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Titel:

The Role of Maltodextrin Concentration in Maintaining Storage Stability of Dried Fruit Foams Texturized Using Plant Protein--Polysaccharide Blends

Dokumenttyp:
Zeitschriftenaufsatz
Autor(en):
Ozcelik, Mine; Kulozik, Ulrich
Abstract:
Hydrocolloids are widely used in food processing because of their texture-forming abilities, which help to preserve the quality of sensitive compounds, e.g., in dried fruit foams, which have recently emerged in healthier alternative snacks. Our aim was to investigate the protective role of maltodextrin in improving the storage stability of fruit foams. This study evaluated the effect of maltodextrin concentrations on the stability of the following quality parameters: anthocyanins, ascorbic acid,...     »
Stichworte:
anthocyanins; bioactive compounds; hydrocolloid; potato protein isolate; raspberry; snack food
Zeitschriftentitel:
Foods
Jahr:
2023
Band / Volume:
12
Heft / Issue:
8
Seitenangaben Beitrag:
1673
Volltext / DOI:
doi:10.3390/foods12081673
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