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Journal of Food Technology
Year: 2006  |  Volume: 4  |  Issue: 4  |  Page No.: 268 - 274

The Influence of Softening Time on Some Textural Characteristics of Canarium schweinfurthii Engl. Fruit Pulp at 45°C

L. Tchatchouang Ngasop, C. Tchiegang, M. Parmentier and C. Kapseu    

Abstract: The variation of some physical properties of the pulp of Canarium schweinfurthii Engl. fruits harvested from Bangangte-Cameroon undergoing treatment at 45C by wet and dry methods were studied, in order to define optimal softening conditions. Softening by the dry method was done by putting the fruits directly in an oven, whereas the wet process consisted of using water, at 45C for 0 to 70 min. The variations in mass during softening were evaluated and textural properties of the pulp, was carried out by double compression of the pulp. A gain and a loss of mass were observed during wet and dry softening respectively. It appears that, no matter the method, softening of Canarium schweinfurthii Engl. fruits results in a decrease in hardness, springiness, cohesiveness, gumminess and chewiness of the pulp. There is a significant correlation between the textural properties during softening (r = 0.99, p<0.05). Variations in mass observed are also correlated to the variations in textural properties of the pulp. r = -0.95 (p<0.05) for the wet method and r = 0.96 (p<0.05) for the dry method.

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