Thermal processing of fruits improves palatability, extends shelf life, and destroys micro-organisms. However, high temperatures also induce some changes impacting the content of health-promoting compounds and the puree viscosity.
Solution
Cooking under vacuum without additives allows obtaining the same polyphenol content and the same colour as cooking with vitamin C. A fast, innovative microwave cooking (8 min) of apples, followed by a refining, allows producing purees with similar polyphenol contents, yet a higher viscosity than the conventional process (24 min).
Description
This ProOrg Practice Abstract recommends cooking under vacuum, which limits the use of additives while maintaining the nutritional and organoleptic properties of organic fresh fruits. Using a microwave cooker is faster than conventional cooking. Recommendations are moreover provided for improving the organoleptic properties and nutritive quality of processed fruit.
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