Use este identificador para citar ou linkar para este item: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/336
Título: Chewy candy as a model system to study the influence of polyols and fruit pulp (açai) on texture and sensorial properties
Autor(es): Silva, Lidiane Bataglia da; et. al.







Palavras-chave: Chewy candy
Açai
Polyol
Texture
Acceptance
Data do documento: 2016
Editor: Elsevier
Citação: LWT – Food Science and Technology, v.65, p. 268-274, ago./2016.
Resumo: The growing demand for sugar-free confectionery products with fruit added motivated the study of a dietary model system (chewy candy) to be the basis for the incorporation of a tropical Brazilian fruit (açai e Euterpe oleracea Mart.) with outstanding sensorial properties. The effect of the polyols maltitol, isomalt, xylitol and erythritol was evaluated on the water activity and instrumental texture of the dietary model systems through a simplex lattice mixture design. The trial with the best performance was chosen to incorporate a spray-dried açai powder and was compared to a reference açai chewy candy containing sucrose by sensory analysis. The sucrose replacement by isomalt and erythritol resulted in a soft texture (hardness of 4.08 N), proper water activity (0.43) and stable dietary system concerning the maintenance of shape. The addition of spray-dried açai powder (10.4 g/100 g, in dry basis) at this system enabled to explore the flavor and color potential of the fruit and to eliminate the addition of vegetable fat generally used at the conventional formulation. The sensory tests indicated that the no-added sucrose açai chewy candy was acceptable for all the evaluated attributes and approved regarding purchase intent, presenting better results than the containing-sucrose açai chewy candy. © 2015 Elsevier Ltd. All rights reserved.
URI: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/336
ISSN: 0023-6438
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Aparece nas coleções:Artigos cientificos

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