Characterization and influence of hydrocolloids on low caloric orange jellies.

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dc.contributor.authorLima, Michelle Barbosa
dc.contributor.authorDomingos, Flávia Mappa
dc.contributor.authorLima, Jerusa Josiane Francisca de Jesus
dc.contributor.authorMonteiro, Reginaldo de Souza
dc.contributor.authorSantos, Orlando David Henrique dos
dc.contributor.authorPereira, Patrícia Aparecida Pimenta
dc.date.accessioned2020-06-01T19:30:37Z
dc.date.available2020-06-01T19:30:37Z
dc.date.issued2019
dc.description.abstractThe 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.citationLIMA, 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.doihttps://doi.org/10.9755/ejfa.2019.v31.i1.1894pt_BR
dc.identifier.issn2079-052X‎
dc.identifier.urihttp://www.repositorio.ufop.br/handle/123456789/12288
dc.identifier.uri2https://www.ejfa.me/index.php/journal/article/view/1894pt_BR
dc.language.isoen_USpt_BR
dc.rightsrestritopt_BR
dc.subjectKappa-carrageenanpt_BR
dc.subjectGuar gumpt_BR
dc.subjectLow methoxyl pectinpt_BR
dc.subjectSimplex-latticept_BR
dc.titleCharacterization and influence of hydrocolloids on low caloric orange jellies.pt_BR
dc.typeArtigo publicado em periodicopt_BR
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