Optical, mechanical and sensorial properties of strawberry spreadable products formulated with isomaltulose

Peinado Pardo, Irene, Rosa, Estela, Heredia, Ana, Escriche, Isabel and Andrés, Ana (2013) Optical, mechanical and sensorial properties of strawberry spreadable products formulated with isomaltulose. Food and Bioprocess Technology, 6 (9). pp. 2353-2364. ISSN 1935-5130

Full text not available from this repository. (Request a copy)
Official URL: http://dx.doi.org/10.1007/s11947-012-0970-y


The aim of this work was to evaluate the optical and mechanical properties as well as the sensorial attributes (colour, spreadability, taste with and without bread, adhesiveness and the global preference) of 30 °Brix strawberry spreadable products. A total of 18 different spreadable products were obtained according to the type of sugar(isomaltulose or sucrose), the elaboration method (wet or dry osmotic dehydration with or without external liquid phase removal) and the percentage of pectin used for their formulation.

The results showed that neither the pectin percentage nor the type of sugar had an influence on the colorimetric coordinates (L*, a* and b*). Nevertheless, dry osmotic dehydration with external liquid phase removal seemed to better preserve the characteristic fresh strawberry colour.

Regarding texture, a lower liquid phase volume and higher fruit/solution ratios led to spreadable products with higher consistency and adhesiveness values [consistency values: 5.5 (0.4) vs. 2.9 (0.1) (1 % of pectin), 6.92 (0.08) vs. 4.3 (0.3) (1.5 % of pectin) and 10 (1) vs. 5.2 (0.3) (2 % of pectin); adhesiveness values: 0.82 (0.07) vs. 0.32 (0.04) (1 % of pectin), 1.21 (0.04) vs. 0.72 (0.08) (1.5 % of pectin) and 1.8 (0.3) vs. 1.00 (0.06) (2 % of pectin)]. Moreover, using sucrose with 2 % pectin instead of isomaltulose produced a similar effect. Concerning the sensorial evaluation of spreadable products formulated with isolmaltulose, the taste was the parameter which conditioned the global preference by panelists. Regarding spreadability, the products ranging from 4 to 5 Ns for consistency and from 0.6 to 0.9 Ns for adhesiveness were the most appreciated.

Item Type: Article
Additional Information: Published online before print.
Uncontrolled Keywords: Isomaltulose, dry osmotic dehydration, optical and mechanical properties, sensory evaluation, Pairwise Friedman ranking test, correspondence analysis
Subjects: B400 Nutrition
D600 Food and Beverage studies
Department: Faculties > Health and Life Sciences > Applied Sciences
Depositing User: Irene Peinado-Pardo
Date Deposited: 21 Dec 2012 15:10
Last Modified: 12 Oct 2019 18:28
URI: http://nrl.northumbria.ac.uk/id/eprint/10868

Actions (login required)

View Item View Item


Downloads per month over past year

View more statistics