Development and quality assessment of heat-stable fruit fillings containing dietary fibers
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CROPOTOVA, Janna. Development and quality assessment of heat-stable fruit fillings containing dietary fibers. In: Annals of the University Dunarea de Jos of Galati, Fascicle VI: Food Technology. 2016, nr. 2(39), pp. 38-54. ISSN 1843-5157.
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Annals of the University Dunarea de Jos of Galati, Fascicle VI: Food Technology
Numărul 2(39) / 2016 / ISSN 1843-5157 /ISSNe 2068-259X

Development and quality assessment of heat-stable fruit fillings containing dietary fibers


Pag. 38-54

Cropotova Janna
 
Practical Scientific Institute of Horticulture and Food Technology
 
Disponibil în IBN: 4 august 2022


Rezumat

The study is devoted to the development and quality assessment of fruit fillings prepared with dietary fibers (inulin and pectin). The fillings were prepared in laboratory conditions starting from apple puree (45% w/w) in a wide range of soluble solids (30-70 °Brix). A 2k regression modeling was applied to assess the common and individual effects of total soluble solids and dietary fiber content on heat-stability and quality characteristics of prepared fillings. The use of multiple response optimization tool revealed that fillings prepared with 40-50 °Brix and addition of 3.5-5% inulin and 0.9-1.1% pectin possess the highest heat stability and sensory properties.

Cuvinte-cheie
Bakery index, dietary fiber, fruit filling, Heat-stability