Pectin gels enriched with dietary fibres for the development of healthy confectionery jams.

FIGUEROA, LILIAN E.; GENOVESE, DIEGO B.

FOOD TECHNOLOGY AND BIOTECHNOLOGY

FACULTY FOOD TECHNOLOGY BIOTECHNOLOGY

Lugar: Zagreb; Año: 2018 vol. 56 p. 441 - 453

1330-9862

The objective of this work was to evaluate the effect of dietary fibres from different sources (apple, bamboo, psyllium, and wheat) and pectin content (0.4 and 0.5 g/100 g) on the physicochemical properties of pectin gels, for the development of a novel, healthy product similar to a fruit confectionery jam. A mass fraction of 3 g/100 g fibre was added to each pectin gel, so that the final product could be declared as a source of fibre. It was found that pectin content, type of fibre, and their interaction had a significant effect on the viscoelastic and mechanical properties, and syneresis (water loss) of the gels. Since syneresis of gel with 0.4 g/100 g of pectin pectin gels was undesirably high, only gels with 0.5 g/100 g of pectin gels were studied further onfrom this point forward. For these gels, fibre addition had a reinforcing effect on the viscoelastic properties (wheat > psyllium > bamboo > apple). Psyllium enriched gels did not suffer any syneresis, although they showed an undesirable ?gummy? aspect, which was associated with some of their mechanical properties. Then, fibres from different sources were was combined in pairs (1:1 proportion) in order to improve the organoleptic properties of the gels. In general, fibre combination produced a decreasedecreased in the viscoelastic properties of the gels. However, mixing psyllium with other fibres produced a desirable effect on the mechanical properties of the gels, keeping the syneresis at 0 g/100 g%. This indicate that 0.5 g/100 g of pectin and 1.5 g/100 g of psyllium fibre + with 1.5 g/100 g of other fibre was the best formulation in terms of the stability and texture of this product.