Osmo-dehydrated functional product containing fructo-oligosaccharides: physical, chemical and sensorial characteristics
Braz. arch. biol. technol
;
55(6): 927-936, Nov.-Dec. 2012. ilus, tab
Artículo
en Inglés
| LILACS
| ID: lil-660342
ABSTRACT
The objective of the present study was to develop a functional product from the osmo-dehydrated Fuji apple incorporating FOS with acceptable physical, chemical and sensorial characteristics and potential for commercial-scale production. Some treatments were discarded due to texture and water activity that did not reach the desired quality parameters. The products submitted to the osmo-dehydration treatments presented a greater vitamin C loss. All the treatments obtained sensory scores of 6 in a 9 points scale for all the attributes, except the crispness, indicating good acceptance. The sensory scores and incorporated FOS quantities indicated that the osmo-dehydrated apple products have potential for commercial-scale production.
Texto completo:
Disponible
Índice:
LILACS (Américas)
Idioma:
Inglés
Revista:
Braz. arch. biol. technol
Asunto de la revista:
Biologia
Año:
2012
Tipo del documento:
Artículo
País de afiliación:
Brasil
Institución/País de afiliación:
Universidade Federal do Paraná/BR
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