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dc.contributor.author
Figueroa, Lilian Elisa
dc.contributor.author
Genovese, Diego Bautista
dc.date.available
2020-06-29T19:56:02Z
dc.date.issued
2019-08
dc.identifier.citation
Figueroa, Lilian Elisa; Genovese, Diego Bautista; Fruit jellies enriched with dietary fibre: Development and characterization of a novel functional food product; Elsevier Science; LWT - Food Science and Technology; 111; 8-2019; 423-428
dc.identifier.issn
0023-6438
dc.identifier.uri
http://hdl.handle.net/11336/108431
dc.description.abstract
A novel functional food product, fruit jelly enriched with dietary fibre, was developed and characterized in this work. With that aim, 3 g of fibre of different varieties (apple A, bamboo B, psyllium P and wheat W) were added per 100 g of final product, so that it could be declared source of fibre. Fibre addition had a significant effect on the viscoelastic and mechanical properties, colour and syneresis (water loss) of the jellies, although these properties did not change after 30 days of cold storage, meaning that the product was stable. Fibre addition had a reinforcing effect on the gel strenght in the order: A > P > B > W. Psyllium enriched jelly was the only sample that did not show any syneresis, but it showed an undesirable high gumminess. Also, samples B and W left a “floury” mouthfeel. These undesired organoleptic properties were significantly reduced by combining psyllium with each one of the other fibre varieties in 1:1 proportion. Also, the presence of psyllium in these combinations eliminated syneresis of the samples. Therefore, the developed product showed acceptable attributes such as gel strength, texture, stability, appearance and flavour.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier Science
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.subject
DIETARY FIBRE
dc.subject
FRUIT JAMS
dc.subject
RHEOLOGY
dc.subject
SYNERESIS
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TEXTURE
dc.subject.classification
Alimentos y Bebidas
dc.subject.classification
Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Fruit jellies enriched with dietary fibre: Development and characterization of a novel functional food product
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2020-04-23T21:38:41Z
dc.journal.volume
111
dc.journal.pagination
423-428
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Figueroa, Lilian Elisa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
dc.description.fil
Fil: Genovese, Diego Bautista. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina. Universidad Nacional del Sur. Departamento de Ingeniería Química; Argentina
dc.journal.title
LWT - Food Science and Technology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643819304566
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.lwt.2019.05.031
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