Efeito da adição de pectina e frutooligossacarideo como ingredientes funcionais no suco misto de cenoura e laranja

AUTOR(ES)
DATA DE PUBLICAÇÃO

2000

RESUMO

The effects of addition to a carrot-orange blended juice of two functional ingredients, citric pectin and fructo-oligosaccharides, were studied. Pectin has proved to have hypocholesterolemic effect in a wide range of experiments involving animais and humans. The fructo-oligosaccharides has revealed a probiotic effect, providing physiologic benefits by selective stimulation of bifidobacteria in the colon, enhancing the host health under different aspects, improving the intestinal flora, supressing the production of putrefactive substances, decreasing constipation and reducing cholesterol levels. Thephysicochemical properties, as well as the sensory acceptance and the nutritional quality, by means of a biological assay with hamsters, were evaluated. The carrot-orange blended juice was added by pectin and fructo-oligosaccharides,according to a factorial design consisted of 11 trials, in which the variables were the pectin concentration (1 to 3%) and fructo-oligosaccharide (5 to 15%). Using lower levels of pectin, products with good sensory acceptance were obtained. The fructo-oligosaccharide did not reveal any negative effect on the acceptance of the product. The cholesterol was reduced in 30% by the addition of 3% pectin to the juice, but this product presented lower acceptance because of the high consistency and impaired flavor. The concentration of 15% of fructo-oligosaccharide in the juice provided a 10-fold increasing in the quantity of bifidobacteria in the animal feces, besides having been responsible by a 25% reduction in the cholesterol leveI. It was verified that the pectin impaired the bifidobacteria growth in animais that received both the ingredients. Further, it was observed the hydrolysis of about 50% of the fructo-oligosaccharide in fructose, due to the thermal treatment applied during processing of the juice

ASSUNTO(S)

cenoura pectina oligossacarideos laranja

ACESSO AO ARTIGO

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