Comprehensive assessment of fruit jelly with an improved carbohydrate profile based on unconventional plant raw materials

• Main Authors: Igor A. Nikitin, Мarina А. Nikitina, Nadezhda М. Allilueva, Andrey Yu. Krivosheev
• Format: Article
• Language: English
• Published: Kemerovo State University 2019-06-01
• Series: Foods and Raw Materials
• Subjects: Fruit paste; fruit jelly; diet foods; qualimetric modelling; coefficient of concordance; chi-squared test; an- tioxidant capacity; antioxidant capacity
• Online Access: http://jfrm.ru/issues/1244/1260/

One of the negative trends in current nutrition is an increased consumption of refined foods with a low content of useful nutrients and antioxidants and an abundance of oxidation accelerators. Fruit paste and jelly have a relatively low energy value, compared to other confectionery products. Along with this fact, they also have gel- ling agents and fruit raw materials in their composition, which can classify them as diet food. This paper presents a comprehensive approach to developing a technology for producing fruit jelly with an improved carbohydrate profile. For that, we used viburnum and orange puree, a valuable natural plant material, as a source of carbohydrates, and fructose, as a sugar substitute. The qualimetric model created from the tasting data was used to select the optimal proportions of the main ingredients, viburnum and orange puree, as 25:75 and 75:25. The comparative assessment of antioxidant capacity (AOC) showed that the sample with the 75:25 ratio of viburnum to orange puree had an AOC of 22.33 μmol TEq/g. It was twice as high as AOC of the 25:75 ratio sample. With a glycaemic index of 29.2, this fruit jelly can be recommended as a diet food with preventative properties.