6533b85afe1ef96bd12ba075
RESEARCH PRODUCT
Impact of Resistant Maltodextrin Addition on the Physico-Chemical Properties in Pasteurised Orange Juice
Marta IgualJavier Martínez-monzóPurificación García-segoviaElías ArillaPilar Codoñer-franchsubject
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 Sciencedescription
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). °
year | journal | country | edition | language |
---|---|---|---|---|
2020-12-09 | Foods |