Evaluations of the physical and physicochemical properties and perception of liking of conventional and low-calorie orange jellies
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Journal of Bioenergy and Food Science |
Texto Completo: | http://periodicos.ifap.edu.br/index.php/JBFS/article/view/300 |
Resumo: | There is a growing demand for reduced-calorie products today due to changing dietary habits of the population. This challenges the food industry to design products that resemble conventional ones concerning physical, physicochemical, and sensory characteristics. Thus, the objective of this study was to evaluate the physical and physicochemical properties and perception of the liking of conventional and low-calorie orange jellies. Two different formulations (conventional and low-calorie) of each type of orange jelly were prepared and assessed under physical, physicochemical, sensory, and statistical analysis. The results showed that the formulated jellies presented differences in terms of the physical and physicochemical parameters studied, except for the color parameter a*. Conventional jelly had lower values of pH, acidity, and soluble solids, and higher moisture content. Additionally, conventional jelly was found to be lighter, more yellow, less rigid, and less viscous, than low-calorie orange jellies most likely due to its shorter cooking time. The two sensorial methodologies (time-intensity and temporal dominance of sensations analysis) used showed differences in perception of the evaluated stimuli, with the conventional orange jelly having higher dominance intensities for sweet taste and acidity. The low-calorie orange jelly presented a bitter taste, most likely due to the use of sweeteners. |
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Evaluations of the physical and physicochemical properties and perception of liking of conventional and low-calorie orange jelliesFood science and technologyFruit processing; Citrus sinensis L. Osbeck; Temporal analysis; Rheology.There is a growing demand for reduced-calorie products today due to changing dietary habits of the population. This challenges the food industry to design products that resemble conventional ones concerning physical, physicochemical, and sensory characteristics. Thus, the objective of this study was to evaluate the physical and physicochemical properties and perception of the liking of conventional and low-calorie orange jellies. Two different formulations (conventional and low-calorie) of each type of orange jelly were prepared and assessed under physical, physicochemical, sensory, and statistical analysis. The results showed that the formulated jellies presented differences in terms of the physical and physicochemical parameters studied, except for the color parameter a*. Conventional jelly had lower values of pH, acidity, and soluble solids, and higher moisture content. Additionally, conventional jelly was found to be lighter, more yellow, less rigid, and less viscous, than low-calorie orange jellies most likely due to its shorter cooking time. The two sensorial methodologies (time-intensity and temporal dominance of sensations analysis) used showed differences in perception of the evaluated stimuli, with the conventional orange jelly having higher dominance intensities for sweet taste and acidity. The low-calorie orange jelly presented a bitter taste, most likely due to the use of sweeteners.Instituto Federal do AmapáFapemigUniversidade Federal de Ouro PretoNutramaxSimoncello, Bruna Aparecida; Department of Food, Federal University of Ouro Preto, Campus Morro do Cruzeiro, Zip code: 35400-000 Ouro Preto, Minas Gerais, BrazilMaia, Cassandra Justina Souza; Department of Food, Federal University of Ouro Preto, Campus Morro do Cruzeiro, Zip code: 35400000 Ouro Preto, Minas Gerais, BrazilMonteiro, Reginaldo de Souza; Postgraduate Program in Health and Nutrition, Federal University of Ouro Preto, Campus Morro do Cruzeiro, Zip code: 35400000 Ouro Preto, Minas Gerais, Brazildos Santos, Orlando David Henrique; Department of Pharmacy, Federal University of Ouro Preto, Campus Morro do Cruzeiro, Zip code: 35400000 Ouro Preto, Minas Gerais, BrazilGandra, Kelly Moreira Bezerra; Department of Food, Federal University of Ouro Preto, Campus Morro do Cruzeiro, Zip code: 35400000 Ouro Preto, Minas Gerais, BrazilPereira, Patrícia Aparecida Pimenta; Department of Food, Federal University of Ouro Preto, Campus Morro do Cruzeiro, Zip code: 35400000 Ouro Preto, Minas Gerais, Brazil2020-07-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionScientific researchapplication/pdfhttp://periodicos.ifap.edu.br/index.php/JBFS/article/view/30010.18067/jbfs.v7i3.300Journal