Effect of calcium treatment on texture of canned apple solid pack

In order to study the effect of calcium treatment as alkaline calcium (calcium oxide, calcium hydroxide) , inorganic calcium (calcium chloride, calcium carbonate, calcium sulfate) , organic calcium (calcium lactate, calcium acetate, calcium propionate) on texture parameters (hardness, resilience, flexibility index, chewiness, cohesiveness) , the texture profile analysis (TPA) was used. At that time, the correlation between TPA parameters and sensory quality were studied. The results showed that each treatment had significant impact on texture of canned apple solid pack. The hardness was moderate, and resilience, flexibility index, chewiness, cohesiveness, sensory quality were better by alkaline calcium treatment. The correlation between resilience, flexibility index, chewiness and cohesiveness were significant, and there was a significant positive correlation between the hardness and sensory quality. Alkaline calcium treatment had good effect on canned apple solid pack, and maintained good texture.