Caracterização física, química, microbiológica e sensorial de geléias light de abacaxi

Abstract

PHYSICAL, CHEMICAL, MICROBIOLOGICAL AND SENSORY CHARACTERIZATION OF LIGHT JELLIES OF PINEAPPLE. The objective of the work was to elaborate jellies with reduced caloric content, by using as body replacers a combination of the hydrocolloids xanthan, carrageenan and locust. The pineapple jelly was used as control formulation, and it was made with sucrose and glucose in the proportion of 4:1 p/p, and soluble solid content of 65ºBrix. The four light formulations were prepared by substitution of 50% of the amount of sugar of the control formulation and, to compensate the sweetness, the low-calorie sweetener sucralose was used. The chemical, physical, microbiological, sensory and the total caloric content of the jellies were evaluated. The results showed that the jellies presented chemical and physical characteristics similar to the others presented in the literature, and they were classified in the category of light products, according to the running legislation. All the formulations met the standard microbiological specifications of the Brazilian legislation. The formulation with the combination of the gums carrageenan:xanthan:locust (1:1:1, p/p/p) was the one that presented better characteristics of jelly.

Chemical and sensory characteristics of pulp and peel 'cajá-manga' (Spondias cytherea Sonn.) jelly

“…This type of hydrolysis had already been reported in a study on the behavior of physical chemical characteristics of light blackberry jelly during storage (NACHTIGALL et al, 2004). The jelly elaborated from cajá-manga pulp presented pH close to the one found for blackberry (pH 3.26) (MOTA, 2006(MOTA, , 2007, however, a little lower than pineapple (pH 3.50) (GRANADA et al, 2005) taste may have been intensified by the high acidity of the peel and contributed to the jelly better acceptance of taste and global evaluation. Observing Table 2, it can also be seen that all the evaluated attributes resulted in considerably high standard deviations; this is a common fact among consumers' tests, which generally exhibit differences related to the level of liking or disliking the tested samples.…”

Aceitabilidade e características físico-químicas de geleia mista de casca de abacaxi e polpa de pêssego

“…Celestino (2013), ao desenvolver geleias à base de buriti e Lamante et al (2005), em geleia de maracuja diet, encontraram percentuais de fibras totais superiores ao encontrado neste experimento, sendo 4,3% e 5%, respectivamente. Granada et al (2005), ao realizarem avaliação centesimal da geleia de abacaxi, obtiveram 0,28 g de proteínas, 0,13 g de lipídios e 169 kcal em 100 g de produto. Com exceção dos teores de proteínas, os demais valores encontram-se abaixo dos encontrados na geleia deste experimento (Tabela 1).…”

“…Valores semelhantes para pH foram detectados em geleia elaborada com suco da polpa de abacaxi de 3,49 (Granada et al, 2005) e geleia mista de manga e acerola de 3,51 (60:40 p/p) (Maciel et al, 2009). De modo geral, a acidificação da mistura (polpa e/ou extrato, sacarose e pectina) para elaboração de geleias, se necessária, deve ser realizada no final do processo de concentração, antes do enchimento, a fim de evitar a destruição da pectina e da consistência do gel formado (Almeida et al, 1999).…”

Aproveitamento tecnológico do "mel de cacau" (Theobroma cacao L) na produção de geleia sem adição de açúcar

“…They can get the denomination diet in their package label, based on Brazilian legislation, according the Ordinance nº 29 from ANVISA (BRASIL, 1998b). Granada et al (2005) in their study, with light pineapple jellies elaborated with sucralose (substitute 50% sucrose) and addition of hydrocolloid, also reported a decrease in caloric values of the four treatments of light jellies (161-169 kcal.100g ) when compared to conventional treatment (254 kcal.100g -1 ).…”

“…There were reduction in the reducing sugar values (F1: 24.94%; F2: 27.55% and F3: 33.46%) and in the no-reducing sugar values (F1: 93.02%; F2: 86.10% and F3: 86.36%) compared to control treatment. Study carried out by Granada et al (2005) with light pineapple jellies elaborated with sucralose sweetener (substitute 50% sucrose) and addition of USE OF "COCOA HONEY" (Theobroma cacao L) FOR DIET JELLY... hydrocolloid also presented reduction in the total sugar content, thus to F1 treatment (xanthan/locust bean gum) decrease of 33.80%, to F2 treatment (carrageenan/xanthan gum) was 35.64%, to F3 treatment (carrageen/locust bean gum) was 35.22% and to F4 treatment (carrageen/xanthan/locust bean gum) was 36.96%, due to the absence of the sucrose.…”