Effect of Thermal and Nonthermal Processing on Textural Quality of Plant Tissues. Issue 16 (9th December 2016)

• Record Type: Journal Article
• Authors: Ranganathan, Kumar; Subramanian, Vijayalakshmi; Shanmugam, Nadanasabapathi
• Is Part Of: Critical reviews in food science and nutrition. Volume 56:Issue 16(2016)
• Page Start: 2665
• Page End: 2694
• Publication Date: 2016-12-09
• Subjects: Plant tissues -- cell wall structure -- parenchyma cells -- texture -- thermal and nonthermal processing; Food industry and trade -- Periodicals; Nutrition -- Periodicals; Nutrition -- Periodicals; Food -- Periodicals; Diet -- Periodicals; Review Literature -- Periodicals; Nutrition; Food; Diet; Review Literature; 664
• DOI: 10.1080/10408398.2014.908348
• Languages: English
• ISSNs: 1040-8398

Abstract

Abstract : In the current fast revolving world, the consumption of processed food is increasing drastically. The population who depend on these processed foods are also cautious about the quality and safety of what they consume. This being the case, in order to satisfy the consumer it is the responsibility of the researcher and the manufacturer to check what happens to food on processing. Plant-derived foods such as fruits and vegetables are sensitive producers which are to be handled cautiously through each steps involved in processing, starting from harvest to storage, processing to package, transportation to distribution, till it reaches the consumer. During processing, the plant materials, which are made up of complex structural components such as lignin, cellulose, pectin, etc. undergo changes which has its effect on the quality attributes of the final product. Texture is an important quality parameter of all the sensory properties. The relation between the structure of the plant tissue and the texture of the final product is reviewed in this paper comprehensively.