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dc.contributor.author | Ribes-Llop, Susana | es_ES |
dc.contributor.author | Gallego Ibáñez, Marta | es_ES |
dc.contributor.author | Barat Baviera, José Manuel | es_ES |
dc.contributor.author | Grau Meló, Raúl | es_ES |
dc.contributor.author | Talens Oliag, Pau | es_ES |
dc.date.accessioned | 2023-10-05T18:01:33Z | |
dc.date.available | 2023-10-05T18:01:33Z | |
dc.date.issued | 2022-02 | es_ES |
dc.identifier.issn | 1756-4646 | es_ES |
dc.identifier.uri | http://hdl.handle.net/10251/197767 | |
dc.description.abstract | [EN] The impact of adding chia seed mucilage (CSM) as alternative to common thickeners, such as modified starch (MS), in a texture-modified chicken and vegetables puree and their effect on technological, sensory, and in vitro digestibility properties were evaluated and compared. The thickened purees showed weak gel behaviour with good oral consistency, but MS puree was less accepted than CSM regarding the oral adhesiveness. CSM purees presented the highest consistency and viscosity during the oral processing, which would facilitate a safe swallowing process. Its flow behaviour was scarcely affected by the conditions of simulated oral and gastric phases. Protein digestibility was not compromised, whereas the digestion rate of starch in CSM was lower than that of MS. These results demonstrate the feasibility of tailoring the technological, sensory, and digestibility properties of purees by adding different thickeners, and the suitability of CSM to be used in dysphagia-oriented products. | es_ES |
dc.description.sponsorship | Grant RTI2018-098842-B-I00 funded by MCIN/AEI/10.13039/501100011033 and by ERDF "A way of making Europe" is acknowledged. M.G. gratefully acknowledge the Postdoctoral grant (PAID-1019) from the "Universitat Politecnica de Valencia" and S.R. the Postdoctoral grant (APOSTD/2020/264) from "Generalitat Valenciana". | es_ES |
dc.language | Inglés | es_ES |
dc.publisher | Elsevier | es_ES |
dc.relation.ispartof | Journal of Functional Foods | es_ES |
dc.rights | Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) | es_ES |
dc.subject | Dysphagia | es_ES |
dc.subject | Thickeners | es_ES |
dc.subject | Rheology | es_ES |
dc.subject | Sensory analysis | es_ES |
dc.subject | In vitro digestion | es_ES |
dc.subject.classification | TECNOLOGIA DE ALIMENTOS | es_ES |
dc.title | Impact of chia seed mucilage on technological, sensory, and in vitro digestibility properties of a texture-modified puree | es_ES |
dc.type | Artículo | es_ES |
dc.identifier.doi | 10.1016/j.jff.2022.104943 | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-098842-B-I00/ES/AVANCES EN EL DISEÑO DE ALIMENTOS CON TEXTURA MODIFICADA/ | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement///APOSTD%2F2020%2F264//CONTRATO POSDOCTORAL GVA-RIBES LLOP. PROYECTO: ESTUDIO DEL PROCESADO ORAL DE DISTINTOS ALIMENTOS PARA GRUPOS CON DISFUNCIONES/ | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/UPV//PAID-10-19//Mejora de prestaciones del páncreas artificial ante ingestas y ejercicio mediante observadores de perturbaciones y técnicas de compensación de retardos/ | es_ES |
dc.rights.accessRights | Abierto | 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. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments | es_ES |
dc.description.bibliographicCitation | Ribes-Llop, S.; Gallego Ibáñez, M.; Barat Baviera, JM.; Grau Meló, R.; Talens Oliag, P. (2022). Impact of chia seed mucilage on technological, sensory, and in vitro digestibility properties of a texture-modified puree. Journal of Functional Foods. 89:1-9. https://doi.org/10.1016/j.jff.2022.104943 | es_ES |
dc.description.accrualMethod | S | es_ES |
dc.relation.publisherversion | https://doi.org/10.1016/j.jff.2022.104943 | es_ES |
dc.description.upvformatpinicio | 1 | es_ES |
dc.description.upvformatpfin | 9 | es_ES |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
dc.description.volume | 89 | es_ES |
dc.relation.pasarela | S\453359 | es_ES |
dc.contributor.funder | AGENCIA ESTATAL DE INVESTIGACION | es_ES |
dc.contributor.funder | European Regional Development Fund | es_ES |
dc.contributor.funder | Universitat Politècnica de València | es_ES |