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dc.contributor.author | Rubio Arraez, Susana | es_ES |
dc.contributor.author | Sahuquillo Ceruelos, Sergio | 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 | 2017-07-11T14:07:58Z | |
dc.date.available | 2017-07-11T14:07:58Z | |
dc.date.issued | 2015-08 | |
dc.identifier.issn | 0022-4901 | |
dc.identifier.uri | http://hdl.handle.net/10251/84922 | |
dc.description | This is the peer reviewed version of the following article: Rubio‐Arraez, S., Sahuquillo, S., Capella, J. V., Ortolá, M. D., & Castelló, M. L. (2015). Influence of healthy sweeteners (tagatose and oligofructose) on the physicochemical characteristics of orange marmalade. Journal of Texture Studies, 46(4), 272-280, which has been published in final form at http://dx.doi.org/10.1111/jtxs.12127. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Self-Archiving. | es_ES |
dc.description.abstract | Today's society shows a growing interest in healthy, safe and high nutritional quality food. Thus, in this paper sweet orange marmalades have been developed using healthy sweeteners (tagatose and oligofructose) in different proportions. Analyses of Brix, pH, moisture, water activity, antioxidant capacity, optical and rheological properties have been carried out, initially and after 45 days of storage. Microbiological analyses have also been performed to determine their stability. Furthermore, a sensorial assessment has been conducted to find out acceptance of these new orange marmalades by consumers. The results showed that the highest proportion of oligofructose contributed to improve the initial antioxidant capacity of marmalades. The marmalade with the same proportions of oligofructose and tagatose was more consistent and showed a further increase in the elastic component over time. All marmalades had a similar appearance, but oligofructose reduced L*. Finally, orange marmalades made with healthy sweeteners were better scored. | es_ES |
dc.description.sponsorship | The authors would like to thank the Serigo family for donating the raw material and the project GV/2013/029 by the GVA, Valencia, Spain. | en_EN |
dc.language | Inglés | es_ES |
dc.publisher | Wiley | es_ES |
dc.relation.ispartof | Journal of Texture Studies | es_ES |
dc.rights | Reserva de todos los derechos | es_ES |
dc.subject | Color | es_ES |
dc.subject | Marmalade | es_ES |
dc.subject | Oligofructose | es_ES |
dc.subject | Rheology | es_ES |
dc.subject | Sensory analysis | es_ES |
dc.subject | Tagatose | es_ES |
dc.subject.classification | TECNOLOGIA DE ALIMENTOS | es_ES |
dc.subject.classification | ARQUITECTURA Y TECNOLOGIA DE COMPUTADORES | es_ES |
dc.title | Influence of healthy sweeteners (tagatose and oligofructose) on the physicochemical characteristics of orange marmalade | es_ES |
dc.type | Artículo | es_ES |
dc.identifier.doi | 10.1111/jtxs.12127 | |
dc.relation.projectID | info:eu-repo/grantAgreement/GVA//GV%2F2013%2F029/ | 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. Departamento de Informática de Sistemas y Computadores - Departament d'Informàtica de Sistemes i Computadors | 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.; Sahuquillo Ceruelos, S.; Capella Hernández, JV.; Ortolá Ortolá, MD.; Castelló Gómez, ML. (2015). Influence of healthy sweeteners (tagatose and oligofructose) on the physicochemical characteristics of orange marmalade. Journal of Texture Studies. 46(4):272-280. https://doi.org/10.1111/jtxs.12127 | es_ES |
dc.description.accrualMethod | S | es_ES |
dc.relation.publisherversion | http://dx.doi.org/10.1111/jtxs.12127 | es_ES |
dc.description.upvformatpinicio | 272 | es_ES |
dc.description.upvformatpfin | 280 | es_ES |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
dc.description.volume | 46 | es_ES |
dc.description.issue | 4 | es_ES |
dc.relation.senia | 289681 | es_ES |
dc.identifier.eissn | 1745-4603 | |
dc.contributor.funder | Generalitat Valenciana | es_ES |