Articles
Liqueurs from coloured cactus pear using low-calorie sweeteners as sugar replacements
Article number
1452_40
Pages
303 – 308
Language
English
Abstract
Cactus pear from the orange ecotype of Opuntia ficus-indica Mill. presents multiple possibilities for use in the food industry, particularly due to its high betaxanthin content.
The aim of this research was to develop and evaluate cactus pear liquors replacing sucrose with tagatose, stevia and sucralose, and compare them with one made using sucrose.
The fruits were peeled, chopped and mixed with ethyl alcohol (96 °G.L.) to prepare 3 macerates with different pulp/alcohol ratios (Mac1; 70-30%, Mac2; 60-40% and Mac3; 50-50%). Therefore, with the macerates, three liqueurs (L) were formulated (LMac1, LMac2, LMac3) with identical alcoholic content (18 °G.L.) and sucrose (20 °Brix) concentration.
The sensory evaluation results showed LMac1 was the liquor with the greatest aromatic and colour intensity and with the highest colour parameters (a*=24.0; b*=113.5; C*=116.0; Hab=78.01). Using this formulation (70% cactus pear pulp, 18°G.L.), new liquors were formulated, replacing sucrose with three sweeteners (tagatose; LT, stevia; LS and sucralose; LSuc). Results showed no significant differences between the three products in the sensory attributes and obtained similar colours parameters (Hab: LT=79.8; LS=80.2; LSuc=80.0). To assess differences between LMac1 and one with sweetener (LT), a hedonic test (100 consumers) was performed.
No significant differences were found in the preference between the two treatments.
The average acceptability was 10.5 (0 to 15 scale) suggesting a high level of acceptability for this new product.
The colour stability during storage (in dark, 5±1°C) was high for both liquors when they were exposed to indirect light at room temperature (20±2°C) for 3 months.
The aim of this research was to develop and evaluate cactus pear liquors replacing sucrose with tagatose, stevia and sucralose, and compare them with one made using sucrose.
The fruits were peeled, chopped and mixed with ethyl alcohol (96 °G.L.) to prepare 3 macerates with different pulp/alcohol ratios (Mac1; 70-30%, Mac2; 60-40% and Mac3; 50-50%). Therefore, with the macerates, three liqueurs (L) were formulated (LMac1, LMac2, LMac3) with identical alcoholic content (18 °G.L.) and sucrose (20 °Brix) concentration.
The sensory evaluation results showed LMac1 was the liquor with the greatest aromatic and colour intensity and with the highest colour parameters (a*=24.0; b*=113.5; C*=116.0; Hab=78.01). Using this formulation (70% cactus pear pulp, 18°G.L.), new liquors were formulated, replacing sucrose with three sweeteners (tagatose; LT, stevia; LS and sucralose; LSuc). Results showed no significant differences between the three products in the sensory attributes and obtained similar colours parameters (Hab: LT=79.8; LS=80.2; LSuc=80.0). To assess differences between LMac1 and one with sweetener (LT), a hedonic test (100 consumers) was performed.
No significant differences were found in the preference between the two treatments.
The average acceptability was 10.5 (0 to 15 scale) suggesting a high level of acceptability for this new product.
The colour stability during storage (in dark, 5±1°C) was high for both liquors when they were exposed to indirect light at room temperature (20±2°C) for 3 months.
Authors
C. Sáenz, M.C. Arellano, E. Loyola, M. Medel
Keywords
Opuntia ficus-indica, liquors, low-calorie sweeteners, orange cactus pear
Groups involved
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