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Fresh fruit marbles: desenvolvimento de um produto inovador para confeitaria
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Resumo(s)
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.
Descrição
Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia
Palavras-chave
fresh fruit marbles gelling agents edible coatings pectins carrageenans locust bean gum
Contexto Educativo
Citação
Chiché, Avril Flores - Fresh fruit marbles: desenvolvimento de um produto inovador para confeitaria. Lisboa: ISA, 2011