Effect of formulation variables on rheology, texture, colour, and acceptability of apple jelly: modelling and optimization

Autores
Garrido, Juan Ignacio; Lozano, Jorge Enrique; Genovese, Diego Bautista
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The objective was to study and model the effect of the main formulation variables on the rheological and mechanical properties, colour and overall acceptability of apple jelly, and to optimize formulation variables in order to maximize overall acceptability. Formulation variables were juice proportion in the initial juice-sugar mix (J: 350–550 g/kg), product pH (2.8–3.6), concentration of added pectin (P: 0–10 g/kg), and final content of soluble solids (SS: 625–725 g/kg). Anova results showed that P was the main effect on all the rheological and mechanical properties. The strength of the pectin gel network increased at increasing values of P. Consequently, the jellies were more elastic and firm but more brittle, as well as more adhesive. Also, more work was required to disintegrate the jellies. Besides P, also J had a significant positive effect on storage modulus and adhesiveness, while SS had a significant positive effect on cohesiveness. Colour parameters were mainly affected by J. Overall acceptability was significantly affected by J > pH > SS, while P had no significant effect. The optimum was calculated to be at J = 500 g/kg, SS = 700 g/kg, pH = 3.4, and P = 5 g/kg.
Fil: Garrido, Juan Ignacio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Bahía Blanca. Planta Piloto de Ingeniería Química (i); Argentina. Universidad Nacional del Sur; Argentina
Fil: Lozano, Jorge Enrique. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Bahía Blanca. Planta Piloto de Ingeniería Química (i); Argentina. Universidad Nacional del Sur; Argentina
Fil: Genovese, Diego Bautista. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Bahía Blanca. Planta Piloto de Ingeniería Química (i); Argentina. Universidad Nacional del Sur; Argentina
Materia
Fruit Jams
Composition
Gelification
Structure
Sensory Evaluation
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/13466
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/13466
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of formulation variables on rheology, texture, colour, and acceptability of apple jelly: modelling and optimizationGarrido, Juan IgnacioLozano, Jorge EnriqueGenovese, Diego BautistaFruit JamsCompositionGelificationStructureSensory Evaluationhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The objective was to study and model the effect of the main formulation variables on the rheological and mechanical properties, colour and overall acceptability of apple jelly, and to optimize formulation variables in order to maximize overall acceptability. Formulation variables were juice proportion in the initial juice-sugar mix (J: 350–550 g/kg), product pH (2.8–3.6), concentration of added pectin (P: 0–10 g/kg), and final content of soluble solids (SS: 625–725 g/kg). Anova results showed that P was the main effect on all the rheological and mechanical properties. The strength of the pectin gel network increased at increasing values of P. Consequently, the jellies were more elastic and firm but more brittle, as well as more adhesive. Also, more work was required to disintegrate the jellies. Besides P, also J had a significant positive effect on storage modulus and adhesiveness, while SS had a significant positive effect on cohesiveness. Colour parameters were mainly affected by J. Overall acceptability was significantly affected by J > pH > SS, while P had no significant effect. The optimum was calculated to be at J = 500 g/kg, SS = 700 g/kg, pH = 3.4, and P = 5 g/kg.Fil: Garrido, Juan Ignacio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Bahía Blanca. Planta Piloto de Ingeniería Química (i); Argentina. Universidad Nacional del Sur; ArgentinaFil: Lozano, Jorge Enrique. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Bahía Blanca. Planta Piloto de Ingeniería Química (i); Argentina. Universidad Nacional del Sur; ArgentinaFil: Genovese, Diego Bautista. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Bahía Blanca. Planta Piloto de Ingeniería Química (i); Argentina. Universidad Nacional del Sur; ArgentinaElsevier2015-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/13466Garrido, Juan Ignacio; Lozano, Jorge Enrique; Genovese, Diego Bautista; Effect of formulation variables on rheology, texture, colour, and acceptability of apple jelly: modelling and optimization; Elsevier; LWT - Food Science and Technology; 62; 1; 2-2015; 325-3320023-6438enginfo:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0023643814004411info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2014.07.010info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:38:58Zoai:ri.conicet.gov.ar:11336/13466instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:38:58.327CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of formulation variables on rheology, texture, colour, and acceptability of apple jelly: modelling and optimization
title Effect of formulation variables on rheology, texture, colour, and acceptability of apple jelly: modelling and optimization
