This work explored the optical absorption (mu a) mu a ) and reduced scattering (mu s') mu s ' ) properties at 400-1050 nm (Vis-NIR) and 900-1650 nm (SWIR) of apple puree at different heating times to evaluate their changes in composition and structure. The optical absorption and scattering coefficients of mu a a and mu s' s ' decreased with increasing heating time. The specific mu s' s ' coefficients at 432 nm, 455 nm, 1183 nm and 1304 nm were related to particle structural changes. The partial least squares regression (PLSR) models based on mu s' s ' coefficients in the combined Vis-NIR and SWIR regions provided satisfactory estimations of puree particle area ( R p 2 = 0.90) and particle perimeter ( R p 2 = 0.85), whereas the mu s' s ' coefficients in the Vis-NIR region predicted puree viscosity ( R p 2 = 0.83), elasticity modulus ( R p 2 = 0.81) and viscous modulus ( R p 2 = 0.78). Consequently, optical properties can be a potential tool to determine structural and rheological changes of apple puree.