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

Abstract

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