Sensory Evaluation, Physico-Chemical Properties, and Aromatic Profile of Pasteurised Orange Juice with Resistant Maltodextrin

[EN] The beneficial health effects of prebiotics have been demonstrated in numerous research papers. However, their incorporation into daily food remains unfamiliar to consumers. This work evaluates the effects of the addition of resistant maltodextrin (RMD) on the sensory attributes of pasteurised...

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Autores: Arilla, Elías, Chis, Maria Simona, Corina Farcas, Anca, Socaci, Sonia Ancuta, Codoñer-Franch, Pilar, Martínez-Monzó, Javier|||0000-0002-1123-2304, García-Segovia, Purificación|||0000-0002-4968-5050, Igual Ramo, Marta|||0000-0001-5128-5489
Tipo de recurso: artículo
Fecha de publicación:2023
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:10251/211252
Acceso en línea:https://riunet.upv.es/handle/10251/211252
Access Level:acceso abierto
Palabra clave:Prebiotics
Fruit juices
Sensory attributes
Physico-chemical characteristics
Aroma volatile compounds
TECNOLOGIA DE ALIMENTOS
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spelling Sensory Evaluation, Physico-Chemical Properties, and Aromatic Profile of Pasteurised Orange Juice with Resistant MaltodextrinArilla, ElíasChis, Maria SimonaCorina Farcas, AncaSocaci, Sonia AncutaCodoñer-Franch, PilarMartínez-Monzó, Javier|||0000-0002-1123-2304García-Segovia, Purificación|||0000-0002-4968-5050Igual Ramo, Marta|||0000-0001-5128-5489PrebioticsFruit juicesSensory attributesPhysico-chemical characteristicsAroma volatile compoundsTECNOLOGIA DE ALIMENTOS[EN] The beneficial health effects of prebiotics have been demonstrated in numerous research papers. However, their incorporation into daily food remains unfamiliar to consumers. This work evaluates the effects of the addition of resistant maltodextrin (RMD) on the sensory attributes of pasteurised orange juice, together with the physico-chemical properties and the aromatic profile. RMD addition increased the sweetness and decreased the acidity and bitterness, resulting in a higher overall panellists¿ rating of orange juice. It also proportionally increased ¿Brix together with density and decreased acidity. Colour changes were registered with higher RMD concentrations. Orange pulp presence affected the volume particle size distribution analysis, while RMD addition did not have any effect. The aroma volatile compounds were also analysed. Pulp-added samples showed a higher quantity of alcohol and aldehydes, whereas pulp-free samples registered higher terpene and terpenoid values. Ketones and acids were also quantified. RMD had a moderate impact on volatile compound quantifications, with the orange pulp presence playing a much more decisive role. A correspondence analysis was also performed to relate instrumental and sensory determinations for all samples. This work proves that the addition of RMD to orange juice is technologically feasible while also achieving a good response at the sensory level.We would like to thank Refresco Iberia S.A.U. for its support and for providing the squeezed orange juice to perform this study and all participants from the Quality Control department that performed the sensory evaluation of orange juices.MDPI AGDepartamento de Tecnología de AlimentosInstituto Universitario de Ingeniería de Alimentos (FoodUPV)Escuela Técnica Superior de Ingeniería Agronómica y del Medio NaturalRepositorio Institucional de la Universitat Politècnica de València Riunet20232023-11-01journal articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfhttps://riunet.upv.es/handle/10251/211252reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valénciainstname:Universitat Politècnica de València (UPV)Inglésengopen accesshttp://purl.org/coar/access_right/c_abf2Reconocimiento (by)http://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessoai:riunet.upv.es:10251/2112522026-06-13T07:49:27Z
dc.title.none.fl_str_mv Sensory Evaluation, Physico-Chemical Properties, and Aromatic Profile of Pasteurised Orange Juice with Resistant Maltodextrin
title Sensory Evaluation, Physico-Chemical Properties, and Aromatic Profile of Pasteurised Orange Juice with Resistant Maltodextrin
