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HIBISCUS JELLIES WITH REDUCED CALORIC CONTENT: SENSORIAL CHARACTERISTICS

ALINE MANKE NACHTIGALL, RUI CARLOS ZAMBIAZI

Abstract


Six formulations of hibiscus jelly were developed, being one conventional and five
lights. In the light formulation the sweeteners, sucralose and acesulfame-k, were
used in an isolated way and in different associations in quantities to reduce 30% of
the original formulation sugar contents. To evaluate the sensorial characteristics the effect of sweeteners, and the similarity between the conventional and the light
formulation, 14 trained panelists were used. The color, shine, gel consistence, acidity,
sweetness, residual flavor and strange flavor attributes, were evaluated through a
non structured 9 cm scale. The jellies were appraised right after the processing, at
the second, fourth and sixth month of storage. At the sixth month the acceptance of
the jellies was also evaluated with 100 consumers. The conventional jelly differed
from the light formulations, in which the association of sweeteners offered larger
protection of the antocianic components without contributing with the jellies residual
flavor. The best acceptance was achieved by the jelly elaborated with sucralose.

Keywords


EDULCORANTES; GELÉIA LIGHT; HIBISCO; SWEETNER; HIBISCUS; LIGHT JELLY



DOI: http://dx.doi.org/10.5380/cep.v24i1.5295