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

Autores
Maldonado, Mariela; Fonzar, Mauricio; Carparelli, Andrea; Polenta, Gustavo Alberto; Vaudagna, Sergio Ramon; Denoya, Gabriela Inés; Bauzá, Marta Mónica; Videla, Adriana Ines; Sanow, Luis Claudio; Robles, Maria 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".
EEA Mendoza
Fil: Maldonado, Mariela. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Fonzar, Mauricio. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina
Fil: Carparelli, Andrea. Universidad Católica de Cuyo. Facultad de Don Bosco de Enología y Ciencias de la Alimentación; Argentina
Fil: Polenta, Gustavo Alberto. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimento; Argentina
Fil: Vaudagna, Sergio. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina
Fil: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina
Fil: Bauzá, Marta Mónica. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina
Fil: Videla, Adriana Ines. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina
Fil: Sanow, Luis Claudio. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina
Fil: Robles, Maria Noelia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fuente
International Journal of Biotechnology and Food Science 2 (7) : 126-142 (November 2014)
Materia
Cereza
Frutas en Conserva
Alimentos Bajos Calorías
Edulcorantes
Cherries
Canned Fruits
Low Calorie Foods
Sweeteners
Sustitutos de Azúcar
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/3374
Acceder
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oai_identifier_str oai:localhost:20.500.12123/3374
network_acronym_str INTADig
repository_id_str l
network_name_str INTA Digital (INTA)
spelling Alternative sugar substitutes in canned cherries with improved nutritional value suitable for special diet consumersMaldonado, MarielaFonzar, MauricioCarparelli, AndreaPolenta, Gustavo AlbertoVaudagna, Sergio RamonDenoya, Gabriela InésBauzá, Marta MónicaVidela, Adriana InesSanow, Luis ClaudioRobles, Maria NoeliaCerezaFrutas en ConservaAlimentos Bajos CaloríasEdulcorantesCherriesCanned FruitsLow Calorie FoodsSweetenersSustitutos de AzúcarCherries 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".EEA MendozaFil: Maldonado, Mariela. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Fonzar, Mauricio. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; ArgentinaFil: Carparelli, Andrea. Universidad Católica de Cuyo. Facultad de Don Bosco de Enología y Ciencias de la Alimentación; ArgentinaFil: Polenta, Gustavo Alberto. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimento; ArgentinaFil: Vaudagna, Sergio. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; ArgentinaFil: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; ArgentinaFil: Bauzá, Marta Mónica. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; ArgentinaFil: Videla, Adriana Ines. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; ArgentinaFil: Sanow, Luis Claudio. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; ArgentinaFil: Robles, Maria Noelia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina2018-09-17T16:38:30Z2018-09-17T16:38:30Z2014-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://sciencewebpublishing.net/ijbfs/archive/2014/November/Abstract/Maldonado%2http://hdl.handle.net/20.500.12123/33742384-7344International Journal of Biotechnology and Food Science 2 (7) : 126-142 (November 2014)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2025-10-16T09:29:18Zoai:localhost:20.500.12123/3374instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-10-16 09:29:19.051INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
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
Cereza
Frutas en Conserva
Alimentos Bajos Calorías
Edulcorantes
Cherries
Canned Fruits
Low Calorie Foods
Sweeteners
Sustitutos de Azúcar
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
Fonzar, Mauricio
Carparelli, Andrea
Polenta, Gustavo Alberto
Vaudagna, Sergio Ramon
Denoya, Gabriela Inés
Bauzá, Marta Mónica
Videla, Adriana Ines
Sanow, Luis Claudio
Robles, Maria Noelia
author Maldonado, Mariela
author_facet Maldonado, Mariela
Fonzar, Mauricio
Carparelli, Andrea
Polenta, Gustavo Alberto
Vaudagna, Sergio Ramon
Denoya, Gabriela Inés
Bauzá, Marta Mónica
Videla, Adriana Ines
Sanow, Luis Claudio
Robles, Maria 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, Luis Claudio
Robles, Maria Noelia
author2_role author
author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Cereza
Frutas en Conserva
Alimentos Bajos Calorías
Edulcorantes
Cherries
Canned Fruits
Low Calorie Foods
Sweeteners
Sustitutos de Azúcar
topic Cereza
Frutas en Conserva
Alimentos Bajos Calorías
Edulcorantes
Cherries
Canned Fruits
Low Calorie Foods
Sweeteners
Sustitutos de Azúcar
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".
EEA Mendoza
Fil: Maldonado, Mariela. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Fonzar, Mauricio. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina
Fil: Carparelli, Andrea. Universidad Católica de Cuyo. Facultad de Don Bosco de Enología y Ciencias de la Alimentación; Argentina
Fil: Polenta, Gustavo Alberto. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimento; Argentina
Fil: Vaudagna, Sergio. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina
Fil: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina
Fil: Bauzá, Marta Mónica. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina
Fil: Videla, Adriana Ines. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina
Fil: Sanow, Luis Claudio. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina
Fil: Robles, Maria Noelia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; 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
2018-09-17T16:38:30Z
2018-09-17T16:38:30Z
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://sciencewebpublishing.net/ijbfs/archive/2014/November/Abstract/Maldonado%2
http://hdl.handle.net/20.500.12123/3374
2384-7344
url http://sciencewebpublishing.net/ijbfs/archive/2014/November/Abstract/Maldonado%2
http://hdl.handle.net/20.500.12123/3374
identifier_str_mv 2384-7344
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv International Journal of Biotechnology and Food Science 2 (7) : 126-142 (November 2014)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 12.712165

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