of bioenergy and food science; Vol 7, No 3 (2020): JOURNAL OF BIOENERGY AND FOOD SCIENCE; e3002020JBFSJournal of Bioenergy and Food Science; Vol 7, No 3 (2020): JOURNAL OF BIOENERGY AND FOOD SCIENCE; e3002020JBFS2359-27100000-000010.18067/jbfs.v7i3reponame:Journal of Bioenergy and Food Scienceinstname:Instituto Federal de Educação, Ciência e Tecnologia do Amapá (IFAP)instacron:IFAPenghttp://periodicos.ifap.edu.br/index.php/JBFS/article/view/300/290http://periodicos.ifap.edu.br/index.php/JBFS/article/downloadSuppFile/300/22210.18067/jbfs.v7i3.300.g290Copyright (c) 2020 Journal of bioenergy and food sciencehttp://creativecommons.org/licenses/by-nc-sa/4.0info:eu-repo/semantics/openAccess2020-07-01T03:13:55Zoai:periodicos.ifap.edu.br:article/300Revistahttp://periodicos.ifap.edu.br/index.php/JBFSPUBhttp://periodicos.ifap.edu.br/index.php/JBFS/oai||victor.sales@ifap.edu.br10.180672359-27102359-2710opendoar:2020-07-01T03:13:55Journal of Bioenergy and Food Science - Instituto Federal de Educação, Ciência e Tecnologia do Amapá (IFAP)false |
dc.title.none.fl_str_mv |
Evaluations of the physical and physicochemical properties and perception of liking of conventional and low-calorie orange jellies |
title |
Evaluations of the physical and physicochemical properties and perception of liking of conventional and low-calorie orange jellies |
spellingShingle |
Evaluations of the physical and physicochemical properties and perception of liking of conventional and low-calorie orange jellies Simoncello, Bruna Aparecida; Department of Food, Federal University of Ouro Preto, Campus Morro do Cruzeiro, Zip code: 35400-000 Ouro Preto, Minas Gerais, Brazil Food science and technology Fruit processing; Citrus sinensis L. Osbeck; Temporal analysis; Rheology. |
title_short |
Evaluations of the physical and physicochemical properties and perception of liking of conventional and low-calorie orange jellies |
title_full |
Evaluations of the physical and physicochemical properties and perception of liking of conventional and low-calorie orange jellies |
title_fullStr |
Evaluations of the physical and physicochemical properties and perception of liking of conventional and low-calorie orange jellies |
title_full_unstemmed |
Evaluations of the physical and physicochemical properties and perception of liking of conventional and low-calorie orange jellies |
title_sort |
Evaluations of the physical and physicochemical properties and perception of liking of conventional and low-calorie orange jellies |
author |
Simoncello, Bruna Aparecida; Department of Food, Federal University of Ouro Preto, Campus Morro do Cruzeiro, Zip code: 35400-000 Ouro Preto, Minas Gerais, Brazil |
author_facet |
Simoncello, Bruna Aparecida; Department of Food, Federal University of Ouro Preto, Campus Morro do Cruzeiro, Zip code: 35400-000 Ouro Preto, Minas Gerais, Brazil Maia, Cassandra Justina Souza; Department of Food, Federal University of Ouro Preto, Campus Morro do Cruzeiro, Zip code: 35400000 Ouro Preto, Minas Gerais, Brazil Monteiro, Reginaldo de Souza; Postgraduate Program in Health and Nutrition, Federal University of Ouro Preto, Campus Morro do Cruzeiro, Zip code: 35400000 Ouro Preto, Minas Gerais, Brazil dos Santos, Orlando David Henrique; Department of Pharmacy, Federal University of Ouro Preto, Campus Morro do Cruzeiro, Zip code: 35400000 Ouro Preto, Minas Gerais, Brazil Gandra, Kelly Moreira Bezerra; Department of Food, Federal University of Ouro Preto, Campus Morro do Cruzeiro, Zip code: 35400000 Ouro Preto, Minas Gerais, Brazil Pereira, Patrícia Aparecida Pimenta; Department of Food, Federal University of Ouro Preto, Campus Morro do Cruzeiro, Zip code: 35400000 Ouro Preto, Minas Gerais, Brazil |
author_role |
author |
author2 |
Maia, Cassandra Justina Souza; Department of Food, Federal University of Ouro Preto, Campus Morro do Cruzeiro, Zip code: 35400000 Ouro Preto, Minas Gerais, Brazil Monteiro, Reginaldo de Souza; Postgraduate Program in Health and Nutrition, Federal University of Ouro Preto, Campus Morro do Cruzeiro, Zip code: 35400000 Ouro Preto, Minas Gerais, Brazil dos Santos, Orlando David Henrique; Department of Pharmacy, Federal University of Ouro Preto, Campus Morro do Cruzeiro, Zip code: 35400000 Ouro Preto, Minas Gerais, Brazil Gandra, Kelly Moreira Bezerra; Department of Food, Federal University of Ouro Preto, Campus Morro do Cruzeiro, Zip code: 35400000 Ouro Preto, Minas Gerais, Brazil Pereira, Patrícia Aparecida Pimenta; Department of Food, Federal University of Ouro Preto, Campus Morro do Cruzeiro, Zip code: 35400000 Ouro Preto, Minas Gerais, Brazil |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
Fapemig Universidade Federal de Ouro Preto Nutramax |
