Sugar-free guava preserve: influence of additives on textural properties

Queiroz F., . and Souza V. R., . and Borges S. V., . and Pereira P. A. P., . and Vieira M. A., . and Carneiro J. D. S., . Sugar-free guava preserve: influence of additives on textural properties. pp. 2377-2386. ISSN 2231-7546

The development of sugar-free products requires the inclusion of many additives to provide all of the characteristics of sugar products. Thus the present study aimed to evaluate the effect of different additives (fructooligosaccharide thaumatin sucralose stevioside maltitol xanthan gum locust bean gum carrageenan low methoxyl pectin and polydextrose) on the textural properties of functional sugar-free guava preserves. The Plackett and Burman design with 19 tests was used. Texture profile analysis and stress relaxation test were performed. The results were analyzed by analysis of the effects and principal component analysis. The low methoxyl pectin positively affected some parameters of the texture profile (hardness and gumminess) and relaxation test properties (·‚‚ and k‚�). The other ingredients (except maltitol which did not affect any textural parameters) affected only the texture profile parameters. The results also indicated that higher concentrations of gelling agents in the product resulted in greater influences on the textural properties.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/24%20(06)%202017/(14).p...

Abstract

The development of sugar-free products requires the inclusion of many additives to provide all of the characteristics of sugar products. Thus the present study aimed to evaluate the effect of different additives (fructooligosaccharide thaumatin sucralose stevioside maltitol xanthan gum locust bean gum carrageenan low methoxyl pectin and polydextrose) on the textural properties of functional sugar-free guava preserves. The Plackett and Burman design with 19 tests was used. Texture profile analysis and stress relaxation test were performed. The results were analyzed by analysis of the effects and principal component analysis. The low methoxyl pectin positively affected some parameters of the texture profile (hardness and gumminess) and relaxation test properties (·‚‚ and k‚�). The other ingredients (except maltitol which did not affect any textural parameters) affected only the texture profile parameters. The results also indicated that higher concentrations of gelling agents in the product resulted in greater influences on the textural properties.

[error in script]

Item Type:	Article
AGROVOC Term:	Psidium
AGROVOC Term:	Guavas
AGROVOC Term:	Additives
AGROVOC Term:	Artificial sweeteners
AGROVOC Term:	Bulking agents
AGROVOC Term:	Carrageenans
AGROVOC Term:	Processing
AGROVOC Term:	Fructose
AGROVOC Term:	Gelling agents
AGROVOC Term:	Gums
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:28
URI:	http://webagris.upm.edu.my/id/eprint/23884

Actions (login required)

View Item