Empleo de carbohidratos de baja digestibilidad como sustitutos de sacarosa en la elaboración de cerezas en conserva

ROBLES NOELIA; M MALDONADO

Cordoba

Congreso; Cicytac; 2016

Universidad Nacional de Córdoba y Universidad Nacional de Córdoba

The purpose of this study was to evaluate and quantify the physico-chemical variables of diffusion phenomenon and osmotic dehydration in sweetened canned cherries, to effect partial and total replacement of sucrose by various polyols, considered low digestible carbohydrates (LDC) and having sweetening effect, by the slow or French method. Three treatments were performed: 100% sucrose as the control treatment, and two remaining, where it was replaced with 50% and 100%, with maltitol and isomalt, in combined formulations. Different temperatures and times were tested to study the kinetics of osmotic dehydration, during the assay. The evolution of physicochemical variables such as weight loss, moisture, pulp and syrup soluble solids (Brix), as well as the rate of penetration of saccharose and their substitutes and water outlet through the epidermis and the mesocarp were evaluated. As a result, it was obtained a low sugar and/or caloric value product, with a soluble solids content of at least 55 Brix, with nutraceutical properties, suitable for diabetics and overweight people