dc.contributor.author.fl_str_mv |
Simoncello, Bruna Aparecida; Department of Food, Federal University of Ouro Preto, Campus Morro do Cruzeiro, Zip code: 35400-000 Ouro Preto, Minas Gerais, Brazil Maia, Cassandra Justina Souza; Department of Food, Federal University of Ouro Preto, Campus Morro do Cruzeiro, Zip code: 35400000 Ouro Preto, Minas Gerais, Brazil Monteiro, Reginaldo de Souza; Postgraduate Program in Health and Nutrition, Federal University of Ouro Preto, Campus Morro do Cruzeiro, Zip code: 35400000 Ouro Preto, Minas Gerais, Brazil dos Santos, Orlando David Henrique; Department of Pharmacy, Federal University of Ouro Preto, Campus Morro do Cruzeiro, Zip code: 35400000 Ouro Preto, Minas Gerais, Brazil Gandra, Kelly Moreira Bezerra; Department of Food, Federal University of Ouro Preto, Campus Morro do Cruzeiro, Zip code: 35400000 Ouro Preto, Minas Gerais, Brazil Pereira, Patrícia Aparecida Pimenta; Department of Food, Federal University of Ouro Preto, Campus Morro do Cruzeiro, Zip code: 35400000 Ouro Preto, Minas Gerais, Brazil |
dc.subject.por.fl_str_mv |
Food science and technology Fruit processing; Citrus sinensis L. Osbeck; Temporal analysis; Rheology. |
topic |
Food science and technology Fruit processing; Citrus sinensis L. Osbeck; Temporal analysis; Rheology. |
description |
There is a growing demand for reduced-calorie products today due to changing dietary habits of the population. This challenges the food industry to design products that resemble conventional ones concerning physical, physicochemical, and sensory characteristics. Thus, the objective of this study was to evaluate the physical and physicochemical properties and perception of the liking of conventional and low-calorie orange jellies. Two different formulations (conventional and low-calorie) of each type of orange jelly were prepared and assessed under physical, physicochemical, sensory, and statistical analysis. The results showed that the formulated jellies presented differences in terms of the physical and physicochemical parameters studied, except for the color parameter a*. Conventional jelly had lower values of pH, acidity, and soluble solids, and higher moisture content. Additionally, conventional jelly was found to be lighter, more yellow, less rigid, and less viscous, than low-calorie orange jellies most likely due to its shorter cooking time. The two sensorial methodologies (time-intensity and temporal dominance of sensations analysis) used showed differences in perception of the evaluated stimuli, with the conventional orange jelly having higher dominance intensities for sweet taste and acidity. The low-calorie orange jelly presented a bitter taste, most likely due to the use of sweeteners. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-07-01 |
dc.type.none.fl_str_mv |
|
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Scientific research |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://periodicos.ifap.edu.br/index.php/JBFS/article/view/300 10.18067/jbfs.v7i3.300 |
url |
http://periodicos.ifap.edu.br/index.php/JBFS/article/view/300 |
identifier_str_mv |
10.18067/jbfs.v7i3.300 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
http://periodicos.ifap.edu.br/index.php/JBFS/article/view/300/290 http://periodicos.ifap.edu.br/index.php/JBFS/article/downloadSuppFile/300/222 10.18067/jbfs.v7i3.300.g290 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2020 Journal of bioenergy and food science http://creativecommons.org/licenses/by-nc-sa/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2020 Journal of bioenergy and food science http://creativecommons.org/licenses/by-nc-sa/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Instituto Federal do Amapá |
publisher.none.fl_str_mv |
Instituto Federal do Amapá |
dc.source.none.fl_str_mv |
Journal of bioenergy and food science; Vol 7, No 3 (2020): JOURNAL OF BIOENERGY AND FOOD SCIENCE; e3002020JBFS Journal of Bioenergy and Food Science; Vol 7, No 3 (2020): JOURNAL OF BIOENERGY AND FOOD SCIENCE; e3002020JBFS 2359-2710 0000-0000 10.18067/jbfs.v7i3 reponame:Journal of Bioenergy and Food Science instname:Instituto Federal de Educação, Ciência e Tecnologia do Amapá (IFAP) instacron:IFAP |
instname_str |
Instituto Federal de Educação, Ciência e Tecnologia do Amapá (IFAP) |
instacron_str |
IFAP |
institution |
IFAP |
reponame_str |
Journal of Bioenergy and Food Science |
collection |
Journal of Bioenergy and Food Science |
repository.name.fl_str_mv |
Journal of Bioenergy and Food Science - Instituto Federal de Educação, Ciência e Tecnologia do Amapá (IFAP) |
repository.mail.fl_str_mv |
||victor.sales@ifap.edu.br |
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1798949631737987072 |