MINIMALLY PROCESSED FOODS WITH ADDED VALUE PRODUCED USING ARTICHOKES (CYNARA SCOLYMUS L.) GROWN IN THE PARC AGRARI DEL BAIX LLOBREGAT

Abstract

The preservation of fresh vegetables using traditional thermal treatment methods has some disadvantages due to the loss of sensory and nutritional quality resulting from the conditions of the method applied. The objective of this study was to evaluate thermal treatment methods (pasteurisation and sterilisation) on vacuum-packed artichokes or modified atmosphere packaging and their effect on the quality of the finished product throughout its shelf life. In general, ready-to-eat foods with artichokes grown in the Baix Llobregat had lower acidity, were firmer and had higher aromatic intensity, and were enjoyed more by tasters in preference tests. There were no significant differences, in sensorial terms, between foods preserved with either of the two treatments (p < 0.05). The products stored under refrigeration (2 °C ± 2) had a one-year shelf life. F rom a nutritional point of view, there were no differences in phenolic compound content between products preserved with heat treatment or the techniques used in the packaging at the end of shelf life. These techniques could be an alternative to the conventional sale of
agricultural products of recognised quality, and provide added value in relation to maintaining quality and lengthening the sales cycle.

Keywords: artichoke, ready-to-eat food, shelf life, added value, vacuumpacked processing.