Effect of calcium chloride and gelling agents on the physicochemical and sensory characteristics of sugar-free banana preserves

Abstract

Banana preserve is produced by mixing the puree of the fruit with sucrose and organic acids. However, concerns about body esthetics or health reasons have encouraged the search for low-calorie products. Therefore, the objective of this study was to evaluate the effect of calcium chloride (CaCl₂), carrageenan gum, and low methoxyl pectin (LM-pectin) on the physicochemical and sensory characteristics of sugar-free banana preserves. By using a central composite rotational design (CCRD) of 2³ + 6 axial points + 4 central points, we obtained 18 formulations that were further tested. Lower CaCl₂ concentrations (0.54% to 0.61%) resulted in preserves with lower pH and more vivid color. The increased concentration of LM-pectin (1.40% to 1.64%) resulted in formulations with a yellowish-red hue and with lower moisture, thus, reducing the flavor and purchase intention of the product. Higher concentrations of carrageenan gum (1.04% to 1.15%) decreased the perception of banana preserve aroma. Therefore, concentrations of CaCl₂ ranging from 0.54% to 0.61%, carrageenan gum ranging from 0.74% to 0.89% and LM-pectin ranging from 1.40% to 1.64% resulted in sugar-free banana preserves with ideal sweetness and consistency and were, therefore, more acceptable.

Key words
Acceptability; diet products; health; response surface methodology

INTRODUCTION

Banana preserves are a very common product in Brazil. Consumed since the time of colonization, it is a low cost and tasty food that has high energy content, and therefore, is considered a source of energy; it also has a long shelf life (Silva et al. 2017).

Sucrose is one of the main components used in obtaining bulk preserve at the appropriate cut-off, because it establishes gel formation along with pectic substances (Pereira et al. 2019). However, consumers have been adapting to healthier eating habits by consuming less high-caloric foods (Chim et al. 2006) and more foods that are beneficial to health. In this context, there has been an expansion in the supply and diversification of low-calorie (light/diet) products to meet this need (Chim et al. 2006).

The removal of sugar from products that use a significant amount of that ingredient may change sensory and technological characteristics, making it difficult to obtain products similar to the conventional. The use of ingredients that can mitigate the effect of the absence of sugar is essential. For these reasons, the development of sugar-free products requires the inclusion of additives to substitute that ingredient, including sweeteners, body agents, and gelling agents (Goldfein & Slavin 2015).

Numerous sweeteners are available in the market, such as sucralose and acesulfame-k. Acesulfame-k is a nonnutritive sweetener and a potassium salt that has a bitter aftertaste at high concentrations, and because of which is often used in combination with other sweeteners such as sucralose (Chakraborty & Das 2019). Sucralose is characterized by a taste similar to that of sucrose and lacks the unpleasant aftertaste of acesulfame-k. Moreover, sucralose has a sweetness approximately 600 times that of sucrose, and it is stable at high temperatures and in a wide range of pH values (Pereira et al. 2017).

In addition to sweeteners, the use of body agents such as polydextrose is also required. Polydextrose acts on food, improving the texture, working as a thickener, stabilizer, and humectant; it is extremely stable within a wide range of pH, temperature, and processing and storage conditions (Pereira et al. 2017).

Among the gelling agents, carrageenan gum and LM-pectin are notable. At high concentrations, carrageenan gum can form a double helix structure, which can lead to gel formation. Therefore, it, is used as a gelling and stabilizing agent (Spagnuolo et al. 2005). LM-pectin forms a gel in the presence of bivalent metal ions (usually calcium) and does not require sugars (Lima et al. 2019).

Only few studies have discussed the making of sugar-free banana preserves. Thus, the objective of the present study was to evaluate the effect of calcium chloride (CaCl₂), LM-pectin, and carrageenan gum on the physicochemical and sensory characteristics of sugar-free banana preserves.

MATERIALS AND METHODS

Ingredients

The ingredients used were banana (Caturra cultivar), polydextrose (Nutramax, Catanduva, Brazil), κ-carrageenan gum (Gastronomy Lab, Distrito Federal, Brazil), LM-pectin (Rica Nata, Piracema, Brazil), sucralose (Nutramax, Catanduva, Brazil), acesulfame-k (Nutramax, Catanduva, Brazil), potassium sorbate (Rica Nata, Piracema, Brazil), and CaCl₂ (Rica Nata, Piracema, Brazil).

