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Rheological characteristics of healthy sugar substituted spreadable strawberry product

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Rheological characteristics of healthy sugar substituted spreadable strawberry product

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dc.contributor.author Peinado Pardo, Irene es_ES
dc.contributor.author Rosa Barbosa, Estela María es_ES
dc.contributor.author Heredia Gutiérrez, Ana Belén es_ES
dc.contributor.author Andrés Grau, Ana María es_ES
dc.date.accessioned 2016-07-15T06:58:57Z
dc.date.available 2016-07-15T06:58:57Z
dc.date.issued 2012-12
dc.identifier.issn 0260-8774
dc.identifier.uri http://hdl.handle.net/10251/67632
dc.description.abstract [EN] Full replacement of sucrose with healthier sugars such as fructose and/or isomaltulose is possible in spreadable strawberry products. These products formulated with different sugars (sucrose, isomaltulose, sucrose–glucose, and fructose–isomaltulose) were rheologically analysed. Static tests characterized them as Herschel–Bulkley fluids. The values of the consistency index (k) and yield stress (s0 were influenced by the type of sugar, the elaboration method and the pectin levels; while the fluidity index (n) was not affected by the different sugars, but by the elaboration method and the levels of pectin. The dynamic tests permitted classification of some of the products as weak gels. The strength of the network ‘‘A’’ increased with the pectin level, while the ‘‘coordination number’’ ‘‘z’’ did not show a clear trend depending on the different process variables. es_ES
dc.description.sponsorship Authors would like to thank Ministry of Science and Education's General Directorate of Research (AGL2008-01745/ALI) for the financial support given to this investigation. en_EN
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation Ministry of Science and Education's General Directorate of Research AGL2008-01745/ALI es_ES
dc.relation.ispartof Journal of Food Engineering es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Isomaltulose es_ES
dc.subject Fructose es_ES
dc.subject Sucrose es_ES
dc.subject Rheology es_ES
dc.subject Spreadable strawberry es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Rheological characteristics of healthy sugar substituted spreadable strawberry product es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.jfoodeng.2012.06.008
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.contributor.affiliation Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament es_ES
dc.description.bibliographicCitation Peinado Pardo, I.; Rosa Barbosa, EM.; Heredia Gutiérrez, AB.; Andrés Grau, AM. (2012). Rheological characteristics of healthy sugar substituted spreadable strawberry product. Journal of Food Engineering. 113(3):365-373. doi:10.1016/j.jfoodeng.2012.06.008 es_ES
dc.description.accrualMethod Senia es_ES
dc.relation.publisherversion https://dx.doi.org/10.1016/j.jfoodeng.2012.06.008 es_ES
dc.description.upvformatpinicio 365 es_ES
dc.description.upvformatpfin 373 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 113 es_ES
dc.description.issue 3 es_ES
dc.relation.senia 234354 es_ES


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