Abstract:
Trials of canned cherries in syrup with lactitol were made with different ratios of lactitol: 25 and 50% with an improved nutritional profile. Three formulations of cherries were developed: Witness: sucrose 100%, T1: sucrose75%-lactitol 25% and T2: sucrose50%-lactitol 50%. In comparison, the Witness: sucrose 100% decreased the moisture until 23%, T1: sucrose75%-lactitol 25% to 35% and T2:50%sucrose-50% lactitol to 41%. All treatments reached 55°Brix. The increase in soluble solids was adjusted with a third-order polynomial evaluation with a high level of adjustment. Sensorial tests were made: preference and acceptation. Its showed the formulation T2:50%sucrose-50% lactitol, was the most preferred, then the T1: sucrose75%-lactitol 25%. The Witness: 100% sucrose was the least chosen. The study shows that it is feasible to produce cherries with up to 25 % reduction in caloric value as the case of T2:50%sucrose-50 %lactitol and 13% reduction in caloric value with the formulation T1: sucrose75%-lactitol 25%.
