Utilização de alginato de sodio em texturizados de suco misto de laranja e cenoura de valor energetico reduzido

AUTOR(ES)

Suzana Maria de Lemos Freitas

DATA DE PUBLICAÇÃO

1999

RESUMO

The production of texturized fruits as crystallized fruit analogues is a recently developed and expanding technology. The hydrocolloid sodium alginate is suitable for this purpose, since in the presence of calcion ions it forms gels with sensory caracteristics similar to those of a wide variety of fruits within a broad range of pH values, and with considerable thermostability, allowing for its use in thermally processed products. Another important advantage of this process is that it allows for the production of low calorie texturized products, since gelification occurs in low sugar concentrations or even in their complete absence, according to the characteristics of the final product. The objective of this research was to produce a texturized product from a mixture of orange and carrot juice and to determine the effect of different sucrose concentrations (0 to 20%) and different levels of carrot residue (0 to 12%) on the sensory characteristics of appearence and texture, the instrumentally determined measurement of hardness, stickiness and chewabilíty, as well as determining syneresis. The results were analyzed using response surface methodology.In general the results indicated that the addition of carrot residue at a level above 5% produced na undesirable effect on the sensory characteristics of the texturized product. On the other hand, the addition of sucrose gave a positive response in all aspects studied. The formulation selected was that contaning 10% sucrose and 4% carrot residue, since this presented adequate responses in all the evaluations. Three different sweetners were added to this formulation to increase its sweetness. Of the three sweetners studied ( aspartame, cyclamatel saccharin 2: 1 and stevioside) the formulation with added aspartame presented the best flavor and global acceptance in the sensory analysis. With the respect to the ideal level of sweeteness, the judges preferred the product containing the mixture of cyclamatel saccharin (2: 1). When used as a substitute for crystallized fruit in cakes, the texturized product received a sensory score equivalent to 8. 0 (liked a lot) from 56% of the panel.

ASSUNTO(S)

suco de laranja alimentos - textura alginatos

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