Sousa, Isabel Maria Nunes deDias, João Jorge MestreChiché, Avril Flores2012-03-212012-03-212011Chiché, Avril Flores - Fresh fruit marbles: desenvolvimento de um produto inovador para confeitaria. Lisboa: ISA, 2011http://hdl.handle.net/10400.5/4128Mestrado em Engenharia Alimentar - Instituto Superior de AgronomiaThe 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.porfresh fruit marblesgelling agentsedible coatingspectinscarrageenanslocust bean gummaster thesis