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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.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.relation.projectID | info:eu-repo/grantAgreement/GVA//GV%2F2013%2F029/ | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/GVA//GV%2F2014%2F012/ | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/UPV//PAID-06-12-SP20120889/ | es_ES |
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. https://doi.org/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 | |
dc.contributor.funder | Generalitat Valenciana | es_ES |
dc.contributor.funder | Universitat Politècnica de València | es_ES |