Sostituti funzionali dello zucchero
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Sostituti funzionali dello zucchero

Sostituti funzionali dello zucchero


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About the Book

La crescente preoccupazione per l'aumento dell'obesità e del diabete nel mondo ha portato l'industria alimentare ad apportare modifiche ai prodotti per ridurre il consumo di zuccheri e calorie nella dieta. Nel presente lavoro, è stato studiato l'effetto della sostituzione parziale e totale del saccarosio sulle proprietà fisico-chimiche, sensoriali e nutrizionali delle ciliegie sciroppate con un contenuto di solidi solubili di 55 °Brix, al fine di ottenere un prodotto a ridotto contenuto di zuccheri e/o valore calorico. Sono stati eseguiti cinque trattamenti, incluso il saccarosio come trattamento di controllo. Negli altri trattamenti il saccarosio al 50, 80 e 100% è stato sostituito con polialcoli come maltitolo, eritritolo, mannitolo e sciroppo di miscela Sucrodex(R). È stata caratterizzata l'evoluzione di variabili fisico-chimiche quali: pH, densità, solidi solubili (°Brix) all'interno e all'esterno della polpa, attività dell'acqua (aw), consistenza e colore durante il processo di confettura e nel prodotto finito. Sono stati effettuati test sensoriali di accettazione dei prodotti ottenuti e calcoli nutrizionali per verificare l'adeguatezza alla normativa vigente. Si è concluso che è possibile preparare ciliegie in sciroppo con una concentrazione di solidi solubili di 55° Brix utilizzando polialcoli.


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Product Details
  • ISBN-13: 9786208080389
  • Publisher: KS Omniscriptum Publishing
  • Binding: Paperback
  • Language: Italian
  • Returnable: N
  • Sub Title: Uso dei polialcoli nelle ciliegie in scatola
  • Width: 152 mm
  • ISBN-10: 620808038X
  • Publisher Date: 12 Sep 2024
  • Height: 229 mm
  • No of Pages: 164
  • Spine Width: 10 mm
  • Weight: 299 gr


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