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dc.contributor.author
Garrido, Juan Ignacio
dc.contributor.author
Lozano, Jorge Enrique
dc.contributor.author
Genovese, Diego Bautista
dc.date.available
2017-03-02T15:18:16Z
dc.date.issued
2015-02
dc.identifier.citation
Garrido, Juan Ignacio; Lozano, Jorge Enrique; Genovese, Diego Bautista; Effect of formulation variables on rheology, texture, colour, and acceptability of apple jelly: modelling and optimization; Elsevier; LWT - Food Science and Technology; 62; 1; 2-2015; 325-332
dc.identifier.issn
0023-6438
dc.identifier.uri
http://hdl.handle.net/11336/13466
dc.description.abstract
The objective was to study and model the effect of the main formulation variables on the rheological and mechanical properties, colour and overall acceptability of apple jelly, and to optimize formulation variables in order to maximize overall acceptability. Formulation variables were juice proportion in the initial juice-sugar mix (J: 350–550 g/kg), product pH (2.8–3.6), concentration of added pectin (P: 0–10 g/kg), and final content of soluble solids (SS: 625–725 g/kg). Anova results showed that P was the main effect on all the rheological and mechanical properties. The strength of the pectin gel network increased at increasing values of P. Consequently, the jellies were more elastic and firm but more brittle, as well as more adhesive. Also, more work was required to disintegrate the jellies. Besides P, also J had a significant positive effect on storage modulus and adhesiveness, while SS had a significant positive effect on cohesiveness. Colour parameters were mainly affected by J. Overall acceptability was significantly affected by J > pH > SS, while P had no significant effect. The optimum was calculated to be at J = 500 g/kg, SS = 700 g/kg, pH = 3.4, and P = 5 g/kg.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.subject
Fruit Jams
dc.subject
Composition
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Gelification
dc.subject
Structure
dc.subject
Sensory Evaluation
dc.subject.classification
Alimentos y Bebidas
dc.subject.classification
Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Effect of formulation variables on rheology, texture, colour, and acceptability of apple jelly: modelling and optimization
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2017-03-01T17:49:06Z
dc.journal.volume
62
dc.journal.number
1
dc.journal.pagination
325-332
dc.journal.pais
Países Bajos
dc.journal.ciudad
Ámsterdam
dc.description.fil
Fil: Garrido, Juan Ignacio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Bahía Blanca. Planta Piloto de Ingeniería Química (i); Argentina. Universidad Nacional del Sur; Argentina
dc.description.fil
Fil: Lozano, Jorge Enrique. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Bahía Blanca. Planta Piloto de Ingeniería Química (i); Argentina. Universidad Nacional del Sur; Argentina
dc.description.fil
Fil: Genovese, Diego Bautista. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Bahía Blanca. Planta Piloto de Ingeniería Química (i); Argentina. Universidad Nacional del Sur; Argentina
dc.journal.title
LWT - Food Science and Technology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0023643814004411
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.lwt.2014.07.010
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