Application of response surface methodology in the development of new heat-stable fruit filling's composition
| Autor: | Cropotova Janna, Popel Svetlana, Parşacova Lidia |
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| Jazyk: | angličtina |
| Rok vydání: | 2013 |
| Předmět: | |
| Zdroj: | Journal on Processing and Energy in Agriculture, Vol 17, Iss 1, Pp 20-23 (2013) |
| Druh dokumentu: | article |
| ISSN: | 1821-4487 2956-0195 |
| Popis: | The research was designed in aim to study the influence of amylopectin potato starch on heat-stable, physicochemical, sensory and rheological characteristics of fruit fillings on the basis of Response Surface Methodology (RSM). The fruit fillings’ samples were prepared locally from apple puree, sugar, amylopectin potato starch and citric acid. After a short-term storage they were put through a series of physicochemical, sensory and rheological tests, including standard bakery test for evaluating the heat-stability after baking in the oven at a temperature of 220 °C for 20 minutes. The regression polynomial equations and response surface plots were represented in the research in order to visualize the influence of two main factors - soluble solids and amylopectin starch content - on heat-stable and rheological properties of the fruit fillings. |
| Databáze: | Directory of Open Access Journals |
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