Quality and sensory acceptability of a chilled functional apple ready-dessert.
Food Sci Technol Int
; 18(2): 167-77, 2012 Apr.
Article
en En
| MEDLINE
| ID: mdl-22407955
An apple and dairy based ready-dessert with an added prebiotic was stored and chill temperatures and number of quality attributes were monitored during chill (4 °C) storage for 30 days. All ready-desserts were thermally processed by sous vide (P (90) > 10 min). The stability of the dairy component in ready-desserts was monitored by measuring volatile free fatty acids. Changes in these components were more evident in prebiotic-enriched samples compared to controls. However, no significant differences were observed over storage in control and prebiotic-enriched ready-desserts. This was supported by sensory analysis that showed no significant changes over storage in control or prebiotic-enriched samples. Of the other quality parameters, the addition of prebiotic inclusions resulted in lower L and b values and dry matter (p < 0.05), while increasing (p < 0.05) soluble solids content compared to control samples. Fluctuations in some of the quality parameters were also observed over storage. Rheological characteristics, i.e. flow behaviour (n), consistency index (K), storage (G'), loss (Gâ³) and complex (G*) moduli were unaffected by prebiotic inclusion. However, storage affected the rheological characteristics of ready-desserts. A decrease (p < 0.05) in flow behaviour (n) led to concomitant increases in consistency index (K) and complex modulus (G*) values in control samples.
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Frío
/
Malus
/
Almacenamiento de Alimentos
Límite:
Humans
Idioma:
En
Revista:
Food Sci Technol Int
Asunto de la revista:
CIENCIAS DA NUTRICAO
Año:
2012
Tipo del documento:
Article
País de afiliación:
Irlanda
Pais de publicación:
Estados Unidos