Texture, Color, and Sensory Features of Low-Sugar Gooseberry Jams Enriched with Plant Ingredients with Prohealth Properties

Banaś, Anna; Korus, Anna; Korus, Jarosław

doi:10.1155/2018/1646894

Cited by 19 publications

(22 citation statements)

References 47 publications

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“…Sugar substitution determined lower values of adhesiveness, which is defined as the negative work between the two cycles. A similar behavior was observed by [ 25 ] for jam, in which a part of the sucrose was replaced with steviol glycoside. Cohesiveness is how well the product withstands a second deformation relative to its resistance under the first deformation [ 26 ].…”

Section: Resultssupporting

confidence: 83%

Attempts for Developing Novel Sugar-Based and Sugar-Free Sea Buckthorn Marmalades

et al. 2021

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Sea buckthorn (Hippophaė rhamnoides L.) is recognized as a valuable source of vitamin C and antioxidants, frequently used as nutraceuticals and cosmeceuticals. In the present study, attempts are made to produce and characterize a novel type of marmalade using sea buckthorn berries processed at 102 °C into marmalade in two combinations, with whole cane or stevia sugar. Changes in the phytochemical profile, antioxidant activity, color, shelf-life, texture, microbiological, and sensorial characteristics were determined. The total carotenoids content in the marmalades were significantly different, with values of 0.91 ± 0.03 mg/g dry weight (DW) in the sample with whole sugar cane (Cz) and 2.69 ± 0.14 mg/g DW in the sample with Stevia sugar (Cs). Significant values of polyphenols were found, of 59.41 ± 1.13 mg GAE/g DW in Cz and 72.44 ± 2.31 mg GAE/g DW in Cs, leading to an antioxidant activity of 45.12 ± 0.001 μMol Trolox/g DW and 118.07 ± 0.01 μMol Trolox/g DW, respectively. Accelerated storage study showed a decrease in all the phytochemicals, however no significant changes were found in antioxidant activity. Values of <100 CFU/g for yeasts and molds and <5 CFU/g for Enterobacteriaceae after 21 days of storage at the room temperature of the marmalades were determined. The sensorial and color results were more than acceptable. Overall, the results highlighted the potential of using sea buckthorn as a potential rich source of bioactive compounds to be used in the sugar-based products manufacturing.

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Section: Resultssupporting

confidence: 83%

Attempts for Developing Novel Sugar-Based and Sugar-Free Sea Buckthorn Marmalades

et al. 2021

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“…The combined marmalade had an intermediate value of 2.09 N. This behavior is due to the vegetal material microstructure: the fibrous tissue fragments from beetroot determine a high resistance to penetration. Similar firmness values were reported by Banas et al [31] for low-sugar gooseberry jams enriched with plant ingredients and by Garrido et al [32] for apple jellies.…”

Section: Texture Analysis Resultssupporting

confidence: 87%

Three Types of Red Beetroot and Sour Cherry Based Marmalades with Enhanced Functional Properties

et al. 2020

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The importance of bioactive compounds such as betalains and anthocyanins was highlighted in the present study by the valorization of red beetroot and sour cherry as an attempt to develop healthy products. The aim of the study was to obtain and characterize three types of marmalade based on red beetroot, sour cherry and both in 1:1 combination, obtained by heating at 95 °C for 30 min. Changes in total phenolic content, total flavonoids, betalains, anthocyanins and antioxidant activity were evaluated before and after the thermal treatment. Several other analyses such as color, rheological and textural analyses and confocal laser microscopy were performed to provide further information about the quality of the added-value food products. A significant decrease of 34% in betalains content was registered in the red beetroot marmalade due to the chemical changes in bioactives induced by the temperature. A satisfactory ABTS radical scavenging activity of 8.12 ± 0.38 mMol Trolox/g dry weight (dw) was obtained for the red beetroot and sour cherry based marmalade. The gelled structure was validated by the rheological and textural characteristics. The results highlighted the potential use of red beetroot and sour cherry as food raw materials, due to their particular profile of bioactive compounds.

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“…Cyanidin glycosides are among its predominant anthocyanins (Pliszka, 2017). Several reports have cited the possibility of the application of berry fruits in food products such as juices (Lachowicz et al, 2018b;Ricci et al, 2019;Tundis et al, 2018;Wang et al, 2019), smoothies (Guazi et al, 2019), snacks (Gramza-Michałowska and Człapka-Matyasik, 2011; Kowalska et al, 2018a,b), jams (Banaś et al, 2018), pie fillings (Threlfall et al, 2007), flour confectionery (Osipenko et al, 2019), cookies, natural colourants (Wathon et al, 2019) in the form of dried/lyophilized and powdered fruits (Gagneten et al, 2019;Oniszczuk et al, 2016), extracts (Cilek et al, 2019 or residues (Drożdż et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Physical properties and texture of gluten-free snacks supplemented with selected fruit additions

Wójtowicz¹,

Lisiecka²,

Mitrus³

et al. 2019

Int. Agrophys.

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Extrusion-cooking is used to produce directly expanded gluten-free snacks, especially for consumers with celiac disease. The aim of the study was to evaluate the effect of various fruits type supplementation as well as the processing screw speed on the physical properties and texture of ready-toeat corn-based gluten-free snacks. Black elderberry, chokeberry and strawberry were dried and used in the amount of 5 to 20% as a corn grit replacement. The directly expanded snacks were processed with a single-screw extruder at various screw speeds (80 and 120 rpm) and tested to measure their expansion ratio, bulk density, colour profile as well as their texture profile. The results showed the various effects of adding different types and amounts of fruit on the physical properties and texture of supplemented gluten-free snacks. A higher amount of fruit resulted in a significant decrease in the expansion ratio and an increase in the bulk density of the snacks. Reduced lightness and a more pronounced red tint were observed when red fruits were added. The desired hardness of the snacks suggested that the addition of fruit should be retained below 15% of the recipe content. The screw speeds applied showed a significant effect on the expansion, bulk density and texture of the tested snacks.

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Texture, Color, and Sensory Features of Low-Sugar Gooseberry Jams Enriched with Plant Ingredients with Prohealth Properties

Cited by 19 publications

References 47 publications

Attempts for Developing Novel Sugar-Based and Sugar-Free Sea Buckthorn Marmalades

Attempts for Developing Novel Sugar-Based and Sugar-Free Sea Buckthorn Marmalades

Three Types of Red Beetroot and Sour Cherry Based Marmalades with Enhanced Functional Properties

Physical properties and texture of gluten-free snacks supplemented with selected fruit additions

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