Please use this identifier to cite or link to this item:
Title: Mixed Brazilian Cerrado fruits preserves without added sugar : the effect of bodying agents.
Authors: Teixeira, Taísa Rezende
Schiassi, Maria Cecília Evangelista Vasconcelos
Pereira, Patrícia Aparecida Pimenta
Souza, Vanessa Rios de
Lago, Amanda Maria Teixeira
Borges, Soraia Vilela
Queiroz, Fabiana
Keywords: Polydextrose
Sensory analysis
Mixture design
Issue Date: 2019
Citation: TEIXEIRA, T. R. et al. Mixed Brazilian Cerrado fruits preserves without added sugar: the effect of bodying agents. British Food Journal, v. 121, p. 1969-1981, set. 2019. Disponível em: <>. Acesso em: 10 fev. 2020.
Abstract: Purpose: The purpose of this paper is to evaluate the effect of the bodying agents (erythritol, sorbitol, xylitol and polydextrose) and their mixtures on the preparation of mixed Brazilian Cerrado fruit preserves (marolo, soursop and sweet passion fruit). Design/methodology/approach: The simplex mixture design was used for product optimization and the preserves evaluated by physical, physicochemical and sensory properties. The research data were analyzed using regression equations on SAS University and exploratory analysis by principal component analysis and parallel factors techniques on Sensomaker software. Findings: The results show that erythritol and polydextrose bodying agents should not be used as pure components because they provoked changes in the properties of the final product and negatively influenced the sensory attributes. While the high concentrations of xylitol and sorbitol provided better sensorial acceptance, being considered, therefore, good substitutes for sucrose. Practical implications: This research has shown it is feasible to use bodying agents in the preparation of mixed Brazilian Cerrado fruit preserves without added sugar. Social implications: The development of mixed preserves could increase population access to the Brazilian Cerrado fruits. In addition, sugar-free preserves are a viable alternative for adding value to the product and satisfy all the consumers. Originality/value: The combination of properties of two or more fruits and use of bodying agents can improve sensory, physical and physicochemical characteristics of the final product. However, there are technological challenges to evaluate in the preparation of mixed Brazilian Cerrado fruit preserves without added sugar.
ISSN: 0007-070X
Appears in Collections:DEALI - Artigos publicados em periódicos

Files in This Item:
File Description SizeFormat 
ARTIGO_MixedBrazilianCerrado.pdf237,52 kBAdobe PDFView/Open    Request a copy

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.