Effect of calcium chloride and gelling agents on the physicochemical and sensory characteristics of sugar-free banana preserves.
Nenhuma Miniatura disponível
Data
2023
Título da Revista
ISSN da Revista
Título de Volume
Editor
Resumo
Banana preserve is produced by mixing the puree of the fruit with sucrose
and organic acids. However, concerns about body esthetics or health reasons have
encouraged the search for low-calorie products. Therefore, the objective of this study
was to evaluate the effect of calcium chloride (CaCl2
), carrageenan gum, and low
methoxyl pectin (LM-pectin) on the physicochemical and sensory characteristics of
sugar-free banana preserves. By using a central composite rotational design (CCRD) of 23
+ 6 axial points + 4 central points, we obtained 18 formulations that were further tested.
Lower CaCl2
concentrations (0.54% to 0.61%) resulted in preserves with lower pH and
more vivid color. The increased concentration of LM-pectin (1.40% to 1.64%) resulted in
formulations with a yellowish-red hue and with lower moisture, thus, reducing the flavor
and purchase intention of the product. Higher concentrations of carrageenan gum (1.04%
to 1.15%) decreased the perception of banana preserve aroma. Therefore, concentrations
of CaCl2
ranging from 0.54% to 0.61%, carrageenan gum ranging from 0.74% to 0.89% and
LM-pectin ranging from 1.40% to 1.64% resulted in sugar-free banana preserves with
ideal sweetness and consistency and were, therefore, more acceptable.
Descrição
Palavras-chave
Acceptability, Diet products, Health, Response surface methodology
Citação
DIAS, A. C. C. et al. Effect of calcium chloride and gelling agents on the physicochemical and sensory characteristics of sugar-free banana preserves. Anais da Academia Brasileira de Ciências. v. 95, n. 4, 2023. Disponível em: <https://www.scielo.br/j/aabc/a/f994nMt77Hsvwnsjdc5XCNw/?format=pdf&lang=en>. Acesso em: 01 ago. 2023.