Development and characterization of healthy gummy jellies containing natural fruits

The reduction of sugar and the addition of healthier ingredients in gummy jellies brings some improved health characteristics to a product that usually is devoid of nutrition. Therefore, the aim of this study is to develop gummy jellies using natural ingredients, without added sugars or additives, i...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Teixeira-Lemos Edite, Almeida Ana Rita, Vouga Beatriz, Morais Cátia, Correia Inês, Pereira Pedro, Guiné Raquel P. F.
Formato:	article
Lenguaje:	EN
Publicado:	De Gruyter 2021
Materias:	antioxidant activity nutritional evaluation color texture microbiological safety Agriculture S Agriculture (General) S1-972
Acceso en línea:	https://doaj.org/article/0714cfa5984c4308a94d404f7d74eadc
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:0714cfa5984c4308a94d404f7d74eadc
record_format	dspace
spelling	oai:doaj.org-article:0714cfa5984c4308a94d404f7d74eadc2021-12-05T14:10:59ZDevelopment and characterization of healthy gummy jellies containing natural fruits2391-953110.1515/opag-2021-0029https://doaj.org/article/0714cfa5984c4308a94d404f7d74eadc2021-07-01T00:00:00Zhttps://doi.org/10.1515/opag-2021-0029https://doaj.org/toc/2391-9531The reduction of sugar and the addition of healthier ingredients in gummy jellies brings some improved health characteristics to a product that usually is devoid of nutrition. Therefore, the aim of this study is to develop gummy jellies using natural ingredients, without added sugars or additives, in two varieties: one including orange juice and slightly sweetened with honey (ORH) and the other including puree made from a mixture of berries (BEM). These were submitted to physicochemical, microbiological, and sensorial analyses. Results of microbiological analyses showed that both gummies were suitable for consumption accordingly to EU legislation. The physicochemical analyses allowed making a nutritional evaluation, so that ORH and BEM presented 73.8 kcal/100 g and 39.8 kcal/100 g, respectively, five and nine times lower than similar commercial products. The contribution of macronutrients of ORH and BEM was as follows: 78.0 and 67% from carbohydrates, 21.7 and 33% from proteins, respectively. Regarding the potential functional properties, the antioxidant capacity was 50.4 ± 4.5 mg/L TE for ORH and 83.7 ± 7.6 mg/L for BEM. Sensorial evaluation showed that although the developed gummy jellies were slightly less appreciated than a commercial counterpart, still they were appreciated by members of a panel and particularly the ORH, which was rated with scores almost equal to those of the commercial sample. In addition, the developed gummies showed lower caloric values and higher antioxidant capacity than similar commercial candies. Overall, ORH and BEM gummy jellies could represent an opportunity to provide consumers with a healthier alternative to the common jelly candies available in the market.Teixeira-Lemos EditeAlmeida Ana RitaVouga BeatrizMorais CátiaCorreia InêsPereira PedroGuiné Raquel P. F.De Gruyterarticleantioxidant activitynutritional evaluationcolortexturemicrobiological safetyAgricultureSAgriculture (General)S1-972ENOpen Agriculture, Vol 6, Iss 1, Pp 466-478 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	antioxidant activity nutritional evaluation color texture microbiological safety Agriculture S Agriculture (General) S1-972
spellingShingle	antioxidant activity nutritional evaluation color texture microbiological safety Agriculture S Agriculture (General) S1-972 Teixeira-Lemos Edite Almeida Ana Rita Vouga Beatriz Morais Cátia Correia Inês Pereira Pedro Guiné Raquel P. F. Development and characterization of healthy gummy jellies containing natural fruits
description	The reduction of sugar and the addition of healthier ingredients in gummy jellies brings some improved health characteristics to a product that usually is devoid of nutrition. Therefore, the aim of this study is to develop gummy jellies using natural ingredients, without added sugars or additives, in two varieties: one including orange juice and slightly sweetened with honey (ORH) and the other including puree made from a mixture of berries (BEM). These were submitted to physicochemical, microbiological, and sensorial analyses. Results of microbiological analyses showed that both gummies were suitable for consumption accordingly to EU legislation. The physicochemical analyses allowed making a nutritional evaluation, so that ORH and BEM presented 73.8 kcal/100 g and 39.8 kcal/100 g, respectively, five and nine times lower than similar commercial products. The contribution of macronutrients of ORH and BEM was as follows: 78.0 and 67% from carbohydrates, 21.7 and 33% from proteins, respectively. Regarding the potential functional properties, the antioxidant capacity was 50.4 ± 4.5 mg/L TE for ORH and 83.7 ± 7.6 mg/L for BEM. Sensorial evaluation showed that although the developed gummy jellies were slightly less appreciated than a commercial counterpart, still they were appreciated by members of a panel and particularly the ORH, which was rated with scores almost equal to those of the commercial sample. In addition, the developed gummies showed lower caloric values and higher antioxidant capacity than similar commercial candies. Overall, ORH and BEM gummy jellies could represent an opportunity to provide consumers with a healthier alternative to the common jelly candies available in the market.
format	article
author	Teixeira-Lemos Edite Almeida Ana Rita Vouga Beatriz Morais Cátia Correia Inês Pereira Pedro Guiné Raquel P. F.
author_facet	Teixeira-Lemos Edite Almeida Ana Rita Vouga Beatriz Morais Cátia Correia Inês Pereira Pedro Guiné Raquel P. F.
author_sort	Teixeira-Lemos Edite
title	Development and characterization of healthy gummy jellies containing natural fruits
title_short	Development and characterization of healthy gummy jellies containing natural fruits
title_full	Development and characterization of healthy gummy jellies containing natural fruits
title_fullStr	Development and characterization of healthy gummy jellies containing natural fruits
title_full_unstemmed	Development and characterization of healthy gummy jellies containing natural fruits
title_sort	development and characterization of healthy gummy jellies containing natural fruits
publisher	De Gruyter
publishDate	2021
url	https://doaj.org/article/0714cfa5984c4308a94d404f7d74eadc
work_keys_str_mv	AT teixeiralemosedite developmentandcharacterizationofhealthygummyjelliescontainingnaturalfruits AT almeidaanarita developmentandcharacterizationofhealthygummyjelliescontainingnaturalfruits AT vougabeatriz developmentandcharacterizationofhealthygummyjelliescontainingnaturalfruits AT moraiscatia developmentandcharacterizationofhealthygummyjelliescontainingnaturalfruits AT correiaines developmentandcharacterizationofhealthygummyjelliescontainingnaturalfruits AT pereirapedro developmentandcharacterizationofhealthygummyjelliescontainingnaturalfruits AT guineraquelpf developmentandcharacterizationofhealthygummyjelliescontainingnaturalfruits
_version_	1718371519153831936

Development and characterization of healthy gummy jellies containing natural fruits

Ejemplares similares