Ingredient Levels Optimization and Nutritional Evaluation of a Low‐calorie Blackberry (Rubus irasuensis Liebm.) Jelly

Abstract

Response surface methodology (Box‐Behnken design) was applied to assess and model effects of 3 factors, sweetener, low methoxyl pectin, and calcium content (each at 3 levels), on the overall acceptability of a blackberry (Rubus irasuensis Liebm.) jelly, as determined by 100 consumers. Jelly was produced using clarified juice, obtained from a cross‐flow microfiltration process. Results showed that the model fit was significant, and there was satisfactory correlation between actual and fitted values (R 2= 0.925 and adjusted R 2= 0.791). The model presented no significant lack of fit (P= 0.096). Sweetener level had a significant effect on overall acceptability (P≤ 0.05), but low methoxyl pectin and calcium levels did not. The statistical model was further used to optimize the factor levels for highest acceptability, in order to obtain a jelly that provided less than 8 calories per serving, making it possible to label the product as “low calorie.” The product is a good alternative for consumers who wish to diminish sucrose intake.

Aceptabilidad de lechuga de hoja fresca troceada, tratada con ácido ascórbico mediante hidroenfriamiento

“…The sensory evaluation sessions were conducted on days 1, 7 and 14 of storage, using a modification of the method reported by Acosta et al (2006). The sensory evaluation was carried out with 100 untrained consumer panelists (n= 32 on day 1, 35 on day 7, and 33 on day 14); they were students, professors and staff persons of the Department of Food Science and Human Nutrition La apariencia de la lechuga fue evaluada usando la lechuga troceada así como hojas enteras de lechuga.…”

“…Las sesiones de evaluación sensorial fueron conducidas en los días 1, 7 y 14 de almacenamiento, se uso una modificación del método publicado por Acosta et al (2006). La evaluación sensorial se realizo con 100 panelistas consumidores no entrenados (n= 32 en el día 1, 35 en el día 7, y 33 en el día 14) que eran estudiantes, profesores y staff del Departamento de Ciencia de los Alimentos y Nutrición Humana de la Colorado State University.…”

“…Después de firmar la hoja de consentimiento, se les dio a los panelistas una charola que contenía 4 bolsas etiquetadas con muestras troceadas para degustar, galletas sin sal y agua potable para enjuagar el paladar entre muestras de acuerdo a las instrucciones incluidas en la hoja de evaluación (Acosta et al, 2006). El orden para degustar las muestras se cambió para minimizar sesgo atribuible al orden de degustación en las calificaciones de las muestras.…”

“…After signing the consent form, the panelists were given a tray containing 4 labeled bags with cut samples, unsalted crackers and drinking water to rinse the palate after tasting each sample, according to the instructions included in the evaluation sheet (Acosta et al, 2006). The tasting order of the samples was changed in order to minimize bias attributable to the order of tasting.…”

Phenolic content and antioxidant capacity of tropical highland blackberry (Rubus adenotrichus Schltdl.) during three edible maturity stages

“…151, 940.26, 920.152, and 985.29 respectively (AOAC, 1999). Total sugars (sucrose, glucose and fructose) were determined by HPLC, using a Shimadzu LC-6A (Kyoto, Japan) equipped with an Alltech Econosphere TM NH 2 column (Applied Science Labs, Deerfield, IL, USA), and with a Shimadzu RID-6A refractive index detector (Kyoto, Japan), using the conditions described previously (Acosta, Víquez, Cubero, & Morales, 2006). Antioxidant capacity was measured in terms of H-ORAC, following the method described previously (Ou, Hampsch-Woodill, & Prior, 2001).…”