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EVALUATION OF SOME CHEMICAL-PHYSICAL CHARACTERISTICS OF A NEW FREEZE-DRIED PRODUCT COMPOSED OF APPLE AND MILK.

[In Italian. / En italien.]

Author(s) : QUAGLIA G. B.

Type of article: Article

Summary

THE CHEMICAL AND PHYSICAL CHARACTERISTICS OF A DEHYDRATED PRODUCT DUE TO THE ADDITION OF MILK AND TO THE PARTIAL SUBSTITUTION OF WATER IN A FREEZE-DRIED HOMOGENIZED MIXTURE OF APPLE, SUGAR AND LEMONWERE EVALUATED. PECULIAR PHYSICAL-ORGANOLEPTICAL CHARACTERISTICS AS WELL AS AN INTERESTING FUNCTIONAL AND CHEMICAL-NUTRITIVE QUALITY WERE ASCERTAINED. THE HIGH POROSITY OF THE PRODUCT WAS POSSIBLY DUE TO THE ADDITION OF MILK, AND THIS INFLUENCED THE CHARACTERISTICS OF LOW SPECIFIC WEIGHT, REHYDRATABILITY AND ABSORPTION ISOTHERMS BEHAVIOUR. LASTLY THE PRODUCT SHOWED A POROUS AND SOLID STRUCTURE < CRUMBLY > AT CHEWING WHEN IN THE DRIED STATE (RESIDUAL MOISTURE 2-4%) AND < GUMMY > WHEN ALSO PRACTICALLY REHYDRATED. A. P.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1989-2088
  • Languages: Italian
  • Source: Rev. Ferment. Ind. aliment. - vol. 27 - n. 266
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

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