Changes in the structural stability of chestnut puree due to the addition of dietary fibre
Our work involved the production of spoonable chestnut puree products with different inulin types (FTX, HP, GR, HSI) in order to obtain a spoonable stock. The evaluation of the samples were based on the water activity, dry material content, colour, and rheological properties.
Elmentve itt :
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| Dokumentumtípus: | Könyv része |
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University of Szeged
Szeged
2023
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| Sorozat: | Proceedings of the International Symposium on Analytical and Environmental Problems
29 |
| Kulcsszavak: | Élelmiszeripari technológia |
| Tárgyszavak: | |
| Online Access: | http://acta.bibl.u-szeged.hu/82466 |
| Tartalmi kivonat: | Our work involved the production of spoonable chestnut puree products with different inulin types (FTX, HP, GR, HSI) in order to obtain a spoonable stock. The evaluation of the samples were based on the water activity, dry material content, colour, and rheological properties. |
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| Terjedelem/Fizikai jellemzők: | 320-324 |
| ISBN: | 978-963-306-963-9 |