative semi-industrial continuous microwave oven was used. After both pasteurization methods no significant changes in TSS, pH and TA were found while the carotenoids content was enhanced. MWP provided the highest lycopene and β-carotene content, showing MW equipment as a tool to pasteurize and improve the bioavailability of carotenoids of the smoothie.

Fuente de los datos: Dialnet