Osmo-dehydrated functional product containing fructo-oligosaccharides: physical, chemical and sensorial characteristics

AUTOR(ES)

Egea, Mariana Buranelo, Borsato, Dionísio, Silva, Rui Sérgio dos Santos Ferreira da, Yamashita, Fabio

FONTE

Braz. arch. biol. technol.

DATA DE PUBLICAÇÃO

2012-12

RESUMO

The objective of the present study was to develop a functional product from the osmo-dehydrated Fuji apple incorporating FOS with acceptable physical, chemical and sensorial characteristics and potential for commercial-scale production. Some treatments were discarded due to texture and water activity that did not reach the desired quality parameters. The products submitted to the osmo-dehydration treatments presented a greater vitamin C loss. All the treatments obtained sensory scores of 6 in a 9 points scale for all the attributes, except the crispness, indicating good acceptance. The sensory scores and incorporated FOS quantities indicated that the osmo-dehydrated apple products have potential for commercial-scale production.

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