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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 | Escriche Roberto, Mª Isabel![]() |
es_ES |
dc.contributor.author | Andrés Grau, Ana María![]() |
es_ES |
dc.date.accessioned | 2016-07-15T07:04:59Z | |
dc.date.available | 2016-07-15T07:04:59Z | |
dc.date.issued | 2013-05 | |
dc.identifier.issn | 0308-8146 | |
dc.identifier.uri | http://hdl.handle.net/10251/67633 | |
dc.description.abstract | [EN] A new strawberry spread formulated with fructose and isomaltulose (replacing sucrose partially or totally) and a high percentage of fruit was developed in line with the new trend of healthier products. This work studies the influence of some process variables (percentage of sugar, pectin and citric acid, and time of thermal treatment) on the volatile profile of these spreads with different formulations. The ripeness of the raw strawberries influences the concentrations of some of the compounds in the spreads, such as isobutyl acetate, butyl butyrate, 3-hexen-1-yl acetate or propan-2-ol. The process conditions have an important effect on the volatile profiles. Most of the esters and alcohols decreased whereas 13 new compounds appear, mostly furans (furfural, 2-acetylfurane, 5-methyl furfural, mesifurane) and aldehydes (octanal, nonanal, decanal and benzaldeyhde). In general, the spreads formulated with sucrose-isomaltulose that contained higher levels of pectin and citric acid gave better results in the preservation of the original aromatic compounds in raw strawberries. | es_ES |
dc.description.sponsorship | Authors would like to thank Direccion General de Investigacion del Ministerio de Ciencia y Tecnologia (AGL2008-01745/ALI) as well as the Universitat Politecnica de Valencia for the financial support given to this investigation. | en_EN |
dc.language | Inglés | es_ES |
dc.publisher | Elsevier | es_ES |
dc.relation.ispartof | Food Chemistry | es_ES |
dc.rights | Reserva de todos los derechos | es_ES |
dc.subject | Strawberry | es_ES |
dc.subject | Healthy fruit spread | es_ES |
dc.subject | Isomaltulose | es_ES |
dc.subject | Volatile profile | es_ES |
dc.subject | Aroma | es_ES |
dc.subject.classification | TECNOLOGIA DE ALIMENTOS | es_ES |
dc.title | Influence of processing on the volatile profile of strawberry spreads made with isomaltulose | es_ES |
dc.type | Artículo | es_ES |
dc.identifier.doi | 10.1016/j.foodchem.2012.09.104 | |
dc.relation.projectID | info:eu-repo/grantAgreement/MICINN//AGL2008-01745/ES/OPTIMIZACION DEL USO DE LA ISOMALTULOSA, COMO AZUCAR NATURAL NO CARIOGENICO Y DE BAJO INDICE GLICEMICO, EN EL DESARROLLO DE PRODUCTOS UNTABLES DE FRUTAS./ | 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.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.; Escriche Roberto, MI.; Andrés Grau, AM. (2013). Influence of processing on the volatile profile of strawberry spreads made with isomaltulose. Food Chemistry. 138(1):621-629. https://doi.org/10.1016/j.foodchem.2012.09.104 | es_ES |
dc.description.accrualMethod | S | es_ES |
dc.relation.publisherversion | https://dx.doi.org/10.1016/j.foodchem.2012.09.104 | es_ES |
dc.description.upvformatpinicio | 621 | es_ES |
dc.description.upvformatpfin | 629 | es_ES |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
dc.description.volume | 138 | es_ES |
dc.description.issue | 1 | es_ES |
dc.relation.senia | 234350 | es_ES |
dc.contributor.funder | Ministerio de Ciencia e Innovación | es_ES |
dc.contributor.funder | Universitat Politècnica de València | es_ES |