SciELO - Scientific Electronic Library Online

vol.5 issue2Use of microwaves in the treatment of mango juiceState of the children and young rights in the Latin American and Caribbean lasallian institutions author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Services on Demand



Related links

  • On index processCited by Google
  • Have no similar articlesSimilars in SciELO
  • On index processSimilars in Google


Revista Lasallista de Investigación

Print version ISSN 1794-4449


VALENCIA GARCIA, Francia Elena; MILLAN CARDONA, Leonidas de Jesús  and  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.

Keywords : Polidextrose; Fructose; Sorbitol; Physical Chemicals properties; Sensorial properties; Arequipe; Milk sweet.

        · abstract in Spanish | Portuguese     · text in Spanish     · Spanish ( pdf )


Creative Commons License All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License