Evaluations of the physical and physicochemical properties and perception of liking of conventional and low-calorie orange jellies
There is a growing demand for reduced-calorie products today due to changing dietary habits of the population. This challenges the food industry to design products that resemble conventional ones concerning physical, physicochemical, and sensory characteristics. Thus, the objective of this study was...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Instituto Federal de Educação, Ciência e Tecnologia do Amapá
2020-07-01
|
| Series: | Journal of Bioenergy and Food Science |
| Subjects: | |
| Online Access: | http://periodicos.ifap.edu.br/index.php/JBFS/article/download/300/290 |
| _version_ | 1811225551110668288 |
|---|---|
| author | Bruna Aparecida Simoncello Cassandra Justina Souza Maia Reginaldo de Souza Monteiro Orlando David Henrique dos Santos Kelly Moreira Bezerra Gandra Patrícia Aparecida Pimenta Pereira |
| author_facet | Bruna Aparecida Simoncello Cassandra Justina Souza Maia Reginaldo de Souza Monteiro Orlando David Henrique dos Santos Kelly Moreira Bezerra Gandra Patrícia Aparecida Pimenta Pereira |
| author_sort | Bruna Aparecida Simoncello |
| collection | DOAJ |
| description | There is a growing demand for reduced-calorie products today due to changing dietary habits of the population. This challenges the food industry to design products that resemble conventional ones concerning physical, physicochemical, and sensory characteristics. Thus, the objective of this study was to evaluate the physical and physicochemical properties and perception of the liking of conventional and low-calorie orange jellies. Two different formulations (conventional and low-calorie) of each type of orange jelly were prepared and assessed under physical, physicochemical, sensory, and statistical analysis. The results showed that the formulated jellies
presented differences in terms of the physical and physicochemical parameters studied, except for the color parameter a*. Conventional jelly had lower values of pH, acidity, and soluble solids, and higher moisture content. Additionally, conventional jelly was found to be lighter, more yellow, less rigid, and less viscous, than low-calorie orange jellies most likely due to its shorter cooking time. The two sensorial methodologies (time-intensity and temporal dominance of sensations analysis) used showed differences in perception of the evaluated stimuli, with the conventional orange jelly having higher dominance intensities for sweet taste and acidity. The low-calorie orange jelly presented a bitter taste, most likely due to the use of sweeteners. |
| first_indexed | 2024-04-12T09:09:12Z |
| format | Article |
| id | doaj.art-6e8a94189a79413b9f985627688d1032 |
| institution | Directory Open Access Journal |
| issn | 2359-2710 |
| language | English |
| last_indexed | 2024-04-12T09:09:12Z |
| publishDate | 2020-07-01 |
| publisher | Instituto Federal de Educação, Ciência e Tecnologia do Amapá |
| record_format | Article |
| series | Journal of Bioenergy and Food Science |
| spelling | doaj.art-6e8a94189a79413b9f985627688d10322022-12-22T03:39:01ZengInstituto Federal de Educação, Ciência e Tecnologia do AmapáJournal of Bioenergy and Food Science2359-27102020-07-017311210.18067/jbfs.v7i3.300Evaluations of the physical and physicochemical properties and perception of liking of conventional and low-calorie orange jelliesBruna Aparecida Simoncello0https://orcid.org/0000-0002-7492-6098Cassandra Justina Souza Maia1https://orcid.org/0000-0001-7716-284XReginaldo de Souza Monteiro2https://orcid.org/0000-0002-9626-1250Orlando David Henrique dos Santos3https://orcid.org/0000-0002-8904-6990Kelly Moreira Bezerra Gandra4https://orcid.org/0000-0002-7934-9218Patrícia Aparecida Pimenta Pereira5https://orcid.org/0000-0002-6774-7884Department of Food, Federal University of Ouro Preto, Campus Morro do Cruzeiro, Zip code 35400-000. Ouro Preto, Minas Gerais, Brazil.Department of Food, Federal University of Ouro Preto, Campus Morro do Cruzeiro, Zip code 35400-000. Ouro Preto, Minas Gerais, Brazil.Postgraduate Program in Health and Nutrition, Federal University of Ouro Preto, Campus Morro do Cruzeiro, Zip code 35400-000 Ouro Preto, Minas Gerais, Brazil. Department of Pharmacy, Federal University