High hydrostatic pressure processing to replace texturizing agents on a plant product intended for altered deglutition: a concept proof
| dc.contributor.author | Fernández Pan, Idoya | |
| dc.contributor.author | Merino Antón, Gorka | |
| dc.contributor.author | Virseda Chamorro, Paloma | |
| dc.contributor.author | Beriain Apesteguía, María José | |
| dc.contributor.author | Ibáñez Moya, Francisco C. | |
| dc.contributor.department | Institute on Innovation and Sustainable Development in Food Chain - ISFOOD | en |
| dc.contributor.funder | Universidad Pública de Navarra / Nafarroako Unibertsitate Publikoa | es |
| dc.date.accessioned | 2023-07-04T10:51:42Z | |
| dc.date.available | 2023-07-04T10:51:42Z | |
| dc.date.issued | 2023 | |
| dc.date.updated | 2023-07-04T10:37:06Z | |
| dc.description.abstract | High hydrostatic pressure processing (HPP) can cause changes in food texture. These changes can be beneficial when developing food with strict texture specifications as it is the case of food targeted to people with altered deglutition (AD) issues. The aim of the present research was to evaluate the HPP potential as an alternative to the use of texturizing agents currently added to AD-targeted food products. First, formulation and experimental conditions of treatments were established, and 2 types of chickpea protein pur´ees, one containing corn starch (PS) and the other chicory inulin (PI), were developed. Second, the pur´ees were, in one case HPP-treated (300–400 MPa; 3–9 min) and in the other texturized with agar-agar and xanthan gum. Overall, HPP did not significantly affect the proximate composition of the purées and improved their microbiological quality, and, most importantly, they caused beneficial texture changes on both PS and PI purées. In addition, HPP-treatments conferred similar instrumental texture values to texturized purées. These texture values come within the given specific range data supplied by the literature for AD suitability. The present study provides the basis for applying HPP in the development of texturizer-free AD-oriented purées. | en |
| dc.description.sponsorship | The present article was founded by Navarre Government through the Program “Ayudas para la realización de Proyectos Estratégicos de I + D 2021–2024 (ALISSEC project 0011-1411-2021). G. Merino was supported by the Fundación Bancaria Caja Navarra (FBCN) with a doctoral student contract. Open access funding provided by Universidad Pública de Navarra. | en |
| dc.format.mimetype | application/pdf | en |
| dc.identifier.citation | Fernández-Pan, I., Merino, G., Virseda, P., Beriain, M. J., & Ibañez, F. C. (2023). High hydrostatic pressure processing to replace texturizing agents on a plant product intended for altered deglutition: A concept proof. LWT, 180, 114702. https://doi.org/10.1016/j.lwt.2023.114702 | en |
| dc.identifier.doi | 10.1016/j.lwt.2023.114702 | |
| dc.identifier.issn | 0023-6438 | |
| dc.identifier.uri | https://academica-e.unavarra.es/handle/2454/45733 | |
| dc.language.iso | eng | en |
| dc.publisher | Elsevier | en |
| dc.relation.ispartof | LWT-Food Science and Technology 180 (2023) 114702 | en |
| dc.relation.projectID | info:eu-repo/grantAgreement/Gobierno de Navarra//0011-1411-2021/ | |
| dc.relation.publisherversion | https://doi.org/10.1016/j.lwt.2023.114702 | |
| dc.rights | © 2023. This is an open access article under the CC BY-NC-ND license | en |
| dc.rights.accessRights | info:eu-repo/semantics/openAccess | |
| dc.rights.uri | https://creativecommons.org/licenses/by-nc-nd/4.0/ | |
| dc.subject | Adapted texture | en |
| dc.subject | High hydrostatic pressure | en |
| dc.subject | Plant-based | en |
| dc.subject | Purée | en |
| dc.subject | Texturizing agents | en |
| dc.title | High hydrostatic pressure processing to replace texturizing agents on a plant product intended for altered deglutition: a concept proof | en |
| dc.type | info:eu-repo/semantics/article | |
| dc.type.version | info:eu-repo/semantics/publishedVersion | |
| dspace.entity.type | Publication | |
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