Fruit jellies enriched with dietary fibre: Development and characterization of a novel functional food product

Autores
Figueroa, Lilian Elisa; Genovese, Diego Bautista
Año de publicación
2019
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
A novel functional food product, fruit jelly enriched with dietary fibre, was developed and characterized in this work. With that aim, 3 g of fibre of different varieties (apple A, bamboo B, psyllium P and wheat W) were added per 100 g of final product, so that it could be declared source of fibre. Fibre addition had a significant effect on the viscoelastic and mechanical properties, colour and syneresis (water loss) of the jellies, although these properties did not change after 30 days of cold storage, meaning that the product was stable. Fibre addition had a reinforcing effect on the gel strenght in the order: A > P > B > W. Psyllium enriched jelly was the only sample that did not show any syneresis, but it showed an undesirable high gumminess. Also, samples B and W left a “floury” mouthfeel. These undesired organoleptic properties were significantly reduced by combining psyllium with each one of the other fibre varieties in 1:1 proportion. Also, the presence of psyllium in these combinations eliminated syneresis of the samples. Therefore, the developed product showed acceptable attributes such as gel strength, texture, stability, appearance and flavour.
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
DIETARY FIBRE
FRUIT JAMS
RHEOLOGY
SYNERESIS
TEXTURE
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/108431
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/108431
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Fruit jellies enriched with dietary fibre: Development and characterization of a novel functional food productFigueroa, Lilian ElisaGenovese, Diego BautistaDIETARY FIBREFRUIT JAMSRHEOLOGYSYNERESISTEXTUREhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2A novel functional food product, fruit jelly enriched with dietary fibre, was developed and characterized in this work. With that aim, 3 g of fibre of different varieties (apple A, bamboo B, psyllium P and wheat W) were added per 100 g of final product, so that it could be declared source of fibre. Fibre addition had a significant effect on the viscoelastic and mechanical properties, colour and syneresis (water loss) of the jellies, although these properties did not change after 30 days of cold storage, meaning that the product was stable. Fibre addition had a reinforcing effect on the gel strenght in the order: A > P > B > W. Psyllium enriched jelly was the only sample that did not show any syneresis, but it showed an undesirable high gumminess. Also, samples B and W left a “floury” mouthfeel. These undesired organoleptic properties were significantly reduced by combining psyllium with each one of the other fibre varieties in 1:1 proportion. Also, the presence of psyllium in these combinations eliminated syneresis of the samples. Therefore, the developed product showed acceptable attributes such as gel strength, texture, stability, appearance and flavour.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; ArgentinaElsevier Science2019-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/108431Figueroa, Lilian Elisa; Genovese, Diego Bautista; Fruit jellies enriched with dietary fibre: Development and characterization of a novel functional food product; Elsevier Science; LWT - Food Science and Technology; 111; 8-2019; 423-4280023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643819304566info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2019.05.031info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:31:18Zoai:ri.conicet.gov.ar:11336/108431instacron: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 10:31:19.287CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Fruit jellies enriched with dietary fibre: Development and characterization of a novel functional food product
title Fruit jellies enriched with dietary fibre: Development and characterization of a novel functional food product
spellingShingle Fruit jellies enriched with dietary fibre: Development and characterization of a novel functional food product
Figueroa, Lilian Elisa
DIETARY FIBRE
FRUIT JAMS
RHEOLOGY
SYNERESIS
TEXTURE
title_short Fruit jellies enriched with dietary fibre: Development and characterization of a novel functional food product
title_full Fruit jellies enriched with dietary fibre: Development and characterization of a novel functional food product
title_fullStr Fruit jellies enriched with dietary fibre: Development and characterization of a novel functional food product
title_full_unstemmed Fruit jellies enriched with dietary fibre: Development and characterization of a novel functional food product
title_sort Fruit jellies enriched with dietary fibre: Development and characterization of a novel functional food product
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 DIETARY FIBRE
FRUIT JAMS
RHEOLOGY
SYNERESIS
TEXTURE
topic DIETARY FIBRE
FRUIT JAMS
RHEOLOGY
SYNERESIS
TEXTURE
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv A novel functional food product, fruit jelly enriched with dietary fibre, was developed and characterized in this work. With that aim, 3 g of fibre of different varieties (apple A, bamboo B, psyllium P and wheat W) were added per 100 g of final product, so that it could be declared source of fibre. Fibre addition had a significant effect on the viscoelastic and mechanical properties, colour and syneresis (water loss) of the jellies, although these properties did not change after 30 days of cold storage, meaning that the product was stable. Fibre addition had a reinforcing effect on the gel strenght in the order: A > P > B > W. Psyllium enriched jelly was the only sample that did not show any syneresis, but it showed an undesirable high gumminess. Also, samples B and W left a “floury” mouthfeel. These undesired organoleptic properties were significantly reduced by combining psyllium with each one of the other fibre varieties in 1:1 proportion. Also, the presence of psyllium in these combinations eliminated syneresis of the samples. Therefore, the developed product showed acceptable attributes such as gel strength, texture, stability, appearance and flavour.
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 A novel functional food product, fruit jelly enriched with dietary fibre, was developed and characterized in this work. With that aim, 3 g of fibre of different varieties (apple A, bamboo B, psyllium P and wheat W) were added per 100 g of final product, so that it could be declared source of fibre. Fibre addition had a significant effect on the viscoelastic and mechanical properties, colour and syneresis (water loss) of the jellies, although these properties did not change after 30 days of cold storage, meaning that the product was stable. Fibre addition had a reinforcing effect on the gel strenght in the order: A > P > B > W. Psyllium enriched jelly was the only sample that did not show any syneresis, but it showed an undesirable high gumminess. Also, samples B and W left a “floury” mouthfeel. These undesired organoleptic properties were significantly reduced by combining psyllium with each one of the other fibre varieties in 1:1 proportion. Also, the presence of psyllium in these combinations eliminated syneresis of the samples. Therefore, the developed product showed acceptable attributes such as gel strength, texture, stability, appearance and flavour.
publishDate 2019
dc.date.none.fl_str_mv 2019-08
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/11336/108431
Figueroa, Lilian Elisa; Genovese, Diego Bautista; Fruit jellies enriched with dietary fibre: Development and characterization of a novel functional food product; Elsevier Science; LWT - Food Science and Technology; 111; 8-2019; 423-428
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/108431
identifier_str_mv Figueroa, Lilian Elisa; Genovese, Diego Bautista; Fruit jellies enriched with dietary fibre: Development and characterization of a novel functional food product; Elsevier Science; LWT - Food Science and Technology; 111; 8-2019; 423-428
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643819304566
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2019.05.031
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
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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