Effect of gellan gum concentration on the physicochemical, rheological and sensory properties of acerola smoothie

LEAL, Amanda Rodrigues; HOLANDA, Luiz Eduardo Oliveira; SOARES, Fernanda Clara Moreira; COSTA, Juliana Nascimento da; NASCIMENTO, Luís Gustavo Lima; CARMO, Jessica Silva do; SILVA, Wende Carla da; MARQUES, Luciana Façanha; SOUSA, Paulo Henrique Machado de

doi:10.1590/fst.05721

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Food Science and Technology

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Original Article • Food Sci. Technol 42 • 2022 • https://doi.org/10.1590/fst.05721 copy

Effect of gellan gum concentration on the physicochemical, rheological and sensory properties of acerola smoothie

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

This study aimed to develop an acerola smoothie using gellan gum (GG) as a texture modifier. Samples were developed with three concentrations of GG (0.1%, 0.2%, 0.3% w/v) and a control sample (without GG). Physicochemical, rheological, and sensory properties were evaluated. The smoothie samples showed increased color intensity than the control, with a tendency to yellow and red colors. However, the hydrocolloid concentration did not affect the samples' pH values (4.13 to 4.17). GG presence favored an increase in the samples' viscosity, classified as pseudoplastic fluid. There was a reduction in vitamin C in samples with GG (422.18 to 430.49 mg/100 g), however, the values remained close to the control (448.89 mg/100 g). There was greater sensory acceptance by the sample with intermediate texture (0.2% GG), which obtained a higher frequency for the attributes "homogeneous" and "acerola flavor".

Keywords:
hydrocolloid; fruit drink; low acylation; fluid gel

Samples	L*	a*	b*	c*	°h
Control	64.60 ± 0.19	15.39 ± 15.39	18.80 ± 0.14	24.30 ± 0.21	50.68 ± 0.27
GG 0.1%	61.14 ± 1.22^a^* * Represents a verages in the same column present a significant difference in comparison to the control at the 5% probability level by the Dunnett test (p ≤ 0.05).	17.40 ± 17.40^a*	23.00 ± 0.22^a*	28.84 ± 0.38^a*	52.90 ± 0.30^a*
GG 0.2%	62.49 ± 0.19^a*	17.25 ± 17.25^a*	23.07 ± 0.19^a*	28.81 ± 0.27^a*	53.21 ± 0.20^a*
GG 0.3%	60.96 ± 0.35^a*	17.84 ± 17.84^a*	23.46 ± 0.12^a*	29.46 ± 0.21^a*	52.76 ± 0.19^a*

Samples	Ascorbic Acid (AA)
Control	448.89 ± 2.56	16.03 ± 0.06	0.56 ± 0.02	4.15 ± 0.01
GG 0.1%	425.99 ± 0.88^a^* * Averages in the same column present a significant difference in comparison to the control at the 5% probability level by the Dunnett test (p ≤ 0.05).	17.10 ± 0.10^a*	0.56 ± 0.02^a	4.17 ± 0.03^a
GG 0.2%	422.18 ± 2.37^a*	17.07 ± 0.15^a*	0.56 ± 0.01^a	4.15 ± 0.03^a
GG 0.3%	430.49 ± 3.70^a*	17.23 ± 0.06^a*	0.56 ± 0.01^a	4.13 ± 0.02^a

Samples	k	n
Controle	0.20 ± 0.02ª	0.83 ± 0.06ª
GG 0.1%	1.43 ± 0.09^b	0.44 ± 0.03^b
GG 0.2%	6.96 ± 0.48^c	0.25 ± 0.01^c
GG 0.3%	14.72 ± 1.18^d	0.19 ± 0.01^d

Attributes	Gellan Gum Concentration
Attributes	0.1%	0.2%	0.3%
Appearance	6.65 ± 1.67 ^a	7.08 ± 1.62 ^a	6.72 ± 1.61 ^a
Color	6.71 ± 1.66 ^b	7.12 ± 1.45 ª^b	7.28 ± 1.25 ª
Aroma	6.77 ± 1.63 ª	6.91± 1.60 ª	6.73 ± 1.69 ª
Texture	6.21 ± 1.71 ^b	7.01 ± 1.51 ª	5.69 ± 2.18 ᵇ
Flavor	6.15 ± 2.05 ª^b	6.73 ± 2.03 ª	5.58 ± 1.93 ^b
Global Impression	6.19 ± 1.85 ª^b	6.78 ± 1.69 ª	5.95 ± 1.85 ^b
Consumption intention	2.78 ± 1.12 ^b	3.29 ± 1.16 ª	2.65 ± 1.06 ^b

	Gellan Gum Concentration
Attributes	0.1%		0.2%	0.3%
Homogeneous	35 ^b		49 ^a	36 ^ab
Bright	14 ^b		20 ^b	43 ^a
Pale color	22 ^a		8 ^b	9 ^b
Pinkish red color	2 ^b		0 ^b	75 ^a
Yellowish color	66 ^a		77 ^a	5 ^b
Presence of liquid	2 ^ab		0 ^b	1^a
Firm	4 ^b		22 ^a	28 ^a
Soft	44 ^a		37 ^a	42 ^a
Presence of foam	20 ^b		13 ^b	41 ^a
Gelatinous	5 ^b		26 ^a	3 ^b
Astringent	1 ^a		2 ^a	7 ^a
Sandy	11 ^a		5 ^a	12 ^a
Liquid	77 ^a		36 ^b	26 ^b
Juicy	11 ^a		18 ^a	16 ^a
Fruit aroma	32 ^a		40 ^a	33 ^a
Acid aroma	23 ^a	21 ^a			18 ^a
Sweet aroma	33 ^a	26 ^ab			14 ^b
Acerola aroma	52 ^a	54 ^a			49 ^a
Cooked acerola aroma	7 ^a	6 ^a			6 ^a
Acidic taste	22 ^b	23 ^b			46 ^a
Sweet taste	22 ^a	19 ^a			10 ^a
Fruit flavor	37 ^a	38 ^a			19 ^b
Acerola flavor	65 ^a	63 ^a			34 ^b
Milk flavor	33 ^a	26 ^a			22 ^a
Yogurt flavor	7 ^a	13 ^a			8 ^a
Fresh acerola flavor	6 ^a	9 ^a			7 ^a
Strange taste	14 ^a	16 ^a			19 ^a

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[1] *Corresponding author: phmachado@ufc.br.