Methods experimental design

This study evaluated the effects of three factors (CaCl₂, carrageenan gum, and LM-pectin). A central composite rotational design (CCRD) with 2³ + 6 + 4 points, including axial center points, was applied, totaling 18 formulations. The coded and real values of the factors are specified in Table I.

Table I
Complete factorial design 23 for the optimization of sugar-free banana preserves.

Independent Variables	Symbol	Levels of variables
		-1.68	-1	0	1	1.68
Calcium chloride (CaCl 2 ) (%)	X1	0.54	0.61	0.71	0.82	0.90
Carrageenan gum (%)	X2	0.64	0.74	0.89	1.04	1.15
LM-pectin (%)	X3	1.4	1.64	1.97	2.3	2.59

The polynomial considered in the model adjustment was according to Equation 1.

$$y={\beta }_0={\beta }_1{x}_1+{\beta }_2{x}_2+{\beta }_3{x}_3+{\beta }_{123}{x}_1{x}_2{x}_3+{\beta }_{11}{x}_1^2+{\beta }_{22}{x}_2^2+{\beta }_{33}{x}_3^2+e$$ Eq. 1

where β₀, β₁, β₂, β₃, β₁₂, β₁₃, β₂₃, β₁₁, β₂₂, and β₃₃ are the regression coefficients, y is the response, x₁, x₂, x₃ are the independent variables (CaCl₂, carrageenan gum, and LM pectin), and е is the experimental error.

Processing of banana preserves

Caturra bananas were purchased at a local market in the city of Ouro Preto-MG, Brazil. Bananas at the ripening stages between scales 5 (yellow with green tip) and 6 (all yellow) were used (Loesecke 1950). After sanitization in chlorinated water (2.5%) for 15 min., the bananas were peeled manually and homogenized in an industrial blender (Tron, Tron Master 2L, Catanduva, SP, Brazil) for 60 s to obtain pulp. Subsequently, the pulp was stored at -18 °C in polypropylene pots wrapped in aluminum foil to prevent loss of light and oxygen sensitive nutrients, as well as aroma and taste.

To prepare the preserves, the banana pulp (60%) and polydextrose (35.72%) were added in an open stainless-steel pan. The mixture was subjected to a cooking process and then gelling agents (LM-pectin and carrageenan gum) and CaCl₂ were added as shown in Table I. Calcium chloride was added to the mixture solubilized in 3 mL of water. The mixture was then cooked until 65 °Bx, measured using a manual RT-82 refractometer. At the end of the cooking process, sweeteners and potassium sorbate were added. The amount of sweeteners used was according to the methodology described by Souza et al. (2013), who used an acesulfame-k/sucralose blend in a ratio of 3:1. As with acesulfame-k (0.01875%) and sucralose (0.00625%) sweeteners, the potassium sorbate preservative (0.05%) was dissolved in 2 mL of water and added to the mixture at the end of the process. Subsequently, the banana preserves were packed in polypropylene jars and stored in an incubator chamber at 25 °C for further analysis. All formulations were adjusted to 100%.

Physicochemical evaluation of sugar-free banana preserves

Physicochemical analysis was performed in the Sensory Analysis, Bromatology and Multi-user laboratories of the School of Nutrition of the Federal University of Ouro Preto-MG, Brazil. Moisture (%), pH, and soluble solids (°Bx) content, as well as colorimetric parameters (L*, C*, °Hue), were evaluated in quadruplicate.

Moisture, pH, and soluble solids content analysis was performed according to AOAC (2003) protocols. The colors of the banana preserves were evaluated according to the methodology proposed by Curi et al. (2018). The values of L*, C*, and °Hue were determined using a Konica Minolta model CR 400 colorimeter, with D₆₅ (daylight) and using CIELAB standards, where L* is luminosity and ranges from 0 (black) to 100 (white), C* is chroma and ranges from 0 (white and/or gray) to 60 (vivid and/or intense colors) and °Hue is hue angle and ranges from 0 (red) to 270 ºh (blue).

Sensorial evaluation of sugar-free banana preserves

Sensory analysis was performed with 100 participants who were among students, university employees and visitors. The evaluation was performed in four sessions (two with five samples and two with four samples), in individual booths. This method was already analyzed and approved by the local Ethics Committee No. 827.360.

