Analysis of Physicochemical and Sensory Quality of Chia Seeds Sport Energy Gel (Salvia hispanica, L.) during Storage

Lestari, Yanesti Nuravianda; Farida, Eko; Fauzi, Nur; Fikri, Fadjrul

doi:10.4108/eai.22-7-2020.2300325

Cited by 3 publications

(3 citation statements)

References 7 publications

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“…The decrease in the WHC values through the release of water may have induced the decrease in the initial viscosity along the storage time because samples showed lower resistance to flow. Conversely, the slight pH decrease could be explained by the confectionary microbiota breaking down carbohydrates 36 at a faster rate, which is in accordance with the microbial growth shown in Fig. 3(b).…”

Section: Resultssupporting

confidence: 85%

A multidimensional evaluation of the effects of sweetener selection and UV‐C treatment on orange juice and pectin‐based confectionery gels

Andreone,

Kozono,

Schenk

et al. 2023

J Sci Food Agric

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BACKGROUNDConsumers are seeking healthier alternatives to traditional confectioneries. They value the use of sugar replacers, more natural ingredients and/or environmentally friendly preservation technologies. UV‐C light is considered an emerging alternative to thermal pasteurization that leaves no residue and requires minimal energy. The present study aimed to investigate the effect of novel sweetener combinations and juice UV‐C assisted by mild heat treatment (UV‐C/H) on the physicochemical, microbiological, morphological, rheological and sensory properties of orange juice pectin‐based confectioneries stored at 5 ± 1 °C for 35 days.RESULTSFor orange juice processing, UV‐C/H (pilot‐scale Dean‐flow reactor; 892 mJ cm−2; 50 ± 1 °C) and thermal (T‐coil, 80 °C; 6 min) treatments were used. Low‐calorie confectionery gels were elaborated using the treated juices, low‐methoxyl pectin and various sweetener combinations. UV‐C/H and T‐coil effectively inactivated juice native microbiota. The proposed formulations, derived from a previous Box–Behnken optimization study, included partial (F1: 3%‐sucrose‐S + 0.019%‐rebaudioside‐A‐RA) or complete sucrose replacement (F2: 5.5%‐erythritol‐E + 0.019%‐RA), and one control (C:10%‐S). In general, the microbiota of the gels prepared with the UV‐C/H or T‐coil treated juices did not recover during storage. The physicochemical and mechanical parameters of the formulations were significantly influenced by the choice of sweetener and the duration of storage. The gel surface got smoother and had fewer holes when the sucrose level dropped, according to a scanning electron microscopy study. The UV‐C/H‐treated samples did not differ in acceptability, whereas the measured sensory attributes approached ideal levels. F1 and F2 showed distinctive temporal‐dominance‐of‐sensations profiles, mainly dominated by sweetness and orange taste, respectively. However, consumers perceived sourness and astringency in C during consumption.CONCLUSIONThe present study provides significant evidence in support of the development of confectionery gels F1 and F2 made from fruit juice treated by UV‐C light assisted by mild heat and combinations of sucrose‐alternative sweeteners. In terms of the properties investigated, these confectionery gels were comparable to, or even outperformed the full‐sucrose option. © 2023 Society of Chemical Industry.

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Section: Resultssupporting

confidence: 85%

A multidimensional evaluation of the effects of sweetener selection and UV‐C treatment on orange juice and pectin‐based confectionery gels

Andreone,

Kozono,

Schenk

et al. 2023

J Sci Food Agric

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“…A sports energy gel is produced by mixing all ingredients, including hydrocolloids, into 200 mL of water, and then homogenated and heated over low heat for 10 min, until its color turns slightly darker [ 8 ].…”

Section: Methodsmentioning

confidence: 99%

“…The addition of chia seeds as a component in sports drinks can increase energy content while lowering the amount of fluid in sports drinks, as athletes are expected to consume high-calorie drinks with few fluids. Athletes who perform high-intensity endurance exercises are restricted from consuming excessive fluids during exercise, since they can cause discomfort to the digestive system [ 8 , 9 ].…”

Section: Introductionmentioning

confidence: 99%

Chia Seeds (Salvia hispanica L.): Can They Be Used as Ingredients in Making Sports Energy Gel?

Lestari

Farida

Nur

et al. 2021

Gels

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Dehydration during exercise has been shown to limit performance. This study aimed to determine the best hydrocolloid for producing sports energy gel from chia seeds (Salvia hispanica L.). This study was a completed random-design study using one factor: the addition of 0.1% w/w hydrocolloids (SEG1: xanthan gum; SEG2: pectin; and SEG3: carboxymethyl cellulose). A sports energy gel was then analyzed for pH, viscosity, total soluble solids, potassium content, and gross energy. The sensory characteristics that were analyzed include color, texture, aroma, and flavor, using hedonic tests on 25 panelists. The addition of different hydrocolloids resulted in significant differences in pH, viscosity, total soluble solids, potassium, and energy contents (p = 0.026; 0.0001; 0.0001; and 0.0001). Differences in hydrocolloid types also led to differences in the panelists’ perceptions of the sports energy gels’ colors and textures (p = 0.008 and 0.0001). The best formulation was the sports energy gel with added xanthan gum, which showed the highest average energy, total soluble solids, potassium, and viscosity values, and the lowest average of pH values (60.24 ± 0.340, 10.6 ± 0.08, 19.6 ± 0.23, 367.4 ± 9.81, and 5.2 ± 0.38, respectively). The conclusion is that chia seeds can be used as the main ingredient for producing a high-energy sports gel. Energy has a huge impact on a person’s physical and mental health.

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Sport drink containing maltodextrin to improve physical performance of Soccer athletes

Lisnawati

Amin²,

Lestari

2023

The 4TH INTERNATIONAL CONFERENCE ON LIFE SCIENCE AND TECHNOLOGY (ICoLiST)

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Analysis of Physicochemical and Sensory Quality of Chia Seeds Sport Energy Gel (Salvia hispanica, L.) during Storage

Cited by 3 publications

References 7 publications

A multidimensional evaluation of the effects of sweetener selection and UV‐C treatment on orange juice and pectin‐based confectionery gels

A multidimensional evaluation of the effects of sweetener selection and UV‐C treatment on orange juice and pectin‐based confectionery gels

Chia Seeds (Salvia hispanica L.): Can They Be Used as Ingredients in Making Sports Energy Gel?

Sport drink containing maltodextrin to improve physical performance of Soccer athletes

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