Evaluations of the physical and physicochemical properties and perception of liking of conventional and low-calorie orange jellies

Bruna Aparecida Simoncello, Cassandra Justina Souza Maia, R. D. S. Monteiro, O. D. H. Santos, K. Gandra, P. Pereira
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引用次数: 2

Abstract

There is a growing demand for reduced-calorie products today due to changing dietary habits of the population. This challenges the food industry to design products that resemble conventional ones concerning physical, physicochemical, and sensory characteristics. Thus, the objective of this study was to evaluate the physical and physicochemical properties and perception of the liking of conventional and low-calorie orange jellies. Two different formulations (conventional and low-calorie) of each type of orange jelly were prepared and assessed under physical, physicochemical, sensory, and statistical analysis. The results showed that the formulated jellies presented differences in terms of the physical and physicochemical parameters studied, except for the color parameter a*. Conventional jelly had lower values of pH, acidity, and soluble solids, and higher moisture content. Additionally, conventional jelly was found to be lighter, more yellow, less rigid, and less viscous, than low-calorie orange jellies most likely due to its shorter cooking time. The two sensorial methodologies (time-intensity and temporal dominance of sensations analysis) used showed differences in perception of the evaluated stimuli, with the conventional orange jelly having higher dominance intensities for sweet taste and acidity. The low-calorie orange jelly presented a bitter taste, most likely due to the use of sweeteners.
对传统和低热量橙果冻的物理和物理化学性质的评价以及对喜好的感知
由于人们饮食习惯的改变,对低热量产品的需求越来越大。这对食品工业提出了挑战,要求他们在物理、物理化学和感官特性方面设计出与传统食品相似的产品。因此,本研究的目的是评估常规和低热量橙果冻的物理和物理化学特性以及对喜好的感知。分别制备了两种不同配方(常规配方和低热量配方)的橙果冻,并对其进行了物理、理化、感官和统计分析。结果表明,除了颜色参数a*外,配制的果冻在物理和物理化学参数方面存在差异。传统果冻的pH值、酸度和可溶性固形物值较低,含水量较高。此外,传统的果冻被发现比低热量的橙色果冻更轻、更黄、更不坚硬、更不粘稠,这很可能是由于它的烹饪时间更短。使用的两种感官方法(时间强度和时间优势的感觉分析)显示了对评估刺激的感知差异,传统的橘子果冻对甜味和酸度具有更高的优势强度。这种低热量的橘子果冻有一种苦味,很可能是由于使用了甜味剂。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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