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dc.contributor.author
Andreone, Antonella
dc.contributor.author
Schenk, Marcela Liliana
dc.contributor.author
Ferrario, Mariana Inés
dc.contributor.author
Guerrero, Sandra N.
dc.date.available
2023-09-22T17:10:14Z
dc.date.issued
2022-03
dc.identifier.citation
Andreone, Antonella; Schenk, Marcela Liliana; Ferrario, Mariana Inés; Guerrero, Sandra N.; Development of sweet confectioneries produced from pilot-scale UV-C treated orange juice, low-methoxyl pectin and different sugar-substitute blends. Impact on physicochemical, rheological and sensory properties; Wiley Blackwell Publishing, Inc; Journal of Food Processing and Preservation; 46; 3; 3-2022; 1-19
dc.identifier.issn
0145-8892
dc.identifier.uri
http://hdl.handle.net/11336/212763
dc.description.abstract
This study was aimed at investigating the impact of different non-caloric and reduced-calorie sugar blends on the physicochemical, rheological and sensory properties of sweet confectioneries. The systems were formulated using low-methoxyl pectin (1% wt/vol) and orange juice processed by pilot-scale UV-C light (Dean-Vortex reactor; 390 mJ/cm2; Reynolds number: 3824). Consumer perception was measured using the conjoint, difference from control and CATA tests. A control, elaborated with sucrose (S:10% wt/vol), and 27 systems containing blends of S (0–6.0% wt/vol), erythritol (E:0–11.0% wt/vol), rebaudioside A (RA:0–0.038% wt/vol) and polydextrose (P:0%–20% wt/vol) were prepared according to a Box–Behnken design. Multiple combinations of sweeteners that predicted water holding capacity (WHC) and hardness 1 (H1) like control were found using the Response Surface Methodology (RSM). P increased °Brix while lowered H1; whereas, E decreased WHC and increased pH. The confectionery was perceived as very healthy and with a high willingness to try. All the evaluated systems displayed a solid/gel behavior dominating the viscoelastic response. Two systems (S5 = 3.0% wt/vol S-0.019% wt/vol RA and S7 = 0.019% wt/vol RA-5.5% wt/vol E) were selected according to RSM, PCAs, MANOVA and sensory tests as both resembled the full-sucrose sample. This study proposes interesting formulations of sugar-reduced and sugar-substitute blends for being used in sweet confectioneries produced from UV-C preserved orange juice and low-methoxyl pectin, with physicochemical, rheological and sensory characteristics like the full-sucrose options. Practical applications: Consumers are becoming fully aware of the significant role that food and beverages play in overall health. This trend has a decisive impact on the food industry in terms of innovation and the development of better-for-you products. The present study involves firstly, a conjoint study to investigate the interest of local consumers in a new sweet confectionery produced by gentle means and secondly, the use of sugar substitute blends, combined or not with sucrose, for the development of sweet confectioneries produced from low-methoxyl pectin and orange juice processed by pilot-scale short-wave ultraviolet light (UV-C) a promising emerging technology proposed for the replacement of the traditional thermal treatments, which severely affect fruit juice quality.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Wiley Blackwell Publishing, Inc
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
UV-C light
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Sweet confectionaries
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Rheological properties
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Physicochemical properties
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Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
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INGENIERÍAS Y TECNOLOGÍAS
dc.title
Development of sweet confectioneries produced from pilot-scale UV-C treated orange juice, low-methoxyl pectin and different sugar-substitute blends. Impact on physicochemical, rheological and sensory properties
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2023-07-07T22:38:05Z
dc.journal.volume
46
dc.journal.number
3
dc.journal.pagination
1-19
dc.journal.pais
Reino Unido
dc.journal.ciudad
Londres
dc.description.fil
Fil: Andreone, Antonella. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
dc.description.fil
Fil: Schenk, Marcela Liliana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
dc.description.fil
Fil: Ferrario, Mariana Inés. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
dc.description.fil
Fil: Guerrero, Sandra N.. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
dc.journal.title
Journal of Food Processing and Preservation
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://ifst.onlinelibrary.wiley.com/doi/10.1111/jfpp.16403
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1111/jfpp.16403
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