Characterization and influence of hydrocolloids on low caloric orange jellies

Michelle Barbosa Lima; Flávia Mappa Domingos, Jerusa Josiane Francisca de Jesus Lima; Reginaldo de Souza Monteiro; Orlando David Henrique dos Santos; Patrícia Aparecida Pimenta Pereira

doi:10.9755/ejfa.2019.v31.i1.1894

Authors

Michelle Barbosa Lima Master Program in Health and Nutrition, Federal University of Ouro Preto, Ouro Preto, MG, Brazil
Flávia Mappa Domingos, Jerusa Josiane Francisca de Jesus Lima Department of Food, Federal University of Ouro Preto, Ouro Preto, MG, Brazil
Reginaldo de Souza Monteiro Master Program in Health and Nutrition, Federal University of Ouro Preto, Ouro Preto, MG, Brazil
Orlando David Henrique dos Santos Department of Pharmacy, Federal University of Ouro Preto, Ouro Preto, MG, Brazil
Patrícia Aparecida Pimenta Pereira Master Program in Health and Nutrition, Federal University of Ouro Preto, Ouro Preto, MG, Brazil

DOI:

https://doi.org/10.9755/ejfa.2019.v31.i1.1894

Abstract

The 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.