Mixed Brazilian Cerrado fruits preserves without added sugar: the effect of bodying agents
作者: Taísa Rezende Teixeira FariasMaria Cecília Evangelista Vasconcelos SchiassiPatrícia Aparecida Pimenta PereiraVanessa Rios de SouzaAmanda Maria Teixeira LagoSoraia Vilela BorgesFabiana Queiroz
作者单位: 1Department of Food Science, Federal University of Lavras , Lavras, Brazil
2Department of Food Science, Federal University of Ouro Preto , Ouro Preto, Brazil
刊名: British Food Journal, 2019, Vol.121 (9), pp.1969-1981
来源数据库: Emerald Journal
DOI: 10.1108/BFJ-11-2018-0739
关键词: PolydextroseSensory analysisMixture designPolyolsSugar-free
原始语种摘要: The purpose of this paper is to evaluate the effect of the bodying agents (erythritol, sorbitol, xylitol and polydextrose) and their mixtures on the preparation of mixed Brazilian Cerrado fruit preserves (marolo, soursop and sweet passion fruit).;;The simplex mixture design was used for product optimization and the preserves evaluated by physical, physicochemical and sensory properties. The research data were analyzed using regression equations on SAS University and exploratory analysis by principal component analysis and parallel factors techniques on Sensomaker software.;;The results show that erythritol and polydextrose bodying agents should not be used as pure components because they provoked changes in the properties of the final product and negatively influenced the sensory...
全文获取路径: Emerald  (合作)

  • 分析 
  • Brazilian 巴西
  • preserves 蜜饯
  • bodying 稠心
  • sugar 
  • fruits 成果
  • sorbitol 山梨醇
  • mixed 混合的
  • properties 道具
  • value 
  • analysis