Characteristics of Nutraceutical Chewing Candy Formulations Based on Fermented Milk Permeate, Psyllium Husk, and Apple By-Products
The aim of this study was to develop nutraceutical chewing candy (CCN) formulations based on fermented milk permeate (MP) (source of galactooligosaccharides (GOS) and viable lactic acid bacteria (LAB)), psyllium husk (source of desirable hydrocolloids), and apple by-products (source of phenolic comp...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-04-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/4/777 |
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| author | Egle Zokaityte Karolina Siriakovaite Vytaute Starkute Paulina Zavistanaviciute Vita Lele Erika Mozuriene Dovile Klupsaite Pranas Viskelis Romas Ruibys Raquel P. F. Guiné Elena Bartkiene |
| author_facet | Egle Zokaityte Karolina Siriakovaite Vytaute Starkute Paulina Zavistanaviciute Vita Lele Erika Mozuriene Dovile Klupsaite Pranas Viskelis Romas Ruibys Raquel P. F. Guiné Elena Bartkiene |
| author_sort | Egle Zokaityte |
| collection | DOAJ |
| description | The aim of this study was to develop nutraceutical chewing candy (CCN) formulations based on fermented milk permeate (MP) (source of galactooligosaccharides (GOS) and viable lactic acid bacteria (LAB)), psyllium husk (source of desirable hydrocolloids), and apple by-products (source of phenolic compounds). For CCN preparation, gelatin (Gel) and agar were tested; also, to provide CCN prepared using agar with a desirable hard texture, citric acid (cit) was changed to ascorbic acid. To select the optimal quantities of the ingredients, overall acceptability (OA) and emotions (EMs) induced in consumers by different CCN formulations were evaluated. Furthermore, viable LAB count during storage, texture, colour, and antioxidant characteristics were analysed. The highest OA (score 8.5) was shown for samples consisting of MP, psyllium husk (Ph), apple by-products (App), cit and xylitol (Xy); a very strong correlation was found between OA and the EM “happy” (<i>r</i> = 0.907**). After 14 days of storage, Gel+MP+Ph+App+cit samples showed a LAB count higher than 6.0 log<sub>10</sub> CFU g<sup>−1</sup>; however, better antioxidant properties were found for the CCN prepared with agar. Finally, it can be stated that fermented MP, Ph, and App can be used for preparation of added-value CCN in a sustainable manner, and the recommended formulation is Gel+ MP+Ph+App+cit+Xy. |
| first_indexed | 2024-03-10T12:36:23Z |
| format | Article |
| id | doaj.art-0ac7099692a246ab9a3ae1590637d5db |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T12:36:23Z |
| publishDate | 2021-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-0ac7099692a246ab9a3ae1590637d5db2023-11-21T14:14:12ZengMDPI AGFoods2304-81582021-04-0110477710.3390/foods10040777Characteristics of Nutraceutical Chewing Candy Formulations Based on Fermented Milk Permeate, Psyllium Husk, and Apple By-ProductsEgle Zokaityte0Karolina Siriakovaite1Vytaute Starkute2Paulina Zavistanaviciute3Vita Lele4Erika Mozuriene5Dovile Klupsaite6Pranas Viskelis7Romas Ruibys8Raquel P. F. Guiné9Elena Bartkiene10Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, LithuaniaDepartment of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, LithuaniaDepartment of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, LithuaniaDepartment of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, LithuaniaDepartment of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, LithuaniaDepartment of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, LithuaniaInstitute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, LithuaniaInstitute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry, Kauno Str. 30, LT-54333 Babtai, LithuaniaInstitute of Agricultural and Food Sciences, Agriculture Academy, Vytautas Magnus University, K. Donelaicio Str. 58, LT-44244 Kaunas, LithuaniaCERNAS Research Centre, Polytechnic Institute of Viseu, 3504-510 Viseu, PortugalDepartment of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, LithuaniaThe aim of this study was to develop nutraceutical chewing candy (CCN) formulations based on fermented milk permeate (MP) (source of galactooligosaccharides (GOS) and viable lactic acid bacteria (LAB)), psyllium husk (source of desirable hydrocolloids), and apple by-products (source of phenolic compounds). For CCN preparation, gelatin (Gel) and agar were tested; also, to provide CCN prepared using agar with a desirable hard texture, citric acid (cit) was changed to ascorbic acid. To select the optimal quantities of the ingredients, overall acceptability (OA) and emotions (EMs) induced in consumers by different CCN formulations were evaluated. Furthermore, viable LAB count during storage, texture, colour, and antioxidant characteristics were analysed. The highest OA (score 8.5) was shown for samples consisting of MP, psyllium husk (Ph), apple by-products (App), cit and xylitol (Xy); a very strong correlation was found between OA and the EM “happy” (<i>r</i> = 0.907**). After 14 days of storage, Gel+MP+Ph+App+cit samples showed a LAB count higher than 6.0 log<sub>10</sub> CFU g<sup>−1</sup>; however, better antioxidant properties were found for the CCN prepared with agar. Finally, it can be stated that fermented MP, Ph, and App can be used for preparation of added-value CCN in a sustainable manner, and the recommended formulation is Gel+ MP+Ph+App+cit+Xy.https://www.mdpi.com/2304-8158/10/4/777nutraceutical chewing candyoverall acceptabilityemotions induced in consumersmilk permeatepsyllium huskapple by-products |
| spellingShingle | Egle Zokaityte Karolina Siriakovaite Vytaute Starkute Paulina Zavistanaviciute Vita Lele Erika Mozuriene Dovile Klupsaite Pranas Viskelis Romas Ruibys Raquel P. F. Guiné Elena Bartkiene Characteristics of Nutraceutical Chewing Candy Formulations Based on Fermented Milk Permeate, Psyllium Husk, and Apple By-Products Foods nutraceutical chewing candy overall acceptability emotions induced in consumers milk permeate psyllium husk apple by-products |
| title | Characteristics of Nutraceutical Chewing Candy Formulations Based on Fermented Milk Permeate, Psyllium Husk, and Apple By-Products |
| title_full | Characteristics of Nutraceutical Chewing Candy Formulations Based on Fermented Milk Permeate, Psyllium Husk, and Apple By-Products |
| title_fullStr | Characteristics of Nutraceutical Chewing Candy Formulations Based on Fermented Milk Permeate, Psyllium Husk, and Apple By-Products |
| title_full_unstemmed | Characteristics of Nutraceutical Chewing Candy Formulations Based on Fermented Milk Permeate, Psyllium Husk, and Apple By-Products |
| title_short | Characteristics of Nutraceutical Chewing Candy Formulations Based on Fermented Milk Permeate, Psyllium Husk, and Apple By-Products |
| title_sort | characteristics of nutraceutical chewing candy formulations based on fermented milk permeate psyllium husk and apple by products |
| topic | nutraceutical chewing candy overall acceptability emotions induced in consumers milk permeate psyllium husk apple by-products |
| url | https://www.mdpi.com/2304-8158/10/4/777 |
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