Mixed Brazilian Cerrado fruits preserves without added sugar: the effect of bodying agents

Taísa Rezende Teixeira Farias (Department of Food Science, Federal University of Lavras, Lavras, Brazil)
Maria Cecília Evangelista Vasconcelos Schiassi (Department of Food Science, Federal University of Lavras, Lavras, Brazil)
Patrícia Aparecida Pimenta Pereira (Department of Food Science, Federal University of Ouro Preto, Ouro Preto, Brazil)
Vanessa Rios de Souza (Department of Food Science, Federal University of Lavras, Lavras, Brazil)
Amanda Maria Teixeira Lago (Department of Food Science, Federal University of Lavras, Lavras, Brazil)
Soraia Vilela Borges (Department of Food Science, Federal University of Lavras, Lavras, Brazil)
Fabiana Queiroz (Department of Food Science, Federal University of Lavras, Lavras, Brazil)

British Food Journal

ISSN: 0007-070X

Publication date: 2 September 2019

Abstract

Purpose

The purpose of this paper is to evaluate the effect of the bodying agents (erythritol, sorbitol, xylitol and polydextrose) and their mixtures on the preparation of mixed Brazilian Cerrado fruit preserves (marolo, soursop and sweet passion fruit).

Design/methodology/approach

The simplex mixture design was used for product optimization and the preserves evaluated by physical, physicochemical and sensory properties. The research data were analyzed using regression equations on SAS University and exploratory analysis by principal component analysis and parallel factors techniques on Sensomaker software.

Findings

The results show that erythritol and polydextrose bodying agents should not be used as pure components because they provoked changes in the properties of the final product and negatively influenced the sensory attributes. While the high concentrations of xylitol and sorbitol provided better sensorial acceptance, being considered, therefore, good substitutes for sucrose.

Practical implications

This research has shown it is feasible to use bodying agents in the preparation of mixed Brazilian Cerrado fruit preserves without added sugar.

Social implications

The development of mixed preserves could increase population access to the Brazilian Cerrado fruits. In addition, sugar-free preserves are a viable alternative for adding value to the product and satisfy all the consumers.

Originality/value

The combination of properties of two or more fruits and use of bodying agents can improve sensory, physical and physicochemical characteristics of the final product. However, there are technological challenges to evaluate in the preparation of mixed Brazilian Cerrado fruit preserves without added sugar.

Keywords

Citation

Farias, T., Schiassi, M., Pereira, P., Souza, V., Lago, A., Borges, S. and Queiroz, F. (2019), "Mixed Brazilian Cerrado fruits preserves without added sugar: the effect of bodying agents", British Food Journal, Vol. 121 No. 9, pp. 1969-1981. https://doi.org/10.1108/BFJ-11-2018-0739

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Publisher

:

Emerald Publishing Limited

Copyright © 2019, Emerald Publishing Limited

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