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Effect of replacing sucrose with tagatose and isomaltulose in mandarin orange marmalade on rheology, colour, antioxidant capacity, and sensory properties

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Effect of replacing sucrose with tagatose and isomaltulose in mandarin orange marmalade on rheology, colour, antioxidant capacity, and sensory properties

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dc.contributor.author RUBIO-ARRAEZ, SUSANA es_ES
dc.contributor.author Capella Hernández, Juan Vicente es_ES
dc.contributor.author Ortolá Ortolá, Mª Dolores es_ES
dc.contributor.author Castelló Gómez, María Luisa es_ES
dc.date.accessioned 2017-04-12T14:21:37Z
dc.date.available 2017-04-12T14:21:37Z
dc.date.issued 2016-09
dc.identifier.issn 0139-3006
dc.identifier.uri http://hdl.handle.net/10251/79700
dc.description.abstract The aim of this study was to make mandarin orange marmalades in which sucrose is replaced by sweeteners such as tagatose and isomaltulose, which are noncarcinogenic and have a low glycemic index. Analyses of rheology, colour, antioxidant capacity, microbiology and sensory properties were carried out on marmalades on their first day of storage, and after 90, 180 and 360 days of storage. The results showed that marmalades made with healthy sweeteners had a less elastic character and were thinner in consistency than those made with sucrose. Luminosity was shown to be highest in mandarin orange marmalades made with tagatose, although colour was stable for 6 months to one year of storage. Tagatose also enhanced the antioxidant activity of these marmalades. All marmalades were microbiologically stable. Finally, marmalades made with tagatose alone scored the highest for global acceptance and intention of buying by consumers. es_ES
dc.description.sponsorship The authors would like to thank the projects GV/2013/029, GV/2014/012 by the GVA as well as the Universitat Politecnica de Valencia for the financial support given to this investigation (UPV PAID-06-12 SP20120889). en_EN
dc.language Inglés es_ES
dc.publisher Akadémiai Kiadó es_ES
dc.relation Generalitat Valenciana, project GV/2013/029 es_ES
dc.relation Generalitat Valenciana, project GV/2014/012 es_ES
dc.relation Universitat Politècnica de Valencia (Spain), UPV PAID-06-12 SP20120889 es_ES
dc.relation.ispartof Acta Alimentaria es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Marmalade es_ES
dc.subject Tagatose es_ES
dc.subject Isomaltulose es_ES
dc.subject Rheology es_ES
dc.subject Colour es_ES
dc.subject Sensory analysis es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.subject.classification ARQUITECTURA Y TECNOLOGIA DE COMPUTADORES es_ES
dc.title Effect of replacing sucrose with tagatose and isomaltulose in mandarin orange marmalade on rheology, colour, antioxidant capacity, and sensory properties es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1556/066.2016.45.3.12
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería del Diseño - Escola Tècnica Superior d'Enginyeria del Disseny es_ES
dc.contributor.affiliation Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural 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 Rubio-Arraez, S.; Capella Hernández, JV.; Ortolá Ortolá, MD.; Castelló Gómez, ML. (2016). Effect of replacing sucrose with tagatose and isomaltulose in mandarin orange marmalade on rheology, colour, antioxidant capacity, and sensory properties. Acta Alimentaria. 45(3):407-416. doi:10.1556/066.2016.45.3.12 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://dx.doi.org/10.1556/066.2016.45.3.12 es_ES
dc.description.upvformatpinicio 407 es_ES
dc.description.upvformatpfin 416 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 45 es_ES
dc.description.issue 3 es_ES
dc.relation.senia 311883 es_ES
dc.identifier.eissn 1588-2535


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