Artículo
Freeze-dried candies from blackcurrant (Ribes nigrum L.) and yoghurt. Physicochemical and sensorial characterization
Fecha de publicación:
02/2019
Editorial:
Elsevier Science
Revista:
LWT - Food Science and Technology
ISSN:
0023-6438
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
The objective of this work was to develop lyophilized berry candies in order to offer a healthy alternative to traditional candies. Two formulations were developed based on blackcurrants, yoghurt and different sweeteners: honey/isomalt (F1, oriented to children); and isomalt/stevia (F2, oriented to adults). F1 showed higher water content and aw values than F2; F1: 2.93 ± 0.19 (g H2O/100g sample) and aw 0.36 ± 0.06; F2: 1.79 ± 0.16g H2O/100g sample and aw 0.27 ± 0.06. Both formulations presented a pink color (F1: a* = 23.06 ± 3.18, b* = 4.35 ± 1.07; F2: a* = 35.42 ± 2.08, b* = 1.14 ± 0.88), however F2 lightness (41.03 ± 1.37) was much higher than that of F1 (15.31 ± 2.42). According to a qualitative sensory test, about 80% of the consumers described good attributes of the candies. A quantitative sensory test was used to describe textural attributes. The panel members identified texture changes along storage, mainly a decrease of hardness and crunchiness. The antioxidant activity input of both formulations was similar to that of kiwifruit and apple (F1: 4.53 ± 0.59 and F2: 4.24 ± 0.29 mmol Trolox/Kg), which is a positive feature, given that usually candies have reduced or null input of bioactive compounds.
Palabras clave:
ANTIOXIDANT ACTIVITY
,
BLACKCURRANT
,
CANDY
,
QUALITATIVE SENSORY TEST
,
TEXTURE
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Colecciones
Articulos(ITAPROQ)
Articulos de INSTITUTO DE TECNOLOGIA DE ALIMENTOS Y PROCESOS QUIMICOS
Articulos de INSTITUTO DE TECNOLOGIA DE ALIMENTOS Y PROCESOS QUIMICOS
Articulos(SEDE CENTRAL)
Articulos de SEDE CENTRAL
Articulos de SEDE CENTRAL
Citación
Archaina, Diego Alberto; Sosa, Natalia; Rivero, Roy Cristian; Schebor, Carolina Claudia; Freeze-dried candies from blackcurrant (Ribes nigrum L.) and yoghurt. Physicochemical and sensorial characterization; Elsevier Science; LWT - Food Science and Technology; 100; 2-2019; 444-449
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