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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


Documento: Artículo
Título:Freeze-dried candies from blackcurrant (Ribes nigrum L.) and yoghurt. Physicochemical and sensorial characterization
Autor:Archaina, D.; Sosa, N.; Rivero, R.; Schebor, C.
Filiación:Laboratorio de Investigación y Servicios de Productos Apícolas, Facultad de Bromatología, Universidad de Entre Ríos, Gualeguaychú, Entre Ríos, Argentina
Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Industrias, Ciudad Universitaria, Buenos Aires, Argentina
CONICET-Universidad de Buenos Aires, Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ)Buenos Aires, Argentina
CONICETBuenos Aires, Argentina
Palabras clave: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
Página de inicio:444
Página de fin:449
Título revista:LWT
Título revista abreviado:LWT


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---------- APA ----------
Archaina, D., Sosa, N., Rivero, R. & Schebor, C. (2019) . Freeze-dried candies from blackcurrant (Ribes nigrum L.) and yoghurt. Physicochemical and sensorial characterization. LWT, 100, 444-449.
---------- CHICAGO ----------
Archaina, D., Sosa, N., Rivero, R., Schebor, C. "Freeze-dried candies from blackcurrant (Ribes nigrum L.) and yoghurt. Physicochemical and sensorial characterization" . LWT 100 (2019) : 444-449.
---------- MLA ----------
Archaina, D., Sosa, N., Rivero, R., Schebor, C. "Freeze-dried candies from blackcurrant (Ribes nigrum L.) and yoghurt. Physicochemical and sensorial characterization" . LWT, vol. 100, 2019, pp. 444-449.
---------- VANCOUVER ----------
Archaina, D., Sosa, N., Rivero, R., Schebor, C. Freeze-dried candies from blackcurrant (Ribes nigrum L.) and yoghurt. Physicochemical and sensorial characterization. LWT. 2019;100:444-449.