Mixed Brazilian Cerrado fruits preserves without added sugar: the effect of bodying agents

Abstract

Purpose The purpose of this paper is to evaluate the effect of the bodying agents (erythritol, sorbitol, xylitol and polydextrose) and their mixtures on the preparation of mixed Brazilian Cerrado fruit preserves (marolo, soursop and sweet passion fruit). Design/methodology/approach The simplex mixture design was used for product optimization and the preserves evaluated by physical, physicochemical and sensory properties. The research data were analyzed using regression equations on SAS University and exploratory analysis by principal component analysis and parallel factors techniques on Sensomaker software. Findings The results show that erythritol and polydextrose bodying agents should not be used as pure components because they provoked changes in the properties of the final product and negatively influenced the sensory attributes. While the high concentrations of xylitol and sorbitol provided better sensorial acceptance, being considered, therefore, good substitutes for sucrose. Practical implications This research has shown it is feasible to use bodying agents in the preparation of mixed Brazilian Cerrado fruit preserves without added sugar. Social implications The development of mixed preserves could increase population access to the Brazilian Cerrado fruits. In addition, sugar-free preserves are a viable alternative for adding value to the product and satisfy all the consumers. Originality/value The combination of properties of two or more fruits and use of bodying agents can improve sensory, physical and physicochemical characteristics of the final product. However, there are technological challenges to evaluate in the preparation of mixed Brazilian Cerrado fruit preserves without added sugar.

Effects of gelling agents and sugar substitutes on the quality characteristics of carrot jelly

“…This may be due to differences in the hygroscopicity of the sugars. In addition, the water-holding capacity that varies with the composition of the jelly is known to affect syneresis (Farias et al, 2019;Sinthusamran et al, 2018).…”

Effect of sweeteners and storage on compositional and sensory properties of blackberry jams

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The effect of different sugar substitute sweeteners on sensory aspects of sweet fruit preserves: A systematic review

“…Several studies have evaluated the effects of natural bulk sweeteners on the sensory aspects of sweet fruit preserves with partial or complete replacement of the sugar (Benedek et al., 2020; Farias et al., 2019; Minh, 2020; Naknaen & Itthisoponkul, 2015; Özbek et al., 2019; Rubio‐Arraez et al., 2015, 2017, 2018; Rubio‐Arraez, Capella, Castelló, et al., 2016; Rubio‐Arraez, Capella, Ortola, et al., 2016; Viana et al., 2015).…”

“…Regarding erythritol, it seems to have limited potential to replace sugar in sweet fruit preserves when used alone, due to the negative changes it causes in the texture, color, and viscosity of these products (Benedek et al., 2020; Farias et al., 2019). However, Farias et al.…”