Sucrose Replacement by Sweeteners in Strawberry, Raspberry, and Cherry Jams: Effect on the Textural Characteristics and Sensorial Profile—A Chemometric Approach
Autor(a) principal: | |
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Data de Publicação: | 2015 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10348/5660 |
Resumo: | Sucrose is the main sugar used in jams preparation; however his excessive consumption has been related to several diseases; therefore its replacement by alternative sweeteners is an attractive solution. Nonetheless, substitution of sucrose in jam’s preparation can cause changes in texture, structure, and flavor,making them less attractive to the consumers. Thus, the aim of this work was to develop strawberry, raspberry, and cherry jams with more adequate nutritional profile, maintaining their textural and flavor characteristics in comparison with the traditional formulation. Sucrose was replaced by fructose, sorbitol, or fructooligosaccharides (FOS), given the product different nutritional profiles: potential low glycemic index, reduced calories in the case of sorbitol and FOS, and enrichment with dietary fiber, in the case of FOS. After sensorial and rheological evaluation we found that the sweeteners used interfered, significantly, in the parameters measured. Fructose was the alternative sweetener yielding jams more similar to those of sucrose; however, the use of formulations containing fructose and FOS or sorbitol and FOS resulted in a 51% to 68% decrease of the energy value. Nevertheless, consumer sensorial tests are needed to evaluate, in a more consistent way, the use of these alternative sweeteners for jams production at industrial level. |
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Sucrose Replacement by Sweeteners in Strawberry, Raspberry, and Cherry Jams: Effect on the Textural Characteristics and Sensorial Profile—A Chemometric Approachalternative sweetenersjams preparationtexture, structure, and flavorfructooligosaccharidessensorial and rheological evaluationSucrose is the main sugar used in jams preparation; however his excessive consumption has been related to several diseases; therefore its replacement by alternative sweeteners is an attractive solution. Nonetheless, substitution of sucrose in jam’s preparation can cause changes in texture, structure, and flavor,making them less attractive to the consumers. Thus, the aim of this work was to develop strawberry, raspberry, and cherry jams with more adequate nutritional profile, maintaining their textural and flavor characteristics in comparison with the traditional formulation. Sucrose was replaced by fructose, sorbitol, or fructooligosaccharides (FOS), given the product different nutritional profiles: potential low glycemic index, reduced calories in the case of sorbitol and FOS, and enrichment with dietary fiber, in the case of FOS. After sensorial and rheological evaluation we found that the sweeteners used interfered, significantly, in the parameters measured. Fructose was the alternative sweetener yielding jams more similar to those of sucrose; however, the use of formulations containing fructose and FOS or sorbitol and FOS resulted in a 51% to 68% decrease of the energy value. Nevertheless, consumer sensorial tests are needed to evaluate, in a more consistent way, the use of these alternative sweeteners for jams production at industrial level.Hindawi Publishing Corporation2016-04-01T09:55:58Z2015-11-03T00:00:00Z2015-11-03info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10348/5660engAlice, VilelaSílvia, MatosAna, S. AbraãoAndré, M. LemosFernando, M. Nunesinfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-02-02T12:44:45Zoai:repositorio.utad.pt:10348/5660Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T02:03:51.204981Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Sucrose Replacement by Sweeteners in Strawberry, Raspberry, and Cherry Jams: Effect on the Textural Characteristics and Sensorial Profile—A Chemometric Approach |
title |
Sucrose Replacement by Sweeteners in Strawberry, Raspberry, and Cherry Jams: Effect on the Textural Characteristics and Sensorial Profile—A Chemometric Approach |
spellingShingle |
Sucrose Replacement by Sweeteners in Strawberry, Raspberry, and Cherry Jams: Effect on the Textural Characteristics and Sensorial Profile—A Chemometric Approach Alice, Vilela alternative sweeteners jams preparation texture, structure, and flavor fructooligosaccharides sensorial and rheological evaluation |
title_short |
Sucrose Replacement by Sweeteners in Strawberry, Raspberry, and Cherry Jams: Effect on the Textural Characteristics and Sensorial Profile—A Chemometric Approach |
title_full |
Sucrose Replacement by Sweeteners in Strawberry, Raspberry, and Cherry Jams: Effect on the Textural Characteristics and Sensorial Profile—A Chemometric Approach |
title_fullStr |
Sucrose Replacement by Sweeteners in Strawberry, Raspberry, and Cherry Jams: Effect on the Textural Characteristics and Sensorial Profile—A Chemometric Approach |
title_full_unstemmed |
Sucrose Replacement by Sweeteners in Strawberry, Raspberry, and Cherry Jams: Effect on the Textural Characteristics and Sensorial Profile—A Chemometric Approach |
title_sort |
Sucrose Replacement by Sweeteners in Strawberry, Raspberry, and Cherry Jams: Effect on the Textural Characteristics and Sensorial Profile—A Chemometric Approach |
author |
Alice, Vilela |
author_facet |
Alice, Vilela Sílvia, Matos Ana, S. Abraão André, M. Lemos Fernando, M. Nunes |
author_role |
author |
author2 |
Sílvia, Matos Ana, S. Abraão André, M. Lemos Fernando, M. Nunes |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Alice, Vilela Sílvia, Matos Ana, S. Abraão André, M. Lemos Fernando, M. Nunes |
dc.subject.por.fl_str_mv |
alternative sweeteners jams preparation texture, structure, and flavor fructooligosaccharides sensorial and rheological evaluation |
topic |
alternative sweeteners jams preparation texture, structure, and flavor fructooligosaccharides sensorial and rheological evaluation |
description |
Sucrose is the main sugar used in jams preparation; however his excessive consumption has been related to several diseases; therefore its replacement by alternative sweeteners is an attractive solution. Nonetheless, substitution of sucrose in jam’s preparation can cause changes in texture, structure, and flavor,making them less attractive to the consumers. Thus, the aim of this work was to develop strawberry, raspberry, and cherry jams with more adequate nutritional profile, maintaining their textural and flavor characteristics in comparison with the traditional formulation. Sucrose was replaced by fructose, sorbitol, or fructooligosaccharides (FOS), given the product different nutritional profiles: potential low glycemic index, reduced calories in the case of sorbitol and FOS, and enrichment with dietary fiber, in the case of FOS. After sensorial and rheological evaluation we found that the sweeteners used interfered, significantly, in the parameters measured. Fructose was the alternative sweetener yielding jams more similar to those of sucrose; however, the use of formulations containing fructose and FOS or sorbitol and FOS resulted in a 51% to 68% decrease of the energy value. Nevertheless, consumer sensorial tests are needed to evaluate, in a more consistent way, the use of these alternative sweeteners for jams production at industrial level. |
publishDate |
2015 |
dc.date.none.fl_str_mv |
2015-11-03T00:00:00Z 2015-11-03 2016-04-01T09:55:58Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10348/5660 |
url |
http://hdl.handle.net/10348/5660 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Hindawi Publishing Corporation |
publisher.none.fl_str_mv |
Hindawi Publishing Corporation |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
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1799137123894296576 |