Physicochemical characteristics of citrus jelly with non cariogenic and functional sweeteners

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dc.contributor.affiliationDepartamento de Tecnología de Alimentos
dc.contributor.affiliationDepartamento de Informática de Sistemas y Computadores
dc.contributor.affiliationInstituto Universitario de Tecnologías de la Información y Comunicaciones
dc.contributor.affiliationEscuela Técnica Superior de Ingeniería Aeroespacial y Diseño Industrial
dc.contributor.affiliationInstituto Universitario de Ingeniería de Alimentos (FoodUPV)
dc.contributor.affiliationEscuela Técnica Superior de Ingeniería Agronómica y del Medio Natural
dc.contributor.authorRUBIO-ARRAEZ, SUSANA
dc.contributor.authorCapella Hernández, Juan Vicente
dc.contributor.authorCastelló Gómez, María Luisa
dc.contributor.authorOrtolá Ortolá, Mª Dolores
dc.contributor.funderGeneralitat Valencianaes_ES
dc.contributor.funderUniversitat Politècnica de Valènciaes_ES
dc.date.accessioned2017-04-27T10:45:16Z
dc.date.available2017-04-27T10:45:16Z
dc.date.issued2016-10
dc.description.abstractIn this study the effect of sweeteners with low glycemic index and non-cariogenic characteristics (isomaltulose, oligofructose and tagatose) in jelly prepared with citrus juice has been evaluated considering a citrus jelly formulated with sucrose as reference. The soluble solids, moisture content, pH, water activity, antioxidant capacity, optical and mechanical properties of jelly made using different sweeteners was determined during storage. Besides, mesophilic aerobics and moulds and yeasts was also counted to determine their stability over time. Sensory evaluation of the citrus jelly has also been done. The results showed the antioxidant activity decreased during storage in all formulations. Tagatose increased lightness whereas coordinates a*, b* and chrome of all the jellies prepared using new sweeteners were lower than jellies with sucrose. However, citrus jelly with only oligofructose or tagatose or with the mixture of isomaltulose and tagatose were most closely resembled to the control jelly with respect to mechanical properties. Jelly prepared with the combination of isomaltulose and tagatose in equal proportions obtained the best score in the sensorial analysis.es_ES
dc.description.accrualMethodSes_ES
dc.description.bibliographicCitationRubio-Arraez, S.; Capella Hernández, JV.; Castelló Gómez, ML.; Ortolá Ortolá, MD. (2016). Physicochemical characteristics of citrus jelly with non cariogenic and functional sweeteners. Journal of Food Science and Technology. 53(10):3642-3650. https://doi.org/10.1007/s13197-016-2319-4es_ES
dc.description.issue10es_ES
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dc.description.sponsorshipThe authors would like to thank the Serigo-Andres family for donating the raw materials, and also the GVA projects GV/2013/029, GV/2014/012 as well as the Universitat Politecnica de Valencia (Spain) for the financial support given to this research study (UPV PAID-06-12 SP20120889).en_EN
dc.description.upvformatpfin3650es_ES
dc.description.upvformatpinicio3642es_ES
dc.description.volume53es_ES
dc.identifier.doi10.1007/s13197-016-2319-4
dc.identifier.eissn0975-8402
dc.identifier.issn0022-1155
dc.identifier.pmcidPMC5147687en_EN
dc.identifier.pmid28017979en_EN
dc.identifier.urihttps://riunet.upv.es/handle/10251/80116
dc.languageIngléses_ES
dc.publisherSpringer Verlag (Germany)es_ES
dc.relation.ispartofJournal of Food Science and Technologyes_ES
dc.relation.projectIDinfo:eu-repo/grantAgreement/GVA//GV%2F2014%2F012/es_ES
dc.relation.projectIDinfo:eu-repo/grantAgreement/GVA//GV%2F2013%2F029/es_ES
dc.relation.projectIDinfo:eu-repo/grantAgreement/UPV//PAID-06-12-SP20120889/es_ES
dc.relation.publisherversionhttp://dx.doi.org/10.1007/s13197-016-2319-4es_ES
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dc.relation.senia328914es_ES
dc.rightsReserva de todos los derechoses_ES
dc.rights.accessRightsAbiertoes_ES
dc.subjectMechanical propertieses_ES
dc.subjectAntioxidantses_ES
dc.subjectTagatosees_ES
dc.subjectOligofructosees_ES
dc.subjectIsomaltulosees_ES
dc.subjectSensory evaluationes_ES
dc.subject.classificationTECNOLOGIA DE ALIMENTOSes_ES
dc.subject.classificationARQUITECTURA Y TECNOLOGIA DE COMPUTADORESes_ES
dc.titlePhysicochemical characteristics of citrus jelly with non cariogenic and functional sweetenerses_ES
dc.typeArtículoes_ES
dc.type.versioninfo:eu-repo/semantics/publishedVersiones_ES
dspace.entity.typePublication
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