Influence of gelling agent concentration on the characteristics of functional sugar-free guava preserves

Patrícia Aparecida Pimenta Pereira; V.R de Souza

doi:10.9755/ejfa.2019.v31.i7.1982

Authors

Patrícia Aparecida Pimenta Pereira Department of Food, Federal University of Ouro Preto, 35400-000 Ouro Preto, MG, Brazil
V.R de Souza Department of Food Science, Federal University of Lavras, Campus University, C.P. 3037, Lavras, Minas Gerais CEP 37200-000, Brazil

DOI:

https://doi.org/10.9755/ejfa.2019.v31.i7.1982

Keywords:

carrageenan; locust bean gum; low methoxyl pectin; acceptance test; texture profile test; stress relaxation test

Abstract

Response surface methodology was used to determine the influence of gelling agents and their concentrations on the sensory characteristics and texture of functional sugar-free guava preserves. The gelling agents used were locust bean gum (0.16% to 1.84%), carrageenan (0.16% to 1.84%) and low methoxyl pectin (1.16% to 2.84%). The effects on the sensory and texture characteristics were studied using a central composite design. The results showed that the carrageenan and locust bean gums strongly influenced the texture and sensory characteristics of the functional sugar-free guava preserves. It is recommended that low methoxyl pectin at a concentration of 2.0% can be used together with carrageenan and locust bean gums. The results suggest that for the best scores of the sensory attributes, locust bean gum and carrageenan concentrations ranging from 0.16% to 0.41% must be used. Higher instrumental values of the texture characteristics were achieved with higher concentrations of these two gums.