Optical, mechanical and sensory properties of based-isomaltulose gummy confections

The replacement of traditional sugars by isomaltulose could be a revolution in the confectionery sector, since isomaltulose is a functional, digestible, non-cariogenic and low glycemic disaccharide. This study assesses the addition of isomaltulose (ranging between 30-70% in combination with fructose...

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Autores: Periche Santamaría, Angela, Heredia Gutiérrez, Ana Belén|||0000-0001-6629-9779, Escriche Roberto, Mª Isabel|||0000-0003-0180-0360, Andrés Grau, Ana María|||0000-0002-6132-3167, Castelló Gómez, María Luisa|||0000-0002-4889-1792
Tipo de recurso: artículo
Fecha de publicación:2014
País:España
Institución:Universitat Politècnica de València (UPV)
Repositorio:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
Idioma:inglés
OAI Identifier:oai:riunet.upv.es:10251/64464
Acceso en línea:https://riunet.upv.es/handle/10251/64464
Access Level:acceso abierto
Palabra clave:Gummy confections
Isomaltulose
Fructose
Non-cariogenic
Glycemic index
Insulinemic index
TECNOLOGIA DE ALIMENTOS
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spelling Optical, mechanical and sensory properties of based-isomaltulose gummy confectionsPeriche Santamaría, AngelaHeredia Gutiérrez, Ana Belén|||0000-0001-6629-9779Escriche Roberto, Mª Isabel|||0000-0003-0180-0360Andrés Grau, Ana María|||0000-0002-6132-3167Castelló Gómez, María Luisa|||0000-0002-4889-1792Gummy confectionsIsomaltuloseFructoseNon-cariogenicGlycemic indexInsulinemic indexTECNOLOGIA DE ALIMENTOSThe replacement of traditional sugars by isomaltulose could be a revolution in the confectionery sector, since isomaltulose is a functional, digestible, non-cariogenic and low glycemic disaccharide. This study assesses the addition of isomaltulose (ranging between 30-70% in combination with fructose) with different percentages of gelatine (6-10%) in gummy confection by analyzing its effect on composition, water activity (aw), pH, mechanical and optical properties, and sensory perception. Results show that the combination of 30% isomaltulose and 70% fructose in the total amount of sugars would be suitable for developing functional gummy confections. Besides its stability (aw (0.79±0.02) and ºBrix (73.5±1.3)) and great similarity to commercial gummies in terms of optical and mechanical properties, it received high global acceptability and intention of buying scores. Additionally, the correlation between instrumental and sensory parameters leads to the conclusion that the instrumental texture could be suitable for evaluating consumer s global acceptability for this innovative product.The authors thank the Universitat Politecnica de Valencia for funding the Project PAID 2011-ref.: 2012 and the Ph.D. scholarship.ElsevierDepartamento de Tecnología de AlimentosInstituto Universitario de Ingeniería de Alimentos (FoodUPV)Escuela Técnica Superior de Ingeniería Agronómica y del Medio NaturalUniversitat Politècnica de ValènciaRepositorio Institucional de la Universitat Politècnica de València Riunet20142014-09-01journal articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfapplication/pdfhttps://riunet.upv.es/handle/10251/64464reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valénciainstname:Universitat Politècnica de València (UPV)InglésengUniversitat Politècnica de València https://doi.org/10.13039/501100004233 PAID-2011-2012open accesshttp://purl.org/coar/access_right/c_abf2Reserva de todos los derechoshttp://rightsstatements.org/vocab/InC/1.0/info:eu-repo/semantics/openAccessoai:riunet.upv.es:10251/644642026-06-13T07:49:27Z
dc.title.none.fl_str_mv Optical, mechanical and sensory properties of based-isomaltulose gummy confections
title Optical, mechanical and sensory properties of based-isomaltulose gummy confections
spellingShingle Optical, mechanical and sensory properties of based-isomaltulose gummy confections
Periche Santamaría, Angela
Gummy confections
Isomaltulose
Fructose
Non-cariogenic
Glycemic index
Insulinemic index
TECNOLOGIA DE ALIMENTOS
title_short Optical, mechanical and sensory properties of based-isomaltulose gummy confections
title_full Optical, mechanical and sensory properties of based-isomaltulose gummy confections
title_fullStr Optical, mechanical and sensory properties of based-isomaltulose gummy confections
title_full_unstemmed Optical, mechanical and sensory properties of based-isomaltulose gummy confections
title_sort Optical, mechanical and sensory properties of based-isomaltulose gummy confections
dc.creator.none.fl_str_mv Periche Santamaría, Angela
Heredia Gutiérrez, Ana Belén|||0000-0001-6629-9779
Escriche Roberto, Mª Isabel|||0000-0003-0180-0360
Andrés Grau, Ana María|||0000-0002-6132-3167
Castelló Gómez, María Luisa|||0000-0002-4889-1792
author Periche Santamaría, Angela
author_facet Periche Santamaría, Angela
Heredia Gutiérrez, Ana Belén|||0000-0001-6629-9779
Escriche Roberto, Mª Isabel|||0000-0003-0180-0360
Andrés Grau, Ana María|||0000-0002-6132-3167
Castelló Gómez, María Luisa|||0000-0002-4889-1792
author_role author
author2 Heredia Gutiérrez, Ana Belén|||0000-0001-6629-9779
Escriche Roberto, Mª Isabel|||0000-0003-0180-0360
Andrés Grau, Ana María|||0000-0002-6132-3167
Castelló Gómez, María Luisa|||0000-0002-4889-1792
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Departamento de Tecnología de Alimentos
Instituto Universitario de Ingeniería de Alimentos (FoodUPV)
Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural
Universitat Politècnica de València
Repositorio Institucional de la Universitat Politècnica de València Riunet
dc.subject.none.fl_str_mv Gummy confections
Isomaltulose
Fructose
Non-cariogenic
Glycemic index
Insulinemic index
TECNOLOGIA DE ALIMENTOS
topic Gummy confections
Isomaltulose
Fructose
Non-cariogenic
Glycemic index
Insulinemic index
TECNOLOGIA DE ALIMENTOS
description The replacement of traditional sugars by isomaltulose could be a revolution in the confectionery sector, since isomaltulose is a functional, digestible, non-cariogenic and low glycemic disaccharide. This study assesses the addition of isomaltulose (ranging between 30-70% in combination with fructose) with different percentages of gelatine (6-10%) in gummy confection by analyzing its effect on composition, water activity (aw), pH, mechanical and optical properties, and sensory perception. Results show that the combination of 30% isomaltulose and 70% fructose in the total amount of sugars would be suitable for developing functional gummy confections. Besides its stability (aw (0.79±0.02) and ºBrix (73.5±1.3)) and great similarity to commercial gummies in terms of optical and mechanical properties, it received high global acceptability and intention of buying scores. Additionally, the correlation between instrumental and sensory parameters leads to the conclusion that the instrumental texture could be suitable for evaluating consumer s global acceptability for this innovative product.
publishDate 2014
dc.date.none.fl_str_mv 2014
2014-09-01
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://riunet.upv.es/handle/10251/64464
url https://riunet.upv.es/handle/10251/64464
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.relation.none.fl_str_mv Universitat Politècnica de València https://doi.org/10.13039/501100004233 PAID-2011-2012
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reserva de todos los derechos
http://rightsstatements.org/vocab/InC/1.0/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reserva de todos los derechos
http://rightsstatements.org/vocab/InC/1.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname:Universitat Politècnica de València (UPV)
instname_str Universitat Politècnica de València (UPV)
reponame_str RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
collection RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
repository.name.fl_str_mv
repository.mail.fl_str_mv
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