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dc.contributor.author
Figueroa, Lilian Elisa
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dc.contributor.author
Genovese, Diego Bautista
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dc.date.available
2019-12-12T18:55:54Z
dc.date.issued
2018-09
dc.identifier.citation
Figueroa, Lilian Elisa; Genovese, Diego Bautista; Pectin Gels Enriched with Dietary Fibre for the Development of Healthy Confectionery Jams; University of Zagreb. Faculty of Food Technology and Biotechnology; Food Technology and Biotechnology; 56; 3; 9-2018; 441-453
dc.identifier.issn
1330-9862
dc.identifier.uri
http://hdl.handle.net/11336/92089
dc.description.abstract
The objective of this work was to evaluate the effect of dietary fibre from different sources (apple, bamboo, psyllium, and wheat) and pectin content (0.4 and 0.5 g/100 g) on the physicochemical properties of pectin gels, for the development of a novel, healthy product similar to a fruit confectionery jam. A mass fraction of 3 g/100 g fibre was added to each pectin gel, so that the final product could be declared as a source of fibre. It was found that pectin content, type of fibre, and their interaction had a significant effect on the viscoelastic and mechanical properties, and syneresis (water loss) of the gels. Since syneresis of gel with 0.4 g/100 g of pectin was undesirably high, only gels with 0.5 g/100 g of pectin were studied from this point forward. For these gels, fibre addition had a reinforcing effect on the viscoelastic properties (wheat>psyllium>bamboo>apple). Psyllium enriched gels did not suffer any syneresis, although they showed an undesirable gummy aspect, which was associated with some of their mechanical properties. Then, fibre from different sources was combined in pairs (1:1) in order to improve the organoleptic properties of the gels. In general, fibre combination decreased the viscoelastic properties of the gels. However, mixing psyllium with other fibre produced a desirable effect on the mechanical properties of the gels, keeping the syneresis at 0 g/100 g. This indicate that 0.5 g/100 g of pectin and 1.5 g/100 g of psyllium fibre with 1.5 g/100 g of other fibre was the best formulation in terms of the stability and texture of this product.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
University of Zagreb. Faculty of Food Technology and Biotechnology
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dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc/2.5/ar/
dc.subject
CONFECTIONERY JAMS
dc.subject
DIETARY FIBRE
dc.subject
GELS
dc.subject
PECTIN
dc.subject.classification
Alimentos y Bebidas
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dc.subject.classification
Otras Ingenierías y Tecnologías
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dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
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dc.title
Pectin Gels Enriched with Dietary Fibre for the Development of Healthy Confectionery Jams
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2019-10-17T14:27:44Z
dc.identifier.eissn
1334-2606
dc.journal.volume
56
dc.journal.number
3
dc.journal.pagination
441-453
dc.journal.pais
Croacia
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dc.journal.ciudad
Zagreb
dc.description.fil
Fil: Figueroa, Lilian Elisa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
dc.description.fil
Fil: Genovese, Diego Bautista. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina. Universidad Nacional del Sur. Departamento de Ingeniería Química; Argentina
dc.journal.title
Food Technology and Biotechnology
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dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.17113/ftb.56.03.18.5641
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6233018/
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