Sucrose reduction and addition of agave syrup and inulin in gummies with strawberry and blackberry pulp: impact on physicochemical, antioxidant, and sensory characteristics

López-Palestina, C. U. and Altamirano-Romo, S. E. and Gutiérrez-Tlahque, J. (2023) Sucrose reduction and addition of agave syrup and inulin in gummies with strawberry and blackberry pulp: impact on physicochemical, antioxidant, and sensory characteristics. International Food Research Journal (Malaysia), 30. pp. 1562-1571. ISSN 2231 7546

The current trend in the food industry involves the search for new formulations and processes to produce processed foods with enhanced nutritional value and improved functional properties that promote consumer health. Therefore, the present work aimed to investigate the physicochemical, antioxidant, and sensory properties of gummies made from strawberry and blackberry pulp. These gummies were formulated with reduced sucrose content and supplemented with agave syrup and inulin. Six formulations were developed using three levels of sucrose reduction (SR) namely 0, 40, and 50%, combined with two types of natural fruit pulp: strawberry (S) and blackberry (B). For the formulations with 40 and 50% SR, agave syrup and inulin were incorporated at a 1:1 ratio. The evaluation encompassed nutritional content, antioxidant activity, textural properties, and the overall acceptability of the various gummy products. Results demonstrated that SR led to a decrease in the caloric content of the gummies, from 279.38 to 178.69 kcal per 100 g. Gummies containing a blend of inulin and agave syrup exhibited an average of 3.69 times higher dietary fibre content. Moreover, the antioxidant compounds inherent in strawberry and blackberry pulp were effectively preserved during processing. Samples with 50% SR displayed an increase of up to 24.80 and 34.89% in phenolic and flavonoid contents, respectively, as compared to those with 0% SR. These samples also demonstrated elevated antioxidant activity as assessed by the ABTS and DPPH assays, reaching up to 109.4 µM Trolox per 100 g, and an inhibition rate of 77.9%, respectively. However, the incorporation of SR in the formulations had a noticeable impact on the textural properties of the gummies, particularly in terms of gumminess and chewiness. In terms of sensory analysis, it was observed that gummies labelled as S-SR-50 and B-SR-50 exhibited higher levels of acceptability, primarily attributed to their enhanced aroma, colour, and taste qualities. The findings of the present work propose a promising avenue for gummy candy reformulation involving reduced sucrose content and the reintroduction of inulin, agave syrup, and the inherent natural antioxidants from strawberry and blackberry. This approach could be a feasible strategy to produce gummy confections with improved nutritional values and antioxidant properties.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/30%20(06)%202023/18%20-...

Abstract

The current trend in the food industry involves the search for new formulations and processes to produce processed foods with enhanced nutritional value and improved functional properties that promote consumer health. Therefore, the present work aimed to investigate the physicochemical, antioxidant, and sensory properties of gummies made from strawberry and blackberry pulp. These gummies were formulated with reduced sucrose content and supplemented with agave syrup and inulin. Six formulations were developed using three levels of sucrose reduction (SR) namely 0, 40, and 50%, combined with two types of natural fruit pulp: strawberry (S) and blackberry (B). For the formulations with 40 and 50% SR, agave syrup and inulin were incorporated at a 1:1 ratio. The evaluation encompassed nutritional content, antioxidant activity, textural properties, and the overall acceptability of the various gummy products. Results demonstrated that SR led to a decrease in the caloric content of the gummies, from 279.38 to 178.69 kcal per 100 g. Gummies containing a blend of inulin and agave syrup exhibited an average of 3.69 times higher dietary fibre content. Moreover, the antioxidant compounds inherent in strawberry and blackberry pulp were effectively preserved during processing. Samples with 50% SR displayed an increase of up to 24.80 and 34.89% in phenolic and flavonoid contents, respectively, as compared to those with 0% SR. These samples also demonstrated elevated antioxidant activity as assessed by the ABTS and DPPH assays, reaching up to 109.4 µM Trolox per 100 g, and an inhibition rate of 77.9%, respectively. However, the incorporation of SR in the formulations had a noticeable impact on the textural properties of the gummies, particularly in terms of gumminess and chewiness. In terms of sensory analysis, it was observed that gummies labelled as S-SR-50 and B-SR-50 exhibited higher levels of acceptability, primarily attributed to their enhanced aroma, colour, and taste qualities. The findings of the present work propose a promising avenue for gummy candy reformulation involving reduced sucrose content and the reintroduction of inulin, agave syrup, and the inherent natural antioxidants from strawberry and blackberry. This approach could be a feasible strategy to produce gummy confections with improved nutritional values and antioxidant properties.

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Item Type:	Article
AGROVOC Term:	sugar confectionery
AGROVOC Term:	formulations
AGROVOC Term:	nutritive value
AGROVOC Term:	sucrose
AGROVOC Term:	inulin
AGROVOC Term:	organoleptic analysis
AGROVOC Term:	chemicophysical properties
AGROVOC Term:	texture
AGROVOC Term:	antioxidant properties
AGROVOC Term:	low calorie foods
Geographical Term:	México
Uncontrolled Keywords:	functional foods, natural ingredients, phenolics, food reformulation, sucrose substitute
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	21 Mar 2025 06:23
Last Modified:	21 Mar 2025 06:23
URI:	http://webagris.upm.edu.my/id/eprint/1669

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