publication . Article . Other literature type . 2013

Evaluation Of Rheological Properties Of Apple Mass Based Desserts

Boca, Sigita; Galoburda, Ruta; Krasnova, Inta; Seglina, Dalija; Aboltins, Aivars; Skrupskis, Imants;
Open Access en
  • Published: 22 Jul 2013
  • Publisher: Zenodo
Abstract
The aim of the study was to evaluate the effect of<br> texturizers on the rheological properties of the apple mass and<br> desserts made from various raw materials. The apple varieties -<br> ‘Antonovka’, ‘Baltais Dzidrais’, and ‘Zarja Alatau’ harvested in<br> Latvia, were used for the experiment. The apples were processed in a<br> blender unpeeled for obtaining a homogenous mass. The apple mass<br> was analyzed fresh and after storage at –18ºC. Both fresh and thawed<br> apple mass samples with added gelatin, xantan gum, and sodium<br> carboxymethylcellulose were whisked obtaining dessert. Pectin, pH<br> and soluble dry matter of the pr...
Subjects
free text keywords: hydrocolloids, pectin, Apple variety, apparent viscosity, texturizers.
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ZENODO
Article . 2013
Provider: ZENODO
http://dx.doi.org/10.5281/zeno...
Other literature type . 2013
Provider: Datacite
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publication . Article . Other literature type . 2013

Evaluation Of Rheological Properties Of Apple Mass Based Desserts

Boca, Sigita; Galoburda, Ruta; Krasnova, Inta; Seglina, Dalija; Aboltins, Aivars; Skrupskis, Imants;