Quality Parameters and Consumer Acceptance of Jelly Candies Based on Pomegranate Juice “<i>Mollar de Elche</i>”
There is an upward trend towards reducing or suppressing additives in foods, as well as reducing the use of E-numbers in labels providing clean label foods. Therefore, the development of confectionary products based exclusively on natural ingredients with antioxidant properties may offer valuable so...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-04-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/4/516 |
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| author | Marina Cano-Lamadrid Ángel Calín-Sánchez Jesús Clemente-Villalba Francisca Hernández Ángel A. Carbonell-Barrachina Esther Sendra Aneta Wojdyło |
| author_facet | Marina Cano-Lamadrid Ángel Calín-Sánchez Jesús Clemente-Villalba Francisca Hernández Ángel A. Carbonell-Barrachina Esther Sendra Aneta Wojdyło |
| author_sort | Marina Cano-Lamadrid |
| collection | DOAJ |
| description | There is an upward trend towards reducing or suppressing additives in foods, as well as reducing the use of E-numbers in labels providing clean label foods. Therefore, the development of confectionary products based exclusively on natural ingredients with antioxidant properties may offer valuable solutions to the confectionery industry. Fruit juices and purées may provide functional and organoleptic properties in jelly candies in a natural way. The consumption of pomegranate fruit and derivative products has increased due to their association with health benefits. The aim of this study was to determine consumer insights about pomegranate-based jellies, cultivar “<i>Mollar de Elche</i>”, as affected by formulation (100% pomegranate juice or 50%–50% pomegranate juice–apple purée) and type of sweetener (sugar or honey), and to link affective and descriptive data from sensory studies. The most valued quality parameter of pomegranate products, red color (measured by the green–red coordinate, <i>a</i>*), was not negatively affected by jelly preparation. It was determined that the main liking drivers for pomegranate jellies were intense red color and high brightness. The results might be used by pomegranate processing companies to improve their manufacturing protocols and to develop successful products meeting consumer demands and needs. The formulation containing 20% gelatin, pure “<i>Mollar de Elche</i>” pomegranate juice, 1% citric acid, and sucrose as sweetener provided the best quality of jellies in terms of color, texture, antioxidant capacity, and sensory attributes. |
| first_indexed | 2024-03-10T20:21:34Z |
| format | Article |
| id | doaj.art-b5b017f17f044e9aa710f64145ee6c33 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T20:21:34Z |
| publishDate | 2020-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-b5b017f17f044e9aa710f64145ee6c332023-11-19T22:10:38ZengMDPI AGFoods2304-81582020-04-019451610.3390/foods9040516Quality Parameters and Consumer Acceptance of Jelly Candies Based on Pomegranate Juice “<i>Mollar de Elche</i>”Marina Cano-Lamadrid0Ángel Calín-Sánchez1Jesús Clemente-Villalba2Francisca Hernández3Ángel A. Carbonell-Barrachina4Esther Sendra5Aneta Wojdyło6Research Group “Food Quality and Safety”, Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Ctra. Beniel, km 3.2, 03312 Orihuela, Alicante, SpainResearch Group “Food Quality and Safety”, Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Ctra. Beniel, km 3.2, 03312 Orihuela, Alicante, SpainResearch Group “Food Quality and Safety”, Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Ctra. Beniel, km 3.2, 03312 Orihuela, Alicante, SpainResearch Group “Plant Production and Technology”, Department of Plant Sciences and Microbiology, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Ctra. Beniel, km 3.2, 03312 Orihuela, Alicante, SpainResearch Group “Food Quality and Safety”, Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Ctra. Beniel, km 3.2, 03312 Orihuela, Alicante, SpainResearch Group “Food Quality and Safety”, Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Ctra. Beniel, km 3.2, 03312 Orihuela, Alicante, SpainDepartment of Fruit, Vegetable and Plant Nutraceutical Technology, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Street, 51-630 Wrocław, PolandThere is an upward trend towards reducing or suppressing additives in foods, as well as reducing the use of E-numbers in labels providing clean label foods. Therefore, the development of confectionary products based exclusively on natural ingredients with antioxidant properties may offer valuable solutions to the confectionery industry. Fruit juices and purées may provide functional and organoleptic properties in jelly candies in a natural way. The consumption of pomegranate fruit and derivative products has increased due to their association with health benefits. The aim of this study was to determine consumer insights about pomegranate-based jellies, cultivar “<i>Mollar de Elche</i>”, as affected by formulation (100% pomegranate juice or 50%–50% pomegranate juice–apple purée) and type of sweetener (sugar or honey), and to link affective and descriptive data from sensory studies. The most valued quality parameter of pomegranate products, red color (measured by the green–red coordinate, <i>a</i>*), was not negatively affected by jelly preparation. It was determined that the main liking drivers for pomegranate jellies were intense red color and high brightness. The results might be used by pomegranate processing companies to improve their manufacturing protocols and to develop successful products meeting consumer demands and needs. The formulation containing 20% gelatin, pure “<i>Mollar de Elche</i>” pomegranate juice, 1% citric acid, and sucrose as sweetener provided the best quality of jellies in terms of color, texture, antioxidant capacity, and sensory attributes.https://www.mdpi.com/2304-8158/9/4/516<i>Punica granatum</i><i>Malus domestica</i>honeysensory analysisdescriptivePDO |
| spellingShingle | Marina Cano-Lamadrid Ángel Calín-Sánchez Jesús Clemente-Villalba Francisca Hernández Ángel A. Carbonell-Barrachina Esther Sendra Aneta Wojdyło Quality Parameters and Consumer Acceptance of Jelly Candies Based on Pomegranate Juice “<i>Mollar de Elche</i>” Foods <i>Punica granatum</i> <i>Malus domestica</i> honey sensory analysis descriptive PDO |
| title | Quality Parameters and Consumer Acceptance of Jelly Candies Based on Pomegranate Juice “<i>Mollar de Elche</i>” |
| title_full | Quality Parameters and Consumer Acceptance of Jelly Candies Based on Pomegranate Juice “<i>Mollar de Elche</i>” |
| title_fullStr | Quality Parameters and Consumer Acceptance of Jelly Candies Based on Pomegranate Juice “<i>Mollar de Elche</i>” |
| title_full_unstemmed | Quality Parameters and Consumer Acceptance of Jelly Candies Based on Pomegranate Juice “<i>Mollar de Elche</i>” |
| title_short | Quality Parameters and Consumer Acceptance of Jelly Candies Based on Pomegranate Juice “<i>Mollar de Elche</i>” |
| title_sort | quality parameters and consumer acceptance of jelly candies based on pomegranate juice i mollar de elche i |
| topic | <i>Punica granatum</i> <i>Malus domestica</i> honey sensory analysis descriptive PDO |
| url | https://www.mdpi.com/2304-8158/9/4/516 |
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