Data/hora: 06/06/2024 02:49:35

Provedor de dados: | 52
País: | Brazil
Título: | Osmo-dehydrated functional product containing fructo-oligosaccharides: physical, chemical and sensorial characteristics
Autores: | Egea,Mariana Buranelo; Borsato,Dionísio; Silva,Rui Sérgio dos Santos Ferreira da; Yamashita,Fabio.
Data: | 2012-12-01
Ano: | 2012
Palavras-chave: | Sensory analysis; Functional product; Apple; Combined conservation methods.
Resumo: | The objective of the present study was to develop a functional product from the osmo-dehydrated Fuji apple incorporating FOS with acceptable physical, chemical and sensorial characteristics and potential for commercial-scale production. Some treatments were discarded due to texture and water activity that did not reach the desired quality parameters. The products submitted to the osmo-dehydration treatments presented a greater vitamin C loss. All the treatments obtained sensory scores of 6 in a 9 points scale for all the attributes, except the crispness, indicating good acceptance. The sensory scores and incorporated FOS quantities indicated that the osmo-dehydrated apple products have potential for commercial-scale production.
Tipo: | Info:eu-repo/semantics/article
Idioma: | Inglês
Identificador: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132012000600017
Editor: | Instituto de Tecnologia do Paraná - Tecpar
Relação: | 10.1590/S1516-89132012000600017
Formato: | text/html
Fonte: | Brazilian Archives of Biology and Technology  v.55 n.6 2012
Fonte: | info:eu-repo/semantics/openAccess