Sensory quality of low-sugar orange gels with gellan, xanthan and locust bean gums |
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Authors: | M H Damásio E Costell Luis Durán |
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Affiliation: | (1) Instituto de Agroquímica y Tecnología de Alimentos (CSIC), P.O. Box 73, E-46100 Burjassot, Valencia, Spain, ES |
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Abstract: | Effects of reducing the sucrose content (from 55 to 30 °Brix in the final product) and of the use of gellan gum or a mixture of gellan, xanthan and locust bean gums (3:1:1) on the
mechanical characteristics (maximum rupture force and deformation at rupture) of orange gels prepared with 15% w/w fruit pulp,
sucrose and different amounts of hydrocolloids (0.25, 0.4, 0.55 and 0.7% w/w) were studied by uniaxial compression. The concentration
of aspartame needed to compensate for sweetness loss was determined by a paired-comparison constant-stimulus method. Sensory
characteristics (texture, appearance and flavour) of low-sugar orange gels (30 °Brix) with 0.5% w/w aspartame and different amounts (0.55 and 0.7% w/w) of gellan or the mixture of gums were analysed by
the free choice profile method in comparison with the high-sucrose reference material (55 °Brix and 0.4% w/w gellan). Use of the mixture of gums permitted the obtention of low-sugar orange gels showing mechanical
characteristics similar to those of the reference gel, though some differences in texture were perceived. The low-sugar gels
were slightly lighter in colour and slightly more bitter and refreshing than the reference sample.
Received: 29 November 1995/Revised version: 13 May 1996 |
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Keywords: | Orange gels Gellan Aspartame Free choice profile |
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