Characterization and influence of hydrocolloids on low caloric orange jellies.
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2019
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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.
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Kappa-carrageenan, Guar gum, Low methoxyl pectin, Simplex-lattice
Citação
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.