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Artículo

Alternative sugar substitutes in canned cherries with improved nutritional value suitable for special diet consumers

Maldonado, Mariela BeatrizIcon ; Fonzar, Mauricio; Carparelli, Andrea; Polenta, Gustavo Alberto; Vaudagna, Sergio RamonIcon ; Denoya, Gabriela Inés; Bauzá, Marta Mónica; Videla, Adriana Ines; Sanow, Claudio; Robles, María NoeliaIcon
Fecha de publicación: 11/2014
Editorial: Web Science
Revista: International Journal of Biotechnology and Food Science
ISSN: 2384-7344
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:
Otras Biotecnología Agropecuaria

Resumen

Cherries in syrup were developed with an improved nutritional profile, which can be a healthier choice for people with special diets by the partial and total replacement of sucrose with less caloric polyols as alternative. The tests performed on Bing cherries were: Witness: sucrose 100%, T1: sucrose-maltitol: 50-50%, T2: sucrose-erythritol-maltitol: 20-30-50%, T3: maltitol-erythritol-mannitol: 55-30-15%. The candied cherries reached a 55°Brix for all formulations, which were colored with erythrosine and amaranth. Cherries were packaged and sterilized. A similar behavior was observed in all formulations, regarding the evolution of Brix, pH and density of syrups. The sucrose replacement with polyols had a significant effect (α = 0.05) in reducing shear stress and aw in the finished product when sucrose was replaced by polyol formulations tested with respect to the witness with 100% sucrose. Color, showed significant differences (α = 0.05). The T2 formulation reached higher values of lightness, close to red and yellow, being correlated with the results of sensory evaluation. Sensorily, T2 formulation had greater acceptance than the Witness, with 43% preference. According to Art. 535 of Argentine Food Code (1971), the T1 formulation, can be classified as a "low in sugar" food; T2 formulation, as a "reduced caloric value" and "low in sugar" food; while the T3 formulation, as "reduced caloric value" and "no added sugars".
Palabras clave: Polyols , Canned Cherries , Reduced Caloric Value Products , Reduced Sugar Foods
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info:eu-repo/semantics/openAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
Identificadores
URI: http://hdl.handle.net/11336/32567
URL: http://sciencewebpublishing.net/ijbfs/archive/2014/November/Abstract/Maldonado%2
Colecciones
Articulos(CCT - MENDOZA)
Articulos de CTRO.CIENTIFICO TECNOL.CONICET - MENDOZA
Citación
Carparelli, Andrea; Bauzá, Marta Mónica; Maldonado, Mariela Beatriz; Vaudagna, Sergio Ramon; Sanow, Claudio; Denoya, Gabriela Inés; et al.; Alternative sugar substitutes in canned cherries with improved nutritional value suitable for special diet consumers; Web Science; International Journal of Biotechnology and Food Science; 2; 7; 11-2014; 126-142
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