Addition effect of Phoenix canariensis date and different food by-products on the physicochemical and sensory properties of jelly candy

Chemia Naissensis Pub Date : 1900-01-01 DOI:10.46793/chemn5.1.64t

Mohamed Turki, A. Snoussi, N. Bouzouita, G. Zeppa

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Abstract

Jelly candy is an appreciated food for consumers, especially children. Its fortification with functional ingredients could show an interesting effect on human health. This study aimed to define the structural and chemical characteristics, especially that of polyphenolic amounts, of apple candies prepared with different percentages (2, 4, and 6%) of grape by-products (Moscato, Chardonnay, Barbera, and Pinot noir), cocoa bean shell (CBS), coffee silverskin and canary date powder, and to evaluate the consumer overall acceptance of these products. The fortification was achieved by replacing different percentages of apple puree with by-product powders. The jelly candies with the canary date and Pinot noir by-product showed the highest quantities of polyphenolic compounds (6.18 and 4.54mg GAE/g DW, respectively) and the greatest antioxidant capacity (24.04 and 26.54µmol TE/g DW, respectively) while the coffee silverskin candy had the lowest values. In general, the use of canary dates and by-product powders in candy production increased hardness, polyphenol and fiber contents, and antioxidant capacity. Sensory analysis showed that the candies obtained with coffee silverskin powder had the least overall liking at 6% substitution. However, no significant differences were recorded between the control and candies at 2 and 4% substitution for all studied functional ingredients

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加那利枣和不同食品副产物对果冻糖理化和感官特性的添加影响

果冻糖是一种深受消费者喜爱的食品，尤其是儿童。用功能性成分对其进行强化，可能会对人体健康产生有趣的影响。本研究旨在确定不同比例(2%、4%和6%)葡萄副产品(莫斯卡托、霞多丽、巴贝拉和黑皮诺)、可可豆壳(CBS)、咖啡银皮和金丝雀枣粉制备的苹果糖的结构和化学特征，特别是多酚含量，并评估消费者对这些产品的总体接受程度。通过用副产品粉末代替不同比例的苹果泥来实现强化。含有金丝雀枣和黑皮诺副产物的果冻糖的多酚类化合物含量最高(分别为6.18和4.54mg TE/g DW)，抗氧化能力最高(分别为24.04和26.54µmol TE/g DW)，而咖啡银皮糖的含量最低。一般来说，在糖果生产中使用金丝雀枣及其副产品粉末可以提高糖果的硬度、多酚和纤维含量以及抗氧化能力。感官分析表明，在6%的替代量下，用咖啡银皮粉制成的糖果总体喜欢度最低。然而，在所有研究的功能成分替代率为2%和4%时，对照组和糖果之间没有显著差异

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Chemia Naissensis

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