Phytonutrient-rich guava date fruit confection: formulation, quality analysis and shelf-life studies

IF 2.9 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Measurement and Characterization Pub Date : 2024-11-04 DOI:10.1007/s11694-024-02958-0

Nidhi Attri, Sukhpreet Kaur, Poonam Aggarwal, Navjot Kaur, Ramesh Chand Kasana

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Abstract

Dates are naturally occurring sweetener that are rich in phytonutrients which could be used as a substitute to refined white sugars in manufacturing of functional foods. Fruit toffees contain refined sugars which could be harmful to human wellbeing. This study aimed to formulate a functional mixed fruit toffee by replacing refined sugars with date paste (0 to 100% levels) in conventional fruit toffee consisting guava as base material. Increasing the date paste concentration (0 to 100%), led to a noticeable (p < 0.05) drop in hardness (20.60 to 12.29 N) while an increase in moisture content (10.00 to 14.64%) and water activity (0.65 to 0.77) was observed. Compared to control (100% refined sugar), date paste addition increased crude fiber and protein content by 58.4 and 281.4% with higher macro (88.25 to 329.44 mg/100 g potassium, 79.60 to 91.83 mg/100 g calcium, 18.81 to 50.49 mg/100 g phosphorus) and micro (4.23 to 8.55 mg/100 g iron and 3.00 to 4.25 mg/100 g zinc) minerals, phytochemical constituents (96.67 to 132.90 mg GAE/ 100 g phenolics, 71.18 to 103.28 mg QE/100 g flavonoids and 124.74 to 197.41 µg/100 g carotenoids) and antioxidant activity (37.69 to 50.67%). Based on sensory characteristics, toffees prepared by replacing sugar with 50% date paste were selected for storage studies and were found to be shelf stable for 3 months with satisfactory microbial and organoleptic quality. The study concluded that date paste may be used as a more nutritive alternative to refined sugar for development of phytonutrients rich sweet meal.

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富含植物营养素的番石榴枣果糖果：配方、质量分析和保质期研究

红枣是天然甜味剂，富含植物营养素，可在制造功能食品时替代精制白糖。水果太妃糖含有精制糖，可能对人体健康有害。本研究的目的是在以番石榴为基料的传统水果太妃糖中用枣泥（0 至 100%）替代精制糖，配制出功能性混合水果太妃糖。提高枣泥浓度（0 至 100%）后，硬度明显下降（p < 0.05）（20.60 至 12.29 N），而水分含量（10.00 至 14.64%）和水活性（0.65 至 0.77）则有所增加。与对照组（100% 精制糖）相比，添加枣泥使粗纤维和蛋白质含量分别增加了 58.4% 和 281.4%，宏观（88.25 至 329.44 毫克/100 克钾、79.60 至 91.83 毫克/100 克钙、18.81 至 50.49 毫克/100 克磷）和微观（4.23 至 8.55 毫克/100 克铁和 3.00 至 4.25 毫克/100 克锌）、植物化学成分（96.67 至 132.90 毫克 GAE/100 克酚类、71.18 至 103.28 毫克 QE/100 克类黄酮和 124.74 至 197.41 微克/100 克类胡萝卜素）和抗氧化活性（37.69 至 50.67%）。根据感官特征，研究人员选择了用 50%的枣泥代替糖制备的太妃糖进行储存研究，结果发现太妃糖在货架上可稳定存放 3 个月，微生物和感官质量均令人满意。研究得出结论，枣泥可作为精制糖的营养替代品，用于开发富含植物营养素的甜食。

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来源期刊

Journal of Food Measurement and Characterization Agricultural and Biological Sciences-Food Science

CiteScore

6.00

自引率

11.80%

发文量

425

期刊介绍： This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance. The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.