Sensory Quality Of Low-sugar Orange Gels With Gellan, Xanthan And Locust Bean Gums

Effects of reducing the sucrose content (from 55 to 30° Brix in the final product) and of the use of gellan gum or a mixture of gellan, xanthan and locust bean gums (3:1:1) on the mechanical characteristics (maximum rupture force and deformation at rupture) of orange gels prepared with 15% w/w fruit pulp, sucrose and different amounts of hydrocolloids (0.25, 0.4, 0.55 and 0.7% w/w) were studied by uniaxial compression. The concentration of aspartame needed to compensate for sweetness loss was determined by a paired-comparison constant-stimulus method. Sensory characteristics (texture, appearance and flavour) of low-sugar orange gels (30° Brix) with 0.5% w/w aspartame and different amounts (0.55 and 0.7% w/w) of gellan or the mixture of gums were analysed by the free choice profile method in comparison with the high-sucrose reference material (55° Brix and 0.4% w/w gellan). Use of the mixture of gums permitted the obtention of low-sugar orange gels showing mechanical characteristics similar to those of the reference gel, though some differences in texture were perceived. The low-sugar gels were slightly lighter in colour and slightly more bitter and refreshing than the reference sample. © Springer-Verlag 1997.2043183188Fiszman, S.M., Costell, E., Duran, L., (1986) Food Hydrocolloids, 1, pp. 113-120Nussinovitch, A., Peleg, M., (1990) J Food Process Preserv, 14, pp. 267-270Nussinovitch, A., Kopelman, I.J., Mizrahi, S., (1991) Lebensm Wiss Technol, 24, pp. 214-217Fiszman, S.M., Duran, L., (1992) Carbohydr Polym, 17, pp. 11-17Carbonell, E., Costell, E., Duran, L., (1991) J Food Sci, 56, pp. 1384-1387Larson-Powers, N., Pangborn, R.M., (1978) J Food Sci, 44, pp. 41-46Larson-Powers, N., Pangborn, R.M., (1978) J Food Sci, 44, pp. 47-51Chai, E., Oakenfull, D.G., McBride, R.L., Lane, A.G., (1991) Food Australia, 43, pp. 256-259Costell, E., Trujillo, C., Damasio, M.H., Duran, L., (1995) J Sensory Stud, 10, pp. 163-179(1994) Official Journal of European Communities, , Directive No. 94/35/CEGibson, W., (1992) Thickening and Gelling Agents for Food, pp. 227-249. , Imeson A (ed) Blackie Academic & Professional, LondonSanderson, G.R., (1990) Food Gels, pp. 201-232. , Harris P (ed) Elsevier Applied Science, LondonKang, K.S., Pettitt, D.J., (1993) Industrial Gums, pp. 371-379. , Whistler RL, BeMiller JN (eds) Academic Press, San DiegoSanderson, G.R., Bell, V.L., Burgum, D.R., Clark, R.C., Ortega, D., (1988) Gums and Stabilisers for the Food Industry, 4, pp. 301-308. , Phillips GO, Wedlock DJ, Williams PA (eds) IRL, OxfordDuran, L., Trujillo, C., Izquierdo, L., Costell, E., (1996) Food Quality and Preference, , in pressDuran, L., Costell, E., Fiszman, S.M., (1987) Physical Properties of Foods, 2, pp. 429-443. , Jowitt R, Escher B, McKenna B, Roques M (eds) Elsevier Applied Science, LondonAmerine, M., Pangborn, R.M., Roessler, E., (1965) Principles of Sensory Evaluation of Food, , Academic press, New YorkBurgard, D.R., Zuznicki, J.T., (1990) Chemometrics: Chemical and Sensory Data, pp. 75-91. , CRC, Boca Raton, Fla(1979) Análisis Sensorial. Guia para la Instalación de Una Sala de Cata, , AENOR. Ministerio de Industria y Energia, MadridGains, N., Thomson, D.M.H., (1990) J Sensory Stud, 5, pp. 177-192Gains, N., Thomson, D.M.H., (1990) Food Qual Pref, 2, pp. 39-47Frank, R.A., Mize, S.J., Carter, R., (1989) Chem Sens, 14, pp. 621-632Ayya, N., Lawless, H.T., (1992) Chem Sens, 17, pp. 245-259Kim, S.H., Dubois, G.E., (1991) Handbook of Sweeteners, pp. 116-178. , Marie S, Piggott JR (eds) Blakie, GlasgowGiese, J.H., (1992) Food Technol, 7, pp. 70-80Samundsen, J.A., (1985) J Food Sci, 50, pp. 1510-1511Redlinger, P.A., Setser, C.S., (1987) J Food Sci, 52, pp. 451-454Ott, D.B., Edwards, C.L., Palmer, S.J., (1991) J Food Sci, 56, pp. 535-54

Influence Of Composition On Non-oral Texture Of Kappa-carrageenan-locust Bean Gum-guar Gum Mixed Gels

