C. López-Palestina, Ángeles García-García, Susana Elizabeth Altamirano Romo, Jorge Gutiérrez-Tlahque
{"title":"在草莓和黑莓果肉软糖中减少蔗糖含量并添加龙舌兰糖浆和菊粉:对理化、抗氧化和感官特性的影响","authors":"C. López-Palestina, Ángeles García-García, Susana Elizabeth Altamirano Romo, Jorge Gutiérrez-Tlahque","doi":"10.47836/ifrj.30.6.18","DOIUrl":null,"url":null,"abstract":"The current trend in the food industry involves the search for new formulations and processes to produce processed foods with enhanced nutritional value and improved functional properties that promote consumer health. Therefore, the present work aimed to investigate the physicochemical, antioxidant, and sensory properties of gummies made from strawberry and blackberry pulp. These gummies were formulated with reduced sucrose content and supplemented with agave syrup and inulin. Six formulations were developed using three levels of sucrose reduction (SR) namely 0, 40, and 50%, combined with two types of natural fruit pulp: strawberry (S) and blackberry (B). For the formulations with 40 and 50% SR, agave syrup and inulin were incorporated at a 1:1 ratio. The evaluation encompassed nutritional content, antioxidant activity, textural properties, and the overall acceptability of the various gummy products. Results demonstrated that SR led to a decrease in the caloric content of the gummies, from 279.38 to 178.69 kcal per 100 g. Gummies containing a blend of inulin and agave syrup exhibited an average of 3.69 times higher dietary fibre content. Moreover, the antioxidant compounds inherent in strawberry and blackberry pulp were effectively preserved during processing. Samples with 50% SR displayed an increase of up to 24.80 and 34.89% in phenolic and flavonoid contents, respectively, as compared to those with 0% SR. These samples also demonstrated elevated antioxidant activity as assessed by the ABTS and DPPH assays, reaching up to 109.4 µM Trolox per 100 g, and an inhibition rate of 77.9%, respectively. However, the incorporation of SR in the formulations had a noticeable impact on the textural properties of the gummies, particularly in terms of gumminess and chewiness. In terms of sensory analysis, it was observed that gummies labelled as S-SR-50 and B-SR-50 exhibited higher levels of acceptability, primarily attributed to their enhanced aroma, colour, and taste qualities. The findings of the present work propose a promising avenue for gummy candy reformulation involving reduced sucrose content and the reintroduction of inulin, agave syrup, and the inherent natural antioxidants from strawberry and blackberry. This approach could be a feasible strategy to produce gummy confections with improved nutritional values and antioxidant properties.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":null,"pages":null},"PeriodicalIF":0.7000,"publicationDate":"2023-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Sucrose reduction and addition of agave syrup and inulin in gummies with strawberry and blackberry pulp: Impact on physicochemical, antioxidant, and sensory characteristics\",\"authors\":\"C. López-Palestina, Ángeles García-García, Susana Elizabeth Altamirano Romo, Jorge Gutiérrez-Tlahque\",\"doi\":\"10.47836/ifrj.30.6.18\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The current trend in the food industry involves the search for new formulations and processes to produce processed foods with enhanced nutritional value and improved functional properties that promote consumer health. Therefore, the present work aimed to investigate the physicochemical, antioxidant, and sensory properties of gummies made from strawberry and blackberry pulp. These gummies were formulated with reduced sucrose content and supplemented with agave syrup and inulin. Six formulations were developed using three levels of sucrose reduction (SR) namely 0, 40, and 50%, combined with two types of natural fruit pulp: strawberry (S) and blackberry (B). For the formulations with 40 and 50% SR, agave syrup and inulin were incorporated at a 1:1 ratio. The evaluation encompassed nutritional content, antioxidant activity, textural properties, and the overall acceptability of the various gummy products. Results demonstrated that SR led to a decrease in the caloric content of the gummies, from 279.38 to 178.69 kcal per 100 g. Gummies containing a blend of inulin and agave syrup exhibited an average of 3.69 times higher dietary fibre content. Moreover, the antioxidant compounds inherent in strawberry and blackberry pulp were effectively preserved during processing. Samples with 50% SR displayed an increase of up to 24.80 and 34.89% in phenolic and flavonoid contents, respectively, as compared to those with 0% SR. These