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Fortification with iron chelate and substitution of sucrose by sucralose in light uvaia sherbet (Eugenia pyriformis Cambess): physical, chemical and sensory characteristics

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Abstract

In this work, iron fortified light uvaia sherbet, with low sucrose content, was developed and its physical, chemical and sensory characteristics were evaluated. The central composite rotational design (CCRD), applicable to the response surface methodology, was used to analyze the formulations. In the formulations, in addition of iron fortification (9 to 15 mg/100 g), the sucrose was substituted by micronized sucralose in a proportion of 66–94 %. The responses were analyzed with respect to changes in pH, total solids, ash, carbohydrates, proteins, calories, overrun, nucleation and thawing temperatures, rheological parameters and sensory attributes. Protein contents and acidity were similar in all formulations. There was a reduction of over 25 % in the caloric value. The rheological results showed pseudoplastic behavior and significant viscosity differences among the tested sherbets. In the overrun and thawing behavior results the sucrose concentration had a significant influence as the formulations with substitution by 28 g of sucralose/kg of sucrose showed greater air incorporation. In the flavor attribute there was not significance in relation to the iron fortification. Sherbets prepared with substitution of sucrose by sucralose and fortified with iron showed good acceptability, more stability and more resistant to thawing.

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Acknowledgments

The authors wish to thank the Fundação de Amparo à Pesquisa do Estado de Minas Gerais (FAPEMIG- Brazil), Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq - Brazil), and Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES - Brazil) for financial support for this research.

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Authors and Affiliations

  1. Department of Food Science, Laboratory of Food Refrigeration, Federal University of Lavras, Campus Universitário, P.O. Box 3037, 37200-000, Lavras, MG, Brazil

    Tales Márcio de Oliveira Giarola, Cristina Guimarães Pereira & Jaime Vilela de Resende

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  1. Tales Márcio de Oliveira Giarola
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  2. Cristina Guimarães Pereira
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  3. Jaime Vilela de Resende
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Correspondence to Cristina Guimarães Pereira.

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Giarola, T.M.d.O., Pereira, C.G. & de Resende, J.V. Fortification with iron chelate and substitution of sucrose by sucralose in light uvaia sherbet (Eugenia pyriformis Cambess): physical, chemical and sensory characteristics. J Food Sci Technol 52, 5522–5533 (2015). https://doi.org/10.1007/s13197-014-1643-9

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  • DOI: https://doi.org/10.1007/s13197-014-1643-9

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