Optimization of polyphenols and acceptability of jelly candies with ginger ( Zingiber officinale R.) extract and honey with Mixture Design
AUTOR(ES)
Rodríguez-Zevallos, Antonio, Hayayumi-Valdivia, María, Siche, Raúl
FONTE
Braz. J. Food Technol.
DATA DE PUBLICAÇÃO
17/05/2018
RESUMO
Abstract The objective of this work was to optimize total polyphenols content, firmness, sweetness and general acceptability of jelly candies developed with ginger extract and six proportions of sucrose, honey and glucose. To study the effect of proportions, the Simplex Lattice Mixture Design was used. The design was replicated for four levels of ginger extract: 25%, 41.7%, 58.3% and 75%. The quadratic models were the ones that best described the behavior of each variable studied (R2 > 0,95), making possible to determine that the concentrations of sucrose, honey and glucose that optimized polyphenols content and sensorial acceptability were 27.5%, 27.5% and 10%, respectively, with ginger extract at 41,7%.
ASSUNTO(S)
vegetable extract antioxidant activity phenolics compounds food gums confectionery jelly candies
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