samples also demonstrated elevated antioxidant activity as assessed by the ABTS and DPPH assays, reaching up to 109.4 µM Trolox per 100 g, and an inhibition rate of 77.9%, respectively. However, the incorporation of SR in the formulations had a noticeable impact on the textural properties of the gummies, particularly in terms of gumminess and chewiness. In terms of sensory analysis, it was observed that gummies labelled as S-SR-50 and B-SR-50 exhibited higher levels of acceptability, primarily attributed to their enhanced aroma, colour, and taste qualities. The findings of the present work propose a promising avenue for gummy candy reformulation involving reduced sucrose content and the reintroduction of inulin, agave syrup, and the inherent natural antioxidants from strawberry and blackberry. This approach could be a feasible strategy to produce gummy confections with improved nutritional values and antioxidant properties.\",\"PeriodicalId\":13754,\"journal\":{\"name\":\"international food research journal\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.7000,\"publicationDate\":\"2023-12-20\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"international food research journal\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.47836/ifrj.30.6.18\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"international food research journal","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.47836/ifrj.30.6.18","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Sucrose reduction and addition of agave syrup and inulin in gummies with strawberry and blackberry pulp: Impact on physicochemical, antioxidant, and sensory characteristics
The current trend in the food industry involves the search for new formulations and processes to produce processed foods with enhanced nutritional value and improved functional properties that promote consumer health. Therefore, the present work aimed to investigate the physicochemical, antioxidant, and sensory properties of gummies made from strawberry and blackberry pulp. These gummies were formulated with reduced sucrose content and supplemented with agave syrup and inulin. Six formulations were developed using three levels of sucrose reduction (SR) namely 0, 40, and 50%, combined with two types of natural fruit pulp: strawberry (S) and blackberry (B). For the formulations with 40 and 50% SR, agave syrup and inulin were incorporated at a 1:1 ratio. The evaluation encompassed nutritional content, antioxidant activity, textural properties, and the overall acceptability of the various gummy products. Results demonstrated that SR led to a decrease in the caloric content of the gummies, from 279.38 to 178.69 kcal per 100 g. Gummies containing a blend of inulin and agave syrup exhibited an average of 3.69 times higher dietary fibre content. Moreover, the antioxidant compounds inherent in strawberry and blackberry pulp were effectively preserved during processing. Samples with 50% SR displayed an increase of up to 24.80 and 34.89% in phenolic and flavonoid contents, respectively, as compared to those with 0% SR. These samples also demonstrated elevated antioxidant activity as assessed by the ABTS and DPPH assays, reaching up to 109.4 µM Trolox per 100 g, and an inhibition rate of 77.9%, respectively. However, the incorporation of SR in the formulations had a noticeable impact on the textural properties of the gummies, particularly in terms of gumminess and chewiness. In terms of sensory analysis, it was observed that gummies labelled as S-SR-50 and B-SR-50 exhibited higher levels of acceptability, primarily attributed to their enhanced aroma, colour, and taste qualities. The findings of the present work propose a promising avenue for gummy candy reformulation involving reduced sucrose content and the reintroduction of inulin, agave syrup, and the inherent natural antioxidants from strawberry and blackberry. This approach could be a feasible strategy to produce gummy confections with improved nutritional values and antioxidant properties.
期刊介绍:
The International Food Research Journal (IFRJ) publishes papers in English, six (6) issues a year with the coverage of:
Food Science and Technology
Nutrition and Dietetics
Agriculture, multidisciplinary
Chemistry, multidisciplinary
The scope of the Journal includes:
Food Science, Food Technology and Food Biotechnology
Product Development and Sensory Evaluation
Food Habits, Nutrition, and Health
Food Safety and Quality
Food Chemistry, Food Microbiology, Food Analysis and Testing
Food Engineering
Food Packaging
Food Waste Management
Food Entrepreneur
Food Regulatory
Post-Harvest Food Management
Food Supply Chain Management
Halal Food and Management