The preserve samples, weighing approximately 5.0 g, were served in 50 mL plastic cups and encoded using 3-digit codes in a balanced order (Wakeling & Macfie 1995). Affective tests (acceptance test, ideal scale, and attitude scale) and descriptive tests were performed.

Sensory acceptance of banana preserves was assessed by a 9-point hedonic scale (1 = dislike extremely and 9 = like extremely). The sensory attributes evaluated were appearance, aroma, taste, and texture.

In order to evaluate the ideal sweetness and consistency of the banana preserves, the ideal scale test was performed using a 9-point hedonic scale (-4 = less sweet/consistent than ideal, 0 = ideal, and +4 = more sweet/consistent than ideal) (Stone & Sidel 1993).

We also evaluated the attitude scale, also called consumers’purchase intention in relation to the product through a 5-point structured scale (1 = certainly would not buy to 5 = certainly would buy).

In the same manner as the sensory acceptance test, the sensory descriptors for each attribute were evaluated using the CATA methodology (check-all-that-apply). The descriptors used were: characteristic appearance of banana preserve, strong brown color, light brown color, lighter than ideal color, darker than ideal color, ideal color, bright, matte, opaque, translucent, lumps, syneresis (presence of water on the surface); strong banana aroma, weak banana aroma, sweet aroma, burnt aroma, pleasant aroma, strange aroma, characteristic banana preserve aroma; strong banana flavor, weak banana flavor, ideal banana flavor, characteristic banana preserve taste, very sweet taste, little sweet taste, ideal sweetness, weird taste, residual sweetener taste, burnt flavor, characteristic banana preserve taste; firm consistency, soft consistency, nice texture, nasty texture, texture uniformity, tackiness, ideal texture, and lumps.

Statistical analysis

The results of all the analyses were evaluated by the response surface methodology using STATISTICA^TM software, version 8.0 for Windows (StatSoft®).

In addition, frequency histograms were performed in MS Excel, version 2010 to evaluate the results of ideal sweetness and consistency.

To facilitate the visualization of CATA (attribute frequency) attribute results, the data were analyzed using principal component analysis (PCA). The data were organized in an array of rows (samples) and columns (attributes), standardized (correlation matrix), and PCA was applied using SensoMaker version 1.0 software (Nunes et al. 2011).

RESULTS AND DISCUSSION

Tables II and III show the regression coefficients for measured responses - physicochemical parameters and acceptance.

Table II
Regression coefficients for measured responses - physicochemical parameters.

Regression coefficients	pH	Moisture (%)	Soluble solids (°Bx)	L	C	°H
Intercept (β0)	4.53	45.65	51.29	34.97	13.13	67.92
A-CaCl2(β1)	-0.03	-2.66	2.19	-1.17	-0.25	-0.20
B- Carrageenan gum (β2)	0.00	-1.26	0.23	-0.23	-0.32	0.68
C- LM-pectin (β3)	-0.07	-0.23	-0.56	0.42	0.99	0.53
A2 (β11)	0.09*	-3.05	2.78	-2.55	-1.50*	-0.65
B2 (β22)	0.08	-2.74	2.37	-0.07	0.72	-1.40***
C2 (β33)	0.07	-3.20*	2.01	1.57	-1.21	-1.52***
AB (β12)	-0.08	-0.91	1.67	0.43	-0.38	-0.76
AC (β13)	-0.07	-1.52	1.00	1.9	-0.46	-1.38**
BC (β23)	-0.02	-0.17	-0.75	1.57	0.09	-0.14
R2	0.66	0.64	0.43	0.61	0.69	0.85
Lack of fit	0.37	0.04	0.03	0.50	0.06	0.06

• * Significant at 0.05 level ** Significant at 0.01 level, *** Significant at 0.001 level.

Table III
Regression coefficients for measured responses - acceptance attributes.

