Changes in the structural stability of chestnut puree due to the addition of dietary fibre

Szabó-Nótin Beatrix and Máté Mónika: Changes in the structural stability of chestnut puree due to the addition of dietary fibre.

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Abstract

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.

Item Type:	Conference or Workshop Item
Journal or Publication Title:	Proceedings of the International Symposium on Analytical and Environmental Problems
Date:	2023
Volume:	29
ISBN:	978-963-306-963-9
Page Range:	pp. 320-324
Language:	English
Publisher:	University of Szeged
Place of Publication:	Szeged
Event Title:	29th International Symposium on Analytical and Environmental Problems
Event Type:	Conference
Event Location:	Szeged
Event Dates:	2023. november 13-14.
Related URLs:	https://acta.bibl.u-szeged.hu/82256/
Uncontrolled Keywords:	Élelmiszeripari technológia
Additional Information:	Bibliogr.: 324. p. ; ill. ; összefoglalás angol nyelven
Subjects:	02. Engineering and technology 02. Engineering and technology > 02.10. Other engineering and technologies 02. Engineering and technology > 02.10. Other engineering and technologies > 02.10.02. Food and beverages
Date Deposited:	2023. Nov. 27. 14:03
Last Modified:	2023. Nov. 27. 14:03
URI:	http://acta.bibl.u-szeged.hu/id/eprint/82466

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