Alternative sugar substitutes in canned cherries with improved nutritional value suitable for special diet consumers
Cherries in syrup were developed with an improved nutritional profile, which can be a healthier choice for people with special diets by the partial and total replacement of sucrose with less caloric polyols as alternative. The tests performed on Bing cherries were: Witness: sucrose 100%, T1: sucrose...
| Autores principales: | , , , , , , , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
2018
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| Materias: | |
| Acceso en línea: | http://sciencewebpublishing.net/ijbfs/archive/2014/November/Abstract/Maldonado%2 http://hdl.handle.net/20.500.12123/3374 |
| _version_ | 1855483230440914944 |
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| author | Maldonado, Mariela Fonzar, Mauricio Carparelli, Andrea Polenta, Gustavo Alberto Vaudagna, Sergio Ramon Denoya, Gabriela Inés Bauzá, Marta Mónica Videla, Adriana Ines Sanow, Luis Claudio Robles, Maria Noelia |
| author_browse | Bauzá, Marta Mónica Carparelli, Andrea Denoya, Gabriela Inés Fonzar, Mauricio Maldonado, Mariela Polenta, Gustavo Alberto Robles, Maria Noelia Sanow, Luis Claudio Vaudagna, Sergio Ramon Videla, Adriana Ines |
| author_facet | Maldonado, Mariela Fonzar, Mauricio Carparelli, Andrea Polenta, Gustavo Alberto Vaudagna, Sergio Ramon Denoya, Gabriela Inés Bauzá, Marta Mónica Videla, Adriana Ines Sanow, Luis Claudio Robles, Maria Noelia |
| author_sort | Maldonado, Mariela |
| collection | INTA Digital |
| description | Cherries in syrup were developed with an improved nutritional profile, which can be a healthier choice for people with special diets by the partial and total replacement of sucrose with less caloric polyols as alternative. The tests performed on Bing cherries were: Witness: sucrose 100%, T1: sucrose-maltitol: 50-50%, T2: sucrose-erythritol-maltitol: 20-30-50%, T3: maltitol-erythritol-mannitol: 55-30-15%. The candied cherries reached a 55°Brix for all formulations, which were colored with erythrosine and amaranth. Cherries were packaged and sterilized. A similar behavior was observed in all formulations, regarding the evolution of Brix, pH and density of syrups. The sucrose replacement with polyols had a significant effect (α = 0.05) in reducing shear stress and aw in the finished product when sucrose was replaced by polyol formulations tested with respect to the witness with 100% sucrose. Color, showed significant differences (α = 0.05). The T2 formulation reached higher values of lightness, close to red and yellow, being correlated with the results of sensory evaluation. Sensorily, T2 formulation had greater acceptance than the Witness, with 43% preference. According to Art. 535 of Argentine Food Code (1971), the T1 formulation, can be classified as a "low in sugar" food; T2 formulation, as a "reduced caloric value" and "low in sugar" food; while the T3 formulation, as "reduced caloric value" and "no added sugars". |
| format | Artículo |
| id | INTA3374 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| record_format | dspace |
| spelling | INTA33742018-09-17T16:40:34Z Alternative sugar substitutes in canned cherries with improved nutritional value suitable for special diet consumers Maldonado, Mariela Fonzar, Mauricio Carparelli, Andrea Polenta, Gustavo Alberto Vaudagna, Sergio Ramon Denoya, Gabriela Inés Bauzá, Marta Mónica Videla, Adriana Ines Sanow, Luis Claudio Robles, Maria Noelia Cereza Frutas en Conserva Alimentos Bajos Calorías Edulcorantes Cherries Canned Fruits Low Calorie Foods Sweeteners Sustitutos de Azúcar Cherries in syrup were developed with an improved nutritional profile, which can be a healthier choice for people with special diets by the partial and total replacement of sucrose with less caloric polyols as alternative. The tests performed on Bing cherries were: Witness: sucrose 100%, T1: sucrose-maltitol: 50-50%, T2: sucrose-erythritol-maltitol: 20-30-50%, T3: maltitol-erythritol-mannitol: 55-30-15%. The candied cherries reached a 55°Brix for all formulations, which were colored with erythrosine and amaranth. Cherries were packaged and sterilized. A similar behavior was observed in all formulations, regarding the evolution of Brix, pH and density of syrups. The sucrose replacement with polyols had a significant effect (α = 0.05) in reducing shear stress and aw in the finished product when sucrose was replaced by polyol formulations tested with respect to the witness with 100% sucrose. Color, showed significant differences (α = 0.05). The T2 formulation reached higher values of lightness, close to red and yellow, being correlated with the results of sensory evaluation. Sensorily, T2 formulation had greater acceptance than the Witness, with 43% preference. According to Art. 535 of Argentine Food Code (1971), the T1 formulation, can be classified as a "low in sugar" food; T2 formulation, as a "reduced caloric value" and "low in sugar" food; while the T3 formulation, as "reduced caloric value" and "no added sugars". EEA Mendoza Fil: Maldonado, Mariela. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Fonzar, Mauricio. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina Fil: Carparelli, Andrea. Universidad Católica de Cuyo. Facultad de Don Bosco de Enología y Ciencias de la Alimentación; Argentina Fil: Polenta, Gustavo Alberto. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimento; Argentina Fil: Vaudagna, Sergio. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina Fil: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina Fil: Bauzá, Marta Mónica. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina Fil: Videla, Adriana Ines. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina Fil: Sanow, Luis Claudio. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina Fil: Robles, Maria Noelia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina 2018-09-17T16:38:30Z 2018-09-17T16:38:30Z 2014-11 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://sciencewebpublishing.net/ijbfs/archive/2014/November/Abstract/Maldonado%2 http://hdl.handle.net/20.500.12123/3374 2384-7344 eng info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) application/pdf International Journal of Biotechnology and Food Science 2 (7) : 126-142 (November 2014) |
| spellingShingle | Cereza Frutas en Conserva Alimentos Bajos Calorías Edulcorantes Cherries Canned Fruits Low Calorie Foods Sweeteners Sustitutos de Azúcar Maldonado, Mariela Fonzar, Mauricio Carparelli, Andrea Polenta, Gustavo Alberto Vaudagna, Sergio Ramon Denoya, Gabriela Inés Bauzá, Marta Mónica Videla, Adriana Ines Sanow, Luis Claudio Robles, Maria Noelia Alternative sugar substitutes in canned cherries with improved nutritional value suitable for special diet consumers |
| title | Alternative sugar substitutes in canned cherries with improved nutritional value suitable for special diet consumers |
| title_full | Alternative sugar substitutes in canned cherries with improved nutritional value suitable for special diet consumers |
| title_fullStr | Alternative sugar substitutes in canned cherries with improved nutritional value suitable for special diet consumers |
| title_full_unstemmed | Alternative sugar substitutes in canned cherries with improved nutritional value suitable for special diet consumers |
| title_short | Alternative sugar substitutes in canned cherries with improved nutritional value suitable for special diet consumers |
| title_sort | alternative sugar substitutes in canned cherries with improved nutritional value suitable for special diet consumers |
| topic | Cereza Frutas en Conserva Alimentos Bajos Calorías Edulcorantes Cherries Canned Fruits Low Calorie Foods Sweeteners Sustitutos de Azúcar |
| url | http://sciencewebpublishing.net/ijbfs/archive/2014/November/Abstract/Maldonado%2 http://hdl.handle.net/20.500.12123/3374 |
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