Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/39518
metadata.artigo.dc.title: Influence of gelling agent concentration on the characteristics of functional sugar-free guava preserves
metadata.artigo.dc.creator: Pereira, Patrícia Aparecida Pimenta
Souza, Vanessa Rios de
Silva, Andressa Alvarenga
Queiroz, Fabiana
Borges, Soraia Vilela
Pinheiro, Ana Carla Marques
Carneiro, João de Deus Souza
metadata.artigo.dc.subject: Carrageenan
Locust bean gum
Low methoxyl pectin
Acceptance test
Texture profile test
Stress relaxation test
Carragena
Goma de alfarroba
Pectina com pouco metoxilo
Teste de aceitação
Teste de perfil de textura
Teste de relaxação de tensão
metadata.artigo.dc.publisher: United Arab Emirates University
metadata.artigo.dc.date.issued: 2019
metadata.artigo.dc.identifier.citation: PEREIRA, P. A. P. et al. Influence of gelling agent concentration on the characteristics of functional sugar-free guava preserves. Emirates Journal of Food and Agriculture, [S. l.], v. 31, n. 7, p. 501-510, 2019.
metadata.artigo.dc.description.abstract: Response surface methodology was used to determine the influence of gelling agents and their concentrations on the sensory characteristics and texture of functional sugar-free guava preserves. The gelling agents used were locust bean gum (0.16% to 1.84%), carrageenan (0.16% to 1.84%) and low methoxyl pectin (1.16% to 2.84%). The effects on the sensory and texture characteristics were studied using a central composite design. The results showed that the carrageenan and locust bean gums strongly influenced the texture and sensory characteristics of the functional sugar-free guava preserves. It is recommended that low methoxyl pectin at a concentration of 2.0% can be used together with carrageenan and locust bean gums. The results suggest that for the best scores of the sensory attributes, locust bean gum and carrageenan concentrations ranging from 0.16% to 0.41% must be used. Higher instrumental values of the texture characteristics were achieved with higher concentrations of these two gums.
metadata.artigo.dc.identifier.uri: http://repositorio.ufla.br/jspui/handle/1/39518
metadata.artigo.dc.language: en_US
Appears in Collections:DCA - Artigos publicados em periódicos



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