Osmo-dehydrated functional product containing fructo-oligosaccharides: physical, chemical and sensorial characteristics
Autor(a) principal: | |
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Data de Publicação: | 2012 |
Outros Autores: | , , |
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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Brazilian Archives of Biology and Technology |
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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 |
_version_ |
1750318275309338624 |