caracterização física, química, microbiológica e sensorial de geléias light de abacaxi physical, chemical, microbiological and sensory characterization of light jellies of pineapple

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ID: 187488
2005
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Abstract
O trabalho objetivou elaborar geléias com reduzido teor calórico, utilizando como agentes de corpo diferentes combinações dos hidrocolóides xantana, carragena e locusta. Como comparativo utilizou-se uma formulação padrão de geléia de abacaxi (controle), elaborada com sacarose e xarope de glicose na proporção de 4:1 (p/p), e com teor final de sólidos solúveis de 65ºBrix. As quatro formulações light foram preparadas pela substituição de 50% da quantidade de açúcar da formulação controle, sendo que para equiparar a doçura, adicionou-se o edulcorante sucralose. Foram avaliadas as características químicas, físicas, microbiológicas e sensoriais, além do valor calórico total das geléias. Os resultados mostraram que as geléias apresentaram características químicas e físicas semelhantes às descritas na literatura e enquadraram-se na categoria de produtos light, segundo a legislação vigente. Quanto às características microbiológicas, todas as formulações enquadraram-se nos padrões microbiológicos estabelecidos pela legislação brasileira. Em termos sensoriais a formulação com a combinação das gomas carragena:xantana:locusta (1:1:1, p/p/p) foi a que apresentou melhores características de geléia.
The objective of the work was to elaborate jellies with reduced caloric content, by using as body replacers a combination of the hydrocolloids xanthan, carrageenan and locust. The pineapple jelly was used as control formulation, and it was made with sucrose and glucose in the proportion of 4:1 p/p, and soluble solid content of 65ºBrix. The four light formulations were prepared by substitution of 50% of the amount of sugar of the control formulation and, to compensate the sweetness, the low-calorie sweetener sucralose was used. The chemical, physical, microbiological, sensory and the total caloric content of the jellies were evaluated. The results showed that the jellies presented chemical and physical characteristics similar to the others presented in the literature, and they were classified in the category of light products, according to the running legislation. All the formulations met the standard microbiological specifications of the Brazilian legislation. The formulation with the combination of the gums carrageenan:xanthan:locust (1:1:1, p/p/p) was the one that presented better characteristics of jelly.
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granada2005foodcaracterizao Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors ;Graziele Guimaraes Granada;Rui Carlos Zambiazi;Carla Rosane Barboza Mendonça;Edilson Silva
Journal software - practice and experience
Year 2005
DOI
10.1590/S0101-20612005000400002
URL
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612005000400002
Keywords
carrageenan xanthan foods and food supplytechnology (general)

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