Osmo-dehydrated functional product containing fructo-oligosaccharides: physical, chemical and sensorial characteristics

Detalhes bibliográficos
Autor(a) principal: Egea,Mariana Buranelo
Data de Publicação: 2012
Outros Autores: Borsato,Dionísio, Silva,Rui Sérgio dos Santos Ferreira da, Yamashita,Fabio
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Brazilian Archives of Biology and Technology
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132012000600017
Resumo: 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.
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spelling Osmo-dehydrated functional product containing fructo-oligosaccharides: physical, chemical and sensorial characteristicssensory analysisfunctional productapplecombined conservation methodsThe 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.Instituto de Tecnologia do Paraná - Tecpar2012-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132012000600017Brazilian Archives of Biology and Technology v.55 n.6 2012reponame:Brazilian Archives of Biology and Technologyinstname:Instituto de Tecnologia do Paraná (Tecpar)instacron:TECPAR10.1590/S1516-89132012000600017info:eu-repo/semantics/openAccessEgea,Mariana BuraneloBorsato,DionísioSilva,Rui Sérgio dos Santos Ferreira daYamashita,Fabioeng2013-01-07T00:00:00Zoai:scielo:S1516-89132012000600017Revistahttps://www.scielo.br/j/babt/https://old.scielo.br/oai/scielo-oai.phpbabt@tecpar.br||babt@tecpar.br1678-43241516-8913opendoar:2013-01-07T00:00Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)false
dc.title.none.fl_str_mv Osmo-dehydrated functional product containing fructo-oligosaccharides: physical, chemical and sensorial characteristics
title Osmo-dehydrated functional product containing fructo-oligosaccharides: physical, chemical and sensorial characteristics
spellingShingle Osmo-dehydrated functional product containing fructo-oligosaccharides: physical, chemical and sensorial characteristics
Egea,Mariana Buranelo
sensory analysis
functional product
apple
combined conservation methods
title_short Osmo-dehydrated functional product containing fructo-oligosaccharides: physical, chemical and sensorial characteristics
title_full Osmo-dehydrated functional product containing fructo-oligosaccharides: physical, chemical and sensorial characteristics
title_fullStr Osmo-dehydrated functional product containing fructo-oligosaccharides: physical, chemical and sensorial characteristics
title_full_unstemmed Osmo-dehydrated functional product containing fructo-oligosaccharides: physical, chemical and sensorial characteristics
title_sort Osmo-dehydrated functional product containing fructo-oligosaccharides: physical, chemical and sensorial characteristics
author Egea,Mariana Buranelo
author_facet Egea,Mariana Buranelo
Borsato,Dionísio
Silva,Rui Sérgio dos Santos Ferreira da
Yamashita,Fabio
author_role author
author2 Borsato,Dionísio
Silva,Rui Sérgio dos Santos Ferreira da
Yamashita,Fabio
author2_role author
author
author
dc.contributor.author.fl_str_mv Egea,Mariana Buranelo
Borsato,Dionísio
Silva,Rui Sérgio dos Santos Ferreira da
Yamashita,Fabio
dc.subject.por.fl_str_mv sensory analysis
functional product
apple
combined conservation methods
topic sensory analysis
functional product
apple
combined conservation methods
description 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.
publishDate 2012
dc.date.none.fl_str_mv 2012-12-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132012000600017
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132012000600017
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S1516-89132012000600017
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Instituto de Tecnologia do Paraná - Tecpar
publisher.none.fl_str_mv Instituto de Tecnologia do Paraná - Tecpar
dc.source.none.fl_str_mv Brazilian Archives of Biology and Technology v.55 n.6 2012
reponame:Brazilian Archives of Biology and Technology
instname:Instituto de Tecnologia do Paraná (Tecpar)
instacron:TECPAR
instname_str Instituto de Tecnologia do Paraná (Tecpar)
instacron_str TECPAR
institution TECPAR
reponame_str Brazilian Archives of Biology and Technology
collection Brazilian Archives of Biology and Technology
repository.name.fl_str_mv Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)
repository.mail.fl_str_mv babt@tecpar.br||babt@tecpar.br
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