This contribution looks at the possibility of replacing acid-thinned corn starch by chicory inulin as gelling coagents in gummy jellies made with gelatin. A creamy gel could be formed after stirring (70°C/10 min) an inulin water solution (240 g kg −1) without previous cooking. Starch replacement by inulin (90 g kg −1 raw mass) in jellies provided a slightly softer, springier and stickier texture, enhanced strawberry, sweet and sour flavors, and hardly affected the red color. Inulin/Oligosaccharides remained without be degraded to free sugars in jellies after processing (mixing at 80°C and pH 3.2 for 5 min and further drying at 30% relative humidity and 25°C for 24 h). Therefore, chicory inulin acted as stable and neutral flavoring ingredient and can be used as gelling coagent to develop gummy jellies enriched in dietary fiber with potential prebiotic activity. Efecto de la sustitución de almidón por inulina sobre las características físicoquímicas, de textura y sensoriales de los caramelos de goma RESUMEN Este estudio analiza la posibilidad de sustituir almidón de maíz por inulina de achicoria como agente cogelificante en caramelos de goma elaborados con gelatina. A partir de una solución acuosa de inulina (240 g kg −1) se pudo formar un gel cremoso mediante agitación (70°C /10 min) sin necesidad de cocción previa. La sustitución de almidón por inulina (90 g kg −1 masa cruda) en los caramelos proporcionó una textura ligeramente más blanda, elástica y adhesiva, potenció los sabores a fresa, dulce y ácido, y apenas afectó el color rojo. La inulina añadida no se degradó a azúcares simples tras el procesado (mezclado a 80°C y pH 3,2 durante 5 min y posterior secado a 30% H.R. y 25°C durante 24 h). Por tanto, la inulina ha resultado ser un ingrediente estable y de sabor neutro que puede ser empleado para desarrollar caramelos de goma enriquecidos en fibra dietética con potencial actividad prebiótica.
The objective was to determine the minimum drying time required for gummy confections to achieve adequate strength for subsequent handling. Four different fruit confections, containing starch and gelatin as gelling agents, were formed in starch powder molds and dried at 21°C and 35% RH for up to 24 h. Changes in jelly texture were monitored by using Textural Profile Analysis (TPA). Physical parameters related to rheological properties, such as moisture, soluble solids, water activity and pH were also measured. Hardness, gumminess and chewiness increased (P ≤ 0.05) from 12 to 16 h and then stabilized, while cohesiveness and springiness were not affected (P > 0.05) by drying time. The texture stabilized before the moisture content became constant. Modest correlation between data concerning texture, dehydration or pH was found. Texture changes were accurately predicted (R 2 = 0.96) using polynomial regression equations. TPA was seen to be a useful tool for adjusting the drying time of gummy confections.El objetivo fue determinar el tiempo mínimo de secado requerido para que los caramelos de goma logren alcanzar una resistencia adecuada para su posterior manipulación. Cuatro gomas de fruta diferentes, que contenían almidón y gelatina como agentes gelificantes, se formaron en moldes de almidón-polvo y se secaron a 21°C y 35% HR durante un tiempo de hasta 24 h. Los cambios en la textura de las gomas se monitorizaron mediante el análisis del perfil de textura "TPA". También se midieron parámetros físicos relacionados con las propiedades reológicas, tales como la humedad, sólidos solubles, la actividad de agua y el pH. Los valores de dureza, gomosidad y masticabilidad aumentaron (P ≤ 0,05) de las 12 a las 16 h y después se estabilizaron, mientras que los valores de cohesividad y elasticidad no estuvieron afectados (P > 0,05) por el tiempo de secado. La textura se estabilizó antes de que el contenido en humedad permaneciera constante. Hubo una modesta correlación entre los datos de textura, secado y pH. Los cambios de textura pudieron ser estimados con precisión (R 2 = 0,96) utilizando ecuaciones de regresión polinómica. TPA resultó una herramienta útil para ajustar el tiempo de secado de los caramelos de goma.
