Development of Antioxidant-Rich Fruit-Based Snacks as Food Space Prototype 2005-01-2923
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.
Citation: Vittadini, E., Curti, E., Del Rio, D., and Vodovotz, Y., "Development of Antioxidant-Rich Fruit-Based Snacks as Food Space Prototype," SAE Technical Paper 2005-01-2923, 2005, https://doi.org/10.4271/2005-01-2923. Download Citation
Author(s):
Elena Vittadini, Elena Curti, Daniele Del Rio, Yael Vodovotz
Affiliated:
Dipartimento di Ingegneria Industriale, Università degli Studi di Parma, Unità di Nutrizione Umana, Dipartimento di Sanità Pubblica, Università degli Studi di Parma, Food Science & Technology Department, The Ohio State University
Pages: 7
Event:
International Conference On Environmental Systems
ISSN:
0148-7191
e-ISSN:
2688-3627
Related Topics:
Water
Pressure
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