Resumo

VALENCIA GARCIA, Francia Elena; MILLAN CARDONA, Leonidas de Jesús  e  RAMIREZ HERRERA, Nathalia. Evaluation of the effects on the physical, chemical, sensorial and textural properties of polydextrose, fructose and sorbitol as sugar substitutes in the making of arequipe (a colombian dessert). Rev. Lasallista Investig. [online]. 2008, vol.5, n.2, pp.20-27. ISSN 1794-4449.

Introduction. The concern on the excessive consumption of sugar in the diet has provoked a modification of traditional products to reduce their sucrose content and, at the same time, keep their sensorial and physical-chemical characteristics similar to those of other products made with normal sucrose content. Objective. To evaluate the effects of sugar substitutes such as polydextrose, fructose and sorbitol in the physical, chemical, sensorial and textural properties of arequipe. Materials and methods. Five formulations were made, one standard and, in the other four, 50% of the sugar was replaced with polydextrose, fructose and sorbitol. They were combined at two concentrations (fructose at 3,9 and 4,7% and sorbitol 3,9 and 8,5%). The response variables to evaluate the effect of sugar substitutes were physical, chemical, sensorial and textural evaluations. Results.The statistic analysis showed significant differences in the sensorial and textural proofs. The most accepted treatment was number 012 (fructose 3,9%, sorbitol 8,5%) which achieved a reduction of calories of 38%. Conclusion. A product that acomplishes the Colombian NTC 3757 technical norm was obtained.

Palavras-chave : Polidextrose; Fructose; Sorbitol; Physical Chemicals properties; Sensorial properties; Arequipe; Milk sweet.

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