Journal of Food, Agriculture and Environment

Vol 2, Issue 2,2004
Online ISSN: 1459-0263
Print ISSN: 1459-0255

Selection of a sweetener and the pectin metoxylation degree for the formulation of a cupuaçu (Theobroma grandiflorum) diet jelly


Agostinho S. Sobrinho 1, Maria R. L. Borras 1, João V. B. Souza 2*, Érica S. Silva 2, José M. Chaar 1

Recieved Date: 2004-02-11, Accepted Date: 2004-04-28


The aim was to define the most adequate sweetener and the pectin metoxylation degree for formulating a cupuaçu diet jelly. This study is the first one to describe a diet jelly formulation of cupuaçu. Fructose demonstrated to be a better sweetener than cyclamate/saccharin mixture in the experimental conditions. In addition to sucrose substitution, the formulation with fructose, in comparison with the conventional jelly, had 50% fewer soluble sugar. In the attributes of color, acidity, sweeteness, aroma and overall quality the sensorial analysis revealed no statistical difference between the formulations of pectin with different metoxylation degrees (31, 34 and 36%). It was considered unpleasant the texture of the formulation of pectin with 36% metoxylation degree, this formulation presented a jelly strength of 187±5 g mm-1.


Diet jelly, cupuaçu, low-methoxyl pectins, fructose

Journal: Journal of Food, Agriculture and Environment
Year: 2004
Volume: 2
Issue: 2
Category: Food and Health
Pages: 146-148

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