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https://hdl.handle.net/1822/79233
Título: | Development of a prebiotic strawberry preparation for the dairy industry |
Autor(es): | Gonçalves, D. A. Alves, Vitor D. Teixeira, J. A. Nobre, Clarisse |
Data: | 4-Mai-2022 |
Citação: | Gonçalves, D. A.; Alves, Vitor D.; Teixeira, José A.; Nobre, Clarisse, Development of a prebiotic strawberry preparation for the dairy industry. ICFD 2022 - 7th International Conference on Food Digestion. No. 20, Cork, Ireland, May 3-5, 68, 2022. |
Resumo(s): | Background. Food industry has been pressed to develop products with reduced sugar and caloric value, with the challenge of keeping rheological and sensory characteristics. Herein we developed a functional strawberry preparation for the dairy industry, by in-situ enzymatic conversion of sucrose into prebiotic fructo-oligosaccharides (FOS). Methodology. Two enzymatic complexes (Pectinex®Ultra SP-L and Viscozyme®L) were applied in the preparation. Operational parameters were optimized to maximize FOS yield: temperature, pH, enzyme:substrate ratio (E/S). Rheological, physicochemical and functional properties (INFOGEST gastrointestinal digestion protocol) were evaluated. Results. At optimal conditions (60 , pH 5.0), Pectinex produced 265±3 g·L1 FOS, yielding 0.581±0.006 gFOS·gin.GF1 after 7 h reaction (E/S:1/40); and Viscozyme produced 295±1 g·L1 FOS, yielding 0.664±0.004 gFOS·gin.GF1 after 5 h (E/S:1/30), both resulting in preparations with 50% (w/w) FOS. The caloric value was reduced 24%, including 80% sucrose reduction. Differences in colour, water activity and ºBrix were not relevant, while consistency and viscosity decreased 70% and pH increased from 4.4 to 4.7. FOS showed resistance to gastrointestinal digestion; only kestose was slightly hydrolysed at intestinal phase. Conclusions. A prebiotic strawberry preparation was successfully produced at lab scale, by in-situ enzymatic conversion of caloric into functional sugars. Next, the process will be scaled-up at industrial level. Background. Food industry has been pressed to develop products with reduced sugar and caloric value, with the challenge of keeping rheological and sensory characteristics. Herein we developed a functional strawberry preparation for the dairy industry, by in-situ enzymatic conversion of sucrose into prebiotic fructo-oligosaccharides (FOS). Methodology. Two enzymatic complexes (Pectinex®Ultra SP-L and Viscozyme®L) were applied in the preparation. Operational parameters were optimized to maximize FOS yield: temperature, pH, enzyme:substrate ratio (E/S). Rheological, physicochemical and functional properties (INFOGEST gastrointestinal digestion protocol) were evaluated. Results. At optimal conditions (60 , pH 5.0), Pectinex produced 265±3 g/L FOS, yielding 0.581±0.006 g(FOS)/g(initial.GF) after 7 h reaction (E/S:1/40); and Viscozyme produced 295±1 g/L FOS, yielding 0.664±0.004 g(FOS)/g(initial.GF) after 5 h (E/S:1/30), both resulting in preparations with 50% (w/w) FOS. The caloric value was reduced 24%, including 80% sucrose reduction. Differences in colour, water activity and ºBrix were not relevant, while consistency and viscosity decreased 70% and pH increased from 4.4 to 4.7. FOS showed resistance to gastrointestinal digestion; only kestose was slightly hydrolysed at intestinal phase. Conclusions. A prebiotic strawberry preparation was successfully produced at lab scale, by in-situ enzymatic conversion of caloric into functional sugars. Next, the process will be scaled-up at industrial level. |
Tipo: | Resumo em ata de conferência |
URI: | https://hdl.handle.net/1822/79233 |
Versão da editora: | https://www.icfd2022.com/ |
Arbitragem científica: | yes |
Acesso: | Acesso aberto |
Aparece nas coleções: |
Ficheiros deste registo:
Ficheiro | Descrição | Tamanho | Formato | |
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document_55667_1.pdf | 338,47 kB | Adobe PDF | Ver/Abrir |