Pectin Gels Enriched with Dietary Fibre for the Development of Healthy Confectionery Jams

Autores
Figueroa, Lilian Elisa; Genovese, Diego Bautista
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The objective of this work was to evaluate the effect of dietary fibre from different sources (apple, bamboo, psyllium, and wheat) and pectin content (0.4 and 0.5 g/100 g) on the physicochemical properties of pectin gels, for the development of a novel, healthy product similar to a fruit confectionery jam. A mass fraction of 3 g/100 g fibre was added to each pectin gel, so that the final product could be declared as a source of fibre. It was found that pectin content, type of fibre, and their interaction had a significant effect on the viscoelastic and mechanical properties, and syneresis (water loss) of the gels. Since syneresis of gel with 0.4 g/100 g of pectin was undesirably high, only gels with 0.5 g/100 g of pectin were studied from this point forward. For these gels, fibre addition had a reinforcing effect on the viscoelastic properties (wheat>psyllium>bamboo>apple). Psyllium enriched gels did not suffer any syneresis, although they showed an undesirable gummy aspect, which was associated with some of their mechanical properties. Then, fibre from different sources was combined in pairs (1:1) in order to improve the organoleptic properties of the gels. In general, fibre combination decreased the viscoelastic properties of the gels. However, mixing psyllium with other fibre produced a desirable effect on the mechanical properties of the gels, keeping the syneresis at 0 g/100 g. This indicate that 0.5 g/100 g of pectin and 1.5 g/100 g of psyllium fibre with 1.5 g/100 g of other fibre was the best formulation in terms of the stability and texture of this product.
Fil: Figueroa, Lilian Elisa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
Fil: Genovese, Diego Bautista. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina. Universidad Nacional del Sur. Departamento de Ingeniería Química; Argentina
Materia
CONFECTIONERY JAMS
DIETARY FIBRE
GELS
PECTIN
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/92089
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Pectin Gels Enriched with Dietary Fibre for the Development of Healthy Confectionery JamsFigueroa, Lilian ElisaGenovese, Diego BautistaCONFECTIONERY JAMSDIETARY FIBREGELSPECTINhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The objective of this work was to evaluate the effect of dietary fibre from different sources (apple, bamboo, psyllium, and wheat) and pectin content (0.4 and 0.5 g/100 g) on the physicochemical properties of pectin gels, for the development of a novel, healthy product similar to a fruit confectionery jam. A mass fraction of 3 g/100 g fibre was added to each pectin gel, so that the final product could be declared as a source of fibre. It was found that pectin content, type of fibre, and their interaction had a significant effect on the viscoelastic and mechanical properties, and syneresis (water loss) of the gels. Since syneresis of gel with 0.4 g/100 g of pectin was undesirably high, only gels with 0.5 g/100 g of pectin were studied from this point forward. For these gels, fibre addition had a reinforcing effect on the viscoelastic properties (wheat>psyllium>bamboo>apple). Psyllium enriched gels did not suffer any syneresis, although they showed an undesirable gummy aspect, which was associated with some of their mechanical properties. Then, fibre from different sources was combined in pairs (1:1) in order to improve the organoleptic properties of the gels. In general, fibre combination decreased the viscoelastic properties of the gels. However, mixing psyllium with other fibre produced a desirable effect on the mechanical properties of the gels, keeping the syneresis at 0 g/100 g. This indicate that 0.5 g/100 g of pectin and 1.5 g/100 g of psyllium fibre with 1.5 g/100 g of other fibre was the best formulation in terms of the stability and texture of this product.Fil: Figueroa, Lilian Elisa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; ArgentinaFil: Genovese, Diego Bautista. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina. Universidad Nacional del Sur. Departamento de Ingeniería Química; ArgentinaUniversity of Zagreb. Faculty of Food Technology and Biotechnology2018-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/92089Figueroa, Lilian Elisa; Genovese, Diego Bautista; Pectin Gels Enriched with Dietary Fibre for the Development of Healthy Confectionery Jams; University of Zagreb. Faculty of Food Technology and Biotechnology; Food Technology and Biotechnology; 56; 3; 9-2018; 441-4531330-98621334-2606CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.17113/ftb.56.03.18.5641info:eu-repo/semantics/altIdentifier/url/https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6233018/info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:44:31Zoai:ri.conicet.gov.ar:11336/92089instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:44:31.937CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Pectin Gels Enriched with Dietary Fibre for the Development of Healthy Confectionery Jams
title Pectin Gels Enriched with Dietary Fibre for the Development of Healthy Confectionery Jams
spellingShingle Pectin Gels Enriched with Dietary Fibre for the Development of Healthy Confectionery Jams
Figueroa, Lilian Elisa
CONFECTIONERY JAMS
DIETARY FIBRE
GELS
PECTIN
title_short Pectin Gels Enriched with Dietary Fibre for the Development of Healthy Confectionery Jams
