Influence of Pulp, Sugar and Maltodextrin Addiction in the Formulation of Kiwi Jellies With Lemon Grass Tea

Abstract

The jellies constitute an important alternative for the processing of fruits, adding greater economic and nutritional value. The objective of this study was to evaluate the effects of different concentrations of pulp, sugar and maltodextrin on the physical-chemical and textural characteristics of kiwifruit jelly with lemon grass tea. Factorial design 23 was used with 3 replicates at the central point, resulting in 11 experiments with variation of sugar percentages (30, 40 and 50%), pulp (50, 60 and 70%) and maltodextrin (5, 10 and 15%). Water content, moisture content, total soluble solids (TSS), total titratable acidity (TTA), ashes, pH, reducing sugars, non-sugars were evaluated for the following physico-chemical parameters: reducers, total sugars, lipids and vitamin C. Regarding the texture profile, the following parameters were evaluated: hardness, cohesiveness, chewing, gummy and adhesiveness. It was found that among the analyzed variables, the ones that were considered as significant and/or predictive according to ANOVA and the F test were: (moisture, total solids, carbohydrates and vitamin C), through the graphs of the surfaces of responses observed that the percentage of pulp and maltodextrin used was proportional to the increase in moisture content, vitamin C, total solids and carbohydrates. The G2 experiment presented the lowest values of moisture and water activity, and higher carbohydrate contents, total solids and cohesiveness, in which it was formulated with the sugar concentration (-1) and pulp and maltodextrin (+1). The development of kiwi jelly with lemon grass tea is an excellent alternative for the use of the raw material, since it is a product with high nutritional value, stability during storage and potential for consumer acceptance.

Green Extraction by Ultrasound, Microencapsulation by Spray Drying and Antioxidant Activity of the Tucuma Coproduct (Astrocaryum vulgare Mart.) Almonds

“…The moisture content can also change in particle size and morphological differences [ 73 ]. Foods that have a moisture content of more than 20% and a higher water activity of 0.60 are subject to deterioration processes caused by molds and yeasts [ 74 ]. The values found for the moisture content of 6.6% ± 0.06 and water activity 0.25 ± 0.007 were low and indicate a good drying process [ 75 ].…”

Formulation and characterization of the quality parameters of jellies and candy pastes of purple pitanga (Eugenia uniflora L.) with reduced sugars

“…It was found that the jellies in both formulations, presented average levels of soluble solids close to 65 ºBrix, contents that are usually found in conventional fruit jellies (62 °Brix) (Barros et al, 2019). However, due to reduced sugar content in candy formulations, soluble solids showed reduced values, ranging from 59 to 60 ° Brix.…”

“…It is observed that the average of the values determined for the humidity of the jellies, even though different between formulations (p ≤ 0,05), are within the range found for most fruit jellies. These values being also according to the quality standard established by the Brazilian legislation (Brazil, 1978), which indicates the maximum humidity content for fruit jellies lower to 38% (Barros et al, 2019). For paste candies this parameter did not vary between the different formulations.…”

Influência Da Composição Na Elaboração Da Geleia De Pimenta

“…Na produção de geleia, a concentração da mistura permite a redução da atividade da água, permitindo maior estabilidade microbiológica ao produto e redução da carga microbiana, o que permite aumentar o prazo de validade (BARROS et al, 2019). A geleia é considerada como o segundo produto em importância comercial na indústria de conserva de frutas brasileiras e apresentam um mercado promissor (RIBAS et al, 2017).…”