spellingShingle Effect of formulation variables on rheology, texture, colour, and acceptability of apple jelly: modelling and optimization
Garrido, Juan Ignacio
Fruit Jams
Composition
Gelification
Structure
Sensory Evaluation
title_short Effect of formulation variables on rheology, texture, colour, and acceptability of apple jelly: modelling and optimization
title_full Effect of formulation variables on rheology, texture, colour, and acceptability of apple jelly: modelling and optimization
title_fullStr Effect of formulation variables on rheology, texture, colour, and acceptability of apple jelly: modelling and optimization
title_full_unstemmed Effect of formulation variables on rheology, texture, colour, and acceptability of apple jelly: modelling and optimization
title_sort Effect of formulation variables on rheology, texture, colour, and acceptability of apple jelly: modelling and optimization
dc.creator.none.fl_str_mv Garrido, Juan Ignacio
Lozano, Jorge Enrique
Genovese, Diego Bautista
author Garrido, Juan Ignacio
author_facet Garrido, Juan Ignacio
Lozano, Jorge Enrique
Genovese, Diego Bautista
author_role author
author2 Lozano, Jorge Enrique
Genovese, Diego Bautista
author2_role author
author
dc.subject.none.fl_str_mv Fruit Jams
Composition
Gelification
Structure
Sensory Evaluation
topic Fruit Jams
Composition
Gelification
Structure
Sensory Evaluation
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The objective was to study and model the effect of the main formulation variables on the rheological and mechanical properties, colour and overall acceptability of apple jelly, and to optimize formulation variables in order to maximize overall acceptability. Formulation variables were juice proportion in the initial juice-sugar mix (J: 350–550 g/kg), product pH (2.8–3.6), concentration of added pectin (P: 0–10 g/kg), and final content of soluble solids (SS: 625–725 g/kg). Anova results showed that P was the main effect on all the rheological and mechanical properties. The strength of the pectin gel network increased at increasing values of P. Consequently, the jellies were more elastic and firm but more brittle, as well as more adhesive. Also, more work was required to disintegrate the jellies. Besides P, also J had a significant positive effect on storage modulus and adhesiveness, while SS had a significant positive effect on cohesiveness. Colour parameters were mainly affected by J. Overall acceptability was significantly affected by J > pH > SS, while P had no significant effect. The optimum was calculated to be at J = 500 g/kg, SS = 700 g/kg, pH = 3.4, and P = 5 g/kg.
Fil: Garrido, Juan Ignacio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Bahía Blanca. Planta Piloto de Ingeniería Química (i); Argentina. Universidad Nacional del Sur; Argentina
Fil: Lozano, Jorge Enrique. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Bahía Blanca. Planta Piloto de Ingeniería Química (i); Argentina. Universidad Nacional del Sur; Argentina
Fil: Genovese, Diego Bautista. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Bahía Blanca. Planta Piloto de Ingeniería Química (i); Argentina. Universidad Nacional del Sur; Argentina
description The objective was to study and model the effect of the main formulation variables on the rheological and mechanical properties, colour and overall acceptability of apple jelly, and to optimize formulation variables in order to maximize overall acceptability. Formulation variables were juice proportion in the initial juice-sugar mix (J: 350–550 g/kg), product pH (2.8–3.6), concentration of added pectin (P: 0–10 g/kg), and final content of soluble solids (SS: 625–725 g/kg). Anova results showed that P was the main effect on all the rheological and mechanical properties. The strength of the pectin gel network increased at increasing values of P. Consequently, the jellies were more elastic and firm but more brittle, as well as more adhesive. Also, more work was required to disintegrate the jellies. Besides P, also J had a significant positive effect on storage modulus and adhesiveness, while SS had a significant positive effect on cohesiveness. Colour parameters were mainly affected by J. Overall acceptability was significantly affected by J > pH > SS, while P had no significant effect. The optimum was calculated to be at J = 500 g/kg, SS = 700 g/kg, pH = 3.4, and P = 5 g/kg.
publishDate 2015
dc.date.none.fl_str_mv 2015-02
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/13466
Garrido, Juan Ignacio; Lozano, Jorge Enrique; Genovese, Diego Bautista; Effect of formulation variables on rheology, texture, colour, and acceptability of apple jelly: modelling and optimization; Elsevier; LWT - Food Science and Technology; 62; 1; 2-2015; 325-332
0023-6438
url http://hdl.handle.net/11336/13466
identifier_str_mv Garrido, Juan Ignacio; Lozano, Jorge Enrique; Genovese, Diego Bautista; Effect of formulation variables on rheology, texture, colour, and acceptability of apple jelly: modelling and optimization; Elsevier; LWT - Food Science and Technology; 62; 1; 2-2015; 325-332
0023-6438
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0023643814004411
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2014.07.010
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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