title_full Pectin Gels Enriched with Dietary Fibre for the Development of Healthy Confectionery Jams
title_fullStr Pectin Gels Enriched with Dietary Fibre for the Development of Healthy Confectionery Jams
title_full_unstemmed Pectin Gels Enriched with Dietary Fibre for the Development of Healthy Confectionery Jams
title_sort Pectin Gels Enriched with Dietary Fibre for the Development of Healthy Confectionery Jams
dc.creator.none.fl_str_mv Figueroa, Lilian Elisa
Genovese, Diego Bautista
author Figueroa, Lilian Elisa
author_facet Figueroa, Lilian Elisa
Genovese, Diego Bautista
author_role author
author2 Genovese, Diego Bautista
author2_role author
dc.subject.none.fl_str_mv CONFECTIONERY JAMS
DIETARY FIBRE
GELS
PECTIN
topic CONFECTIONERY JAMS
DIETARY FIBRE
GELS
PECTIN
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The objective of this work was to evaluate the effect of dietary fibre from different sources (apple, bamboo, psyllium, and wheat) and pectin content (0.4 and 0.5 g/100 g) on the physicochemical properties of pectin gels, for the development of a novel, healthy product similar to a fruit confectionery jam. A mass fraction of 3 g/100 g fibre was added to each pectin gel, so that the final product could be declared as a source of fibre. It was found that pectin content, type of fibre, and their interaction had a significant effect on the viscoelastic and mechanical properties, and syneresis (water loss) of the gels. Since syneresis of gel with 0.4 g/100 g of pectin was undesirably high, only gels with 0.5 g/100 g of pectin were studied from this point forward. For these gels, fibre addition had a reinforcing effect on the viscoelastic properties (wheat>psyllium>bamboo>apple). Psyllium enriched gels did not suffer any syneresis, although they showed an undesirable gummy aspect, which was associated with some of their mechanical properties. Then, fibre from different sources was combined in pairs (1:1) in order to improve the organoleptic properties of the gels. In general, fibre combination decreased the viscoelastic properties of the gels. However, mixing psyllium with other fibre produced a desirable effect on the mechanical properties of the gels, keeping the syneresis at 0 g/100 g. This indicate that 0.5 g/100 g of pectin and 1.5 g/100 g of psyllium fibre with 1.5 g/100 g of other fibre was the best formulation in terms of the stability and texture of this product.
Fil: Figueroa, Lilian Elisa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
Fil: Genovese, Diego Bautista. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina. Universidad Nacional del Sur. Departamento de Ingeniería Química; Argentina
description The objective of this work was to evaluate the effect of dietary fibre from different sources (apple, bamboo, psyllium, and wheat) and pectin content (0.4 and 0.5 g/100 g) on the physicochemical properties of pectin gels, for the development of a novel, healthy product similar to a fruit confectionery jam. A mass fraction of 3 g/100 g fibre was added to each pectin gel, so that the final product could be declared as a source of fibre. It was found that pectin content, type of fibre, and their interaction had a significant effect on the viscoelastic and mechanical properties, and syneresis (water loss) of the gels. Since syneresis of gel with 0.4 g/100 g of pectin was undesirably high, only gels with 0.5 g/100 g of pectin were studied from this point forward. For these gels, fibre addition had a reinforcing effect on the viscoelastic properties (wheat>psyllium>bamboo>apple). Psyllium enriched gels did not suffer any syneresis, although they showed an undesirable gummy aspect, which was associated with some of their mechanical properties. Then, fibre from different sources was combined in pairs (1:1) in order to improve the organoleptic properties of the gels. In general, fibre combination decreased the viscoelastic properties of the gels. However, mixing psyllium with other fibre produced a desirable effect on the mechanical properties of the gels, keeping the syneresis at 0 g/100 g. This indicate that 0.5 g/100 g of pectin and 1.5 g/100 g of psyllium fibre with 1.5 g/100 g of other fibre was the best formulation in terms of the stability and texture of this product.
publishDate 2018
dc.date.none.fl_str_mv 2018-09
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/92089
Figueroa, Lilian Elisa; Genovese, Diego Bautista; Pectin Gels Enriched with Dietary Fibre for the Development of Healthy Confectionery Jams; University of Zagreb. Faculty of Food Technology and Biotechnology; Food Technology and Biotechnology; 56; 3; 9-2018; 441-453
1330-9862
1334-2606
CONICET Digital
CONICET
url http://hdl.handle.net/11336/92089
identifier_str_mv Figueroa, Lilian Elisa; Genovese, Diego Bautista; Pectin Gels Enriched with Dietary Fibre for the Development of Healthy Confectionery Jams; University of Zagreb. Faculty of Food Technology and Biotechnology; Food Technology and Biotechnology; 56; 3; 9-2018; 441-453
1330-9862
1334-2606
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.17113/ftb.56.03.18.5641
info:eu-repo/semantics/altIdentifier/url/https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6233018/
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv University of Zagreb. Faculty of Food Technology and Biotechnology
publisher.none.fl_str_mv University of Zagreb. Faculty of Food Technology and Biotechnology
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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