Effect of calcium chloride and gelling agents on the physicochemical and sensory characteristics of sugar-free banana preserves

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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Bibliographic Details
Main Authors: 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
Format: Article
Language:English
Published: Academia Brasileira de Ciências 2023-05-01
Series:Anais da Academia Brasileira de Ciências
Subjects:
Acceptability
diet products
health
response surface methodology
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652023000101014&lng=en&tlng=en

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