of Ouro Preto, Campus Morro do Cruzeiro, Zip code 35400-000 Ouro Preto, Minas Gerais, Brazil. Department of Food, Federal University of Ouro Preto, Campus Morro do Cruzeiro, Zip code 35400-000. Ouro Preto, Minas Gerais, Brazil. Department of Food, Federal University of Ouro Preto, Campus Morro do Cruzeiro, Zip code 35400-000. Ouro Preto, Minas Gerais, Brazil. There is a growing demand for reduced-calorie products today due to changing dietary habits of the population. This challenges the food industry to design products that resemble conventional ones concerning physical, physicochemical, and sensory characteristics. Thus, the objective of this study was to evaluate the physical and physicochemical properties and perception of the liking of conventional and low-calorie orange jellies. Two different formulations (conventional and low-calorie) of each type of orange jelly were prepared and assessed under physical, physicochemical, sensory, and statistical analysis. The results showed that the formulated jellies presented differences in terms of the physical and physicochemical parameters studied, except for the color parameter a*. Conventional jelly had lower values of pH, acidity, and soluble solids, and higher moisture content. Additionally, conventional jelly was found to be lighter, more yellow, less rigid, and less viscous, than low-calorie orange jellies most likely due to its shorter cooking time. The two sensorial methodologies (time-intensity and temporal dominance of sensations analysis) used showed differences in perception of the evaluated stimuli, with the conventional orange jelly having higher dominance intensities for sweet taste and acidity. The low-calorie orange jelly presented a bitter taste, most likely due to the use of sweeteners.http://periodicos.ifap.edu.br/index.php/JBFS/article/download/300/290fruit processingcitrus sinensis l. osbecktemporal analysisrheology |
| spellingShingle | Bruna Aparecida Simoncello Cassandra Justina Souza Maia Reginaldo de Souza Monteiro Orlando David Henrique dos Santos Kelly Moreira Bezerra Gandra Patrícia Aparecida Pimenta Pereira Evaluations of the physical and physicochemical properties and perception of liking of conventional and low-calorie orange jellies Journal of Bioenergy and Food Science fruit processing citrus sinensis l. osbeck temporal analysis rheology |
| title | Evaluations of the physical and physicochemical properties and perception of liking of conventional and low-calorie orange jellies |
| title_full | Evaluations of the physical and physicochemical properties and perception of liking of conventional and low-calorie orange jellies |
| title_fullStr | Evaluations of the physical and physicochemical properties and perception of liking of conventional and low-calorie orange jellies |
| title_full_unstemmed | Evaluations of the physical and physicochemical properties and perception of liking of conventional and low-calorie orange jellies |
| title_short | Evaluations of the physical and physicochemical properties and perception of liking of conventional and low-calorie orange jellies |
| title_sort | evaluations of the physical and physicochemical properties and perception of liking of conventional and low calorie orange jellies |
| topic | fruit processing citrus sinensis l. osbeck temporal analysis rheology |
| url | http://periodicos.ifap.edu.br/index.php/JBFS/article/download/300/290 |
| work_keys_str_mv | AT brunaaparecidasimoncello evaluationsofthephysicalandphysicochemicalpropertiesandperceptionoflikingofconventionalandlowcalorieorangejellies AT cassandrajustinasouzamaia evaluationsofthephysicalandphysicochemicalpropertiesandperceptionoflikingofconventionalandlowcalorieorangejellies AT reginaldodesouzamonteiro evaluationsofthephysicalandphysicochemicalpropertiesandperceptionoflikingofconventionalandlowcalorieorangejellies AT orlandodavidhenriquedossantos evaluationsofthephysicalandphysicochemicalpropertiesandperceptionoflikingofconventionalandlowcalorieorangejellies AT kellymoreirabezerragandra evaluationsofthephysicalandphysicochemicalpropertiesandperceptionoflikingofconventionalandlowcalorieorangejellies AT patriciaaparecidapimentapereira evaluationsofthephysicalandphysicochemicalpropertiesandperceptionoflikingofconventionalandlowcalorieorangejellies |