Sensory, physicochemical, and functional stability of freeze-dried blackcurrant (Ribes nigrum L.) Snacks. Effect of sweeteners.
Food Sci Technol Int
; 30(6): 583-591, 2024 Sep.
Article
em En
| MEDLINE
| ID: mdl-38124304
ABSTRACT
The objective of this work was to develop two freeze-dried snacks from blackcurrant and different sweeteners honey/isomalt (HI) sweetened with honey/isomalt, and isomalt/stevia (IS) sweetened with isomalt/stevia. Both snacks showed high bioactive compounds retention (>75%) and no significant changes in several physicochemical properties after 6 months storage. Fresh snacks were hard and crunchy, and the perception of consumers within liking categories was HI 43%, and IS 72%. After storage HI snack showed higher acceptance by consumers (75% within liking categories) while IS snack showed a decrease in their acceptance (63% within disliking categories). The penalty analysis showed that the sensory shelf-life of both snacks would be limited by the changes produced in texture and color during storage. HI snack could reach six storage months, while IS would be stored up to 3 months. The use of diverse sweeteners allowed obtaining two different products which could be incorporated into a healthy diet.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Edulcorantes
/
Paladar
/
Ribes
/
Armazenamento de Alimentos
/
Lanches
/
Liofilização
Limite:
Adult
/
Female
/
Humans
Idioma:
En
Revista:
Food Sci Technol Int
Assunto da revista:
CIENCIAS DA NUTRICAO
Ano de publicação:
2024
Tipo de documento:
Article
País de afiliação:
Argentina
País de publicação:
Estados Unidos