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Article

Impact of Resistant Maltodextrin Addition on the Physico-Chemical Properties in Pasteurised Orange Juice

1
Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
2
Department of Pediatrics Obstetrics and Gynecology, University of Valencia, Avenida de Blasco Ibáñez, No. 15, 46010 Valencia, Spain
3
Department of Pediatrics, University Hospital Dr. Peset, Foundation for the Promotion of Health and Biomedical Research in the Valencian Region (FISABIO), Avenida Gaspar Aguilar, No. 90, 46017 Valencia, Spain
*
Author to whom correspondence should be addressed.
Foods 2020, 9(12), 1832; https://doi.org/10.3390/foods9121832
Received: 31 October 2020 / Revised: 5 December 2020 / Accepted: 7 December 2020 / Published: 9 December 2020
Resistant maltodextrin (RMD) is a water-soluble fibre that can be fermented in the colon and exert prebiotic effects. Therefore, its addition to food and beverage products could be beneficial from both technological and nutritional viewpoints. However, to date, most studies have focused on the stability of the prebiotic fibre rather than its impact in the original food matrices. Therefore, this work aimed to evaluate the addition of RMD on the physico-chemical properties of pasteurised orange juice (with and without pulp). °Brix, pH, acidity, particle size distribution, density, turbidity, rheology, and colour were measured in orange juices with increasing RMD concentrations (2.5, 5, and 7.5%). Control samples without RMD were also prepared. RMD added soluble solids to the orange juice, affecting the °Brix, density, turbidity, and rheology. Slight colour differences were observed, and lower citric acid content was achieved because of orange juice replacement with RMD. Differences in particle size distribution were exclusively because of pulp content. Further studies are needed to elucidate if potential consumers will appreciate such physico-chemical changes in organoleptic terms. View Full-Text
Keywords: prebiotic; resistant maltodextrin; orange juice; physico-chemical properties prebiotic; resistant maltodextrin; orange juice; physico-chemical properties
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MDPI and ACS Style

Arilla, E.; Igual, M.; Martínez-Monzó, J.; Codoñer-Franch, P.; García-Segovia, P. Impact of Resistant Maltodextrin Addition on the Physico-Chemical Properties in Pasteurised Orange Juice. Foods 2020, 9, 1832. https://doi.org/10.3390/foods9121832

AMA Style

Arilla E, Igual M, Martínez-Monzó J, Codoñer-Franch P, García-Segovia P. Impact of Resistant Maltodextrin Addition on the Physico-Chemical Properties in Pasteurised Orange Juice. Foods. 2020; 9(12):1832. https://doi.org/10.3390/foods9121832

Chicago/Turabian Style

Arilla, Elías, Marta Igual, Javier Martínez-Monzó, Pilar Codoñer-Franch, and Purificación García-Segovia. 2020. "Impact of Resistant Maltodextrin Addition on the Physico-Chemical Properties in Pasteurised Orange Juice" Foods 9, no. 12: 1832. https://doi.org/10.3390/foods9121832

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