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I. M. N. Sousa Elsa C. Matias Olga Laureano 《European Food Research and Technology》1997,205(2):140-142
In this work the production of grape juice jellies with a low methoxyl pectin was studied. Availability of this kind of jelly
will increase the range of dietetic products and is a promising alternative use for grapes surplus to the needs of the enological
industry. The formulation of the jellies was optimized by response surface methodology (RSM), using as independent variables
total sugar content (20 – 50°Brix), low methoxyl pectin content (0.5 – 1.5%) and processing temperature (55 – 90°C) at five
levels. The dependent variable was the overall balance (B), a response obtained from sensory analysis. B was chosen from a series of sensory attributes evaluated by a test panel and the data treated by principal component analysis
(PCA). The resulting polynomial equation (R
2 = 0.92) showed the maximum value for B to occur for a jelly produced with 38°Brix of total sugar, 1.2% of low methoxyl pectin and a processing temperature of 69°C.
The sensory-optimized jelly was objectively characterized for texture and dynamic rheological behaviour.
Received: 2 October 1996 / Revised version: 7 January 1997 相似文献
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低能量焙烤食品的开发 总被引:5,自引:0,他引:5
低能量食品是当今食品消费的一大趋势,本文就低能量焙烤食品的开发进行了探讨,并结合产品实例分析了在各种低能量焙烤食品的生产中所出现的一些问题。 相似文献
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低热量保健冰淇淋的研制 总被引:2,自引:0,他引:2
首先确定了一个标准的中脂型冰淇淋的对照配方,然后利用聚果糖和聚合葡萄糖分别代替对照配方中的蔗糖和人造奶油,使得脂肪含量和热量都降低了56%以上,产品风味、质地均好。 相似文献
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The use of intense sweeteners in the manufacture of low calorie frozen desserts has brought about the need to add bulking agents to replace the sugar omitted in such products. A bulking agent acts as a filler and reproduces the physical properties of sugar, but not its sweetness and caloric content. Careful attention must be paid to combining sweeteners (polyols) with bulking agents in order to regulate the freezing point of the mix, and to restrict the levels to those which do not impart offflavours or create gastrointestinal distress. Some modifications in the freezing and serving conditions are needed with the addition of bulking agents. The newlmodified bulking agents need to be approved by the regulatory bodies to ensure their safety. There is a need to identify a low or non-caloric bulking agent with little or no laxative effect. 相似文献