naa a22 4500 51072485X CHVBK 20180411082931.0 cr unu---uuuuu 180411e20130901xx s 000 0 eng 10.1007/s11947-012-0970-y doi (NATIONALLICENCE)springer-10.1007/s11947-012-0970-y Optical, Mechanical and Sensorial Properties of Strawberry Spreadable Products Formulated with Isomaltulose [Elektronische Daten] [I. Peinado, E. Rosa, A. Heredia, I. Escriche, A. Andrés] 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 5N s for consistency and from 0.6 to 0.9N s for adhesiveness were the most appreciated. Springer Science+Business Media New York, 2012 Isomaltulose nationallicence Dry osmotic dehydration nationallicence Optical and mechanical properties nationallicence Sensory evaluation nationallicence Pairwise Friedman ranking test nationallicence Correspondence analysis nationallicence Peinado I. Institute of Food Engineering for Development, Universitat Politècnica de València, P.O. Box 46022, Valencia, Spain aut Rosa E. Institute of Food Engineering for Development, Universitat Politècnica de València, P.O. Box 46022, Valencia, Spain aut Heredia A. Institute of Food Engineering for Development, Universitat Politècnica de València, P.O. Box 46022, Valencia, Spain aut Escriche I. Institute of Food Engineering for Development, Universitat Politècnica de València, P.O. Box 46022, Valencia, Spain aut Andrés A. Institute of Food Engineering for Development, Universitat Politècnica de València, P.O. Box 46022, Valencia, Spain aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/9(2013-09-01), 2353-2364 1935-5130 6:9<2353 2013 6 11947 https://doi.org/10.1007/s11947-012-0970-y text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0970-y text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Peinado I. Institute of Food Engineering for Development, Universitat Politècnica de València, P.O. Box 46022, Valencia, Spain aut NATIONALLICENCE 700 1- Rosa E. Institute of Food Engineering for Development, Universitat Politècnica de València, P.O. Box 46022, Valencia, Spain aut NATIONALLICENCE 700 1- Heredia A. Institute of Food Engineering for Development, Universitat Politècnica de València, P.O. Box 46022, Valencia, Spain aut NATIONALLICENCE 700 1- Escriche I. Institute of Food Engineering for Development, Universitat Politècnica de València, P.O. Box 46022, Valencia, Spain aut NATIONALLICENCE 700 1- Andrés A. Institute of Food Engineering for Development, Universitat Politècnica de València, P.O. Box 46022, Valencia, Spain aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/9(2013-09-01), 2353-2364 1935-5130 6:9<2353 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer