期刊名称：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology
印刷版ISSN：1843-5157
电子版ISSN：2068-259X
出版年度：2015
卷号：39
期号：2
页码：38-54
出版社：Galati University Press
摘要：The study is devoted to the development and quality assessment of fruit fillingsprepared with dietary fibers (inulin and pectin). The fillings were prepared inlaboratory conditions starting from apple puree (45% w/w) in a wide range ofsoluble solids (30-70 °Brix). A 2k regression modeling was applied to assess thecommon and individual effects of total soluble solids and dietary fiber content onheat-stability and quality characteristics of prepared fillings. The use of multipleresponse optimization tool revealed that fillings prepared with 40-50 °Brix andaddition of 3.5-5% inulin and 0.9-1.1% pectin possess the highest heat stabilityand sensory properties.
关键词：fruit filling; dietary fiber; heat-stability; bakery index
