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Full replacement of sucrose with healthier sugars such as fructose and/or 10 isomaltulose is possible in spreadable strawberry products. These products 11 formulated with different sugars (sucrose, isomaltulose, sucrose-glucose, and 12 fructose-isomaltulose) were rheologically analysed. Static tests characterized them as 13Herschel-Bulkley fluids. The values of the consistency index (k) and yield stress ( ! ) 14 were influenced by the type of sugar, the elaboration method and the pectin levels; 15 while the fluidity index (n) was not affected by the different sugars, but by the 16 elaboration method and the levels of pectin. The dynamic tests permitted 17 classification of some of the products as weak gels. The strength of the network 18 "A" increased with the pectin level, while the "coordination number" "z" did not 19show a clear trend depending on the different process variables. 20 21

ElsevierHeredia Gutiérrez, AB.; Peinado Pardo, I.; Rosa Barbosa, EM.; Andrés Grau, AM.; Escriche Roberto, MI. (2012) Vegetable flavour is a quality characteristic for consumer acceptability. Sun and air are 10 traditionally used for drying tomatoes; however the optimal combination of techniques 11 such as osmotic dehydration or microwave assisted air drying could lead to high quality 12 self-stable products. The aim of this paper was to study the influence of different

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