Alternative sugar substitutes in canned cherries with improved nutritional value suitable for special diet consumers

Autores
Maldonado, Mariela Beatriz; Fonzar, Mauricio; Carparelli, Andrea; Polenta, Gustavo Alberto; Vaudagna, Sergio Ramon; Denoya, Gabriela Inés; Bauzá, Marta Mónica; Videla, Adriana Ines; Sanow, Claudio; Robles, María Noelia
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Cherries in syrup were developed with an improved nutritional profile, which can be a healthier choice for people with special diets by the partial and total replacement of sucrose with less caloric polyols as alternative. The tests performed on Bing cherries were: Witness: sucrose 100%, T1: sucrose-maltitol: 50-50%, T2: sucrose-erythritol-maltitol: 20-30-50%, T3: maltitol-erythritol-mannitol: 55-30-15%. The candied cherries reached a 55°Brix for all formulations, which were colored with erythrosine and amaranth. Cherries were packaged and sterilized. A similar behavior was observed in all formulations, regarding the evolution of Brix, pH and density of syrups. The sucrose replacement with polyols had a significant effect (α = 0.05) in reducing shear stress and aw in the finished product when sucrose was replaced by polyol formulations tested with respect to the witness with 100% sucrose. Color, showed significant differences (α = 0.05). The T2 formulation reached higher values of lightness, close to red and yellow, being correlated with the results of sensory evaluation. Sensorily, T2 formulation had greater acceptance than the Witness, with 43% preference. According to Art. 535 of Argentine Food Code (1971), the T1 formulation, can be classified as a "low in sugar" food; T2 formulation, as a "reduced caloric value" and "low in sugar" food; while the T3 formulation, as "reduced caloric value" and "no added sugars".
Fil: Maldonado, Mariela Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Cuyo Mendoza - San Juan; Argentina
Fil: Fonzar, Mauricio. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina
Fil: Carparelli, Andrea. Universidad Católica de Cuyo - Sede San Juan; Argentina
Fil: Polenta, Gustavo Alberto. Instituto Nacional de Tecnología Agropecuaria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina
Fil: Vaudagna, Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina
Fil: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria; Argentina
Fil: Bauzá, Marta Mónica. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina
Fil: Videla, Adriana Ines. Universidad Nacional de Cuyo; Argentina
Fil: Sanow, Claudio. Instituto Nacional de Tecnología Agropecuaria; Argentina
Fil: Robles, María Noelia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina. Instituto Nacional de Tecnología Agropecuaria; Argentina
Materia
Polyols
Canned cherries
Reduced caloric value products
Reduced sugar foods
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/32567
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/32567
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Alternative sugar substitutes in canned cherries with improved nutritional value suitable for special diet consumersMaldonado, Mariela BeatrizFonzar, MauricioCarparelli, AndreaPolenta, Gustavo AlbertoVaudagna, Sergio RamonDenoya, Gabriela InésBauzá, Marta MónicaVidela, Adriana InesSanow, ClaudioRobles, María NoeliaPolyolsCanned cherriesReduced caloric value productsReduced sugar foodshttps://purl.org/becyt/ford/4.4https://purl.org/becyt/ford/4Cherries in syrup were developed with an improved nutritional profile, which can be a healthier choice for people with special diets by the partial and total replacement of sucrose with less caloric polyols as alternative. The tests performed on Bing cherries were: Witness: sucrose 100%, T1: sucrose-maltitol: 50-50%, T2: sucrose-erythritol-maltitol: 20-30-50%, T3: maltitol-erythritol-mannitol: 55-30-15%. The candied cherries reached a 55°Brix for all formulations, which were colored with erythrosine and amaranth. Cherries were packaged and sterilized. A similar behavior was observed in all formulations, regarding the evolution of Brix, pH and density of syrups. The sucrose replacement with polyols had a significant effect (α = 0.05) in reducing shear stress and aw in the finished product when sucrose was replaced by polyol formulations tested with respect to the witness with 100% sucrose. Color, showed significant differences (α = 0.05). The T2 formulation reached higher values of lightness, close to red and yellow, being correlated with the results of sensory evaluation. Sensorily, T2 formulation had greater acceptance than the Witness, with 43% preference. According to Art. 535 of Argentine Food Code (1971), the T1 formulation, can be classified as a "low in sugar" food; T2 formulation, as a "reduced caloric value" and "low in sugar" food; while the T3 formulation, as "reduced caloric value" and "no added sugars".Fil: Maldonado, Mariela Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Cuyo Mendoza - San Juan; ArgentinaFil: Fonzar, Mauricio. