Rheological characteristics of healthy sugar substituted spreadable strawberry product

[EN] Full replacement of sucrose with healthier sugars such as fructose and/or isomaltulose is possible in spreadable strawberry products. These products formulated with different sugars (sucrose, isomaltulose, sucrose–glucose, and fructose–isomaltulose) were rheologically analysed. Static tests cha...

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Autores: Peinado Pardo, Irene, Rosa Barbosa, Estela María, Heredia Gutiérrez, Ana Belén|||0000-0001-6629-9779, Andrés Grau, Ana María|||0000-0002-6132-3167
Tipo de recurso: artículo
Fecha de publicación:2012
País:España
Institución:Universitat Politècnica de València (UPV)
Repositorio:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
Idioma:inglés
OAI Identifier:oai:riunet.upv.es:10251/67632
Acceso en línea:https://riunet.upv.es/handle/10251/67632
Access Level:acceso abierto
Palabra clave:Isomaltulose
Fructose
Sucrose
Rheology
Spreadable strawberry
TECNOLOGIA DE ALIMENTOS
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spelling Rheological characteristics of healthy sugar substituted spreadable strawberry productPeinado Pardo, IreneRosa Barbosa, Estela MaríaHeredia Gutiérrez, Ana Belén|||0000-0001-6629-9779Andrés Grau, Ana María|||0000-0002-6132-3167IsomaltuloseFructoseSucroseRheologySpreadable strawberryTECNOLOGIA DE ALIMENTOS[EN] Full replacement of sucrose with healthier sugars such as fructose and/or isomaltulose is possible in spreadable strawberry products. These products formulated with different sugars (sucrose, isomaltulose, sucrose–glucose, and fructose–isomaltulose) were rheologically analysed. Static tests characterized them as Herschel–Bulkley fluids. The values of the consistency index (k) and yield stress (s0 were influenced by the type of sugar, the elaboration method and the pectin levels; while the fluidity index (n) was not affected by the different sugars, but by the elaboration method and the levels of pectin. The dynamic tests permitted classification of some of the products as weak gels. The strength of the network ‘‘A’’ increased with the pectin level, while the ‘‘coordination number’’ ‘‘z’’ did not show a clear trend depending on the different process variables.Authors would like to thank Ministry of Science and Education's General Directorate of Research (AGL2008-01745/ALI) for the financial support given to this investigation.ElsevierDepartamento de Tecnología de AlimentosInstituto Universitario de Ingeniería de Alimentos (FoodUPV)Escuela Técnica Superior de Ingeniería Agronómica y del Medio NaturalMinisterio de Ciencia e InnovaciónRepositorio Institucional de la Universitat Politècnica de València Riunet20122012-12-01journal articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfapplication/pdfhttps://riunet.upv.es/handle/10251/67632reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valénciainstname:Universitat Politècnica de València (UPV)InglésengMinisterio de Ciencia e Innovación http://dx.doi.org/10.13039/501100004837 AGL2008-01745 OPTIMIZACION DEL USO DE LA ISOMALTULOSA, COMO AZUCAR NATURAL NO CARIOGENICO Y DE BAJO INDICE GLICEMICO, EN EL DESARROLLO DE PRODUCTOS UNTABLES DE FRUTAS.open accesshttp://purl.org/coar/access_right/c_abf2Reserva de todos los derechoshttp://rightsstatements.org/vocab/InC/1.0/info:eu-repo/semantics/openAccessoai:riunet.upv.es:10251/676322026-06-13T07:49:27Z
dc.title.none.fl_str_mv Rheological characteristics of healthy sugar substituted spreadable strawberry product
title Rheological characteristics of healthy sugar substituted spreadable strawberry product
spellingShingle Rheological characteristics of healthy sugar substituted spreadable strawberry product
Peinado Pardo, Irene
Isomaltulose
Fructose
Sucrose
Rheology
Spreadable strawberry
TECNOLOGIA DE ALIMENTOS
title_short Rheological characteristics of healthy sugar substituted spreadable strawberry product
title_full Rheological characteristics of healthy sugar substituted spreadable strawberry product
title_fullStr Rheological characteristics of healthy sugar substituted spreadable strawberry product
title_full_unstemmed Rheological characteristics of healthy sugar substituted spreadable strawberry product
title_sort Rheological characteristics of healthy sugar substituted spreadable strawberry product
dc.creator.none.fl_str_mv Peinado Pardo, Irene
Rosa Barbosa, Estela María
Heredia Gutiérrez, Ana Belén|||0000-0001-6629-9779
Andrés Grau, Ana María|||0000-0002-6132-3167
author Peinado Pardo, Irene
author_facet Peinado Pardo, Irene
Rosa Barbosa, Estela María
Heredia Gutiérrez, Ana Belén|||0000-0001-6629-9779
Andrés Grau, Ana María|||0000-0002-6132-3167
author_role author
author2 Rosa Barbosa, Estela María
Heredia Gutiérrez, Ana Belén|||0000-0001-6629-9779
Andrés Grau, Ana María|||0000-0002-6132-3167
author2_role author
author
author
dc.contributor.none.fl_str_mv Departamento de Tecnología de Alimentos
Instituto Universitario de Ingeniería de Alimentos (FoodUPV)
Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural
Ministerio de Ciencia e Innovación
Repositorio Institucional de la Universitat Politècnica de València Riunet
dc.subject.none.fl_str_mv Isomaltulose
Fructose
Sucrose
Rheology
Spreadable strawberry
TECNOLOGIA DE ALIMENTOS
topic Isomaltulose
Fructose
Sucrose
Rheology
Spreadable strawberry
TECNOLOGIA DE ALIMENTOS
description [EN] Full replacement of sucrose with healthier sugars such as fructose and/or isomaltulose is possible in spreadable strawberry products. These products formulated with different sugars (sucrose, isomaltulose, sucrose–glucose, and fructose–isomaltulose) were rheologically analysed. Static tests characterized them as Herschel–Bulkley fluids. The values of the consistency index (k) and yield stress (s0 were influenced by the type of sugar, the elaboration method and the pectin levels; while the fluidity index (n) was not affected by the different sugars, but by the elaboration method and the levels of pectin. The dynamic tests permitted classification of some of the products as weak gels. The strength of the network ‘‘A’’ increased with the pectin level, while the ‘‘coordination number’’ ‘‘z’’ did not show a clear trend depending on the different process variables.
publishDate 2012
dc.date.none.fl_str_mv 2012
2012-12-01
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://riunet.upv.es/handle/10251/67632
url https://riunet.upv.es/handle/10251/67632
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.relation.none.fl_str_mv Ministerio de Ciencia e Innovación http://dx.doi.org/10.13039/501100004837 AGL2008-01745 OPTIMIZACION DEL USO DE LA ISOMALTULOSA, COMO AZUCAR NATURAL NO CARIOGENICO Y DE BAJO INDICE GLICEMICO, EN EL DESARROLLO DE PRODUCTOS UNTABLES DE FRUTAS.
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reserva de todos los derechos
http://rightsstatements.org/vocab/InC/1.0/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reserva de todos los derechos
http://rightsstatements.org/vocab/InC/1.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname:Universitat Politècnica de València (UPV)
instname_str Universitat Politècnica de València (UPV)
reponame_str RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
collection RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869406289885396992
score 15,301603

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