Effect of different thermal treatments on the antioxidant capacity of a pea puree
- T. V. Klug
- E. Collado
- A. Martínez-Sánchez
- P. A. Gómez
- E. Aguayo
- F. Artés
- F. Artés Hernández
Argitaletxea: Universidad Politécnica de Cartagena
Argitalpen urtea: 2017
Mota: Biltzar ekarpena
Laburpena
Legume puree development under eco-innovative technologies is an interesting market.Consumers are demanding appetizing, healthy ready-to-eat products due to a desire for ahealthier lifestyle. The present study evaluates the total antioxidant capacity (TAC) of twodifferent assays (DPPH and FRAP) of a pea puree throughout 24 days of storage at 5 °C. Peaswere treated with steam (5 min, 80°C) or continuous microwave (MW) flow (9 kW, 40s)before being blended in a food processor (3 min, 3000 rpm) to obtain a consistent pureeand then vacuum packed. Control (CTRL) samples consisted on fresh blended peas in a foodprocessor (3 min, 3000 rpm) at room temperature and vacuum packaged. The TAC of thepea puree, evaluated in both FRAP and DPPH assays studied increased, especially after MWtreatment. This trend was observed at the end of the storage, reporting differences with tosteam and CTRL treatments in relation to DPPH assay. The lowest TAC was observed inCTRL puree samples. These results determined that MW heating of pea seeds is anappropriate technique to improve the quality of a pea puree.