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Resistant maltodextrin's effect on the physicochemical and structure properties of spray-dried orange juice powders

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Resistant maltodextrin's effect on the physicochemical and structure properties of spray-dried orange juice powders

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dc.contributor.author Igual Ramo, Marta es_ES
dc.contributor.author García-Segovia, Purificación es_ES
dc.contributor.author Martínez-Monzó, Javier es_ES
dc.date.accessioned 2022-07-18T18:05:33Z
dc.date.available 2022-07-18T18:05:33Z
dc.date.issued 2021-05 es_ES
dc.identifier.issn 1438-2377 es_ES
dc.identifier.uri http://hdl.handle.net/10251/184372
dc.description.abstract [EN] Resistant maltodextrin (RMD), derived from the heat treatment of corn starch, is a water-soluble fermentable functional fibre. Its benefits include being a satiating prebiotic, reducer of glucose and triglycerides in the blood, and promoter of good gut health. Despite its functionality, there is still further need for investigations of its use as a food formulating ingredient and their physicochemical property changes. This study aimed to evaluate the effect of RMD addition on the physicochemical and structural properties of spray-dried orange juice powders. The physicochemical properties evaluated were water content, hygroscopicity, bulk density, porosity, water solubility, water absorption index, colour, and microstructure. We found RMD addition improved the orange juice spray-dried powder productivity. Samples with RMD were more porous and less hygroscopic, and they presented low water content; physicochemical properties desirable for powders. Therefore, to reach a compromise between powders' functionality and physicochemical property changes, especially colour, the addition of 5 RMD% is recommended. es_ES
dc.language Inglés es_ES
dc.publisher Springer-Verlag es_ES
dc.relation.ispartof European Food Research and Technology es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Resistant maltodextrin es_ES
dc.subject Colour es_ES
dc.subject Microstructure es_ES
dc.subject Spray drying es_ES
dc.subject Orange juice es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Resistant maltodextrin's effect on the physicochemical and structure properties of spray-dried orange juice powders es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1007/s00217-021-03693-2 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.description.bibliographicCitation Igual Ramo, M.; García-Segovia, P.; Martínez-Monzó, J. (2021). Resistant maltodextrin's effect on the physicochemical and structure properties of spray-dried orange juice powders. European Food Research and Technology. 247(5):1125-1132. https://doi.org/10.1007/s00217-021-03693-2 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1007/s00217-021-03693-2 es_ES
dc.description.upvformatpinicio 1125 es_ES
dc.description.upvformatpfin 1132 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 247 es_ES
dc.description.issue 5 es_ES
dc.relation.pasarela S\427740 es_ES
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dc.subject.ods 02.- Poner fin al hambre, conseguir la seguridad alimentaria y una mejor nutrición, y promover la agricultura sostenible es_ES
dc.subject.ods 03.- Garantizar una vida saludable y promover el bienestar para todos y todas en todas las edades es_ES


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