Osmo-dehydrated functional product containing fructo-oligosaccharides: physical, chemical and sensorial characteristics
The objective of the present study was to develop a functional product from the osmo-dehydrated Fuji apple incorporating FOS with acceptable physical, chemical and sensorial characteristics and potential for commercial-scale production. Some treatments were discarded due to texture and water activity that did not reach the desired quality parameters. The products submitted to the osmo-dehydration treatments presented a greater vitamin C loss. All the treatments obtained sensory scores of 6 in a 9 points scale for all the attributes, except the crispness, indicating good acceptance. The sensory scores and incorporated FOS quantities indicated that the osmo-dehydrated apple products have potential for commercial-scale production.
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| Main Authors: | , , , |
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| Format: | Digital revista |
| Language: | English |
| Published: |
Instituto de Tecnologia do Paraná - Tecpar
2012
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| Online Access: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132012000600017 |
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