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Please use this identifier to cite or link to this item: http://hdl.handle.net/10400.5/4128

Title: Fresh fruit marbles: desenvolvimento de um produto inovador para confeitaria
Authors: Chiché, Avril Flores
Advisor: Sousa, Isabel Maria Nunes de
Dias, João Jorge Mestre
Keywords: fresh fruit marbles
gelling agents
edible coatings
pectins
carrageenans
locust bean gum
Issue Date: 2011
Publisher: ISA/UTL
Citation: Chiché, Avril Flores - Fresh fruit marbles: desenvolvimento de um produto inovador para confeitaria. Lisboa: ISA, 2011
Abstract: The aim of this work was the development of an appealing fresh fruit translucent candy, with gelling agents, alternative to the natural fruit pectin. Three fruit gel formulations were developed, named Fresh Fruits Marbles (FFM), two apple based and one lemon juice based. These were inspired on the traditional French patisserie products Patê de Fruits. At first, high methoxyl (HM) pectin (1.5%) was used as a gelling agent and at second a mixture of iota carrageenan/locust bean gum (1.5% /1.5 %) were used. The edible coatings were sucrose, olive oil and HM citrus pectin coating (3%). HM pectin (2%) was used in the formulation of gel translucent. The coatings were: HM pectin (3%), carboxymethyl cellulose (1%) and iota carrageenan (1%). The characterization analysis was focused on chemical (pH, humidity, aw, total soluble solids), physical (texture and color) and microbiologic characteristics (mold and yeast counting). The iota carrageenan/locust bean gum mix, in the gel on the Apple based FFM, promoted a more elastic texture. The sugar coating is the one that best preserves the FFM. Pectin HM (3%) coating on lemon juice based FFM promoted an increase in hardness. All developed FFM looked and tasted well – a promising product.
Description: Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia
URI: http://hdl.handle.net/10400.5/4128
Appears in Collections:BISA - Dissertações de Mestrado / Master Thesis

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