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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| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_00236438_v100_n_p444_Archaina |
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todo:paper_00236438_v100_n_p444_Archaina2023-10-03T14:33:45Z Freeze-dried candies from blackcurrant (Ribes nigrum L.) and yoghurt. Physicochemical and sensorial characterization Archaina, D. Sosa, N. Rivero, R. Schebor, C. 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 JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_00236438_v100_n_p444_Archaina |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
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R-134 |
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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 Archaina, D. Sosa, N. Rivero, R. Schebor, C. 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 |
| format |
JOUR |
| author |
Archaina, D. Sosa, N. Rivero, R. Schebor, C. |
| author_facet |
Archaina, D. Sosa, N. Rivero, R. Schebor, C. |
| author_sort |
Archaina, D. |
| 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 |
| url |
http://hdl.handle.net/20.500.12110/paper_00236438_v100_n_p444_Archaina |
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