Characterization and influence of hydrocolloids on low caloric orange jellies.
dc.contributor.author | Lima, Michelle Barbosa | |
dc.contributor.author | Domingos, Flávia Mappa | |
dc.contributor.author | Lima, Jerusa Josiane Francisca de Jesus | |
dc.contributor.author | Monteiro, Reginaldo de Souza | |
dc.contributor.author | Santos, Orlando David Henrique dos | |
dc.contributor.author | Pereira, Patrícia Aparecida Pimenta | |
dc.date.accessioned | 2020-06-01T19:30:37Z | |
dc.date.available | 2020-06-01T19:30:37Z | |
dc.date.issued | 2019 | |
dc.description.abstract | The 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. | pt_BR |
dc.identifier.citation | LIMA, M. B. et al. Characterization and influence of hydrocolloids on low caloric orange jellies. Emirates Journal of Food and Agriculture, v. 31, n. 1, p. 7-15, jan. 2019. Disponível em: <https://www.ejfa.me/index.php/journal/article/view/1894>. Acesso em: 10 fev. 2020. | pt_BR |
dc.identifier.doi | https://doi.org/10.9755/ejfa.2019.v31.i1.1894 | pt_BR |
dc.identifier.issn | 2079-052X | |
dc.identifier.uri | http://www.repositorio.ufop.br/handle/123456789/12288 | |
dc.identifier.uri2 | https://www.ejfa.me/index.php/journal/article/view/1894 | pt_BR |
dc.language.iso | en_US | pt_BR |
dc.rights | restrito | pt_BR |
dc.subject | Kappa-carrageenan | pt_BR |
dc.subject | Guar gum | pt_BR |
dc.subject | Low methoxyl pectin | pt_BR |
dc.subject | Simplex-lattice | pt_BR |
dc.title | Characterization and influence of hydrocolloids on low caloric orange jellies. | pt_BR |
dc.type | Artigo publicado em periodico | pt_BR |
Arquivos
Pacote Original
1 - 1 de 1
Nenhuma Miniatura disponível
- Nome:
- ARTIGO_CharacterizationInfluenceHydrocolloids.pdf
- Tamanho:
- 1.04 MB
- Formato:
- Adobe Portable Document Format
Licença do Pacote
1 - 1 de 1
Nenhuma Miniatura disponível
- Nome:
- license.txt
- Tamanho:
- 924 B
- Formato:
- Item-specific license agreed upon to submission
- Descrição: