Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/37671
Título: Fortification with iron chelate and substitution of sucrose by sucralose in light uvaia sherbet (Eugenia pyriformis Cambess): physical, chemical and sensory characteristics
Palavras-chave: Iron fortification
Frozen desserts
Central composite rotational design
Fortificação de ferro
Sobremesas congeladas
Projeto rotacional composto central
Data do documento: Set-2015
Editor: Springer
Citação: GIAROLA, T. M. de O.; PEREIRA, C. G.; RESENDE, J. V. de. Fortification with iron chelate and substitution of sucrose by sucralose in light uvaia sherbet (Eugenia pyriformis Cambess): physical, chemical and sensory characteristics. Journal of Food Science and Technology, Mysore, v. 52, n. 9, p. 5522-5533, Sept. 2015.
Resumo: In this work, iron fortified light uvaia sherbet, with low sucrose content, was developed and its physical, chemical and sensory characteristics were evaluated. The central composite rotational design (CCRD), applicable to the response surface methodology, was used to analyze the formulations. In the formulations, in addition of iron fortification (9 to 15 mg/100 g), the sucrose was substituted by micronized sucralose in a proportion of 66–94 %. The responses were analyzed with respect to changes in pH, total solids, ash, carbohydrates, proteins, calories, overrun, nucleation and thawing temperatures, rheological parameters and sensory attributes. Protein contents and acidity were similar in all formulations. There was a reduction of over 25 % in the caloric value. The rheological results showed pseudoplastic behavior and significant viscosity differences among the tested sherbets. In the overrun and thawing behavior results the sucrose concentration had a significant influence as the formulations with substitution by 28 g of sucralose/kg of sucrose showed greater air incorporation. In the flavor attribute there was not significance in relation to the iron fortification. Sherbets prepared with substitution of sucrose by sucralose and fortified with iron showed good acceptability, more stability and more resistant to thawing.
URI: https://link.springer.com/article/10.1007%2Fs13197-014-1643-9
http://repositorio.ufla.br/jspui/handle/1/37671
Aparece nas coleções:DCA - Artigos publicados em periódicos

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