Chewy Candy As A Model System To Study The Influence Of Polyols And Fruit Pulp (acai) On Texture And Sensorial Properties

dc.creatorda Silva
dc.creatorLidiane Bataglia; Queiroz
dc.creatorManse Bonifacio; Fadini
dc.creatorAna Lucia; da Fonseca
dc.creatorRafael C. C.; Germer
dc.creatorSilvia P. M.; Efraim
dc.creatorPriscilla
dc.date2016-JAN
dc.date2016-06-07T13:14:17Z
dc.date2016-06-07T13:14:17Z
dc.date.accessioned2018-03-29T01:35:04Z
dc.date.available2018-03-29T01:35:04Z
dc.identifier
dc.identifierChewy Candy As A Model System To Study The Influence Of Polyols And Fruit Pulp (acai) On Texture And Sensorial Properties. Elsevier Science Bv, v. 65, p. 268-274 JAN-2016.
dc.identifier0023-6438
dc.identifierWOS:000364796700035
dc.identifier10.1016/j.lwt.2015.08.006
dc.identifierhttp://www.sciencedirect.com/science/article/pii/S0023643815301006
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/241600
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1305298
dc.descriptionThe growing demand for sugar-free confectionery products with fruit added motivated the study of a dietary model system (chewy candy) to be the basis for the incorporation of a tropical Brazilian fruit (acai - Euterpe oleracea Mart.) with outstanding sensorial properties. The effect of the polyols maltitol, isomalt, xylitol and erythritol was evaluated on the water activity and instrumental texture of the dietary model systems through a simplex lattice mixture design. The trial with the best performance was chosen to incorporate a spray-dried acai powder and was compared to a reference acai chewy candy containing sucrose by sensory analysis. The sucrose replacement by isomalt and erythritol resulted in a soft texture (hardness of 4.08 N), proper water activity (0.43) and stable dietary system concerning the maintenance of shape. The addition of spray-dried acai powder (10.4 g/100 g, in dry basis) at this system enabled to explore the flavor and color potential of the fruit and to eliminate the addition of vegetable fat generally used at the conventional formulation. The sensory tests indicated that the no-added sucrose acai chewy candy was acceptable for all the evaluated attributes and approved regarding purchase intent, presenting better results than the containing-sucrose acai chewy candy. (C) 2015 Elsevier Ltd. All rights reserved.
dc.description65
dc.description
dc.description
dc.description268
dc.description274
dc.description
dc.description
dc.description
dc.languageen
dc.publisherELSEVIER SCIENCE BV
dc.publisher
dc.publisherAMSTERDAM
dc.relationLWT-FOOD SCIENCE AND TECHNOLOGY
dc.rightsembargo
dc.sourceWOS
dc.subjectConfections
dc.titleChewy Candy As A Model System To Study The Influence Of Polyols And Fruit Pulp (acai) On Texture And Sensorial Properties
dc.typeArtículos de revistas


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