Abstract
Response surface methodology was used to determine the influence of gelling agents and their concentrations on the sensory characteristics and texture of functional sugar-free guava preserves. The gelling agents used were locust bean gum (0.16% to 1.84%), carrageenan (0.16% to 1.84%) and low methoxyl pectin (1.16% to 2.84%). The effects on the sensory and texture characteristics were studied using a central composite design. The results showed that the carrageenan and locust bean gums strongly influenced the texture and sensory characteristics of the functional sugar-free guava preserves. It is recommended that low methoxyl pectin at a concentration of 2.0% can be used together with carrageenan and locust bean gums. The results suggest that for the best scores of the sensory attributes, locust bean gum and carrageenan concentrations ranging from 0.16% to 0.41% must be used. Higher instrumental values of the texture characteristics were achieved with higher concentrations of these two gums.
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