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.
Highlights
Oranges are among the most consumed fruits in the world on a large scale because of their pleasant flavor and high nutritional value
Orange juice contains a high concentration of vitamin C and appreciable amounts of other essential nutrients, such as carotenoids, folate, and potassium
Considering that jellies are an important alternative for processing, utilization, and consumption of fruits, fruit jellies represent the object of a market that is growing due to the sensory acceptability and high-value-added and nutritional quality (Ferreira et al, 2011; Oliveira et al, 2016; Korus et al, 2017)
Summary
Oranges are among the most consumed fruits in the world on a large scale because of their pleasant flavor and high nutritional value. Orange juice contains a high concentration of vitamin C and appreciable amounts of other essential nutrients, such as carotenoids, folate, and potassium. It is a source of flavonoids, hesperidin, and naringenin, which are provide protection against cancer and atherosclerosis (Jayaprakasha et al, 2008). Considering that jellies are an important alternative for processing, utilization, and consumption of fruits, fruit jellies represent the object of a market that is growing due to the sensory acceptability and high-value-added and nutritional quality (Ferreira et al, 2011; Oliveira et al, 2016; Korus et al, 2017) The demand for foods with low calories and saturated fat as well the demand by consumers for products with high-quality ingredients reveals the necessity of using technologies that provide microbiological security and increase their commercial validity (Chow, 2000; Hoffman, 2008).
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