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Influence of Low Glycaemic Index Sweeteners on Antioxidant, Sensory, Mechanical, and Physicochemical Properties of a Watermelon Jelly

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Influence of Low Glycaemic Index Sweeteners on Antioxidant, Sensory, Mechanical, and Physicochemical Properties of a Watermelon Jelly

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dc.contributor.author Rubio-Arraez, Susana es_ES
dc.contributor.author Benavent, Carme es_ES
dc.contributor.author Ortolá Ortolá, Mª Dolores es_ES
dc.contributor.author Castelló Gómez, María Luisa es_ES
dc.date.accessioned 2019-01-31T21:00:10Z
dc.date.available 2019-01-31T21:00:10Z
dc.date.issued 2018 es_ES
dc.identifier.issn 0146-9428 es_ES
dc.identifier.uri http://hdl.handle.net/10251/116278
dc.description.abstract [EN] The replacement of sucrose by new noncariogenic and low glycaemic index sweeteners (isomaltulose and tagatose) and the addition of natural watermelon juice in jelly have been assessed in terms of composition, texture, colour, antioxidant activity, microbiology, and sensory properties. These analyses were performed initially and after 15 days of storage. Furthermore, the values were compared with those obtained in the analyses of a commercial watermelon jelly. The results showed that the antioxidant activity increased with the storage time in the control sample and in samples combining isomaltulose and tagatose. In addition, noncariogenic and low glycaemic index sweeteners did not affect the instrumental texture. However, the colour changed, especially in the sample containing tagatose only. Finally, the dessert containing tagatose and isomaltulose in equal proportion achieved a similar score in the sensory evaluation as the commercial one, showing the feasibility of using these sweeteners to reformulate watermelon jelly. es_ES
dc.description.sponsorship The authors would like to acknowledge the GVA projects GV/2013/029.
dc.language Inglés es_ES
dc.publisher Blackwell Publishing es_ES
dc.relation GV/GV/2013/029 es_ES
dc.relation.ispartof Journal of Food Quality es_ES
dc.rights Reconocimiento (by) es_ES
dc.subject Watermelon es_ES
dc.subject Jelly es_ES
dc.subject Isomaltulose es_ES
dc.subject Tagatose es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Influence of Low Glycaemic Index Sweeteners on Antioxidant, Sensory, Mechanical, and Physicochemical Properties of a Watermelon Jelly es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1155/2018/8412017 es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Rubio-Arraez, S.; Benavent, C.; Ortolá Ortolá, MD.; Castelló Gómez, ML. (2018). Influence of Low Glycaemic Index Sweeteners on Antioxidant, Sensory, Mechanical, and Physicochemical Properties of a Watermelon Jelly. Journal of Food Quality. 2018:1-7. doi:10.1155/2018/8412017 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://doi.org/10.1155/2018/8412017 es_ES
dc.description.upvformatpinicio 1 es_ES
dc.description.upvformatpfin 7 es_ES
dc.type.version info:eu repo/semantics/publishedVersion es_ES
dc.description.volume 2018 es_ES
dc.relation.pasarela 352246 es_ES
dc.contributor.funder Generalitat Valenciana (GV) es_ES


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