Development of Antioxidant-Rich Fruit-Based Snacks as Food Space Prototype Dipartimento di Ingegneria Industriale, Università degli Studi di Parma

Format:

Conference/Event

Author/Creator:

Vittadini, Elena, author.

Conference Name:

International Conference On Environmental Systems (2005-07-11 : Rome, Italy)

Language:

English

Physical Description:

1 online resource

Place of Publication:

Warrendale, PA SAE International 2005

Summary:

High-antioxidant, blueberry-based gel-like products were developed using High Pressure Processing (HPP) as a potential nutritionally enhanced food product for space flight. Fruit-starch suspensions (30% tapioca starch / blueberry juice or blueberry puree) were treated with HPP (600 - 800 MPa, 30-80 °C, 10-30 min) to produce "fruit-gels" that were then analyzed for their physico-chemical and structural properties as well as for their total antioxidant capacity (TAC). A thermally induced "fruit-gel" (30% starch/juice; 90°C, 20 min) was used as a control.HPP-"fruit-gels" developed were overall highly acceptable. No significant difference between HPP-"fruit gels" and the control were found in water activity, moisture and "freezable" water content. Amylopectin retrogradation was less significant in the HPP-"fruit-gels", suggesting higher stability and longer shelf-life of this product than the control. Moreover, the antioxidant capacity of the HPP-"fruit-gels" was remarkably high, making them good candidates as functional-space-food prototypes

Notes:

Vendor supplied data

Publisher Number:

2005-01-2923

Access Restriction:

Restricted for use by site license