Functional blueberry beverages with the addition of Arabic Gum

IF 0.4 Q4 NUTRITION & DIETETICS

Revista Espanola de Nutricion Humana y Dietetica Pub Date : 2021-06-04 DOI:10.14306/RENHYD.26.S1.1253

J. Alcócer, Noelia Fernanda Paz, Pablo Agustín Garay, F. Villalva, C. Curti, Franco Darío Della Fontana, Marisa Rivas, Ana Paula Olivares La Madrid, A. Ramón

{"title":"Functional blueberry beverages with the addition of Arabic Gum","authors":"J. Alcócer, Noelia Fernanda Paz, Pablo Agustín Garay, F. Villalva, C. Curti, Franco Darío Della Fontana, Marisa Rivas, Ana Paula Olivares La Madrid, A. Ramón","doi":"10.14306/RENHYD.26.S1.1253","DOIUrl":null,"url":null,"abstract":"Introduction: This study aimed to add value to Arabic Gum (AG) and the blueberry discarded harvest from Northwest of Argentina, developing functional dietary beverages with AG at three concentrations of 0; 5; 10 and 15 g/100 mL, and to assess the sensory acceptability, physicochemical characteristics and antioxidant properties. \nMaterial and methods: Blueberries (BB) at 30 g/100 mL and steviol glycosides (0.03 g/100 mL) were used.\nResults: The beverage with 10 g/100 mL of AG had the best scores for sensory acceptability and was preferred by consumers. It has a pH of 3.88, soluble solid content of 14.97 °Brix, density of 1.05 g/cm3 and a colour which showed a tendency from red to blue. The Total Caloric Value (per 100 mL of beverage) was 53.4 Kcal, 13.53 g of carbohydrates, 8.80 g of total dietary fibre, and a sodium content of 12.26 mg. The total polyphenol content was 214.23 mg GAE /100 g. \nConclusions: The serving size of functional beverage covers 70% of the daily dietary fibre recommendation.\n ","PeriodicalId":46581,"journal":{"name":"Revista Espanola de Nutricion Humana y Dietetica","volume":null,"pages":null},"PeriodicalIF":0.4000,"publicationDate":"2021-06-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Revista Espanola de Nutricion Humana y Dietetica","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.14306/RENHYD.26.S1.1253","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"NUTRITION & DIETETICS","Score":null,"Total":0}

引用次数: 0

Abstract

Introduction: This study aimed to add value to Arabic Gum (AG) and the blueberry discarded harvest from Northwest of Argentina, developing functional dietary beverages with AG at three concentrations of 0; 5; 10 and 15 g/100 mL, and to assess the sensory acceptability, physicochemical characteristics and antioxidant properties. Material and methods: Blueberries (BB) at 30 g/100 mL and steviol glycosides (0.03 g/100 mL) were used. Results: The beverage with 10 g/100 mL of AG had the best scores for sensory acceptability and was preferred by consumers. It has a pH of 3.88, soluble solid content of 14.97 °Brix, density of 1.05 g/cm3 and a colour which showed a tendency from red to blue. The Total Caloric Value (per 100 mL of beverage) was 53.4 Kcal, 13.53 g of carbohydrates, 8.80 g of total dietary fibre, and a sodium content of 12.26 mg. The total polyphenol content was 214.23 mg GAE /100 g. Conclusions: The serving size of functional beverage covers 70% of the daily dietary fibre recommendation.

查看原文本刊更多论文

添加阿拉伯胶的功能性蓝莓饮料

前言:本研究旨在对阿根廷西北地区的阿拉伯胶(AG)和蓝莓废弃采收物进行增值利用，开发3种浓度为0;5;10和15 g/100 mL，并评价其感官接受度、理化特性和抗氧化性能。材料和方法:蓝莓(BB) 30 g/100 mL，甜菊糖苷(0.03 g/100 mL)。结果:AG含量为10 g/100 mL的饮料感官接受度得分最高，受到消费者的青睐。它的pH值为3.88，可溶性固形物含量为14.97°白利度，密度为1.05 g/cm3，颜色呈现出由红到蓝的趋势。总热值(每100毫升饮料)为53.4千卡，13.53克碳水化合物，8.80克总膳食纤维，钠含量为12.26毫克。总多酚含量为214.23 mg GAE /100 g。结论:功能性饮料的份量覆盖了每日膳食纤维推荐量的70%。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Revista Espanola de Nutricion Humana y Dietetica NUTRITION & DIETETICS-

CiteScore

1.00

自引率

25.00%

发文量

审稿时长

12 weeks

期刊介绍： Spanish Journal of Human Nutrition and Dietetics (REVISTA ESPAÑOLA DE NUTRICIÓN HUMANA Y DIETÉTICA) is the official scientific journal of the Spanish Association of Dieticians and Nutritionists (Asociación Española de Dietistas-Nutricionistas-AEDN). It has as its main objective to be the leading journal in the field of human nutrition and dietetics. It publishes scientific articles that have been reviewed anonymously by experts on the subject (peer-review). The three-monthly Journal publishes research and review articles on clinical and hospital nutrition, applied dietetics and diet therapy, community and public health nutrition, basic and applied nutrition, food and health education, group, social and commercial catering, culinary and gastronomy technology, food science, toxicology and food safety, food culture, sociology and anthropology of eating, humanitarian cooperation, in fact, in all areas of human nutrition and dietetics.