| Registro completo |
| Provedor de dados: |
BABT
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| País: |
Brazil
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| Título: |
Osmo-dehydrated functional product containing fructo-oligosaccharides: physical, chemical and sensorial characteristics
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| Autores: |
Egea,Mariana Buranelo
Borsato,Dionísio
Silva,Rui Sérgio dos Santos Ferreira da
Yamashita,Fabio
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| Data: |
2012-12-01
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| Ano: |
2012
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| Palavras-chave: |
Sensory analysis
Functional product
Apple
Combined conservation methods
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| 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.
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| Tipo: |
Info:eu-repo/semantics/article
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| Idioma: |
Inglês
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| Identificador: |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132012000600017
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| Editor: |
Instituto de Tecnologia do Paraná - Tecpar
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| Relação: |
10.1590/S1516-89132012000600017
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| Formato: |
text/html
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| Fonte: |
Brazilian Archives of Biology and Technology v.55 n.6 2012
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| Direitos: |
info:eu-repo/semantics/openAccess
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