Assessment of different levels of polydextrose and sugar in the development of a guanabana jam (<em>Annona muricata L.</em>)
<p>The task of the present research was to quantify the effect of polydextrose and sugar contents on the manufacture of guanabana jam. The sugar content was, 50, 55 and 60 g, whereas for polydextrose was 0, 0.30, 0.60 and 0.90 g. In each case the contents were based on 100 g of product. A comp...
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Universidad San Francisco de Quito
2013-04-01
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| Series: | ACI Avances en Ciencias e Ingenierías |
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| Online Access: | http://revistas.usfq.edu.ec/index.php/avances/article/view/125 |
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doaj-6d22219693154815a0fbf733e58e4db22021-10-02T18:51:36ZengUniversidad San Francisco de QuitoACI Avances en Ciencias e Ingenierías1390-53842528-77882013-04-015110.18272/aci.v5i1.125125Assessment of different levels of polydextrose and sugar in the development of a guanabana jam (<em>Annona muricata L.</em>)María José Rosero0Stalin Santacruz1Yamila Álvarez2Mario Caviedes3Universidad San Francisco de QuitoUniversidad San Francisco de QuitoUniversidad San Francisco de QuitoUniversidad San Francisco de Quito<p>The task of the present research was to quantify the effect of polydextrose and sugar contents on the manufacture of guanabana jam. The sugar content was, 50, 55 and 60 g, whereas for polydextrose was 0, 0.30, 0.60 and 0.90 g. In each case the contents were based on 100 g of product. A completely randomized design with 3x4 factorial arrangement was used. The 12 treatments of the design were evaluated by using gel firmness, Brix and pH. Three treatments were chosen for the sensory analysis and the results showed that the best jelly was the one containing 60% sugar and 0.90% polydextrose.</p>http://revistas.usfq.edu.ec/index.php/avances/article/view/125guanábanajaleapolidextrosaAnnona muricata |
| collection |
DOAJ |
| language |
English |
| format |
Article |
| sources |
DOAJ |
| author |
María José Rosero Stalin Santacruz Yamila Álvarez Mario Caviedes |
| spellingShingle |
María José Rosero Stalin Santacruz Yamila Álvarez Mario Caviedes Assessment of different levels of polydextrose and sugar in the development of a guanabana jam (<em>Annona muricata L.</em>) ACI Avances en Ciencias e Ingenierías guanábana jalea polidextrosa Annona muricata |
| author_facet |
María José Rosero Stalin Santacruz Yamila Álvarez Mario Caviedes |
| author_sort |
María José Rosero |
| title |
Assessment of different levels of polydextrose and sugar in the development of a guanabana jam (<em>Annona muricata L.</em>) |
| title_short |
Assessment of different levels of polydextrose and sugar in the development of a guanabana jam (<em>Annona muricata L.</em>) |
| title_full |
Assessment of different levels of polydextrose and sugar in the development of a guanabana jam (<em>Annona muricata L.</em>) |
| title_fullStr |
Assessment of different levels of polydextrose and sugar in the development of a guanabana jam (<em>Annona muricata L.</em>) |
| title_full_unstemmed |
Assessment of different levels of polydextrose and sugar in the development of a guanabana jam (<em>Annona muricata L.</em>) |
| title_sort |
assessment of different levels of polydextrose and sugar in the development of a guanabana jam (<em>annona muricata l.</em>) |
| publisher |
Universidad San Francisco de Quito |
| series |
ACI Avances en Ciencias e Ingenierías |
| issn |
1390-5384 2528-7788 |
| publishDate |
2013-04-01 |
| description |
<p>The task of the present research was to quantify the effect of polydextrose and sugar contents on the manufacture of guanabana jam. The sugar content was, 50, 55 and 60 g, whereas for polydextrose was 0, 0.30, 0.60 and 0.90 g. In each case the contents were based on 100 g of product. A completely randomized design with 3x4 factorial arrangement was used. The 12 treatments of the design were evaluated by using gel firmness, Brix and pH. Three treatments were chosen for the sensory analysis and the results showed that the best jelly was the one containing 60% sugar and 0.90% polydextrose.</p> |
| topic |
guanábana jalea polidextrosa Annona muricata |
| url |
http://revistas.usfq.edu.ec/index.php/avances/article/view/125 |
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