Effect of sucrose substitution with stevia and saccharin on rheological properties of gels from sunflower pectins
| Autor: | A. Patrick Gunning, Mar Villamiel, Nerea Muñoz-Almagro, Peter J. Wilde, Antonia Montilla |
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| Přispěvatelé: | Ministerio de Economía y Competitividad (España), Biotechnology and Biological Sciences Research Council (UK) |
| Rok vydání: | 2021 |
| Předmět: |
Sucrose
food.ingredient animal structures Pectin General Chemical Engineering Microfiltration Glycaemic index Ultrafiltration macromolecular substances 01 natural sciences complex mixtures chemistry.chemical_compound Atomic force microscopy 0404 agricultural biotechnology food 0103 physical sciences Filtration membranes Food science Gel strength Saccharin 010304 chemical physics biology Chemistry digestive oral and skin physiology food and beverages 04 agricultural and veterinary sciences General Chemistry Sweetness biology.organism_classification 040401 food science Stevia Sunflower Sweeteners Food Science |
| Zdroj: | Digital.CSIC. Repositorio Institucional del CSIC instname |
| Popis: | The effects of Ca2+ (0–75 mg/g pectin) and sucrose (0–40%, w/w) or sweeteners (0.1, 0.05% of stevia or saccharin) and pH (3.0, 4.5, 6.8) on the rheological properties of gels formed with sunflower pectins purified by conventional method (Conv-pectin), microfiltration (MF-pectin) and ultrafiltration (UF-pectin) were investigated. The main objective was to develop alternative low-calorie pectin gels without altered gelation behaviour. Thus, the impact of stevia and saccharin on gel formation was studied maintaining the sweetness. All pectins formed gel only with Ca2+ at the maximum concentration (75 mg/g) being MF-pectin gel the firmest. Regardless type and concentration of sweeteners sucrose concentration, the strongest gels were obtained at pH 3.0 with UF-pectin. However, with the sweeteners, the strongest gels were made at pH 4.6 with Conv-pectin and MF-pectin without significant differences. These findings show, for the first time, the potential of stevia and saccharin in the elaboration of gels from sunflower pectin, suggesting the application of these low-calories and low-glycemic index gels in a wide range of foods. This work has been funded by MINECO of Spain, Project AGL2014-53445- R. N. Muñoz-Almagro thanks to Ministry of Economy of Spain for providing her FPI predoctoral fellowship. The authors also gratefully acknowledge the support of the Biotechnology and Biological Sciences Research Council (BBSRC) through the BBSRC Institute Strategic Programme Food Innovation and Health BB/R012512/1 and its constituent project BBS/E/F/000PR10345. |
| Databáze: | OpenAIRE |
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