Several kinds of emerging technology have begun to be applied to food processes as prospective alternatives to conventional methods.  Among these, ultrasound has been used. Despite the vast literature on the subject, some important aspects, including the sensory and hedonic perception of consumers towards this technology have not been properly addressed. In this study, consumer attitudes toward expected acceptance, pricing and purchase intention of guava juice processed with ultrasound technology were analyzed by using the conjoint analysis. The holistic perception of guava juice using projective mapping was also evaluated. The results indicate that consumers have greater acceptance and purchase intention for products that inform them of the benefits of the ultrasound process, while purchase intention was mainly influenced by the lowest price. Moreover, the product information regar...

Several kinds of emerging technology have begun to be applied to food processes as prospective alternatives to conventional methods.  Among these, ultrasound has been used. Despite the vast literature on the subject, some important aspects, including the sensory and hedonic perception of consumers towards this technology have not been properly addressed. In this study, consumer attitudes toward expected acceptance, pricing and purchase intention of guava juice processed with ultrasound technology were analyzed by using the conjoint analysis. The holistic perception of guava juice using projective mapping was also evaluated. The results indicate that consumers have greater acceptance and purchase intention for products that inform them of the benefits of the ultrasound process, while purchase intention was mainly influenced by the lowest price. Moreover, the product information regar...

This work aims to evaluate the starch/water concentrations (3.6%, 7.1%, 10.7% and 14.3%) effect of different commercial starch sources (namely cassava, maize, high-amylose maize, waxy maize and potato) regarding their pasting properties by using a Rapid Visco Analyser (RVA), gel strength, and intrinsic characteristics (such as morphology, granules size and distribution). The results showed that the 10.7% concentration (standard concentration usually used for evaluating starch properties) is not always predictive for the starches rheological behaviour. Meanwhile, the characteristics of the formed gels were not only related to RVA properties. For instance, decisions based on the results using the concentration of 10.7% can be far different from those used in industrial applications. The data reported can be useful to demonstrate how conditions, properties and starches characteristics are c...

This work aims to evaluate the starch/water concentrations (3.6%, 7.1%, 10.7% and 14.3%) effect of different commercial starch sources (namely cassava, maize, high-amylose maize, waxy maize and potato) regarding their pasting properties by using a Rapid Visco Analyser (RVA), gel strength, and intrinsic characteristics (such as morphology, granules size and distribution). The results showed that the 10.7% concentration (standard concentration usually used for evaluating starch properties) is not always predictive for the starches rheological behaviour. Meanwhile, the characteristics of the formed gels were not only related to RVA properties. For instance, decisions based on the results using the concentration of 10.7% can be far different from those used in industrial applications. The data reported can be useful to demonstrate how conditions, properties and starches characteristics are c...

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ABSTRACT Ultrasound was combined with ethanol to improve different aspects of carrot convective drying, evaluating both processing and product quality. The ultrasound in water treatment resulted in cellular swelling and small impact on texture. Differently, the ultrasound in ethanol and ethanol treatments modified both carrot microstructure (cell wall modifications of parenchymatic tissue) and macrostructure (shrinkage and resistance to perforation). Pre-treatments with ultrasound in ethanol and ethanol improved the drying kinetics, reducing the processing time (~50%) and the energy consumption (42–62%). These pre-treatments also enhanced rehydration, whose initial rate and water retention were higher than the control. In addition, the carotenoid content was preserved after drying, for all the treatments. Any impact on shrinkage was observed. A mechanistic discussion, based on structur...

Ultrasound was combined with ethanol to improve different aspects of carrot convective drying, evaluating both processing and product quality. The ultrasound in water treatment resulted in cellular swelling and small impact on texture. Differently, the ultrasound in ethanol and ethanol treatments modified both carrot microstructure (cell wall modifications of parenchymatic tissue) and macrostructure (shrinkage and resistance to perforation). Pre-treatments with ultrasound in ethanol and ethanol improved the drying kinetics, reducing the processing time (similar to 50%) and the energy consumption (42-62%). These pre-treatments also enhanced rehydration, whose initial rate and water retention were higher than the control. In addition, the carotenoid content was preserved after drying, for all the treatments. Any impact on shrinkage was observed. A mechanistic discussion, based on structura...

ABSTRACT This study evaluated the osmotic dehydration (OD) treatments (using sucrose at 60 °Brix and a solution of salt 1.5% (m/m) with sucrose at 45 °Brix) in banana slices. The effects on the mass transfer kinetics (water loss and solids gain) were evaluated and described using the Page, Weibull, Peleg, Azuara, and Lewis mathematical models. Besides, the effect of OD on fat content, instrumental colour, and sensorial attributes was assessed after the frying process. The results showed that water loss occurs firstly and more quickly than solids gain. At the end of OD, the highest water loses (0.31 g water/g sample) and solids gain (0.42 g solid/g sample) were reached using sucrose OD treatment. The water loss and solid gain behaviour were described not only by the kinetics parameters but also by equilibrium parameters values of mathematical models. Furthermore, after frying, the Contr...