Sensory quality of low-sugar orange gels with gellan, xanthan and locust bean gums
1997
Damasio, M.H. | Costell, E. | Duran, L.
Effects of reducing the sucrose content and of the use of gellan gum or a mixture of gellan, xanthan and locust bean gums on the mechanical characteristics of orange gels prepared with 15% w/w fruit pulp, sucrose and different amounts of hydrocolloids were studied by uniaxal compression. The concentration of aspartame needed to compensate for sweetness loss was determined by a paired-comparison constant-stimulus method. Sensory characteristics of low-sugar orange gels with 0.5% w/w aspartame and different amounts of gellan or the mixture of gums were analysed by the free choice profile method in comparison with the highsucrose reference material. 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.
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