• 作者：Carla Gaspar ^A1 ; Olga Laureano <SUP>A1 ; I. Sousa ^A1
• 关键词：Reduced calorie 路 Grape jelly 路 Texture 路 Sensory analysis 路 RSM
• 刊名：Zeitschrift für Lebensmitteluntersuchung und -Forschung A
• 出版时间：March 1998
• 出版年：1998
• 期刊代码：241_1431-4630
• 类别：soc
• 卷：206
• 期：3
• 页码：169-174
• 数据来源：sp

Abstract The production of reduced-calorie grape juice jellies with gellan, xanthan and locust bean gums (LBG) was studied. Twenty formulations of grape juice jelly were prepared according to a second-order composite rotatable design (with six central points). Response surface methodology (RSM) was used to optimise jelly formulation using as independent variables: total sugar content, ranging from 14 to 46°Brix; and total gum concentration ranging from 0.30 to 0.70%(w/v), with the proportion of gums in the mixture xanthan:LBG:gellan ranging from 5:5:90 up to 45:45:10. The processing temperature used was 90°C for complete solubilisation of gums. The dependent variables were objective measures of texture and a parameter obtained from sensory analysis, the overall balance (B), which represents the overall evaluation of the jelly. The resulting polynomial equation (R² = 0.929) revealed that a jelly produced with white grape juice, total sugar with sucrose equal to 39.3°Brix, and, 0.54%(w/v) of total gum added in the proportions of: 1:1:1.7 (gellan:xanthan:LBG) had a maximum value of B. The sensory-optimised jelly was objectively characterised for texture and the model was tested. The texture characteristics, i.e. gel hardness, cohesiveness and springiness, were found to be similar to those of a reference product, a previously developed reduced-calorie grape juice jelly with low methoxyl pectin.