Partial substitution of sugars by the low-calorie sweetener sucralose in peach compote
2001
Mendonca, C.R. | Zambiazi, R. | Granada, G.G.
This work aimed to elaborate light peach compotes by partial substitution of the sugar with low-calorie sweeteners. Four formulations of fruit compote were elaborated and analyzed for their physical, chemical, and sensory characteristics and total caloric value, just after the manufacturing process and after 30, 60, and 90 d of storage. Consumer preference for the elaborated products was also verified. During the storage period, the peach compotes showed some significative variation of the physical and chemical aspects; however, just the reducer sugars content showed an expressive alteration. Caloric reduction was between 27.49% and 28.00%. According to the sensory attributes, significant differences were found among the 4 formulations, especially in relation to the attributes of flavor and acidity. The control and the formulations with sucralose and acesulfame-K showed significant alteration to the sensory attributes of color and shine; additionally, the control formulation showed a significant alteration in relation to the flavor attribute. In the preference assay, the formulations showed the same preference.
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