Published 2015

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Publication details

Journal : Lebensmittel-Wissenschaft + Technologie , vol. 61 , p. 564–572 , 2015

Publisher : Academic Press

International Standard Numbers :
Printed : 0023-6438
Electronic : 1096-1127

Publication type : Academic article

Contributors : Agudelo, Alejandra; Varela-Tomasco, Paula; Fiszman, Susana

Issue : 2

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Kjetil Aune
Chief Librarian


Fruit fillings were formulated with native tapioca starch (TS), modified waxy corn starch and a mixed system of TS plus low-methoxyl pectin, two quantity of fruit and replacement of sucrose with polydextrose and intense sweeteners. The twelve formulations were characterized with quantitative descriptive analysis and rheological and extrusion tests. Overall liking (OL) and liking of some sensory attributes were evaluated with a consumer panel (n = 100). The right level of the consistency, sweetness, acidity, and fruit flavour of each sample was evaluated with “just-about right” scales and analysed by Penalty Analysis. Hierarchical cluster analysis was applied to detect consumer groups with different preference profiles. Three clusters were found: one cluster did not like intense sweeteners; another, preferred the characteristics of the TS samples, and the third cluster did not show marked tendencies, suggesting that formulations should be adapted to each scenario.