Functional strawberry and red beetroot jelly candies rich in fibers and phenolic compounds
Jelly candies have a poor nutritional value due to their primary ingredients, which include gelling agents and sugar. In comparison to commercial jelly candy, the aim of this study is developing a natural and healthy jelly candy using fresh fruit comparing with commercials. Three types of jelly cand...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Russian |
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Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2021-07-01
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| Series: | Пищевые системы |
| Subjects: | |
| Online Access: | https://www.fsjour.com/jour/article/view/107 |
| _version_ | 1797878656526188544 |
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| author | M. R. Ali R. M. Mohamed T. G. Abedelmaksoud |
| author_facet | M. R. Ali R. M. Mohamed T. G. Abedelmaksoud |
| author_sort | M. R. Ali |
| collection | DOAJ |
| description | Jelly candies have a poor nutritional value due to their primary ingredients, which include gelling agents and sugar. In comparison to commercial jelly candy, the aim of this study is developing a natural and healthy jelly candy using fresh fruit comparing with commercials. Three types of jelly candies were prepared (T1: 75% strawberry + 25% beetroot; T2: 50% strawberry + 50% beetroot; T3: 25% strawberry + 75% beetroot). Physico-chemical, phytochemical, microbial, and sensorial profiles of jelly candy were evaluated. The results showed the superior recipe was T1, which recorded the highest values of bioactive compound content. Therefore, it also had the highest antioxidant activity 52.55%. Otherwise, T2 was considered the most favorable recipe for sensory evaluation, which recorded the highest value of overall acceptability and other sensory properties. Decreasing moisture content in all treatments compared with control had a great effect of preventing microbial growth in all samples except control. Therefore, this study creates a new healthier alternative product with the same sensory parameters of commercial jelly candy for all consumer types, especially children. ACKNOWLEDGMENT: All authors are thankful to the Food Science Department and Food Processing Technology Program at the Faculty of Agriculture, Cairo University, Egypt for helping them for conducting a few practical experiments in their laboratories. |
| first_indexed | 2024-04-10T02:36:47Z |
| format | Article |
| id | doaj.art-46542cf5e8f84f978b7e087d3406d458 |
| institution | Directory Open Access Journal |
| issn | 2618-9771 2618-7272 |
| language | Russian |
| last_indexed | 2024-04-10T02:36:47Z |
| publishDate | 2021-07-01 |
| publisher | Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems |
| record_format | Article |
| series | Пищевые системы |
| spelling | doaj.art-46542cf5e8f84f978b7e087d3406d4582023-03-13T07:49:46ZrusRussian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food SystemsПищевые системы2618-97712618-72722021-07-0142828810.21323/2618-9771-2021-4-1-82-8892Functional strawberry and red beetroot jelly candies rich in fibers and phenolic compoundsM. R. Ali0R. M. Mohamed1T. G. Abedelmaksoud2Cairo UniversityCairo UniversityCairo UniversityJelly candies have a poor nutritional value due to their primary ingredients, which include gelling agents and sugar. In comparison to commercial jelly candy, the aim of this study is developing a natural and healthy jelly candy using fresh fruit comparing with commercials. Three types of jelly candies were prepared (T1: 75% strawberry + 25% beetroot; T2: 50% strawberry + 50% beetroot; T3: 25% strawberry + 75% beetroot). Physico-chemical, phytochemical, microbial, and sensorial profiles of jelly candy were evaluated. The results showed the superior recipe was T1, which recorded the highest values of bioactive compound content. Therefore, it also had the highest antioxidant activity 52.55%. Otherwise, T2 was considered the most favorable recipe for sensory evaluation, which recorded the highest value of overall acceptability and other sensory properties. Decreasing moisture content in all treatments compared with control had a great effect of preventing microbial growth in all samples except control. Therefore, this study creates a new healthier alternative product with the same sensory parameters of commercial jelly candy for all consumer types, especially children. ACKNOWLEDGMENT: All authors are thankful to the Food Science Department and Food Processing Technology Program at the Faculty of Agriculture, Cairo University, Egypt for helping them for conducting a few practical experiments in their laboratories.https://www.fsjour.com/jour/article/view/107antioxidantfiberssensory propertiesphysicochemical profilesbioactive compoundsсolor valuestexture analysis |
| spellingShingle | M. R. Ali R. M. Mohamed T. G. Abedelmaksoud Functional strawberry and red beetroot jelly candies rich in fibers and phenolic compounds Пищевые системы antioxidant fibers sensory properties physicochemical profiles bioactive compounds сolor values texture analysis |
| title | Functional strawberry and red beetroot jelly candies rich in fibers and phenolic compounds |
| title_full | Functional strawberry and red beetroot jelly candies rich in fibers and phenolic compounds |
| title_fullStr | Functional strawberry and red beetroot jelly candies rich in fibers and phenolic compounds |
| title_full_unstemmed | Functional strawberry and red beetroot jelly candies rich in fibers and phenolic compounds |
| title_short | Functional strawberry and red beetroot jelly candies rich in fibers and phenolic compounds |
| title_sort | functional strawberry and red beetroot jelly candies rich in fibers and phenolic compounds |
| topic | antioxidant fibers sensory properties physicochemical profiles bioactive compounds сolor values texture analysis |
| url | https://www.fsjour.com/jour/article/view/107 |
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