Martínez Navarrete, N.; Camacho Vidal, MM.; Agudelo-Sterling, C.; Salvador Alcaraz, A. (2018). Sensory characterization of juice obtained via rehydration of freeze-dried and spray-dried grapefruit. Journal of the Science of Food and Agriculture. 99(1):244-252. https://doi.org/10.1002/jsfa.9166
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/124686
Title:
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Sensory characterization of juice obtained via rehydration of freeze-dried and spray-dried grapefruit
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Author:
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Martínez Navarrete, Nuria
Camacho Vidal, Mª Mar
Agudelo-Sterling, Claudia
Salvador Alcaraz, Ana
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UPV Unit:
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Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
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Issued date:
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Abstract:
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[EN] BACKGROUND The acceptability of grapefruit juice obtained from rehydrated freeze-dried and spray-dried fruit was studied and compared with that of natural freshly squeezed juice and that of a commercial juice. The ...[+]
[EN] BACKGROUND The acceptability of grapefruit juice obtained from rehydrated freeze-dried and spray-dried fruit was studied and compared with that of natural freshly squeezed juice and that of a commercial juice. The rheological properties, colour and solute concentration were determined. A sensory evaluation was developed to evaluate juice acceptability. Furthermore, a penalty analysis was used to determine the attributes with improvement potential as well as some CATA (check all that apply) questions, where consumers marked the most characteristic attributes of each sample. RESULTS CONCLUSION The rehydrated samples were different from the commercial and natural juices. When grapefruit is freeze-dried or spray-dried, gum arabic and bamboo fibre are added and part of the fruit pulp is present; this is not so in the other juices under study. This supposes greater viscosity, luminosity and chroma together with a reddish tone of the rehydrated juices, especially the freeze-dried ones. It also affects their acidity, astringency and sweetness. Rehydrating the freeze-dried or spray-dried powder to the level of the natural juice, instead of that of the crushed or liquidized grapefruit, and incorporating sugar at this stage would probably improve the quality of the samples. (c) 2018 Society of Chemical Industry
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Subjects:
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Grapefruit juice
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Powdered grapefruit
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Freeze-drying
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Spray-drying
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Rehydration
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Sensory acceptability
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Copyrigths:
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Reserva de todos los derechos
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Source:
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Journal of the Science of Food and Agriculture. (issn:
0022-5142
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DOI:
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10.1002/jsfa.9166
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Publisher:
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John Wiley & Sons
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Publisher version:
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http://doi.org/10.1002/jsfa.9166
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Project ID:
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info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2017-89251-R/ES/IMPACTO DE LAS CONDICIONES DE LIOFILIZACION EN LA CALIDAD DE PRODUCTOS DE FRUTA. INFLUENCIA DE LA MATRIZ./
info:eu-repo/grantAgreement/MICINN//AGL2010-22176/ES/APLICACION DE METODOS COMBINADOS PARA LA OBTENCION DE PRODUCTOS DE FRUTA EN POLVO, DESHIDRATADOS Y FRITOS DE ALTA CALIDAD/
info:eu-repo/grantAgreement/MINECO//AGL2012-39103/ES/EFECTO DEL PROCESADO EN LA CALIDAD DEL POMELO EN POLVO Y EN LA BIODISPONIBILIDAD DE SUS COMPONENTES FUNCIONALES/
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Description:
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This is the peer reviewed version of the following article: Martínez Navarrete, Nuria, Camacho Vidal, Mª Mar, Agudelo-Sterling, Claudia, Salvador Alcaraz, Ana. (2018). Sensory characterization of juice obtained via rehydration of freeze-dried and spray-dried grapefruit.Journal of the Science of Food and Agriculture, 99, 1, 244-252. DOI: 10.1002/jsfa.9166, which has been published in final form at http://doi.org/10.1002/jsfa.9166. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Self-Archiving
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Thanks:
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The authors thank the Ministerio de Economia y Competitividad for the financial support given through the Project AGL 2012-39103. We would also like to thank to Mike Bennet for assistance in correcting the English manuscript.[+]
The authors thank the Ministerio de Economia y Competitividad for the financial support given through the Project AGL 2012-39103. We would also like to thank to Mike Bennet for assistance in correcting the English manuscript.
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Type:
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Artículo
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