Regression coefficients	Appearance	Aroma	Flavor	Texture	Intention to buy	Ideal sweetness	Ideal consistency
Intercept (β 0 )	5.98	6.59	6.19	6.04	2.97	-0.28	-0.73
A-CaCl 2 (β 1 )	0.05	-0.09	-0.07	-0.06	0.00	0.02	0.06
B- Carrageenan gum (β 2 )	0.00	0.00	-0.11	0.03	-0.08	-0.12	-0.05
C- LM-pectin (β 3 )	-0.08	-0.05	-0.22*	-0.28	-0.16*	-019	0.01
A 2 (β 11 )	0.17	0.03	-0.07	0.07	-0.03	0.04	0.17
B 2 (β 22 )	0.08	-0.03	-0.19*	-0.08	.0.09	-0.02	0.02
C 2 (β 33 )	0.11	-0.03	-0.04	0.20	0.00	0.00	0.19
AB (β 12 )	-0.11	-0.12	-0.05	0.02	0.02	-0.21	-0.06
AC (β 13 )	-0.06	-0.07	-0.80	-0.10	-0.09	-0.09	0.00
BC (β 23 )	-0.14	-0.09	-0.90	-0.05	-0.02	-0.06	0.07
R 2	0.53	0.60	0.70	0.47	0.64	0.49	0.36
Lack of fit	0.02	0.26	0.11	0.24	0.09	0.01	0.26

• *Significant at 0.05 level.

Non-significant lack of fit (p > 0.05) for pH, L, chroma, hue, aroma, flavor, texture, intention to buy, and ideal consistency indicate the accuracy of the statistical model for this result. An R² value close to unity indicates closer fitting of model to experimental data. Additionally, a low R² value demonstrates that results were not relevant enough to explain behavior variation (Khuri & Mukhopadhyay 2010, Mehmood et al. 2018, 2019); a low p-value indicates a highly significant effect on the response variable (Mehmood 2015).

It was observed that, although the lack of adjustment was not significant and the coefficient of determination was low (0.64), the LM-pectin caused a quadratic effect on moisture (Table II), i.e., increasing the concentration of LM-pectin caused the moisture to decrease. According to Kastner et al. (2020), the LM-pectin, in the presence of ions, interacts with the water present in the gel, reducing the available water. In addition, the increased concentration of LM-pectin makes the gel more rigid and, consequently, with less moisture content (Rahman & Al-Farsi 2005). Moisture is related to food stability (Ma et al. 2020), and so its reduction favors conservation of the product. Thus, this effect caused by LM-pectin may contribute to increasing the shelf life of the product.

The pH was positively significantly affected in a quadratic way by the CaCl₂ (Table II). Liu et al. (2014) demonstrated that the bonds formed by divalent calcium are responsible for the interactions that occur in milk gels at high pH, but do not play a significant role at lower pH values. According Fan et al. (2020) many factors could affect pectin emulsifying properties such pH. Günter et al. (2020) report that increasing the pH in gels with calcium chloride increases the swelling of the gel, since, at higher pH values, the carboxylic acid groups were converted into negatively charged carboxylate ions, resulting in electrostatic repulsion between the different polymer chains and network expansion.

It was observed that the study variables did not significantly affect soluble solid content and luminosity (Table II).

CaCl₂ caused a negative quadratic effect for parameter C* (Chroma) (Table II). Thus, the increase of CaCl₂ concentration resulted in the loss of color vividness of the formulations. According to Pereira et al. (2013), the increase in CaCl₂ concentration in preserves with LM-pectin makes the product more rigid, making light transmission difficult (Dervisi et al. 2001, Fan et al. 2020).

According to Emery et al. (2017), based on the values of a* and b*, the °Hue is obtained, which is evaluated on a scale from 0 to 360°. The °Hue defines the correct position of the analyzed sample in the color range, i.e., it reflects the color tone. According to the CIELAB hue sequence, the red hue is indicated by 0 °h, yellow by 90 °h, green by 180 °h and blue by 270 °h. For this parameter, the concentrations of carrageenan gum and LM-pectin caused quadratic effects. The interaction factor β₁₃ (CaCl₂ and LM-pectin) also had a significant negative effect (Table I and Figure 1). The increase of pectin and carrageenan concentrations causes the elevation of the °Hue to the central point and after this concentration the °Hue decreases (Figure 1a and Figure 1b). Higher values for this angle are found in the formulations that have the combination of carrageenan gum and LM-pectin in their constitution ranging from between 0.74% to 1.04% and 1.64% to 2.3%, respectively. These formulations exhibit orange (red to yellow) hue.

Figure 1
Response surface (a) and contour plot (b) for °Hue of sugar-free banana preserves.

