Effect of calcium chloride and gelling agents on the physicochemical and sensory characteristics of sugar-free banana preserves
| Autor: | ANA CLARA C. DIAS, LAIS CRISTINA S. BARBOSA, MICHAEL DOUGLAS M. GUIA, CLARA G. DA SILVEIRA, JULIANA C. BARCELOS, IZABELA S. DOS SANTOS, LUCIANA R. DA CUNHA, PATRÍCIA APARECIDA P. PEREIRA |
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| Jazyk: | angličtina |
| Rok vydání: | 2023 |
| Předmět: | |
| Zdroj: | Anais da Academia Brasileira de Ciências, Vol 95, Iss 1 (2023) |
| Druh dokumentu: | article |
| ISSN: | 1678-2690 0001-3765 |
| DOI: | 10.1590/0001-3765202320201480 |
| Popis: | Abstract Banana 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. |
| Databáze: | Directory of Open Access Journals |
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