INVESTIGADORES
RIVERO Roy Cristian
artículos
Título:
Characterization and stability of a sweet confection made with alternative sweeteners
Autor/es:
CAMPOSTRINI FLORENCIA GRACIELA ; DIAZ MARÍA FLORENCIA; RIVERO ROY CRISTIAN; SOSA NATALIA
Revista:
International Journal of Gastronomy and Food Science
Editorial:
Elsevier
Referencias:
Año: 2022
ISSN:
1878-450X
Resumen:
Refined sugar has got a predominant role in malnutrition and the development of noncommunicable diet-related diseases. The objective was to develop a sweet confectionmade of blueberries, walnuts and amaranth, sweetened with a mix of maltitol and honey.The product was analyzed in terms of physicochemical and textural properties, togetherwith sensory Check-All-That-Apply (CATA) test and stability studies. The resultsobtained from the physicochemical analysis were comparable with similar products.Regarding the sweeteners used, it could be observed that the combination of honey andmaltitol allowed obtaining a product with better sensory acceptance and stability at bothtemperatures (specially at 25°C), suggesting that there is a pseudo-synergism between thesweeteners. In conclusion, these healthy sweet confections offer an alternative that ispleasant for consumers and, at the same time, responds with the growing demand fornatural products that replace refined sugars with other types of alternative sweeteners.
