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Use of different biopolymers as carriers for purposes of obtaining a freeze-dried orange snack

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Use of different biopolymers as carriers for purposes of obtaining a freeze-dried orange snack

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dc.contributor.author Silva Espinoza, Marilú Andrea es_ES
dc.contributor.author Camacho Vidal, Mª Mar es_ES
dc.contributor.author Martínez-Navarrete, Nuria es_ES
dc.date.accessioned 2021-09-02T03:31:52Z
dc.date.available 2021-09-02T03:31:52Z
dc.date.issued 2020-06 es_ES
dc.identifier.issn 0023-6438 es_ES
dc.identifier.uri http://hdl.handle.net/10251/171224
dc.description.abstract [EN] In addition to colour, one of the most important qualifies of a snack-type product is its crunchy texture. A freeze-dried fruit snack is characterised by its low water content, which creates the problem of a loss of crunchiness related to its low glass transition temperature (Tg). In this sense, a common technique with which to increase the Tg of these types of products is to add different biopolymers. However, these compounds can, at the same time, affect the colour and texture of the product. In this study, different biopolymers have been tested in order to discover their similarities or differences in terms of hygroscopicity, antiplasticising character, colour and impact on the mechanical properties of a freeze-dried orange snack formulated from their different mixtures. Gum Arabic, maltodextrin, starch modified with octenylsuccinic anhydride, pea fibre, bamboo fibre and native corn starch have been selected as biopolymers. The impact of any of them on the studied properties can be confirmed, without any of them being more or less effective than the others. es_ES
dc.description.sponsorship The authors thank the Ministerio de Economia y Competitividad for the financial support given through the Project AGL 2017-89251-R (AEI/FEDER-UE) and the Ministerio de Educacion for the FPU grant (FPU14/02633) awarded to Ms. Andrea Silva. es_ES
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation MECD/FPU2014-02633 es_ES
dc.relation.ispartof LWT - Food Science and Technology es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Gum arabic es_ES
dc.subject Maltodextrin es_ES
dc.subject Modified and native starch es_ES
dc.subject Pea and bamboo fibre es_ES
dc.subject Crunchiness es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Use of different biopolymers as carriers for purposes of obtaining a freeze-dried orange snack es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.lwt.2020.109415 es_ES
dc.relation.projectID 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./ es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Silva Espinoza, MA.; Camacho Vidal, MM.; Martínez-Navarrete, N. (2020). Use of different biopolymers as carriers for purposes of obtaining a freeze-dried orange snack. LWT - Food Science and Technology. 127:1-7. https://doi.org/10.1016/j.lwt.2020.109415 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1016/j.lwt.2020.109415 es_ES
dc.description.upvformatpinicio 1 es_ES
dc.description.upvformatpfin 7 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 127 es_ES
dc.relation.pasarela S\410286 es_ES
dc.contributor.funder AGENCIA ESTATAL DE INVESTIGACION es_ES
dc.contributor.funder European Regional Development Fund es_ES
dc.contributor.funder Ministerio de Educación, Cultura y Deporte es_ES
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