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Title: Influence of gelling agent concentration on the characteristics of functional sugar-free guava preserves.
Authors: 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
Keywords: Carrageenan
Locust bean gum
Low methoxyl pectin
Acceptance test
Texture profile test
Issue Date: 2019
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, v. 31, n. 7, p. 501-510, jul. 2019. Disponível em: <>. Acesso em: 10 fev. 2020.
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.
ISSN: 2079-052X‎
Appears in Collections:DEALI - Artigos publicados em periódicos

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