info:eu-repo/semantics/article
Freeze-dried candies from blackcurrant (Ribes nigrum L.) and yoghurt. Physicochemical and sensorial characterization
Fecha
2019-02Registro en:
Archaina, Diego Alberto; Sosa, Natalia; Rivero, Roy Cristian; Schebor, Carolina Claudia; Freeze-dried candies from blackcurrant (Ribes nigrum L.) and yoghurt. Physicochemical and sensorial characterization; Elsevier Science; LWT - Food Science and Technology; 100; 2-2019; 444-449
0023-6438
CONICET Digital
CONICET
Autor
Archaina, Diego Alberto
Sosa, Natalia
Rivero, Roy Cristian
Schebor, Carolina Claudia
Resumen
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.