Evaluación de los efectos en las propiedades fisicoquímicas, sensoriales y texturales de polidextrosa, fructosa y sorbitol como sustitutos de azúcar en la elaboración de arequipe
Cargando...
Fecha
2008
Título de la revista
ISSN de la revista
Título del volumen
Editor
Corporación Universitaria Lasallista
Resumen
Introduction. The concern on the excessive
consumption of sugar in the diet has provoked a
modification of traditional products to reduce their
sucrose content and, at the same time, keep their
sensorial and physical-chemical characteristics similar
to those of other products made with normal
sucrose content. Objective. To evaluate the effects
of sugar substitutes such as polydextrose, fructose
and sorbitol in the physical, chemical, sensorial and
textural properties of arequipe. Materials and
methods. Five formulations were made, one standard
and, in the other four, 50% of the sugar was
replaced with polydextrose, fructose and sorbitol.
They were combined at two concentrations (fructose
at 3,9 and 4,7% and sorbitol 3,9 and 8,5%). The
response variables to evaluate the effect of sugar
substitutes were physical, chemical, sensorial and
textural evaluations. Results.The statistic analysis
showed significant differences in the sensorial and
textural proofs. The most accepted treatment was
number 012 (fructose 3,9%, sorbitol 8,5%) which
achieved a reduction of calories of 38%. Conclusion.
A product that acomplishes the Colombian NTC 3757
technical norm was obtained.
Descripción
Palabras clave
Corporación Universitaria Lasallista, Edulcorante, Polidextrosa, Fructosa, Sorbitol, Alimentos, Alimentos dietéticos, Análisis sensorial (alimentos), Arequipe bajo en calorías, Arequipe, Derivados lácteos