FOOD HYDROCOLLOIDS IN FRUIT PRODUCTS
S. Boca, E. Berzina, I. Skrupskis, V. Rozenbergs, D. Skrupska
Pages: 256-262
Publié: 1 Jan 2010
Vues: 397
Téléchargements: 45
Résumé: Food hydrocolloids are a new application kind in production of food products, which are used to perform certain functions. Food hydrocolloids open a lot of different possibilities in dessert production. These polysaccharides make new specific products on fruit basis and improve existing traditional products according to customer needs. On the basis of worked out functional analysis of hydrocolloids, it is possible to optimize regulation possibilities of heat processes for a particular kind of fruits. Some desserts need secondary heat treatment to increase shelf-life, others – application of low temperature. The research is related to application possibilities of the current and new hydrocolloids, which are not yet used in food industry. It will enable to solve problems related to storage and improve texture of the product. Usage possibilities of fresh and frozen raw materials are being compared during the research.
Mots-clés : hydrocolloids, desserts, pectin, gel agents
Citer cet article : S. Boca, E. Berzina, I. Skrupskis, V. Rozenbergs, D. Skrupska. FOOD HYDROCOLLOIDS IN FRUIT PRODUCTS. Journal of International Scientific Publications: Materials, Methods & Technologies 4, 256-262 (2010). https://www.scientific-publications.net/en/article/1003423/
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