spellingShingle Sensory Evaluation, Physico-Chemical Properties, and Aromatic Profile of Pasteurised Orange Juice with Resistant Maltodextrin
Arilla, Elías
Prebiotics
Fruit juices
Sensory attributes
Physico-chemical characteristics
Aroma volatile compounds
TECNOLOGIA DE ALIMENTOS
title_short Sensory Evaluation, Physico-Chemical Properties, and Aromatic Profile of Pasteurised Orange Juice with Resistant Maltodextrin
title_full Sensory Evaluation, Physico-Chemical Properties, and Aromatic Profile of Pasteurised Orange Juice with Resistant Maltodextrin
title_fullStr Sensory Evaluation, Physico-Chemical Properties, and Aromatic Profile of Pasteurised Orange Juice with Resistant Maltodextrin
title_full_unstemmed Sensory Evaluation, Physico-Chemical Properties, and Aromatic Profile of Pasteurised Orange Juice with Resistant Maltodextrin
title_sort Sensory Evaluation, Physico-Chemical Properties, and Aromatic Profile of Pasteurised Orange Juice with Resistant Maltodextrin
dc.creator.none.fl_str_mv Arilla, Elías
Chis, Maria Simona
Corina Farcas, Anca
Socaci, Sonia Ancuta
Codoñer-Franch, Pilar
Martínez-Monzó, Javier|||0000-0002-1123-2304
García-Segovia, Purificación|||0000-0002-4968-5050
Igual Ramo, Marta|||0000-0001-5128-5489
author Arilla, Elías
author_facet Arilla, Elías
Chis, Maria Simona
Corina Farcas, Anca
Socaci, Sonia Ancuta
Codoñer-Franch, Pilar
Martínez-Monzó, Javier|||0000-0002-1123-2304
García-Segovia, Purificación|||0000-0002-4968-5050
Igual Ramo, Marta|||0000-0001-5128-5489
author_role author
author2 Chis, Maria Simona
Corina Farcas, Anca
Socaci, Sonia Ancuta
Codoñer-Franch, Pilar
Martínez-Monzó, Javier|||0000-0002-1123-2304
García-Segovia, Purificación|||0000-0002-4968-5050
Igual Ramo, Marta|||0000-0001-5128-5489
author2_role author
author
author
author
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
Repositorio Institucional de la Universitat Politècnica de València Riunet
dc.subject.none.fl_str_mv Prebiotics
Fruit juices
Sensory attributes
Physico-chemical characteristics
Aroma volatile compounds
TECNOLOGIA DE ALIMENTOS
topic Prebiotics
Fruit juices
Sensory attributes
Physico-chemical characteristics
Aroma volatile compounds
TECNOLOGIA DE ALIMENTOS
description [EN] The beneficial health effects of prebiotics have been demonstrated in numerous research papers. However, their incorporation into daily food remains unfamiliar to consumers. This work evaluates the effects of the addition of resistant maltodextrin (RMD) on the sensory attributes of pasteurised orange juice, together with the physico-chemical properties and the aromatic profile. RMD addition increased the sweetness and decreased the acidity and bitterness, resulting in a higher overall panellists¿ rating of orange juice. It also proportionally increased ¿Brix together with density and decreased acidity. Colour changes were registered with higher RMD concentrations. Orange pulp presence affected the volume particle size distribution analysis, while RMD addition did not have any effect. The aroma volatile compounds were also analysed. Pulp-added samples showed a higher quantity of alcohol and aldehydes, whereas pulp-free samples registered higher terpene and terpenoid values. Ketones and acids were also quantified. RMD had a moderate impact on volatile compound quantifications, with the orange pulp presence playing a much more decisive role. A correspondence analysis was also performed to relate instrumental and sensory determinations for all samples. This work proves that the addition of RMD to orange juice is technologically feasible while also achieving a good response at the sensory level.
publishDate 2023
dc.date.none.fl_str_mv 2023
2023-11-01
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/10251/211252
url https://riunet.upv.es/handle/10251/211252
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reconocimiento (by)
http://creativecommons.org/licenses/by/4.0/
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
Reconocimiento (by)
http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI AG
publisher.none.fl_str_mv MDPI AG
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
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score 15,81155

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