Desarrollo y caracterización de golosinas con ingredientes de interés nutrimental

Pérez-Cabrera, Laura Eugenia; Reyes-Bernal, Karina; Godines-Hoyos, Alejandra; Casillas-Peñuelas, Rafael

doi:10.29059/cienciauat.v6i3.47

Cited by 2 publications

(1 citation statement)

References 1 publication

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Mexico has the second-highest consumption in Latin America and is ranked first as an exporter of sweets worldwide. The WHO [3] recommends Gels 2024, 10, 299 2 of 17 that sugar consumption should not exceed 10% of caloric intake per day, so the use of natural sweeteners, like agave syrup, is recommended [4,5]. Sweets can be used as vehicles for bioactive compounds and administered to children or the elderly, providing a benefit to health with a functional character [6].…”

Section: Introductionmentioning

confidence: 99%

Effect of Agavins and Agave Syrup Use in the Formulation of a Synbiotic Gelatin Gummy with Microcapsules of Saccharomyces Boulardii

Vigil-Cuate,

Avila-Reyes,

Camacho-Díaz

et al. 2024

Gels

View full text Add to dashboard Cite

Agavins are reserve carbohydrates found in agave plants; they present texture-modifying properties and prebiotic capacity by increasing the viability of the intestinal microbiota. Through its hydrolysis, agave syrup (AS) can be obtained and can be used as a sweetener in food matrices. The objective of this work was to evaluate the effect of the variation in the content of agavins and AS on the physical, structural, and viability properties of Saccharomyces boulardii encapsulates incorporated into gelatin gummies. An RSM was used to obtain an optimized formulation of gelatin gummies. The properties of the gel in the gummy were characterized by a texture profile analysis and Aw. The humidity and sugar content were determined. A sucrose gummy was used as a control for the variable ranges. Alginate microcapsules containing S. boulardii were added to the optimized gummy formulation to obtain a synbiotic gummy. The viability of S. boulardii and changes in the structure of the alginate gel of the microcapsules in the synbiotic gummy were evaluated for 24 days by image digital analysis (IDA). The agavins and agave syrup significantly affected the texture properties (<1 N) and the Aw (>0.85). The IDA showed a change in the gel network and an increase in viability by confocal microscopy from day 18. The number of pores in the gel increased, but their size decreased with an increase in the number of S. boulardii cells. Agavins and cells alter the structure of capsules in gummies without affecting their viability.

show abstract

Section: Introductionmentioning

confidence: 99%

Effect of Agavins and Agave Syrup Use in the Formulation of a Synbiotic Gelatin Gummy with Microcapsules of Saccharomyces Boulardii

Vigil-Cuate,

Avila-Reyes,

Camacho-Díaz

et al. 2024

Gels

View full text Add to dashboard Cite

show abstract

Optimización de polifenoles y aceptabilidad de caramelos de goma con extracto de jengibre (Zingiber officinale R.) y miel con diseño de mezclas

Rodríguez-Zevallos

Hayayumi-Valdivia

Siché

2018

Braz. J. Food Technol.

View full text Add to dashboard Cite

Resumen El objetivo de este trabajo fue optimizar el contenido de polifenoles totales, firmeza, dulzor y aceptabilidad general de caramelos de goma desarrollado con extracto de jengibre y seis proporciones de sacarosa, miel de abeja y glucosa. Para estudiar el efecto de las proporciones se utilizó el Diseño de Mezclas Simplex Lattice. El diseño fue repetido para cuatro niveles de extracto de jengibre: 25%, 41.7%, 58.3% y 75%. Los modelos cuadráticos fueron los que mejor describieron el comportamiento de cada variable estudiada (R2 > 0.95), con los cuales se pudo determinar que las concentraciones de sacarosa, miel y glucosa que optimizan el contenido de polifenoles y aceptabilidad sensorial fueron 27.5%, 27.5% y 10%, respectivamente, con extracto de jengibre al 41.7%.

show abstract

Desarrollo y caracterización de golosinas con ingredientes de interés nutrimental

Cited by 2 publications

References 1 publication

Effect of Agavins and Agave Syrup Use in the Formulation of a Synbiotic Gelatin Gummy with Microcapsules of Saccharomyces Boulardii

Effect of Agavins and Agave Syrup Use in the Formulation of a Synbiotic Gelatin Gummy with Microcapsules of Saccharomyces Boulardii

Optimización de polifenoles y aceptabilidad de caramelos de goma con extracto de jengibre (Zingiber officinale R.) y miel con diseño de mezclas

Contact Info

Product

Resources

About