Freeze-dried candies from blackcurrant (Ribes nigrum L.) and yoghurt. Physicochemical and sensorial characterization
The objective of this work was to develop lyophilized berry candies in order to offer a healthy alternative to traditional candies. Two formulations were developed based on blackcurrants, yoghurt and different sweeteners: honey/isomalt (F1, oriented to children); and isomalt/stevia (F2, oriented to...
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2019
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| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v100_n_p444_Archaina http://hdl.handle.net/20.500.12110/paper_00236438_v100_n_p444_Archaina |
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paper:paper_00236438_v100_n_p444_Archaina2023-06-08T14:51:29Z Freeze-dried candies from blackcurrant (Ribes nigrum L.) and yoghurt. Physicochemical and sensorial characterization Antioxidant activity Blackcurrant Candy Qualitative sensory test Texture Textures Anti-oxidant activities Bioactive compounds Blackcurrant Candy Positive features Ribes nigrum Sensory tests Textural attributes Antioxidants The objective of this work was to develop lyophilized berry candies in order to offer a healthy alternative to traditional candies. Two formulations were developed based on blackcurrants, yoghurt and different sweeteners: honey/isomalt (F1, oriented to children); and isomalt/stevia (F2, oriented to adults). F1 showed higher water content and aw values than F2; F1: 2.93 ± 0.19 (g H2O/100g sample) and aw 0.36 ± 0.06; F2: 1.79 ± 0.16g H2O/100g sample and aw 0.27 ± 0.06. Both formulations presented a pink color (F1: a* = 23.06 ± 3.18, b* = 4.35 ± 1.07; F2: a* = 35.42 ± 2.08, b* = 1.14 ± 0.88), however F2 lightness (41.03 ± 1.37) was much higher than that of F1 (15.31 ± 2.42). According to a qualitative sensory test, about 80% of the consumers described good attributes of the candies. A quantitative sensory test was used to describe textural attributes. The panel members identified texture changes along storage, mainly a decrease of hardness and crunchiness. The antioxidant activity input of both formulations was similar to that of kiwifruit and apple (F1: 4.53 ± 0.59 and F2: 4.24 ± 0.29 mmol Trolox/Kg), which is a positive feature, given that usually candies have reduced or null input of bioactive compounds. © 2018 Elsevier Ltd 2019 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v100_n_p444_Archaina http://hdl.handle.net/20.500.12110/paper_00236438_v100_n_p444_Archaina |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
Antioxidant activity Blackcurrant Candy Qualitative sensory test Texture Textures Anti-oxidant activities Bioactive compounds Blackcurrant Candy Positive features Ribes nigrum Sensory tests Textural attributes Antioxidants |
| spellingShingle |
Antioxidant activity Blackcurrant Candy Qualitative sensory test Texture Textures Anti-oxidant activities Bioactive compounds Blackcurrant Candy Positive features Ribes nigrum Sensory tests Textural attributes Antioxidants Freeze-dried candies from blackcurrant (Ribes nigrum L.) and yoghurt. Physicochemical and sensorial characterization |
| topic_facet |
Antioxidant activity Blackcurrant Candy Qualitative sensory test Texture Textures Anti-oxidant activities Bioactive compounds Blackcurrant Candy Positive features Ribes nigrum Sensory tests Textural attributes Antioxidants |
| description |
The objective of this work was to develop lyophilized berry candies in order to offer a healthy alternative to traditional candies. Two formulations were developed based on blackcurrants, yoghurt and different sweeteners: honey/isomalt (F1, oriented to children); and isomalt/stevia (F2, oriented to adults). F1 showed higher water content and aw values than F2; F1: 2.93 ± 0.19 (g H2O/100g sample) and aw 0.36 ± 0.06; F2: 1.79 ± 0.16g H2O/100g sample and aw 0.27 ± 0.06. Both formulations presented a pink color (F1: a* = 23.06 ± 3.18, b* = 4.35 ± 1.07; F2: a* = 35.42 ± 2.08, b* = 1.14 ± 0.88), however F2 lightness (41.03 ± 1.37) was much higher than that of F1 (15.31 ± 2.42). According to a qualitative sensory test, about 80% of the consumers described good attributes of the candies. A quantitative sensory test was used to describe textural attributes. The panel members identified texture changes along storage, mainly a decrease of hardness and crunchiness. The antioxidant activity input of both formulations was similar to that of kiwifruit and apple (F1: 4.53 ± 0.59 and F2: 4.24 ± 0.29 mmol Trolox/Kg), which is a positive feature, given that usually candies have reduced or null input of bioactive compounds. © 2018 Elsevier Ltd |
| title |
Freeze-dried candies from blackcurrant (Ribes nigrum L.) and yoghurt. Physicochemical and sensorial characterization |
| title_short |
Freeze-dried candies from blackcurrant (Ribes nigrum L.) and yoghurt. Physicochemical and sensorial characterization |
| title_full |
Freeze-dried candies from blackcurrant (Ribes nigrum L.) and yoghurt. Physicochemical and sensorial characterization |
| title_fullStr |
Freeze-dried candies from blackcurrant (Ribes nigrum L.) and yoghurt. Physicochemical and sensorial characterization |
| title_full_unstemmed |
Freeze-dried candies from blackcurrant (Ribes nigrum L.) and yoghurt. Physicochemical and sensorial characterization |
| title_sort |
freeze-dried candies from blackcurrant (ribes nigrum l.) and yoghurt. physicochemical and sensorial characterization |
| publishDate |
2019 |
| url |
https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v100_n_p444_Archaina http://hdl.handle.net/20.500.12110/paper_00236438_v100_n_p444_Archaina |
| _version_ |
1768546479266332672 |