Ten non-oral texture attributes of kappa-carrageenan-locust bean gum gels and kappa-carrageenan-locust bean gum-guar gum gels were evaluated in three steps: (1) compressing gels between fingers without breaking; (2) breaking gels between fingers; and (3) cutting gels with a knife. The study was performed in two series of seven samples of 0·5 % and 0·75 % total hydrocolloids concentration, the proportion of gum varying from 0 to 60 %. When both gums were used their ratio was 1:1. The modification of texture attributes produced by type and proportion of gums added to kappa-carrageenan gels was studied by using analysis of variance, multivariate analysis of variance and multidimensional scaling. Type of gum, gum concentration and their interaction showed significant effects on the non-oral texture of gels. Locust bean gum substitution produced the strongest gels. © 1994.53195201Baidón, Fiszman, Costell, Durán, Sinéresis de los geles de agar y de kappa-carragenato. Influencia de la adición de gomas de garrofín y de guar (1987) Rev. Agroquím. Tecnol. Aliment., 27 (4), pp. 545-555Cairns, Morris, Miles, Brownsey, Comparative studies of the mechanical properties of mixed gels formed by kappa carrageenan and tara gum or carob gum (1986) Food Hydrocolloids, 1 (1), pp. 89-93Christensen, Trudsoe, EFFECT OF OTHER HYDROCOLLOIDS ON THE TEXTURE OF KAPPA CARRAGEENAN GELS (1980) Journal of Texture Studies, 11, pp. 137-147Costell, Damásio, Izquierdo, Durán, Selección de un equipo de catadores para el análisis descriptivo de la textura no oral de geles de hidrocoloides (1989) Rev. Agroquím. Tecnol. Aliment., 29 (3), pp. 375-383Costell, Damásio, Izquierdo, Durán, Composite mechanical behaviour of carrageenan-gum mixed gels. Influence of composition (1992) Food Hydrocolloids, 6 (3), pp. 275-284Damásio, Costell, Análisis sensorial descriptivo: Generación de descriptores y selección de catadores (1991) Rev. Agroquím. Tecnol. Aliment., 31 (2), pp. 165-178Damásio, Capilla, Costell, Durán, Influencia de la composición en las propiedades mecánicas de geles mixtos de kappa-carragenato, goma de garrofín y goma guar. Resistencia a la penetración (1990) Rev. Agroquím. Tecnol. Aliment., 30 (1), pp. 109-121Damásio, Capilla, Costell, Durán, Influencia de la composición en las propiedades mecánicas de geles mixtos de kappa-carragenato, goma de garrofín y goma guar. Resistencia al corte (1990) Rev. Agroquím. Tecnol. Aliment., 30 (2), pp. 254-265Damásio, Fiszman, Costell, Durán, Influence of composition on the resistance to compression of kappa carrageenan-locust bean gum-guar gum mixed gels: relationship between instrumental and sensorial measurements (1990) Food Hydrocolloids, 3 (6), pp. 457-464Durán, Damásio, Costell, Izquierdo, Non-oral texture evaluation of mixed gels. Selection of parameters (1989) Food Properties and Computer-Aided Engineering of Food Processing Systems, pp. 321-326. , R.P. Singh, A.G. Medina, Kluwer Acad. Publ, DordrechtFiszman, Baidón, Costell, Durán, Propiedades funcionales de la goma de garrofín. Influencia en la resistencia a la compresión de geles de agar y de kappa-carragenato (1987) Rev. Agroquím. Tecnol. Aliment., 27 (4), pp. 519-529Glicksman, Red seaweed extracts (agar, carrageenan and furcellaran) (1983) Food Hydrocolloids, 2, pp. 73-113. , M. Glicksman, CRC Press, Boca RatonKruscal, Multidimensional scaling and other methods of discovering structure (1977) Statistical Methods for Digital Computers, 3, pp. 296-339. , K. Enslein, A. Raslton, H. Wilf, John Wiley & Sons Inc, New YorkPowers, Cenciarelli, Shinholser, El uso de programas estadísticos generales en la evaluacion de los resultados sensoriales (1984) Rev. Agroquím. Tecnol. Aliment., 24 (4), pp. 469-484Stanley, Carrageenans (1990) Food Gels, pp. 79-119. , P. Harris, Elsevier Applied Science, LondonStone, Sidel, Oliver, Woolsey, Singleton, Sensory evaluation by quantitative descriptive analysis (1974) Food Technol., 28 (1), p. 24Stone, Sidel, Oliver, Woolsey, Singleton, Sensory evaluation by quantitative descriptive analysis (1974) Food Technol., 28 (1), p. 26Stone, Sidel, Oliver, Woolsey, Singleton, Sensory evaluation by quantitative descriptive analysis (1974) Food Technol., 28 (1), pp. 28-29Stone, Sidel, Oliver, Woolsey, Singleton, Sensory evaluation by quantitative descriptive analysis (1974) Food Technol., 28 (1), p. 32Stone, Sidel, Oliver, Woolsey, Singleton, Sensory evaluation by quantitative descriptive analysis (1974) Food Technol., 28 (1), p. 34Trudsoe, Hydrocolloids - What Can They Do? How Are They Selected? (1988) Canadian Institute of Food Science and Technology Journal, 21 (3), pp. 229-23