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; ArgentinaFil: Carparelli, Andrea. Universidad Católica de Cuyo - Sede San Juan; ArgentinaFil: Polenta, Gustavo Alberto. Instituto Nacional de Tecnología Agropecuaria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; ArgentinaFil: Vaudagna, Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; ArgentinaFil: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria; ArgentinaFil: Bauzá, Marta Mónica. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; ArgentinaFil: Videla, Adriana Ines. Universidad Nacional de Cuyo; ArgentinaFil: Sanow, Claudio. Instituto Nacional de Tecnología Agropecuaria; ArgentinaFil: Robles, María Noelia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina. Instituto Nacional de Tecnología Agropecuaria; ArgentinaWeb Science2014-11info: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/11336/32567Carparelli, Andrea; Bauzá, Marta Mónica; Maldonado, Mariela Beatriz; Vaudagna, Sergio Ramon; Sanow, Claudio; Denoya, Gabriela Inés; et al.; Alternative sugar substitutes in canned cherries with improved nutritional value suitable for special diet consumers; Web Science; International Journal of Biotechnology and Food Science; 2; 7; 11-2014; 126-1422384-7344CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://sciencewebpublishing.net/ijbfs/archive/2014/November/Abstract/Maldonado%20et%20al.htminfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:27:38Zoai:ri.conicet.gov.ar:11336/32567instacron: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 10:27:38.923CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Alternative sugar substitutes in canned cherries with improved nutritional value suitable for special diet consumers
title Alternative sugar substitutes in canned cherries with improved nutritional value suitable for special diet consumers
spellingShingle Alternative sugar substitutes in canned cherries with improved nutritional value suitable for special diet consumers
Maldonado, Mariela Beatriz
Polyols
Canned cherries
Reduced caloric value products
Reduced sugar foods
title_short Alternative sugar substitutes in canned cherries with improved nutritional value suitable for special diet consumers
title_full Alternative sugar substitutes in canned cherries with improved nutritional value suitable for special diet consumers
title_fullStr Alternative sugar substitutes in canned cherries with improved nutritional value suitable for special diet consumers
title_full_unstemmed Alternative sugar substitutes in canned cherries with improved nutritional value suitable for special diet consumers
title_sort Alternative sugar substitutes in canned cherries with improved nutritional value suitable for special diet consumers
dc.creator.none.fl_str_mv Maldonado, Mariela Beatriz
Fonzar, Mauricio
Carparelli, Andrea
Polenta, Gustavo Alberto
Vaudagna, Sergio Ramon
Denoya, Gabriela Inés
Bauzá, Marta Mónica
Videla, Adriana Ines
Sanow, Claudio
Robles, María Noelia
author Maldonado, Mariela Beatriz
author_facet Maldonado, Mariela Beatriz
Fonzar, Mauricio
Carparelli, Andrea
Polenta, Gustavo Alberto
Vaudagna, Sergio Ramon
Denoya, Gabriela Inés
Bauzá, Marta Mónica
Videla, Adriana Ines
Sanow, Claudio
Robles, María Noelia
author_role author
author2 Fonzar, Mauricio
Carparelli, Andrea
Polenta, Gustavo Alberto
Vaudagna, Sergio Ramon
Denoya, Gabriela Inés
Bauzá, Marta Mónica
Videla, Adriana Ines
Sanow, Claudio
Robles, María Noelia
author2_role author
author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Polyols
Canned cherries
Reduced caloric value products
Reduced sugar foods
topic Polyols
Canned cherries
Reduced caloric value products
Reduced sugar foods
purl_subject.fl_str_mv https://purl.org/becyt/ford/4.4
https://purl.org/becyt/ford/4
dc.description.none.fl_txt_mv Cherries in syrup were developed with an improved nutritional profile, which can be a healthier choice for people with special diets by the partial and total replacement of sucrose with less caloric polyols as alternative. The tests performed on Bing cherries were: Witness: sucrose 100%, T1: sucrose-maltitol: 50-50%, T2: sucrose-erythritol-maltitol: 20-30-50%, T3: maltitol-erythritol-mannitol: 55-30-15%. The candied cherries reached a 55°Brix for all formulations, which were colored with erythrosine and amaranth. Cherries were packaged and sterilized. A similar behavior was observed in all formulations, regarding the evolution of Brix, pH and density of syrups. The sucrose replacement with polyols had a significant effect (α = 0.05) in reducing shear stress and aw in the finished product when sucrose was replaced by polyol formulations tested with respect to the witness with 100% sucrose. Color, showed significant differences (α = 0.05). The T2 formulation reached higher values of lightness, close to red and yellow, being correlated with the results of sensory evaluation. Sensorily, T2 formulation had greater acceptance than the Witness, with 43% preference. According to Art. 535 of Argentine Food Code (1971), the T1 formulation, can be classified as a "low in sugar" food; T2 formulation, as a "reduced caloric value" and "low in sugar" food; while the T3 formulation, as "reduced caloric value" and "no added sugars".
