Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 62, Issue 1, Pages 569-575Publisher
ELSEVIER
DOI: 10.1016/j.lwt.2014.07.039
Keywords
Antioxidants; Dietary fibre; Texture; Vitis vinifera L.; Confectionery
Categories
Funding
- AGER [2010-2222]
Ask authors/readers for more resources
This study investigated the effect of addition of grape skins (GS) on a fruit candy having a gel-like structure. GS from Barbera, a red grape (Vitis vinifera L.) variety, were processed into powders through milling and sieving to obtain three fractions having different particle sizes. Three fruit candy types added with GS fractions and a reference candy (without GS) were produced and analysed during the dehydration process, mainly in terms of moisture, soluble solids, water activity, polyphenol contents, ferric reducing antioxidant power, colour and texture. The fortification with GS powders increased the anthocyanin, flavonol and procyanidin contents of the candies, resulting in an increased antioxidant activity, which remained stable during processing. Furthermore, the fibre-enriched, candies exhibited good textural properties. In general, the addition of GS promoted the reduction of the processing time, the replacement of a significant amount of fruit puree with a low-cost and high-nutritional winemaking by-product, as well as the delivery of beneficial compounds, thus highlighting the high potentialities associated with the use of GS in the confectionery industry. (C) 2014 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available