0000000000667177
AUTHOR
Ester Betoret
showing 2 related works from this author
Technological development and functional properties of an apple snack rich in flavonoid from mandarin juice
2012
Abstract The development of functional foods has evolved considerably over the years. The technological ability to produce a food with enhanced physiologically active compounds has grown significantly. The aim of this work was to study the incorporation of the beneficial compounds from mandarin low pulp juice into an apple snack using vacuum impregnation technology and to test if the final product exhibited the functional properties and components of both raw materials. Forty grams of the final product made using mandarin juice homogenized at 15 MPa could provide the same quantity of hesperidin as 250 mL of fresh mandarin juice. We also performed a chromatographic determination of the compo…
No invasive methodology to produce a probiotic low humid apple snack with potential effect against Helicobacter pylori
2012
Abstract A probiotic low humid apple snack with potential effect against the infection caused by Helicobacter pylori has been developed from apple (cv. Granny Smith) and mandarin juice with a high microbial content of Lactobacillus salivarius spp . salivarius , by vacuum impregnation and hot air drying techniques. The moisture content reached in the final product (0.144 ± 0.012 g water · g sample - 1 ) ensured stability, and although the drying process affected the microbial content, the concentration in the final product (9.486 ± 0.013) × 10 7 CFU g dry sample - 1 ) was sufficient to confirm that with this procedure it is possible to obtain a stable probiotic fruit with a low moisture c…