The texture of low calorie grape juice jelly
1997
Sousa, I.M.N. | Matias, E.C. | Laureano, O.
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 dietic 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 deg. Brix), low methoxyl pectin content (0,5-1,5%) and processing temperature (55-90 deg. 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 the principal component analysis (PCA). The resulting polynomial equation showed the maximum value for B to occur for a jelly produced with 38 deg. Brix of total sugar, 1.2% of low methoxyl pectin and a processing temperature of 69 deg. C . The sensory-optimized jelly was objectively characterized for texture and dynamic rheological behaviour.
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