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Use of isomaltulose to formulate healthy spreadable strawberry products. Application of response surface methodology

Paper ID Volume ID Publish Year Pages File Format Full-Text
19757 43125 2015 13 PDF Available
Title
Use of isomaltulose to formulate healthy spreadable strawberry products. Application of response surface methodology
Abstract

Response surface methodology (RSM) was applied to optimize the formulation of a 50 Brix spreadable strawberry product with healthier sugars and a high percentage of fruit. A central composite design was applied to analyse the influence of four independent variables on the quality parameters. Each of the variables was analysed at five different levels (X1: % of isomaltulose (0, 12.5, 25, 37.5 and 50%), X2: % of pectin (0.5, 1, 1.5, 2 and 2.5%), X3: % of citric acid (0, 0.25, 0.5, 0.75 and 1%) and X4: time of thermal treatment (0, 5, 10, 15 and 20 min). Physicochemical properties, microbiological stability, antioxidant properties (anthocyanin content and antioxidant activity) as well as optical and mechanical properties were considered for the optimization. The influence of storage time on the above parameters was also evaluated. Percentages of pectin and citric acid were the variables that most influenced the measured parameters. In general terms, high levels of these two variables (2% pectin; 0.75% citric acid) resulted in greater antioxidant activity, consistency and adhesiveness values. The optimal formulation to obtain a spreadable strawberry product was fresh strawberry, 50% fructose, 50% isomaltulose, 1% citric acid and 1.5% pectin; the ingredients were mixed, and heated to 85 °C, and the product was stable after 90 days stored at room temperature.

Keywords
Isomaltulose (PubChem CID: 439559); Sucrose (PubChem CID: 5988); Fructose (PubChem CID: 5984); Pelargonidin-3-glucoside (PubChem CID: 443648); Citric acid (PubChem CID: 311); Potassium sorbate (PubChem CID: 23676745); 1,1-Diphenyl-2-picrylhydrazyl radical
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Use of isomaltulose to formulate healthy spreadable strawberry products. Application of response surface methodology
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food Bioscience - Volume 9, 1 March 2015, Pages 47–59
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us