Different methods for textural evaluation of freeze-dried candies during storage.
blackcurrant
image analysis
instrumental test
sensory study
texture
Journal
Journal of texture studies
ISSN: 1745-4603
Titre abrégé: J Texture Stud
Pays: England
ID NLM: 0252052
Informations de publication
Date de publication:
08 2023
08 2023
Historique:
revised:
09
03
2023
received:
30
11
2022
accepted:
10
03
2023
medline:
8
8
2023
pubmed:
16
3
2023
entrez:
15
3
2023
Statut:
ppublish
Résumé
The textural changes during storage of two freeze-dried candies developed from blackcurrant fruits, unflavored yogurt, and different alternative sweeteners, one sweetened with honey/isomalt (HI) and another sweetened with isomalt/stevia (IS), were analyzed using three different methods (instrumental, sensory, and image analysis). Fresh candies were in the supercooled state and presented different structural and textural characteristics (HI: compact and homogeneous, and IS: porous and crunchy), with Fmax values of 139 ± 14 and 174 ± 16 N for HI and IS, respectively. After storage, the instrumental analysis showed approximately 60% average drop in F
Substances chimiques
Sweetening Agents
0
Types de publication
Journal Article
Research Support, Non-U.S. Gov't
Langues
eng
Sous-ensembles de citation
IM
Pagination
550-559Informations de copyright
© 2023 Wiley Periodicals LLC.
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