Characterization and influence of hydrocolloids on low caloric orange jellies

  • 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

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.

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How to Cite
Lima, M. B., F. M. D. Jerusa Josiane Francisca de Jesus Lima, R. de S. Monteiro, O. D. H. dos Santos, and P. A. P. Pereira. “Characterization and Influence of Hydrocolloids on Low Caloric Orange Jellies”. Emirates Journal of Food and Agriculture, Vol. 31, no. 1, Feb. 2019, pp. 07-15, doi:https://doi.org/10.9755/ejfa.2019.v31.i1.1894. Accessed 23 May 2019.
Section
Research Article