A dietary rosemary extract (DRE) containing carnosic acid and carnosol at 1:1 (w/w) for enhancing the lipid oxidative stability in cooked‐chilled lamb meat, is evaluated. Three diets for fattening lambs are tested: i) a cereal‐based concentrate (C‐diet); ii) the C‐diet plus 600 mg vitamin E per kg feed (E‐diet); and iii) the C‐diet plus 600 mg rosemary diterpenes per kg feed (R‐diet). Griddled‐chilled lamb patties are kept at 4 °C and lighting for 2 days, simulating catering conditions. Diterpenes have a lower deposition rate than vitamin E in lamb muscle and are completely degraded during cooking. DRE is thus less effective than dietary vitamin E in enhancing the oxidative stability of the patties. After 2‐day storage, the R‐diet shows lower (p < 0.01) peroxide values and thiobarbituric acid reactive substances than the C‐diet, while, in contrast to the E‐diet, it does not inhibit (p > 0.05) the formation of cholesterol oxidation products. The R‐diet increases (p < 0.05) the proportion of polyunsaturated fatty acids and decreases (p < 0.05) the n‐6/n‐3 ratio. These findings suggest antioxidant protection by dietary bioactive compounds beyond the direct radical scavenging activity that is able to stabilize lipids during the meat shelf‐life. Practical Applications: Cooked‐chilled meat lipids strongly oxidize in ready‐to‐eat dishes kept in retailing conditions, which may negatively affect their levels of polyunsaturated fatty acids (PUFA), cholesterol oxidation products (COP), and other lipid oxidation products. Dietary rosemary diterpenes can be used as a clean alternative to feed additives to enhance the oxidative stability of cooked‐chilled meat. Improved health and antioxidant status of the animal might be able to reduce oxidative spoilage during meat shelf‐life. Diterpenes provide lesser antioxidant protection than dietary vitamin E but may improve the PUFA content, with positive implications for the nutritional quality of lamb fat. The use of dietary antioxidants with different properties may contribute to improving the efficacy of animal feeds to improve meat quality.
Concentrates-fed lamb meat is often associated with an unfavourable lipid profile (high levels of saturated and/or n-6 polyunsaturated fatty acids; SFA and PUFA). For this reason, Spanish sheep producers from Mediterranean areas are turning to traditional grazing by ewes to obtain healthier lamb meat. The objective of this research was to determine the effects of maternal grazing on the fatty acid (FA) composition of weaned lamb meat. The ewes (Segureña breed) were allocated to two different rearing systems during pregnancy (5 months) and lactation (45 days): (i) feeding indoors on barley grain and lucerne pellets; (ii) grazing on cereal stubble, fallow land and seasonal pastures consisting of Mediterranean shrubs, herbs and trees. Two groups of 20 autumn and spring lambs were sampled. The lambs were weaned at 13.1±0.9 kg and 45.0±4.1 days age and fed on grain-based concentrates until they reached 24.8±2.1 kg live weight (light lambs slaughtered at 98.3±3.6 days of age). The FA content was determined in the intramuscular loin fat by gas chromatography using a flame ionization detector. The ewe diet did not affect the levels of the main lamb FAs (C18:1c+t, C16:0 and C18:2c), and so did not provide any additional reduction in fat saturation. Saturated fatty acids represented around 40% of total FAs determined in the meat. Ewe grazing acted as an n-3 PUFA-promoting diet, providing a lamb meat with a lower n-6/n-3 ratio. Spring lamb meat had higher proportions of n-3 PUFA (C18:3n-3, C20:5, C22:5 and C22:6) and conjugated linoleic acid (C18:2c9t11+c11t9) to the detriment of the n-6 PUFAs (C20:4, C20:2 and C22:4), while autumn lamb meat also had higher levels of C18:3n-3 and C18:3n-6, and lower level of C20:4, which points to little seasonal differences. The n-6/n-3 ratio achieved by ewe grazing fell from 8.2 to 4.1 (Spring) and from 7.6 to 5.5 (Autumn), values which are close to those recommended in human diet for good cardiovascular health. These n-6/n-3 reductions were associated with lower levels of total PUFA and C20:4n-6. Our research concluded that grazing on stubble and Mediterranean shrubland by ewes, a sustainable rearing practice involving local agro resources, contributed to obtaining weaned lamb meat with a more favourable lipid profile and so can be recommended to sheep farmers.
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