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RESEARCH PRODUCT

Impact of Resistant Maltodextrin Addition on the Physico-Chemical Properties in Pasteurised Orange Juice

Marta IgualJavier Martínez-monzóPurificación García-segoviaElías ArillaPilar Codoñer-franch

subject

Health (social science)medicine.medical_treatmentOrganolepticPlant ScienceOrange (colour)lcsh:Chemical technologyHealth Professions (miscellaneous)Microbiologyphysico-chemical propertiesArticlechemistry.chemical_compoundRheologymedicineresistant maltodextrinlcsh:TP1-1185Food scienceTurbidityOrange juiceChemistryPrebioticfood and beveragesorange juiceprebioticFermentationCitric acidFood Science

description

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). &deg

10.3390/foods9121832https://www.mdpi.com/2304-8158/9/12/1832