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Potential use of isomaltulose to produce healthier marshmallows

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Potential use of isomaltulose to produce healthier marshmallows

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dc.contributor.author Periche Santamaría, Angela es_ES
dc.contributor.author Heredia Gutiérrez, Ana Belén es_ES
dc.contributor.author Escriche Roberto, Mª Isabel es_ES
dc.contributor.author Andrés Grau, Ana María es_ES
dc.contributor.author Castelló Gómez, María Luisa es_ES
dc.date.accessioned 2016-01-07T09:33:17Z
dc.date.available 2016-01-07T09:33:17Z
dc.date.issued 2015-06
dc.identifier.issn 0023-6438
dc.identifier.uri http://hdl.handle.net/10251/59489
dc.description.abstract Isomaltulose is a non-cariogenic sugar with a lower glycemic index but with the same caloric value and visual appearance as sucrose. Therefore, isomaltulose could potentially be used to produce healthier candies. In this regard, the aim of this research was to evaluate isomaltulose as a traditional sugar replacer in soft marshmallow type candies, in order to provide added value to these widely consumed products, making it possible to capture a new market niche. 18 formulations were studied combining different sugars (sucrose, glucose syrup, fructose and isomaltulose) and different percentages of gelatine (4, 5 and 6). Analyses of composition (degrees Brix and moisture content), pH and water activity (a(w)), instrumental colour and texture as well as a sensorial analysis were performed. Marshmallows with isomaltulose combined with fructose exhibited the lowest values of pH (4.99-5.14). Moreover, formulations with similar amount of isomaltulose and fructose presented lower instrumental hardness, higher cohesiveness and springiness, and the best sensory acceptance. A PLS multivariate analysis showed a good correlation between instrumental and sensory mechanical parameters. Therefore, instrumental measures of texture could be suitable for discerning an overall preference for marshmallows without using trained panellists. (C) 2014 Elsevier Ltd. All rights reserved. es_ES
dc.description.sponsorship The authors thank the Universitat Politecnica de Valencia for funding the project PAID 2011-ref: 2012 and the PhD scholarship. en_EN
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation Universitat Politecnica de Valencia PAID 2011-ref: 2012 es_ES
dc.relation.ispartof Food Science and Technology es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Marshmallows es_ES
dc.subject Isomaltulose es_ES
dc.subject Fructose es_ES
dc.subject Non-cariogenic es_ES
dc.subject Glycemic index and insulinemic index es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Potential use of isomaltulose to produce healthier marshmallows es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.lwt.2014.12.024
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Periche Santamaría, A.; Heredia Gutiérrez, AB.; Escriche Roberto, MI.; Andrés Grau, AM.; Castelló Gómez, ML. (2015). Potential use of isomaltulose to produce healthier marshmallows. Food Science and Technology. 62(1):605-612. doi:10.1016/j.lwt.2014.12.024 es_ES
dc.description.accrualMethod Senia es_ES
dc.relation.publisherversion http://dx.doi.org/10.1016/j.lwt.2014.12.024 es_ES
dc.description.upvformatpinicio 605 es_ES
dc.description.upvformatpfin 612 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 62 es_ES
dc.description.issue 1 es_ES
dc.relation.senia 277814 es_ES


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