Fruit jellies enriched with dietary fibre: Development and characterization of a novel functional food product

FIGUEROA, LILIAN E.; GENOVESE, DIEGO B.

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY

ELSEVIER SCIENCE BV

Año: 2019 vol. 111 p. 423 - 428

0023-6438

A novel functional food product, fruit jelly enriched with dietary fibre, The objective was to developed and characterized in this work a novel functional product: fruit jellies enriched with dietary fibre. With that aim, 3 g of fibre of different varieties (apple A, bamboo B, psyllium P and wheat W) were added per 100 g of final product, so that it could be declared source of fibre. Fibre addition had a significant effect on the viscoelastic and mechanical properties, colour and syneresis (water loss) of the jellies, although these properties did not change after 30 days of cold storage, meaning that the product was stable. Fibre addition had a reinforcing effect on the viscoelastic propertiesgel strenght in the order: A > P > B > W. Psyllium enriched jellies jelly were was the only samples that did not show any syneresis, but they it showed an undesirable high gumminess. Also, samples B and W left a ?floury? mouthfeel. In order to improve this These propertyundesired organoleptic properties, were significantly reduced by combining psyllium with each one of the other fibre varieties were combined in pairs (1:1 proportion). Rheological properties were dominated by the fibre that had the lower reinforcing effect. Mechanical properties (except adhesiveness) were dominated by psyllium fibre, but gumminess decreased compared to the sample with psyllium alone. Also, Tthe combination presence of psyllium with any of the other fibre varietiesin these combinations eliminated syneresis of the samples. Therefore, this formulationthe developed product was satisfactory showed acceptable attributes such as in terms of product structuregel strength, texture, stability, aspect appearance and flavour.