Functional Jelly Beans Based On Hydrocolloids And Citrus Cremogenates

Jelly beans were obtained from sugar, gelling agents, and citric cremogenates as source of bioactive compounds. To the best of our knowledge, the blends of modified starch and low methoxyl pectin (LMP) as well as the effect of citric cremogenates on the formulation of confectionery gels and their fu...

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Detalles Bibliográficos
Autores principales: Monroy, Yuliana, Rivero, Sandra, García, María Alejandra
Formato: Articulo
Lenguaje:Inglés
Publicado: 2017
Materias:
Química
Jelly beans
Orange and grapefruit cremogenates
Nutritional contribution
Hydrocolloids blend systems
Rheological properties
Sensorial acceptability
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/99507
https://ri.conicet.gov.ar/11336/63736
http://www.jmest.org/wp-content/uploads/JMESTN42352430.pdf
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-99507
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Química
Jelly beans
Orange and grapefruit cremogenates
Nutritional contribution
Hydrocolloids blend systems
Rheological properties
Sensorial acceptability
spellingShingle Química
Jelly beans
Orange and grapefruit cremogenates
Nutritional contribution
Hydrocolloids blend systems
Rheological properties
Sensorial acceptability
Monroy, Yuliana
Rivero, Sandra
García, María Alejandra
Functional Jelly Beans Based On Hydrocolloids And Citrus Cremogenates
topic_facet Química
Jelly beans
Orange and grapefruit cremogenates
Nutritional contribution
Hydrocolloids blend systems
Rheological properties
Sensorial acceptability
description Jelly beans were obtained from sugar, gelling agents, and citric cremogenates as source of bioactive compounds. To the best of our knowledge, the blends of modified starch and low methoxyl pectin (LMP) as well as the effect of citric cremogenates on the formulation of confectionery gels and their functional properties have hardly been reported. This work was focused on: i) obtaining cremogenates from different citrus fruits and characterizing them physicochemically; ii) formulating jelly beans based on acetylated starch, LMP, and cremogenate; iii) assessing the quality attributes and global acceptability. Furthermore, the changes on rheological behaviour due to cremogenate addition and calcium-induced gelation in composite model systems were studied. Viscoelasticity studies confirmed the type-gel structure of the formulated systems. Likewise, rheological results correlated with TPA profiles of jelly beans. General acceptability scores were 6.84 for formulations containing orange cremogenate and 5.72 for grapefruit ones. Composite developed systems have a protective effect of ascorbic acid exhibiting a slight reduction during the drying step especially in the case of samples containing grapefruit cremogenate. The functionalization of the matrix with calcium, involved in the chemical gelation mechanism of pectin, can incorporate this mineral in the final product, being this relevant from a nutritional point of view
format Articulo
Articulo
author Monroy, Yuliana
Rivero, Sandra
García, María Alejandra
author_facet Monroy, Yuliana
Rivero, Sandra
García, María Alejandra
author_sort Monroy, Yuliana
title Functional Jelly Beans Based On Hydrocolloids And Citrus Cremogenates
title_short Functional Jelly Beans Based On Hydrocolloids And Citrus Cremogenates
title_full Functional Jelly Beans Based On Hydrocolloids And Citrus Cremogenates
title_fullStr Functional Jelly Beans Based On Hydrocolloids And Citrus Cremogenates
title_full_unstemmed Functional Jelly Beans Based On Hydrocolloids And Citrus Cremogenates
title_sort functional jelly beans based on hydrocolloids and citrus cremogenates
publishDate 2017
url http://sedici.unlp.edu.ar/handle/10915/99507
https://ri.conicet.gov.ar/11336/63736
http://www.jmest.org/wp-content/uploads/JMESTN42352430.pdf
work_keys_str_mv AT monroyyuliana functionaljellybeansbasedonhydrocolloidsandcitruscremogenates
AT riverosandra functionaljellybeansbasedonhydrocolloidsandcitruscremogenates
AT garciamariaalejandra functionaljellybeansbasedonhydrocolloidsandcitruscremogenates
bdutipo_str Repositorios
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