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Optical, Mechanical and Sensorial Properties of Strawberry Spreadable Products Formulated with Isomaltulose

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Optical, Mechanical and Sensorial Properties of Strawberry Spreadable Products Formulated with Isomaltulose

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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 2016-07-15T07:13:12Z
dc.date.available 2016-07-15T07:13:12Z
dc.date.issued 2013-09
dc.identifier.issn 1935-5130
dc.identifier.uri http://hdl.handle.net/10251/67636
dc.description.abstract [EN] The aim of this work was to evaluate the optical and mechanical properties as well as the sensorial attributes (colour, spreadability, taste with and without bread, adhesiveness and the global preference) of 30 °Brix strawberry spreadable products. A total of 18 different spreadable products were obtained according to the type of sugar (isomaltulose or sucrose), the elaboration method (wet or dry osmotic dehydration with or without external liquid phase removal) and the percentage of pectin used for their formulation. The results showed that neither the pectin percentage nor the type of sugar had an influence on the colorimetric coordinates (L*, a* and b*). Nevertheless, dry osmotic dehydration with external liquid phase removal seemed to better preserve the characteristic fresh strawberry colour. Regarding texture, a lower liquid phase volume and higher fruit/solution ratios led to spreadable products with higher consistency and adhesiveness values [consistency values: 5.5 (0.4) vs. 2.9 (0.1) (1 % of pectin), 6.92 (0.08) vs. 4.3 (0.3) (1.5 % of pectin) and 10 (1) vs. 5.2 (0.3) (2 % of pectin); adhesiveness values: 0.82 (0.07) vs. 0.32 (0.04) (1 % of pectin), 1.21 (0.04) vs. 0.72 (0.08) (1.5 % of pectin) and 1.8 (0.3) vs. 1.00 (0.06) (2 % of pectin)]. Moreover, using sucrose with 2 % pectin instead of isomaltulose produced a similar effect. Concerning the sensorial evaluation of spreadable products formulated with isolmaltulose, the taste was the parameter which conditioned the global preference by panelists. Regarding spreadability, the products ranging from 4 to 5 Ns for consistency and from 0.6 to 0.9 Ns for adhesiveness were the most appreciated. es_ES
dc.description.sponsorship The 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 Springer Verlag (Germany) es_ES
dc.relation Direccion General de Investigacion del Ministerio de Ciencia y Tecnologia AGL2008-01745/ALI es_ES
dc.relation Universitat Politecnica de Valencia es_ES
dc.relation.ispartof Food and Bioprocess Technology es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Isomaltulose es_ES
dc.subject Dry osmotic dehydration es_ES
dc.subject Optical and mechanical properties es_ES
dc.subject Sensory evaluation es_ES
dc.subject Pairwise es_ES
dc.subject Friedman ranking test es_ES
dc.subject Correspondence analysis es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Optical, Mechanical and Sensorial Properties of Strawberry Spreadable Products Formulated with Isomaltulose es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1007/s11947-012-0970-y
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). Optical, Mechanical and Sensorial Properties of Strawberry Spreadable Products Formulated with Isomaltulose. Food and Bioprocess Technology. 6(9):2353-2364. doi:10.1007/s11947-012-0970-y es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://dx.doi.org/10.1007/s11947-012-0970-y es_ES
dc.description.upvformatpinicio 2353 es_ES
dc.description.upvformatpfin 2364 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 6 es_ES
dc.description.issue 9 es_ES
dc.relation.senia 234342 es_ES
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