文章基本信息

标题：Impact of Resistant Maltodextrin Addition on the Physico-Chemical Properties in Pasteurised Orange Juice
本地全文：下载
作者：Elías Arilla ; Marta Igual ; Javier Martínez-Monzó 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2020
卷号：9
期号：12
页码：1832-1843
DOI：10.3390/foods9121832
出版社：MDPI Publishing
摘要：Resistant maltodextrin (RMD) is a water-soluble fibre that can be fermented in the colon and exert prebiotic effects. Therefore, its addition to food and beverage products could be beneficial from both technological and nutritional viewpoints. However, to date, most studies have focused on the stability of the prebiotic fibre rather than its impact in the original food matrices. Therefore, this work aimed to evaluate the addition of RMD on the physico-chemical properties of pasteurised orange juice (with and without pulp). °Brix, pH, acidity, particle size distribution, density, turbidity, rheology, and colour were measured in orange juices with increasing RMD concentrations (2.5, 5, and 7.5%). Control samples without RMD were also prepared. RMD added soluble solids to the orange juice, affecting the °Brix, density, turbidity, and rheology. Slight colour differences were observed, and lower citric acid content was achieved because of orange juice replacement with RMD. Differences in particle size distribution were exclusively because of pulp content. Further studies are needed to elucidate if potential consumers will appreciate such physico-chemical changes in organoleptic terms.
关键词：prebiotic; resistant maltodextrin; orange juice; physico-chemical properties prebiotic ; resistant maltodextrin ; orange juice ; physico-chemical properties