Naslov
Influence of inulin and oligofructose addition on functional properties of dehydrated apples

Autori
Rimac Brnčić, Suzana ; Lelas, Vesna

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Macromolecules and Their Degradation Products in Food-Physiological, Analytical and Technological Aspects / Steinhart, Hans - Hamburg : Gesellschaft Deutscher Chemiker, 2005

Skup
Euro food chem XIII

Mjesto i datum
Hamburg, Njemačka, 21.09.2005. - 23.09.2005

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
inulin; functional properties; dehydrated apples

Sažetak
The consumer of today is health conscious and demands foods which is both tasty as well as low in fat and calories, with additional health benefits. Inulin and oligofructose are low energy food ingredients which have certain physiological influences (bifidogenic potential, hypolipidemic effect, stimulation of mineral absorption).1 These properties provide health promoting , high fiber food product development without compromising taste and texture. Moreover, incorporation of inulin and oligofructose allows upgrading the taste and texture in a wide range of food applications (dairy products, baked goods and breads, meat products, dietetic products etc.) and also delivering nutritionally enhanced products.2 Inulin and oligofructose fortification of apple by osmotic dehydratation may be an alternative procedure in developing functional foods. Inulin and oligofructose are the ingredients that have many interesting functional attributes. Because of that they are useful in formulating the novel food. The interaction between these components and plant tissue may induce changes to enriched foods behaviour during its processing . In this work the effects of osmotic dehydratation in sucrose solution with inulin and oligofrictose addition as a pretreatment mainly related to the improvement on nutritional, sensorial and functional properties of the dehydrated apples were analyzed. Apple slices were osmotically treated and oven dried. Chemical composition was determined in fresh and treated apples (total dry matter, total and reducing sugar, ascorbic acid, acidity , phenolic acids using high perfomance liquid chromatograpy). Texture was determined by instrumental and sensory analysis. Obtained results have shown that pretreatment of apple slices modified the apple composition and increased their crispness.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA