Abstract
In Tunisia, despite the large annual production and the numerous citrus varieties under cultivation, citrus processing industries lack product diversity. Products based on dietary properties are a new trend aiming to develop innovative foods and to meet the requirements of the new customer class. In the present study, formulations of reduced sugar jelly products using antioxidant rich-fruit, citrus, were carried out. The effects of citrus juices on the jelly’s antioxidant properties, colour, consistency, and sensory evaluation were also investigated. Results showed that all citrus jellies maintain their antioxidant activity, correlated with phenolic content presence. In fact, total phenolic contents ranged between 123.16 and 192.76 mg GAE/100 g, while flavonoid content varied between 1.54 and 9.06 mg QE/100 g for grapefruit jelly and blood orange jelly, respectively. Results illustrated that antioxidant activity varies according to the variety. A sensory evaluation employing hedonic scale technique exhibited satisfactory acceptance of the reduced sugar blood orange and blond maltase jellies. These results highlight and promote the potential use of these citrus varieties in jelly industry as they present a rich source of phenolic compounds and may generate numerous phytochemicals with potential health promoting properties.
Highlights
Citrus fruits represent one of the most important cultivated plants, with a vast production which is estimated to be more than 120 million tons yearly across the world [1]
An increase of 47% of citrus production was recorded in the last season. Such high production inevitably satisfies the fresh fruit market, the agro food sector, and the exportation demands. In addition to their delicious flavors, various characteristics of citrus fruits have been reported in the literature, namely, their antioxidant properties related to some health benefits
Sensory evaluation for jellies was performed by a panel of 45 students (22 males and 23 females) of the National Institute of Applied Science and Technology (INSAT)
Summary
Citrus fruits represent one of the most important cultivated plants, with a vast production which is estimated to be more than 120 million tons yearly across the world [1]. An increase of 47% of citrus production was recorded in the last season Such high production inevitably satisfies the fresh fruit market, the agro food sector, and the exportation demands. In addition to their delicious flavors, various characteristics of citrus fruits have been reported in the literature, namely, their antioxidant properties related to some health benefits. Antioxidants are compounds of highly importance due to their positive effects on health In this regard, many conducted epidemiological studies have reported that the consumption of phenolics can lower the risk of various diseases such as cardiovascular issues and cancer [3]. The manufacture of fruit jellies requires mostly the presence of sugar It has a sweetening role and an important contribution to the gelation process and the obtainment of the desired texture. Sugar concentration in citrus jellies was reduced, allowing “reduced sugar” declaration. e first purpose of this work was to evaluate the quality parameters as well as the antioxidant property of four juices made out of citrus fruits. e second was to develop reduced sugar citrus jellies and to analyze their chemical, antioxidant, and overall acceptability. e performed study will allow a higher added-value exploitation of citrus fruits. us, growers, consumers, and processors can get maximum benefits, since it is highly recommended to encourage production of fruitprocessed products using local raw materials
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