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Título: | Characterization and influence of hydrocolloids on low caloric orange jellies. |
Autor(es): | Lima, Michelle Barbosa Domingos, Flávia Mappa Lima, Jerusa Josiane Francisca de Jesus Monteiro, Reginaldo de Souza Santos, Orlando David Henrique dos Pereira, Patrícia Aparecida Pimenta |
Palavras-chave: | Kappa-carrageenan Guar gum Low methoxyl pectin Simplex-lattice |
Data do documento: | 2019 |
Referência: | LIMA, M. B. et al. Characterization and influence of hydrocolloids on low caloric orange jellies. Emirates Journal of Food and Agriculture, v. 31, n. 1, p. 7-15, jan. 2019. Disponível em: <https://www.ejfa.me/index.php/journal/article/view/1894>. Acesso em: 10 fev. 2020. |
Resumo: | The aim of this study was to evaluate the influence of hydrocolloids (low methoxyl pectin [LMP], guar gum, and carrageenan) on the characteristics of low caloric orange jellies. A mixture design with to 12 tests to determine properties of the jellies. Physical, physicochemical, and sensory analyses were performed. The results were analyzed by response surface methodology and a Tukey mean test at a significance level of 5% (p ≤ 0.05). The formulations with high LMP concentration resulted in low caloric orange jellies that have a rigid structure, light color, more acidic nature and exhibited optimal sensory acceptability. The jelly formulations with carrageenan concentration of 0.25% had lower total sugar values. Therefore, for the preparation of low caloric orange jellies, it is necessary to use LMP concentration between 0.75% and 1% and carrageenan concentration of 0%–0.25% as well as to exclude guar gum. |
URI: | http://www.repositorio.ufop.br/handle/123456789/12288 |
Link para o artigo: | https://www.ejfa.me/index.php/journal/article/view/1894 |
DOI: | https://doi.org/10.9755/ejfa.2019.v31.i1.1894 |
ISSN: | 2079-052X |
Aparece nas coleções: | DEALI - Artigos publicados em periódicos |
Arquivos associados a este item:
Arquivo | Descrição | Tamanho | Formato | |
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ARTIGO_CharacterizationInfluenceHydrocolloids.pdf Restricted Access | 1,06 MB | Adobe PDF | Visualizar/Abrir |
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