Rheological parameters of mixed Brazilian Cerrado fruits sugar-free preserves: the effect of body agents

Abstract

Abstract The aim of this study was to evaluate the effect of the bodying agents (erythritol, sorbitol, xylitol, and polydextrose) and their mixtures on the preparation of mixed Brazilian Cerrado fruit preserves (marolo, soursop, and sweet passion fruit). Mixture design was used for product optimization and the preserves were evaluated by texture profile, stress relaxation test, and uniaxial compression test. The research data were analyzed using regression equations on SAS software. The results indicated that the rheological parameters were affected by the body agents. Erythritol should not be used as an isolated component because it provoked changes in the properties of the final product (harder and brittle preserves); xylitol and sorbitol made preserves more elastic, cohesive, and more fragile; and polydextrose showed a synergistic effect with erythritol for rupture deformation and lesser effects for hardness, adhesiveness, and gumminess.

Keywords

• Mixture design
• polydextrose
• polyols
• sugar-free