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Optical, mechanical and sensory properties of based-isomaltulose gummy confections

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Optical, mechanical and sensory properties of based-isomaltulose gummy confections

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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 2016-05-20T11:25:27Z
dc.date.available 2016-05-20T11:25:27Z
dc.date.issued 2014-09
dc.identifier.issn 2212-4292
dc.identifier.uri http://hdl.handle.net/10251/64464
dc.description.abstract The replacement of traditional sugars by isomaltulose could be a revolution in the confectionery sector, since isomaltulose is a functional, digestible, non-cariogenic and low glycemic disaccharide. This study assesses the addition of isomaltulose (ranging between 30-70% in combination with fructose) with different percentages of gelatine (6-10%) in gummy confection by analyzing its effect on composition, water activity (aw), pH, mechanical and optical properties, and sensory perception. Results show that the combination of 30% isomaltulose and 70% fructose in the total amount of sugars would be suitable for developing functional gummy confections. Besides its stability (aw (0.79±0.02) and ºBrix (73.5±1.3)) and great similarity to commercial gummies in terms of optical and mechanical properties, it received high global acceptability and intention of buying scores. Additionally, the correlation between instrumental and sensory parameters leads to the conclusion that the instrumental texture could be suitable for evaluating consumer s global acceptability for this innovative product. es_ES
dc.description.sponsorship The authors thank the Universitat Politecnica de Valencia for funding the Project PAID 2011-ref.: 2012 and the Ph.D. scholarship. en_EN
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation Universitat Politècnica de València [PAID 2011-ref.: 2012] es_ES
dc.relation.ispartof Food Bioscience es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Gummy confections es_ES
dc.subject Isomaltulose es_ES
dc.subject Fructose es_ES
dc.subject Non-cariogenic es_ES
dc.subject Glycemic index es_ES
dc.subject Insulinemic index es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Optical, mechanical and sensory properties of based-isomaltulose gummy confections es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.fbio.2014.05.006
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments 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.description.bibliographicCitation Periche Santamaría, A.; Heredia Gutiérrez, AB.; Escriche Roberto, MI.; Andrés Grau, AM.; Castelló Gómez, ML. (2014). Optical, mechanical and sensory properties of based-isomaltulose gummy confections. Food Bioscience. 7:37-44. doi:10.1016/j.fbio.2014.05.006 es_ES
dc.description.accrualMethod Senia es_ES
dc.relation.publisherversion http://dx.doi.org/10.1016/j.fbio.2014.05.006 es_ES
dc.description.upvformatpinicio 37 es_ES
dc.description.upvformatpfin 44 es_ES
dc.type.version info:eu repo/semantics/publishedVersion es_ES
dc.description.volume 7 es_ES
dc.relation.senia 267119 es_ES


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