Freeze-dried candies from blackcurrant (Ribes nigrum L.) and yoghurt. Physicochemical and sensorial characterization

Autores
Archaina, Diego Alberto; Sosa, Natalia; Rivero, Roy Cristian; Schebor, Carolina Claudia
Año de publicación
2019
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
Fil: Archaina, Diego Alberto. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Sosa, Natalia. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Rivero, Roy Cristian. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Schebor, Carolina Claudia. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina
Materia
ANTIOXIDANT ACTIVITY
BLACKCURRANT
CANDY
QUALITATIVE SENSORY TEST
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:11336/118240
Acceder
id CONICETDig_c05aa4b23bc91f7e6713ccc804950db3
oai_identifier_str oai:ri.conicet.gov.ar:11336/118240
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Freeze-dried candies from blackcurrant (Ribes nigrum L.) and yoghurt. Physicochemical and sensorial characterizationArchaina, Diego AlbertoSosa, NataliaRivero, Roy CristianSchebor, Carolina ClaudiaANTIOXIDANT ACTIVITYBLACKCURRANTCANDYQUALITATIVE SENSORY TESTTEXTUREhttps://purl.org/becyt/ford/1.7https://purl.org/becyt/ford/1The 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.Fil: Archaina, Diego Alberto. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaFil: Sosa, Natalia. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Rivero, Roy Cristian. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Schebor, Carolina Claudia. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; ArgentinaElsevier Science2019-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/118240Archaina, 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; 444-4490023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643818308958info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2018.10.049info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:48:29Zoai:ri.conicet.gov.ar:11336/118240instacron: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:34982025-09-03 09:48:29.974CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Freeze-dried candies from blackcurrant (Ribes nigrum L.) and yoghurt. Physicochemical and sensorial characterization
title Freeze-dried candies from blackcurrant (Ribes nigrum L.) and yoghurt. Physicochemical and sensorial characterization
spellingShingle Freeze-dried candies from blackcurrant (Ribes nigrum L.) and yoghurt. Physicochemical and sensorial characterization
Archaina, Diego Alberto
ANTIOXIDANT ACTIVITY
BLACKCURRANT
CANDY
QUALITATIVE SENSORY TEST
TEXTURE
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
dc.creator.none.fl_str_mv Archaina, Diego Alberto
Sosa, Natalia
Rivero, Roy Cristian
Schebor, Carolina Claudia
author Archaina, Diego Alberto
author_facet Archaina, Diego Alberto
Sosa, Natalia
Rivero, Roy Cristian
Schebor, Carolina Claudia
author_role author
author2 Sosa, Natalia
Rivero, Roy Cristian
Schebor, Carolina Claudia
author2_role author
author
author
dc.subject.none.fl_str_mv ANTIOXIDANT ACTIVITY
BLACKCURRANT
CANDY
QUALITATIVE SENSORY TEST
TEXTURE
topic ANTIOXIDANT ACTIVITY
BLACKCURRANT
CANDY
QUALITATIVE SENSORY TEST
TEXTURE
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.7
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv 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.
Fil: Archaina, Diego Alberto. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Sosa, Natalia. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Rivero, Roy Cristian. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Schebor, Carolina Claudia. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina
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.
publishDate 2019
dc.date.none.fl_str_mv 2019-02
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/11336/118240
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
url http://hdl.handle.net/11336/118240
identifier_str_mv 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
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/S0023643818308958
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2018.10.049
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
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
_version_ 1842268926480744448
score 13.13397

Publicaciones similares