Innovative Quality Improvement by Continuous Microwave Processing of a Faba Beans Pesto Sauce
作者： Tâmmila Venzke Klug , Elena Collado , Ascensión Martínez-Sánchez , Perla A. Gómez , Encarna Aguayo
DOI: 10.1007/S11947-017-2024-Y
关键词: Mathematics 、 Antioxidant capacity 、 Legume 、 Quality management 、 Food science 、 Pasteurization 、 Proanthocyanidin
摘要: Nowadays, consumers demand healthy, safe, and ready-to-eat horticultural products because of their lifestyle. In this regard, new legume-based food product development with eco-innovative technologies seems to be an interesting market. The effect on quality innovative pesto sauce, made fresh faba bean seeds, alternative continuous microwave treatment pasteurization (MW, 11 kW; 30 s) regarding a conventional (85 °C; 5 min) throughout 20 days at 5 °C was studied. Non-heated blended samples were used as control. microbial satisfactory in all treatments. MW improved the sensorial sauce decreased condensed tannins. Additionally, MW-treated showed best texture, consistency, color, preserving its chlorophyll carotenoid content. On other hand, thermal treatments decrease total phenolic compounds (TPC) antioxidant capacity (TEAC) after heating, control samples; however, TPC TEAC remained quite constant storage.
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