Regarding the acceptance attributes, the carrageenan gum caused a quadratic effect and LM-pectin caused a negative linear effect the on flavor attribute (Table III), i.e., the higher the concentration of these gelling agents, the lower the scores for the flavor attribute. According to Bayarri et al. (2006), the concentrations of gelling agents alter the mechanical characteristics of gels, altering the perception of taste. Chai et al. (1991), when studying sweetened and flavored gels made with alginate, carrageenan, or agar, noted that sensory perceptions depend on both the strength of the gel and the concentration of gelling agents. In addition, cooking, which is one of the main points of the manufacturing process should be a quick procedure to avoid flavor loss (Doi et al. 2019).

For purchase intention, it is noted that the concentration of LM-pectin caused a negative linear effect (Table III). That is, as LM-pectin concentration increases, purchase intent decreases. This effect can be attributed to the decrease in taste as a consequence of the gelling agents concentration, which may affect the perception of this attribute.

The frequency histograms of ideal sweetness and consistency of different banana preserve formulations are presented in Figure 2.

Figure 2
Histograms of sweetness (a) and consistency (b) ideals of different banana preserves formulations. * Formulation 15: average of the values obtained by formulations 15, 16, 17 and 18. (-4;-1 = less sweet/consistent than ideal, 0 = ideal, and 1;4 = sweeter/consistent than ideal).

Formulations F1 (0.61% CaCl₂, 0.74% carrageenan gum and 1.64% LM-pectin) and F5 (0.61% CaCl₂, 0.74% carrageenan gum and 2.30% LM-pectin) were closest to the ideal sweetness (Figure 2a). For optimal consistency, F1 (0.61% CaCl₂, 0.74% carrageenan gum and 1.64% LM-pectin) and F3 (0.61% CaCl₂, 1.04% gum carrageenan and 1.64% LM-pectin) were the closest (Figure 2b).

Guichard et al. (1991), investigated the influence of pectin concentration and its methoxylation degree on sensory aspects and volatile compounds in strawberry preserves. The results showed that a 0.6% concentration of LM-pectin provided an adequate texture and ideal taste.

The results of the present study suggest that although the use of gelling agents contributes to both consistency and taste improvements, high concentrations of these additives may mask the sweetness and modify its consistency, resulting in product rejection. Smaller amounts of both carrageenan and pectin provide sweetness and consistency considered ideal by consumers.

Figure 3 shows the principal component analysis (PCA) for the different sugar-free banana preserve formulations in relation to the descriptive terms related to appearance, aroma, flavor, and texture.

Figure 3
Principal component analysis for the different sugar-free banana preserves formulations. * Formulation 15: average of sensory analysis values obtained by formulations 15, 16, 17 and 18. Descriptors: 1 - characteristic appearance of banana preserve, 2 - strong brown color, 3 - faint brown color, 4 - lighter color than ideal, 5 - darker color than ideal, 6 - ideal color, 7 - bright, 8 - matte, 9 - opaque, 10 - translucent, 11 - lumpiness, 12 - syneresis, 13 - strong banana aroma, 14 - faint banana aroma, 15 - sweet aroma, 16 - burnt aroma, 17 - pleasant aroma, 18 - strange aroma, 19 - characteristic banana preserve aroma, 20 - weak banana flavor, 21 - ideal banana flavor, 22 - characteristic banana preserve taste, 23 - very sweet taste, 24 - slightly sweet taste, 25 - weird taste, 26 - burnt taste, 27 - banana preserve characteristic consistency, 28 - firm consistency, 29 - soft consistency, 30 - nice texture, 31 - nasty texture, 32 - nice texture uniform, 33 - ideal texture, 34 - lumps.

Formulations F1 (0.61% CaCl₂, 0.74% carrageenan gum and 1.64% LM-pectin), F9 (0.54% CaCl₂, 0.89% carrageenan gum and 1.97% LM-pectin), and F13 (0.71% CaCl₂, 0.89% carrageenan gum and 1.4% LM-pectin) were described with desirable attributes for banana preserves such as characteristic appearance, aroma, flavor, and consistency, as well as pleasant, uniform, and ideal texture (Figure 3). However, the other formulations were described as having undesirable characteristics for banana preserves, such as a very sweet taste, burnt aroma, presence of syneresis, presence of lumps, lacking luster and opacity, with a weak foreign banana aroma (Figure 3).

