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
- Institución
- Instituto Nacional de Tecnología Agropecuaria
- OAI Identificador
- oai:localhost:20.500.12123/3374
Ver los metadatos del registro completo
id |
INTADig_c7a6564fb0dcfcb450626deb334282b0 |
---|---|
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)2025-09-29T13:44:26Zoai: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:l2025-09-29 13:44:26.751INTA 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 |
_version_ |
1844619126037807104 |
score |
12.559606 |