Functional Jelly Beans Based On Hydrocolloids And Citrus Cremogenates

MONROY, YULIANA; RIVERO, SANDRA; GARCÍA, MARÍA ALEJANDRA

Journal of Multidisciplinary Engineering Science and Technology

JMEST

Lugar: Berlín; Año: 2017 vol. 4 p. 8359 - 8369

2458-9403

Jelly beans were obtained fromsugar, gelling agents, and citric cremogenates assource of bioactive compounds. To the best of ourknowledge, the blends of modified starch and lowmethoxyl pectin (LMP) as well as the effect ofcitric cremogenates on the formulation ofconfectionery gels and their functional propertieshave hardly been reported. This work was focusedon: i) obtaining cremogenates from different citrusfruits and characterizing them physicochemically;ii) formulating jelly beans based on acetylatedstarch, LMP, and cremogenate; iii) assessing thequality attributes and global acceptability.Furthermore, the changes on rheologicalbehaviour due to cremogenate addition andcalcium-induced gelation in composite modelsystems were studied.Viscoelasticity studies confirmed the type-gelstructure of the formulated systems. Likewise,rheological results correlated with TPA profiles ofjelly beans. General acceptability scores were 6.84for formulations containing orange cremogenateand 5.72 for grapefruit ones. Compositedeveloped systems have a protective effect ofascorbic acid exhibiting a slight reduction duringthe drying step especially in the case of samplescontaining grapefruit cremogenate.The functionalization of the matrix with calcium,involved in the chemical gelation mechanism ofpectin, can incorporate this mineral in the finalproduct, being this relevant from a nutritionalpoint of view.