Abstract
Citrus fiber/blackberry gels (CBg) can be used for the preparation of various bakery products as well as confectioneries. The objective of this study was to evaluate the influence of the type of disaccharides (sucrose or trehalose) and their percentages (10% or 20%) on volatile compounds as well as phenolics, antioxidant activity and color of formulated CBg. Additionally, CBg were stored at room temperature for 3 months to evaluate their stability. Both disaccharides type and their percentage affected the investigated parameters. Sucrose had a higher positive impact on volatiles after formulation and storage of CBg, while trehalose had a higher positive impact on total phenolics. Amounts of phenolics increased with the increase of disaccharides amount, while the behavior of volatiles also depended on volatiles’ properties. Results of this study emphasized the importance of the adequate choice of ingredients for the formulation of high-quality fruit products.
Highlights
A plant-based approach for the formulation of semi-prepared products is on the rise
These fruits are recognized for their specific and pleasant flavor [11,12]. They provide a rich source of phenolics, which are responsible for their organoleptic attributes and nutritional value, and are known for their health benefits due to antioxidant properties [13,14]
Sucrose and trehalose were used in order to investigate their impact on volatiles, phenolics, antioxidant activity and color of formulated gels
Summary
A plant-based approach for the formulation of semi-prepared products is on the rise. Citrus fiber/blackberry gels could be one of the materials which can be further used for preparation of different bakery products as well as confectioneries. Production of functional fibers, which can be further used as thickeners, oil carriers, texturizers and moisture retention agents in different food products such as yogurts, ice creams, sauces, dressings, beverages, meat and bakery products, can be quite beneficial [2,3,4,5,6,7] These benefits can be attributed to the properties of citrus fibers, such as high internal surface area, apparent viscosity, water-holding capacity and binding water to reduce syneresis during food processing [8,9]. Blackberry juice and disaccharides (sucrose and trehalose) were chosen for the preparation of gels in combination with citrus fibers. Sucrose and trehalose were used in order to investigate their impact on volatiles, phenolics, antioxidant activity and color of formulated gels. Formulated gels were stored for 3 months to investigate their storage stability
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