چاپ صفحه |  صفحه نخست سامانه |  چکیده مقاله |  نویسندگان |  دانلود مقاله | دانشگاه علوم پزشکی تبریز |
| Nowadays, the functionalization of food prod-ucts using natural health-promoting additives is of greatinterest. Betalains are the natural pigments of red beets andare known for their health-promoting characteristics. Theaim of this study was to evaluate gummy candies formu-lated with red beet extract (0.1 or 0.3%) as the coloringagent,Salix aegyptiacadistillate as the flavoring agent, andgellan gum (0.5 or 1.5%) as the gelling co-agent. Theprepared gummy candy samples were assessed via textureprofile analysis, DPPH assay, sensory evaluation, and coloranalysis. The results revealed that hardness (*60 N)improved and gumminess (*15 N) decreased with anincrement in gellan gum content in the gummy candyformulation. Statistical analysis indicated that by additionof red beet extract, the radical scavenging capacity of thesamples increased (50%) significantly (p\0.05). Fur-thermore, gellan gum usage lead to the generation of aglossy red color and enhanced the lightness of the samplesin comparison with gelatin-based gummy candies. Aboutsensory evaluation, the panelists confirmed that usage ofSalix aegyptiacaimproved the sensory characteristics ofthe gummy candy (overall acceptance from 7.4 to 8.2; outof 9). Our findings suggest that gellan gum (as a highlytransparent, acid-resistant, gel-forming gum), red beetextract (as an acid-stabilized natural color), andSalixaegyptiacadistillate have immense potential in the foodindustry for use as structuring, coloring, and flavoringagents, respectively. |
| نویسنده | نفر چندم مقاله |
|---|---|
| زهرا قاسم پور | چهارم |
| علی احسانی | پنجم |
| نام فایل | تاریخ درج فایل | اندازه فایل | دانلود |
|---|---|---|---|
| red beet in gummy candy.pdf | 1399/05/01 | 484168 | دانلود |