Fil: Maldonado, Mariela Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Cuyo Mendoza - San Juan; Argentina
Fil: Fonzar, Mauricio. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina
Fil: Carparelli, Andrea. Universidad Católica de Cuyo - Sede San Juan; Argentina
Fil: Polenta, Gustavo Alberto. Instituto Nacional de Tecnología Agropecuaria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina
Fil: Vaudagna, Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina
Fil: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria; Argentina
Fil: Bauzá, Marta Mónica. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina
Fil: Videla, Adriana Ines. Universidad Nacional de Cuyo; Argentina
Fil: Sanow, Claudio. Instituto Nacional de Tecnología Agropecuaria; Argentina
Fil: Robles, María Noelia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina. Instituto Nacional de Tecnología Agropecuaria; Argentina
description Cherries in syrup were developed with an improved nutritional profile, which can be a healthier choice for people with special diets by the partial and total replacement of sucrose with less caloric polyols as alternative. The tests performed on Bing cherries were: Witness: sucrose 100%, T1: sucrose-maltitol: 50-50%, T2: sucrose-erythritol-maltitol: 20-30-50%, T3: maltitol-erythritol-mannitol: 55-30-15%. The candied cherries reached a 55°Brix for all formulations, which were colored with erythrosine and amaranth. Cherries were packaged and sterilized. A similar behavior was observed in all formulations, regarding the evolution of Brix, pH and density of syrups. The sucrose replacement with polyols had a significant effect (α = 0.05) in reducing shear stress and aw in the finished product when sucrose was replaced by polyol formulations tested with respect to the witness with 100% sucrose. Color, showed significant differences (α = 0.05). The T2 formulation reached higher values of lightness, close to red and yellow, being correlated with the results of sensory evaluation. Sensorily, T2 formulation had greater acceptance than the Witness, with 43% preference. According to Art. 535 of Argentine Food Code (1971), the T1 formulation, can be classified as a "low in sugar" food; T2 formulation, as a "reduced caloric value" and "low in sugar" food; while the T3 formulation, as "reduced caloric value" and "no added sugars".
publishDate 2014
dc.date.none.fl_str_mv 2014-11
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/11336/32567
Carparelli, Andrea; Bauzá, Marta Mónica; Maldonado, Mariela Beatriz; Vaudagna, Sergio Ramon; Sanow, Claudio; Denoya, Gabriela Inés; et al.; Alternative sugar substitutes in canned cherries with improved nutritional value suitable for special diet consumers; Web Science; International Journal of Biotechnology and Food Science; 2; 7; 11-2014; 126-142
2384-7344
CONICET Digital
CONICET
url http://hdl.handle.net/11336/32567
identifier_str_mv Carparelli, Andrea; Bauzá, Marta Mónica; Maldonado, Mariela Beatriz; Vaudagna, Sergio Ramon; Sanow, Claudio; Denoya, Gabriela Inés; et al.; Alternative sugar substitutes in canned cherries with improved nutritional value suitable for special diet consumers; Web Science; International Journal of Biotechnology and Food Science; 2; 7; 11-2014; 126-142
2384-7344
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://sciencewebpublishing.net/ijbfs/archive/2014/November/Abstract/Maldonado%20et%20al.htm
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Web Science
publisher.none.fl_str_mv Web Science
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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