Рhysicochemical and textural properties of reduced sugar jellies from Physalisperuviana L. fruit

Abstract

Introduction. Physalis peruviana L. fruit contain various functional compounds with health promoting effects. The aim of this study was to investigate the possibility of obtaining reduced sugar jellies from physalis juice with different sugars and sugar substitues. Materials and methods. Jellies containing physalis juice and sucrose (sample S), fructose (sample F) or maltitol and maltitol syrup (sample M), respectively, were prepared and studied. Results and discussion. There were no significant differences between the samples in terms of dry matter content, titratable acidity and pH. The highest total sugar content was found in sample S (72.68%), and the lowestin sample M (7.12%). Sample M had about 90% lower total sugar content than sample S and about 83% lower than sample F. Therefore, according to EU Regulation No 1924/2006, the jelly with maltitol/maltitol syrup can be classified with a nutrition claim "Food with no added sugars". Due to its composition, the same nutrition claim can be ascribed to sample F. Sample F had the biggest sorption capacity, in which an absorption process was observed, and the moisture content of the jelly increased from 28.23% to 32.65% after 120 h. Samples S and M revealed a desorption process (decrease by about 2-3%, 120 h), thus being more stable in terms of storage. The texture profile of sample M was more favorable with regard to jelly's further use, as it had the highest hardness and adhesiveness values (10.12 N and 0.42 N.mm, respectively), compared to samples S and F. Additionally, sample M had about 40% lower energy value than sample S (680 kJ/100 g vs. 1142 kJ/100 g), thus allowing for the nutrition claim "Energy-reduced food" under the terms of Regulation No 1924/2006. The calculated glycemic indicator values were 39.2 (sample S), 23.5 (sample M) and 14.6 (sample F), respectively. These results suggest that physalis juice can be successfully processed into functional sweet jellies. Conclusions. The jellies with physalis juice and maltitol/maltitol syrup can be classified with the nutrition claims "Energy-reduced food" and "Food with no added sugars".

Maltitol: Analytical Determination Methods, Applications in the Food Industry, Metabolism and Health Impacts

“…In a recent study into reduced sugar jellies formulation from Physalis peruviana L. fruit, otherwise known as Cape gooseberry, Inca berry, Peruvian groundcherry, or goldenberry, the authors showed that the physicochemical and textural properties of jellies made their use promising in different foods with a sweet taste, and offer further opportunities for future research into product development [54]. These authors suggested that maltitol and maltitol syrup sweetener are the most functional sugar substitutes in the composition of jellies from physalis juice, as jelly with maltitol and maltitol syrup had a 90% lower total sugar content than that of the jelly made with sucrose and 83% of that produced with fructose.…”

“…Henceforth according to the terms of EU Regulation No. 1924/2006, jellies with physalis juice and maltitol/maltitol syrup can be classified with nutrition claims such as "food with no added sugars" and "energy-reduced food" [54].…”