Abstract
Abstract For the development of gelatinized dairy products that include emulsified pecan oil as an unsaturated fatty acid source the incorporation of hydrocolloids becomes necessary and their properties must be carefully selected. This work aimed to study gelatinized candies made with 0% milk fat dulce de leche with pre-emulsified pecan nut oil using combinations of gelatin (4.67 to 7 g/100 g) and high methoxyl pectin (1.33 to 2 g/100 g) as gelling agents. The effect of different drying methods (vacuum-oven at 35 °C for 24 h and freeze-drying) was evaluated. Control samples without drying were also studied. Dehydration conditions significantly (p < 0.05) affected aw, texture (hardness, cohesiveness, adhesiveness, gumminess, springiness, and resilience) and color parameters (L*, a*, b*) of products, being higher than the effect of the gelling agent. Formulations were selected based on texture and aw criteria and sensory evaluated by appearance, color, texture, taste, and overall acceptability. Two formulations (one with 7% gelatin and 1.33% high methoxyl pectin content, and the other with 2% high methoxyl pectin and 4.67% gelatin content), both with low moisture content and vacuum-dried, exhibited good acceptability. These pecan oil-dulce de leche gummy candies would represent a healthier candy version, low in saturated fatty acids, and source of oleic acid.
Highlights
Children and adults consumed many confectionery products
This work aimed to study the effect of the gelling agent, the initial moisture of the fresh candies, and the processing conditions on physical and sensorial properties of gummy candies obtained from dulce de leche made with 0% milk fat and pre-emulsified pecan nut oil
Pecan oil-DL resulted in 24.8 g moisture/100 g and 5.4 g lipid/100 g with 62.4 g oleic acid/100 g, 25.4 g linoleic acid/100 g, and 10.6 g saturated fatty acids/100 g (Ranalli et al, 2017)
Summary
Children and adults consumed many confectionery products. According to the Spanish association of confectionary products, more than 50% of adults regularly consume candies and chewing gums (Martínez, 2012). The confectionery industry has a huge growing market for various products such as chocolates, toffees, bakery, and biscuits (Dasgupta et al, 2019), due to the pleasurable effects and wellness they are capable to provide when consumed in moderate quantities. There is a continuous consumer demand for healthier confectionery products. Thinking of candies consumption as a nutrition assistant, it implies changes in both their formulation and dietary habits. Instead of removing sweets from the diet they could be modified and added supplementary benefits, turning into a functional product (Tomassone et al, 2012)
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
