Influencia de distintos polioles en las propiedades fisicoquímicas y sensoriales de mermelada de fresa

Abstract

[EN] The purpose of this dissertation was to assess the effect of different polyols (maltitol, isomalt, and erythritol) and intensive sweeteners (acesulfame potassium, aspartame, stevia, and sucralose) on physico-chemical and sensorial properties of strawberry jam. Five different formulations were developed and their compositional properties (Brix degrees, humidity, pH and water activity) and physico-chemical (optical and rheological) were evaluated during 6 months of storage at 25°C. At the same time, it was done a study of accelerated shelf-life and an estimate of the value of Q10, considering that the parameter limiting the product shelf-life was the colour variation, so this variation was studied at 25, 35 and 60°C. In addition, a sensory analysis was done day 1 and 90 to know which formulation had a greater degree of consumer acceptance. The results seem to indicate that jams preparation is the factor which conditions, mainly, the compositional and physico-chemical properties of the formulations. The majority of properties, with the exception of colour, did not vary during storage at 25°C. The study of accelerated shelf-life showed that the evolution of colour difference is linearly related to time. From activation energy and Q10 values was studied which formulations had more degradation with temperature. Sensory analysis revealed that most valued by the consumer variables were appearance, consistency and general acceptance. With all the results obtained, it is concluded that the compound formulation of isomalt, acesulfame potassium and sucralose presents a greater degree of acceptance and appropriate properties, which stand out compared to the rest of formulations.

[ES] En los últimos años, la industria de los alimentos ha mostrado gran interés por los edulcorantes artificiales, debido a los efectos negativos para la salud relacionados con un consumo excesivo de productos azucarados. Entre los edulcorantes artificiales se encuentran la stevia, la sucralosa, el aspartamo, el acesulfame-k y los polioles. Todos ellos se caracterizan por tener un poder edulcorante elevado, un aporte calórico bajo y no provocar el aumento de los niveles de azúcar en sangre, permitiendo su consumo a grupos de población que no pueden consumir sacarosa. En este trabajo se pretende evaluar el efecto que tiene el uso de diferentes edulcorantes artificiales en las propiedades fisicoquímicas y sensoriales de confitura de fresa.