DEVELOPMENT OF GUMMY CANDIES WITH FRUITS AND VEGETABLES SOURCES OF NATURAL PIGMENTS AND SUGAR REDUCTION

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Detalhes
  • Tipo de apresentação: Pôster
  • Eixo temático: Formulação e Processamento de Alimentos (FP)
  • Palavras chaves: Jelly sweets; Bioactive compounds; Color;
  • 1 Engenharia de Alimentos/Campus Sete Lagoas/Universidade Federal de São João del-Rei (UFSJ)
  • 2 Departamento de Engenharia de Alimentos / Campus Sete Lagoas / Universidade Federal de São João del-Rei (UFSJ)
  • 3 Departamento de Engenharia de Alimentos / Campus Sete Lagoas / Universidade Federal de São João del-Rei

DEVELOPMENT OF GUMMY CANDIES WITH FRUITS AND VEGETABLES SOURCES OF NATURAL PIGMENTS AND SUGAR REDUCTION

Cintia Nanci Kobori

Departamento de Engenharia de Alimentos / Campus Sete Lagoas / Universidade Federal de São João del-Rei

Resumo

Color is a very important aspect of foods, as the consumer correlates color to flavor. Natural pigments, in addition to giving food color, have beneficial properties with functional characteristics that improve health and prevent disease. An alternative to prevent the use of artificial dyes is the use of fruits and vegetables rich in natural pigments. Thus, the objective of this research was to develop gummy candies with reduced sugar content, using natural fruit pulps to flavor and vegetables rich in natural pigments (carotenoids and anthocyanins) with functional properties to intensify the characteristic color of fruit flavors. Four formulations of gummy candies were made: orange with carrots, lemon with kale, passion fruit and strawberry with beetroot. Physicochemical analyzes were carried out for characterization and sensory analysis with adults and children were applied. The fruit and vegetable extracts used in formulations showed soluble solids of 4.3, 7.1, 10.1 and 10.8 ºBrix for strawberry, lemon, passion fruit and orange flavors. The gummy candies had approximately 30% of moisture, 0.14 to 0.47% of ash, 3.91 to 5.42% of protein, pH between 3.91 - 5.42, and total titratable acidity between 0.31 - 2.54%. The color provided by the natural pigments was close to commercial gummy candies for similar fruit flavors. Regarding the texture of the gummy candies, the strawberry flavor showed the highest hardness and the lemon showed the lowest. The addition of vegetables and the reduction in the sugar content influenced the physicochemical parameters and sensory acceptance. Despite being the sample with the highest sugar reduction, the passion fruit flavor had the highest notes and the lemon with kale gummy candy received the lowest scores for all sensory parameters. For the main target audience, which are children, the developed gummy candies were well accepted, showing that this is a field with market potential.

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Autor

Cintia Nanci Kobori

Muito obrigada por assistir! Agradeço pelo seu interesse e comentários.