Characterization and influence of hydrocolloids on low caloric orange jellies.

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorLima, Michelle Barbosa-
Autor(es): dc.creatorDomingos, Flávia Mappa-
Autor(es): dc.creatorLima, Jerusa Josiane Francisca de Jesus-
Autor(es): dc.creatorMonteiro, Reginaldo de Souza-
Autor(es): dc.creatorSantos, Orlando David Henrique dos-
Autor(es): dc.creatorPereira, Patrícia Aparecida Pimenta-
Data de aceite: dc.date.accessioned2025-08-21T15:17:24Z-
Data de disponibilização: dc.date.available2025-08-21T15:17:24Z-
Data de envio: dc.date.issued2020-06-01-
Data de envio: dc.date.issued2020-06-01-
Data de envio: dc.date.issued2019-
Fonte completa do material: dc.identifierhttp://www.repositorio.ufop.br/handle/123456789/12288-
Fonte completa do material: dc.identifierhttps://www.ejfa.me/index.php/journal/article/view/1894-
Fonte completa do material: dc.identifierhttps://doi.org/10.9755/ejfa.2019.v31.i1.1894-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1009319-
Descrição: dc.descriptionThe 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.-
Formato: dc.formatapplication/pdf-
Idioma: dc.languageen-
Direitos: dc.rightsrestrito-
Palavras-chave: dc.subjectKappa-carrageenan-
Palavras-chave: dc.subjectGuar gum-
Palavras-chave: dc.subjectLow methoxyl pectin-
Palavras-chave: dc.subjectSimplex-lattice-
Título: dc.titleCharacterization and influence of hydrocolloids on low caloric orange jellies.-
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