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High pressure processing for the production of vegetable baby puree with enhanced nutritional, microbial, and sensory qualities

Author

Listed:
  • Farah Javed

    (Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Lahore, Pakistan)

  • Hafiz Muhammad Shahbaz

    (Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Lahore, Pakistan)

  • Waqas Ahmed

    (Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Lahore, Pakistan)

  • Habib ur Rehman

    (Department of Physiology, University of Veterinary and Animal Sciences, Lahore, Pakistan)

Abstract

High-pressure processing (HPP) was used as a post-processing treatment for vegetable puree. Microbiological, physicochemical, nutritional, and sensory analyses of puree were investigated at room temperature. HPP (600 MPa, 5 min) was compared with thermal treatment (117 °C, 30 min) and fresh samples. Treatments did not change pH or total soluble solids. For both methods treated samples exhibited a lower microbial count (< 1.0 log CFU.g-1) over storage, compared with fresh puree. During storage, other parameters, including total phenolic contents and antioxidants also demonstrated similar or better performance than controls (P < 0.05). Overall, HPP-treated puree received a higher sensory evaluation score. Thus, HPP can be used as an alternative processing technology to improve nutritional quality and microbial safety.

Suggested Citation

  • Farah Javed & Hafiz Muhammad Shahbaz & Waqas Ahmed & Habib ur Rehman, 2023. "High pressure processing for the production of vegetable baby puree with enhanced nutritional, microbial, and sensory qualities," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 41(4), pages 263-270.
    • Handle: RePEc:caa:jnlcjf:v:41:y:2023:i:4:id:2-2023-cjfs
    DOI: 10.17221/2/2023-CJFS
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