Thus, based on the principal component analysis for the different formulations of sugar-free banana preserves (Figure 3), the formulations described with the desirable attributes of banana preserves were those whose concentrations of the studied variables ranged from 0.54% to 0.61% for CaCl₂, from 0.74% to 0.89% for carrageenan gum, and from 1.40% to 1.64% for LM-pectin.

CONCLUSION

In the present study, it was found that the different concentrations of CaCl₂, carrageenan gum, and LM-pectin influenced the physicochemical and sensory characteristics of sugar-free banana preserves. In general, lower CaCl₂ concentrations (0.54% to 0.61%) caused the preserves to have lower pH and more vivid color. The increased concentration of LM-pectin (1.40% to 1.64%) resulted in formulations with a yellowish-red hue and lower moisture, thus, reducing the flavor and purchase intention of the elaborated products.

Carrageenan gum was the variable that least influenced the results; however, the use of higher concentrations of this gum (1.04% to 1.15%) decreases the perception of banana preserve aroma.

Given this, it can be inferred that the use of CaCl₂ ranging from 0.54% to 0.61%, carrageenan gum from 0.74% to 0.89% and LM-pectin from 1.4% to 1.64% results in sugar-free banana preserves with ideal sweetness and consistency and are, therefore, more acceptable.

ACKNOWLEDGMENTS

The authors would like to thank Fundação de Amparo à Pesquisa do Estado de Minas Gerais – FAPEMIG (APQ-02047-14), Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES, Conselho Nacional de Desenvolvimento Científico e Tecnológico CNPq and Universidade Federal de Ouro Preto -UFOP for financial support and Nutramax® for sweetener donation.

