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Impact of Resistant Maltodextrin Addition on the Physico-Chemical Properties in Pasteurised Orange Juice
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 stabi...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2020
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7764001/ https://www.ncbi.nlm.nih.gov/pubmed/33317129 http://dx.doi.org/10.3390/foods9121832 |
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author | Arilla, Elías Igual, Marta Martínez-Monzó, Javier Codoñer-Franch, Pilar García-Segovia, Purificación |
author_facet | Arilla, Elías Igual, Marta Martínez-Monzó, Javier Codoñer-Franch, Pilar García-Segovia, Purificación |
author_sort | Arilla, Elías |
collection | PubMed |
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). °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. |
format | Online Article Text |
id | pubmed-7764001 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-77640012020-12-27 Impact of Resistant Maltodextrin Addition on the Physico-Chemical Properties in Pasteurised Orange Juice Arilla, Elías Igual, Marta Martínez-Monzó, Javier Codoñer-Franch, Pilar García-Segovia, Purificación Foods Article 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. MDPI 2020-12-09 /pmc/articles/PMC7764001/ /pubmed/33317129 http://dx.doi.org/10.3390/foods9121832 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Arilla, Elías Igual, Marta Martínez-Monzó, Javier Codoñer-Franch, Pilar García-Segovia, Purificación Impact of Resistant Maltodextrin Addition on the Physico-Chemical Properties in Pasteurised Orange Juice |
title | Impact of Resistant Maltodextrin Addition on the Physico-Chemical Properties in Pasteurised Orange Juice |
title_full | Impact of Resistant Maltodextrin Addition on the Physico-Chemical Properties in Pasteurised Orange Juice |
title_fullStr | Impact of Resistant Maltodextrin Addition on the Physico-Chemical Properties in Pasteurised Orange Juice |
title_full_unstemmed | Impact of Resistant Maltodextrin Addition on the Physico-Chemical Properties in Pasteurised Orange Juice |
title_short | Impact of Resistant Maltodextrin Addition on the Physico-Chemical Properties in Pasteurised Orange Juice |
title_sort | impact of resistant maltodextrin addition on the physico-chemical properties in pasteurised orange juice |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7764001/ https://www.ncbi.nlm.nih.gov/pubmed/33317129 http://dx.doi.org/10.3390/foods9121832 |
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