Artículo
Characterization and stability of a sweet confection made with alternative sweeteners
Fecha de publicación:
06/2022
Editorial:
Elsevier
Revista:
International Journal of Gastronomy and Food Science
ISSN:
1878-450X
e-ISSN:
1878-4518
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
Refined sugar has a predominant role in malnutrition and the appearance of non-communicable diseases related to diet. The objective was to develop a sweet confection made of blueberries, walnuts and amaranth, sweetened with a mix of maltitol and honey. The product was analyzed in terms of physicochemical and textural properties, together with sensory Check-All-That-Apply (CATA) test and stability studies. The results obtained from the physicochemical analysis were comparable with similar products. Regarding the sweeteners used, it could be observed that the combination of honey and maltitol allowed obtaining a product with better sensory acceptance and stability at both temperatures (specially at 25 °C), suggesting that there is a pseudo-synergism between the sweeteners. In conclusion, these healthy sweet confections offer an alternative that is pleasant for consumers and, at the same time, responds with the growing demand for natural products that replace refined sugars with other types of alternative sweeteners.
Palabras clave:
HONEY
,
MALTITOL
,
SENSORY-STUDY
,
SWEET CONFECTION
Archivos asociados
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Identificadores
Colecciones
Articulos (ICTAER)
Articulos de INSTITUTO DE CIENCIA Y TECNOLOGIA DE LOS ALIMENTOS DE ENTRE RIOS
Articulos de INSTITUTO DE CIENCIA Y TECNOLOGIA DE LOS ALIMENTOS DE ENTRE RIOS
Citación
Campostrini, Florencia Graciela; Diaz, María Florencia; Rivero, Roy Cristian; Sosa, Natalia; Characterization and stability of a sweet confection made with alternative sweeteners; Elsevier; International Journal of Gastronomy and Food Science; 28; 6-2022; 1-11
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