Effect of calcium chloride and gelling agents on the physicochemical and sensory characteristics of sugar-free banana preserves
Abstract Banana preserve is produced by mixing the puree of the fruit with sucrose and organic acids. However, concerns about body esthetics or health reasons have encouraged the search for low-calorie products. Therefore, the objective of this study was to evaluate the effect of calcium chloride (C...
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| Format: | Article |
| Language: | English |
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Academia Brasileira de Ciências
2023-05-01
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| Series: | Anais da Academia Brasileira de Ciências |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652023000101014&lng=en&tlng=en |
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| author | ANA CLARA C. DIAS LAIS CRISTINA S. BARBOSA MICHAEL DOUGLAS M. GUIA CLARA G. DA SILVEIRA JULIANA C. BARCELOS IZABELA S. DOS SANTOS LUCIANA R. DA CUNHA PATRÍCIA APARECIDA P. PEREIRA |
| author_facet | ANA CLARA C. DIAS LAIS CRISTINA S. BARBOSA MICHAEL DOUGLAS M. GUIA CLARA G. DA SILVEIRA JULIANA C. BARCELOS IZABELA S. DOS SANTOS LUCIANA R. DA CUNHA PATRÍCIA APARECIDA P. PEREIRA |
| author_sort | ANA CLARA C. DIAS |
| collection | DOAJ |
| description | Abstract Banana preserve is produced by mixing the puree of the fruit with sucrose and organic acids. However, concerns about body esthetics or health reasons have encouraged the search for low-calorie products. Therefore, the objective of this study was to evaluate the effect of calcium chloride (CaCl2), carrageenan gum, and low methoxyl pectin (LM-pectin) on the physicochemical and sensory characteristics of sugar-free banana preserves. By using a central composite rotational design (CCRD) of 2³ + 6 axial points + 4 central points, we obtained 18 formulations that were further tested. Lower CaCl2 concentrations (0.54% to 0.61%) resulted in preserves with lower pH and more vivid color. The increased concentration of LM-pectin (1.40% to 1.64%) resulted in formulations with a yellowish-red hue and with lower moisture, thus, reducing the flavor and purchase intention of the product. Higher concentrations of carrageenan gum (1.04% to 1.15%) decreased the perception of banana preserve aroma. Therefore, concentrations of CaCl2 ranging from 0.54% to 0.61%, carrageenan gum ranging from 0.74% to 0.89% and LM-pectin ranging from 1.40% to 1.64% resulted in sugar-free banana preserves with ideal sweetness and consistency and were, therefore, more acceptable. |
| first_indexed | 2024-04-09T14:54:07Z |
| format | Article |
| id | doaj.art-530cb89fef8546f8a4df9fc4a99bccea |
| institution | Directory Open Access Journal |
| issn | 1678-2690 |
| language | English |
| last_indexed | 2024-04-09T14:54:07Z |
| publishDate | 2023-05-01 |
| publisher | Academia Brasileira de Ciências |
| record_format | Article |
| series | Anais da Academia Brasileira de Ciências |
| spelling | doaj.art-530cb89fef8546f8a4df9fc4a99bccea2023-05-02T07:34:12ZengAcademia Brasileira de CiênciasAnais da Academia Brasileira de Ciências1678-26902023-05-0195110.1590/0001-3765202320201480Effect of calcium chloride and gelling agents on the physicochemical and sensory characteristics of sugar-free banana preservesANA CLARA C. DIAShttps://orcid.org/0000-0002-7171-5877LAIS CRISTINA S. BARBOSAhttps://orcid.org/0000-0002-6540-3658MICHAEL DOUGLAS M. GUIAhttps://orcid.org/0009-0004-7407-2557CLARA G. DA SILVEIRAhttps://orcid.org/0009-0000-2587-0828JULIANA C. BARCELOShttps://orcid.org/0009-0006-3077-3452IZABELA S. DOS SANTOShttps://orcid.org/0000-0001-7209-5617LUCIANA R. DA CUNHAhttps://orcid.org/0000-0001-5725-048XPATRÍCIA APARECIDA P. PEREIRAhttps://orcid.org/0000-0002-6774-7884Abstract Banana preserve is produced by mixing the puree of the fruit with sucrose and organic acids. However, concerns about body esthetics or health reasons have encouraged the search for low-calorie products. Therefore, the objective of this study was to evaluate the effect of calcium chloride (CaCl2), carrageenan gum, and low methoxyl pectin (LM-pectin) on the physicochemical and sensory characteristics of sugar-free banana preserves. By using a central composite rotational design (CCRD) of 2³ + 6 axial points + 4 central points, we obtained 18 formulations that were further tested. Lower CaCl2 concentrations (0.54% to 0.61%) resulted in preserves with lower pH and more vivid color. The increased concentration of LM-pectin (1.40% to 1.64%) resulted in formulations with a yellowish-red hue and with lower moisture, thus, reducing the flavor and purchase intention of the product. Higher concentrations of carrageenan gum (1.04% to 1.15%) decreased the perception of banana preserve aroma. Therefore, concentrations of CaCl2 ranging from 0.54% to 0.61%, carrageenan gum ranging from 0.74% to 0.89% and LM-pectin ranging from 1.40% to 1.64% resulted in sugar-free banana preserves with ideal sweetness and consistency and were, therefore, more acceptable.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652023000101014&lng=en&tlng=enAcceptabilitydiet productshealthresponse surface methodology |
| spellingShingle | ANA CLARA C. DIAS LAIS CRISTINA S. BARBOSA MICHAEL DOUGLAS M. GUIA CLARA G. DA SILVEIRA JULIANA C. BARCELOS IZABELA S. DOS SANTOS LUCIANA R. DA CUNHA PATRÍCIA APARECIDA P. PEREIRA Effect of calcium chloride and gelling agents on the physicochemical and sensory characteristics of sugar-free banana preserves Anais da Academia Brasileira de Ciências Acceptability diet products health response surface methodology |
| title | Effect of calcium chloride and gelling agents on the physicochemical and sensory characteristics of sugar-free banana preserves |
| title_full | Effect of calcium chloride and gelling agents on the physicochemical and sensory characteristics of sugar-free banana preserves |
| title_fullStr | Effect of calcium chloride and gelling agents on the physicochemical and sensory characteristics of sugar-free banana preserves |
| title_full_unstemmed | Effect of calcium chloride and gelling agents on the physicochemical and sensory characteristics of sugar-free banana preserves |
| title_short | Effect of calcium chloride and gelling agents on the physicochemical and sensory characteristics of sugar-free banana preserves |
| title_sort | effect of calcium chloride and gelling agents on the physicochemical and sensory characteristics of sugar free banana preserves |
| topic | Acceptability diet products health response surface methodology |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652023000101014&lng=en&tlng=en |
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