Resumen:
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[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 ...[+]
[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.
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[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. ...[+]
[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.
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