REFERENCES

• AOAC - OFFICIAL METHODS OF ANALYSIS OF THE ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS. 2003. Official methods of analysis, 17 ed., Arlington.
• BAYARRI S, IZQUIERDO L DURÁN L & COSTELL E. 2006. Effect of addition of sucrose and aspartame on the compression resistance of hydrocolloids gels. Int J Food Sci Technol 41: 980-986.
• CHAI E, OAKENFULL DG, MCBRIDE RL & LANE AG. 1991. Sensory perception and rheology of flavoured gels. Food Aust 43: 256-261.
• CHAKRABORTY R & DAS A. 2019. Artificial Sweeteners. Ency Food Chem 1: 30-34.
• CHIM JF, ZAMBIAZI RC & BRUSCATTO MH. 2006. Light jellies of strawberry: physic-chemical and sensory characteristics. Alim Nutr 17: 295-301.
• CURI PN, COUTINHO G, MATOS M, PIO R, ALBERGARIA FC & SOUZA VR. 2018. Characterization and marmelade processing potential of quince cultivars cultivated in tropical regions. Rev Bras Frutic 40: 1-7.
• DERVISI P, LAMB J & ZABETAKIS I. 2001. High pressure processing in jam manufacture: effects on textural and colour properties. Food Chem 73: 85-91.
• DOI T, WANG M & MCCLEMENTS DJ. 2019. Impact of proteins and polysaccharides on flavor release from oil-in-water emulsions during simulated cooking. Food Res Int 125: 108549.
• EMERY KJ, VOLBRECHT VJ, PETERZELL DH & WEBSTER MA. 2017. Variations in normal color vision. VII. Relationships between color naming and hue scaling. Vision Res 141: 66-75.
• FAN C, CHEN X & HE J. 2020. Effect of calcium chloride on emulsion stability of methyl esterified citrus pectin. Food Chem 332: 127366.
• GOLDFEIN KR & SLAVIN JL. 2015. Why sugar is added to food: food science 101. Compr. Rev Food Sci Food Saf 14: 644-656.
• GUICHARD E, ISSANCHOU S, DESCOURVIERES A & ETIEVANT P. 1991. Pectin concentration, molecular weight and degree of esterification: influence on volatile composition and sensory characteristics of strawberry jam. J Food Sci 56: 1621-1627.
• GÜNTER EA, MARTYNOV VV, BELOZEROV VS, MARTINSON EA & LITVINETS SG. 2020. Characterization and swelling properties of composite gelmicroparticles based on the pectin and κ-carrageenan. Int J Biol Macromol 164: 2232-2239.
• KASTNER H, EINHORN-STOLL U, FATOUROS A & DRUSCH S. 2020. Impact of sodium ions on material properties, gelation and storage stability of citrus pectin. Food Hydrocoll 104: 105750.
• KHURI AI & MUKHOPADHYAY S. 2010. Response surface methodology. Wiley Interdiscip Rev Comput Stat 2: 128-149.
• LIMA MB, DOMINGOS FM, LIMA JJF, MONTEIRO RS, SANTOS ODH & PEREIRA PAP. 2019. Characterization and influence of hydrocolloids on low caloric orange jellies. Emir J Food Agric 31: 7-15.
• LIU XT, ZHANG H, WANG F, LUO J, GUO HY & REN FZ. 2014. Rheological and structural properties of differently acidified and renneted milk gels. J Dairy Sci 97: 3292-3299.
• LOESECKE HWV. 1950. Bananas: Chemistry, Physiology, Technology (Economic Crops; Vol. 1). InterScience.
• MA M, SUN Q-J, LI M & ZHU K-X. 2020. Deterioration mechanisms of high-moisture wheat-based food- a review from physicochemical, structural, and molecular perspectives. Food Chem 318: 126495.
• MEHMOOD T. 2015. Optimization of the canola oil based vitamin E nanoemulsions stabilized by food grade mixed surfactants using response surface methodology. Food Chem 183: 1-7.
• MEHMOOD T, AHMED A, AHMED Z & AHMAD MS. 2019. Optimization of soya lecithin and Tween 80 based novel vitamin D nanoemulsions prepared by ultrasonication using response surface methodology. Food Chem 289: 664-670.
• MEHMOOD T, AHMED A, AHMAD A, AHMAD MS & SANDHU MA. 2018. Optimization of mixed surfactants-based β-carotene nanoemulsions using response surface methodology: An ultrasonic homogenization approach. Food Chem 253: 179-184.
• NUNES CA, PINHEIRO ACM & BASTOS SC. 2011. Evaluating consumer acceptance tests by three-way internal preference mapping obtained by parallel factor analysis (PARAFAC). J Sens Stud 26: 167-174.
• PEREIRA PAP, SOUZA VR, SILVA AA, QUEIROZ F, BORGES SV, PINHEIRO ACM & CARNEIRO JDS. 2019. Influence of gelling agent concentration on the characteristics of functional sugar-free guava preserves. Emir J Food Agric 31: 501-510.
• PEREIRA PAP, SOUZA VR, TEIXEIRA TR, QUEIROZ F, BORGES SV & CARNEIRO JDS. 2013. Rheological behavior of functional sugar-free guava preserves: Effect of the addition of salts. Food Hydrocoll 31: 404-412.
• PEREIRA PAP, SOUZA VR, VIEIRA MA, QUEIROZ F, BORGES SV & CARNEIRO JDS. 2017. Sugar-free guava preserve: influence of additives on textural properties. Int Food Res J 24: 2377-2386.
• RAHMAN MS & AL-FARSI SA. 2005. Instrumental texture profile analysis (TPA) of date flesh as a function of moisture content. J Food Eng 66: 505-511.
• SILVA LPFR, RODRIGUES LMS, VIEIRA AF, ARAÚJO AS & ALMEIDA RD. 2017. Microbiological end texture evaluation of banana sweets in market in the city of Pombal – PB. Rev Bras Agrotec 7: 233-236.
• SOUZA VR, PEREIRA PAP, PINHEIRO ACM, BOLINI HMA, BORGES SV & QUEIROZ F. 2013. Analysis of various sweeteners in low-sugar mixed fruit jam: equivalent sweetness, time-intensity analysis and acceptance test. Int J Food Sci Technol 48: 1541-1548.
• SPAGNUOLO PA, DALGLEISH DG, GOFF HD & MORRIS ER. 2005. Kappa-carrageenan interactions in systems containing casein micelles and polysaccharide stabilizers. Food Hydrocolloid 19: 371-377.
• STONE H & SIDEL J. 1993. Sensory Evaluation Practices. New York: Academic Press.
• WAKELING IN & MACFIE HJH. 1995. Designing consumer trials balanced for first and higher orders of carry-over effect when only a subset of k samples from t may be tested. Food Qual Prefer 6: 299-308.

Publication Dates

• Publication in this collection
  01 May 2023
• Date of issue
  2023

History

• Received
  31 July 2020
• Accepted
  25 Oct 2020