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	Provedor de dados BABT (2) Autor Borsato,Dionísio (2) Egea,Mariana Buranelo (2) Silva,Rui Sérgio Souza Ferreira da (1) Silva,Rui Sérgio dos Santos Ferreira da (1) Yamashita,Fabio (1) Yamashita,Fábio (1) Mais... Palavra-chave Apple (1) Combined conservation methods (1) Fructo-oligosaccharide (1) Functional food (1) Functional product (1) Optimization (1) Sensory analysis (1) Surface response methodology (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2012 (2) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Osmo-dehydrated functional product containing fructo-oligosaccharides: physical, chemical and sensorial characteristics BABT Egea,Mariana Buranelo; Borsato,Dionísio; Silva,Rui Sérgio dos Santos Ferreira da; Yamashita,Fabio. 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 Palavras-chave: Sensory analysis; Functional product; Apple; Combined conservation methods. Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132012000600017 Optimizing dehydration of apples Malus Domestica with fructo-oligosaccharide incorporation BABT Egea,Mariana Buranelo; Silva,Rui Sérgio Souza Ferreira da; Yamashita,Fábio; Borsato,Dionísio. The objective of the present study was to study the effect of the variables of the osmotic dehydration process on sliced Fuji apples (Malus domestica) using a 2 x 3² factorial design. The variables studied in the apple slices were the pretreatment (blanching or acidification), the temperatures (30, 45 and 60ºC) and the FOS concentration (40%, 50% and 60% m/v) of the osmotic solution. There was no difference among the pretreatments for the water activity and titratable acidity. The slices pre-treated by the acidification presented less enzymatic browning (greatest luminosity L* value) combined with a greater soluble solid contents (thus, this treatment was selected). Treatments T4 (45ºC and 40% m/v) and T7 (60ºC and 40%m/v), using the acidification... Tipo: Info:eu-repo/semantics/article Palavras-chave: Surface response methodology; Optimization; Functional food; Fructo-oligosaccharide. Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132012000500015 Registros recuperados: 2 Primeira ... 1 ... Última

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