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dc.contributor.author
Figueroa, Lilian Elisa
dc.contributor.author
Genovese, Diego Bautista
dc.date.available
2020-08-19T19:07:43Z
dc.date.issued
2019-12-13
dc.identifier.citation
Figueroa, Lilian Elisa; Genovese, Diego Bautista; Structural and sensory analysis of compositionally optimized apple jellies enriched with dietary fibre compared to commercial apple jams; Association of Food Scientists and Technologists of India; Journal of Food Science and Technology; 57; 13-12-2019; 1661-1670
dc.identifier.issn
0022-1155
dc.identifier.uri
http://hdl.handle.net/11336/111959
dc.description.abstract
The objective of this work was to optimize the formulation of apple jellies enriched with 3 g/100 g of dietary fibre and to compare them with commercial apple jams in terms of structural and organoleptic properties. With that aim, a fibre mix with one part of psyllium and three parts of other fibre variety (apple, bamboo or wheat) was added to apple jelly, and the rheological, mechanical and sensory properties, as well as colour and syneresis (water loss) of the samples at different storage times were studied, and compared to two commercial apple jams. Those properties did not suffer significant changes during 30 days of cold storage, meaning that the product was stable. The reduction of psyllium proportion in the fibre mix (from 1:1 to 1:3) reduced the gumminess of the fibre enriched jellies, keeping the syneresis at 0 g/100 g. The jelly enriched with apple and psyllium fibre was the most similar to commercial apple jams in terms of rheological and mechanical properties. Consumers acceptability of fibre enriched jellies was higher than 72%, being the jelly enriched with bamboo and psyllium fibre the closest to a commercial apple jam, which was consumer’s favourite.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Association of Food Scientists and Technologists of India
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
DIETARY FIBRE
dc.subject
FRUIT JELLY
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RHEOLOGY
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SENSORY ANALYSIS
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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
Structural and sensory analysis of compositionally optimized apple jellies enriched with dietary fibre compared to commercial apple jams
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2020-04-23T21:23:31Z
dc.identifier.eissn
0975-8402
dc.journal.volume
57
dc.journal.pagination
1661-1670
dc.journal.pais
India
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
Journal of Food Science and Technology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://link.springer.com/article/10.1007/s13197-019-04199-2
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1007/s13197-019-04199-2
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7171018/
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