Effect of calcium chloride and gelling agents on the physicochemical and sensory characteristics of sugar-free banana preserves.

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorDias, Ana Clara Costa-
Autor(es): dc.creatorBarbosa, Lais Cristina dos Santos-
Autor(es): dc.creatorGuia, Michael Douglas Machado-
Autor(es): dc.creatorSilveira, Clara Gomes da-
Autor(es): dc.creatorBarcelos, Juliana Carvalho-
Autor(es): dc.creatorSantos, Izabela Silva dos-
Autor(es): dc.creatorCunha, Luciana Rodrigues da-
Autor(es): dc.creatorPereira, Patrícia Aparecida Pimenta-
Data de aceite: dc.date.accessioned2025-08-21T15:59:00Z-
Data de disponibilização: dc.date.available2025-08-21T15:59:00Z-
Data de envio: dc.date.issued2023-10-17-
Data de envio: dc.date.issued2023-10-17-
Data de envio: dc.date.issued2022-
Fonte completa do material: dc.identifierhttp://www.repositorio.ufop.br/jspui/handle/123456789/17615-
Fonte completa do material: dc.identifierhttps://doi.org/10.1590/0001-3765202320201480-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1029215-
Descrição: dc.descriptionBanana 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.-
Formato: dc.formatapplication/pdf-
Idioma: dc.languageen-
Direitos: dc.rightsaberto-
Direitos: dc.rightsThis is an open-access article distributed under the terms of the Creative Commons Attribution License. Fonte: PDF do artigo.-
Palavras-chave: dc.subjectAcceptability-
Palavras-chave: dc.subjectDiet products-
Palavras-chave: dc.subjectHealth-
Palavras-chave: dc.subjectResponse surface methodology-
Título: dc.titleEffect of calcium chloride and gelling agents on the physicochemical and sensory characteristics of sugar-free banana preserves.-
Aparece nas coleções:Repositório Institucional - UFOP

Não existem arquivos associados a este item.