NAGIOS: RODERIC FUNCIONANDO

Study of Water Distribution, Textural and Colour Properties of Cold Formulated and Air-Dried Apple Snacks

Repositori DSpace/Manakin

IMPORTANT: Aquest repositori està en una versió antiga des del 3/12/2023. La nova instal.lació está en https://roderic.uv.es/

Study of Water Distribution, Textural and Colour Properties of Cold Formulated and Air-Dried Apple Snacks

dc.contributor.author	Castagnini, Juan Manuel
dc.contributor.author	Tappi, Silvia
dc.contributor.author	Tylewicz, Urszula
dc.contributor.author	Laghi, Luca
dc.contributor.author	Rocculi, Pietro
dc.date.accessioned	2022-10-24T13:29:55Z
dc.date.available	2022-10-24T13:29:55Z
dc.date.issued	2022
dc.identifier.citation	Castagnini, Juan Manuel Tappi, Silvia Tylewicz, Urszula Laghi, Luca Rocculi, Pietro 2022 Study of Water Distribution, Textural and Colour Properties of Cold Formulated and Air-Dried Apple Snacks Foods
dc.identifier.uri	https://hdl.handle.net/10550/84255
dc.description.abstract	Vacuum impregnation is considered a cold formulation technology since it allows the incorporation of a desired functional compound into porous plant tissue without applying any heat. It is widely used in combination with the drying process to obtain added-value snacks. The aim of this work was to evaluate the effect of two trehalose concentrations (5 and 10% w/w) on: (i) the water state and texture evolution during the air drying (50 °C, 8 h) of apple snacks vacuum impregnated with blueberry juice, and on (ii) the colour of the final dried apple snacks. The results of nuclear magnetic resonance (NMR) showed that trehalose affects the water mobility of the samples during drying especially after 200-300 min of drying. In terms of textural properties, trehalose could increase the crispier characteristic of the samples impregnated with trehalose at the end of drying. Significative changes were found in terms of chroma and hue angle.
dc.relation.ispartof	Foods, 2022
dc.subject	Aigua Distribució
dc.subject	Buit Aplicacions industrials
dc.subject	Aliments Conservació
dc.title	Study of Water Distribution, Textural and Colour Properties of Cold Formulated and Air-Dried Apple Snacks
dc.type	journal article	es_ES
dc.date.updated	2022-10-24T13:29:56Z
dc.identifier.doi	10.3390/foods11050731
dc.identifier.idgrec	155053
dc.rights.accessRights	open access	es_ES