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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
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Create a topicColor 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.
Amanda Mellissa B Oliveira
Olá, quais foram as maiores dificuldades e desafios enfrentados durante a realização deste trabalho?
Você pretende dar continuidade nesta pesquisa? Se sim, quais as perspectivas e sugestões para futuros trabalhos?
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Cintia Nanci Kobori
Bom dia, Amanda! Acho que a maior dificuldade foi definir uma formulação para cada sabor de bala de forma que conseguíssemos reduzir o açúcar adicionado, resultasse na cor e sabor característicos de cada fruta e ainda fosse atrativo sensorialmente. O impacto da adição dos vegetais foi perceptível na análise sensorial dos adultos (principalmente), se for continuar com a pesquisa, acho que testaríamos formulações usando apenas frutas, como laranja com acerola, morango com amora (ou demais frutas vermelhas), limão com kiwi... algo assim, e claro, avaliar a estabilidade.
Agradecemos pela sua pergunta!
Amanda Mellissa B Oliveira
Obrigada pela resposta e boa sorte nos próximos trabalhos! :)