Characterization and influence of hydrocolloids on low caloric orange jellies.

dc.contributor.authorLima, Michelle Barbosa
dc.contributor.authorDomingos, Flávia Mappa
dc.contributor.authorLima, Jerusa Josiane Francisca de Jesus
dc.contributor.authorMonteiro, Reginaldo de Souza
dc.contributor.authorSantos, Orlando David Henrique dos
dc.contributor.authorPereira, Patrícia Aparecida Pimenta
dc.date.accessioned2020-06-01T19:30:37Z
dc.date.available2020-06-01T19:30:37Z
dc.date.issued2019
dc.description.abstractThe 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.pt_BR
dc.identifier.citationLIMA, 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.pt_BR
dc.identifier.doihttps://doi.org/10.9755/ejfa.2019.v31.i1.1894pt_BR
dc.identifier.issn2079-052X‎
dc.identifier.urihttp://www.repositorio.ufop.br/handle/123456789/12288
dc.identifier.uri2https://www.ejfa.me/index.php/journal/article/view/1894pt_BR
dc.language.isoen_USpt_BR
dc.rightsrestritopt_BR
dc.subjectKappa-carrageenanpt_BR
dc.subjectGuar gumpt_BR
dc.subjectLow methoxyl pectinpt_BR
dc.subjectSimplex-latticept_BR
dc.titleCharacterization and influence of hydrocolloids on low caloric orange jellies.pt_BR
dc.typeArtigo publicado em periodicopt_BR

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