Sensory, physicochemical, and functional stability of freeze-dried blackcurrant (Ribes nigrum L.) Snacks. Effect of sweeteners.

IF 1.8 4区农林科学 Q3 CHEMISTRY, APPLIED Food Science and Technology International Pub Date : 2024-09-01 Epub Date: 2023-11-20 DOI:10.1177/10820132231214296

Diego Archaina, Roy Rivero, Natalia Sosa, Carolina Schebor

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Abstract

The objective of this work was to develop two freeze-dried snacks from blackcurrant and different sweeteners: honey/isomalt (HI) sweetened with honey/isomalt, and isomalt/stevia (IS) sweetened with isomalt/stevia. Both snacks showed high bioactive compounds retention (>75%) and no significant changes in several physicochemical properties after 6 months storage. Fresh snacks were hard and crunchy, and the perception of consumers within liking categories was: HI: 43%, and IS: 72%. After storage HI snack showed higher acceptance by consumers (75% within liking categories) while IS snack showed a decrease in their acceptance (63% within disliking categories). The penalty analysis showed that the sensory shelf-life of both snacks would be limited by the changes produced in texture and color during storage. HI snack could reach six storage months, while IS would be stored up to 3 months. The use of diverse sweeteners allowed obtaining two different products which could be incorporated into a healthy diet.

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冻干黑加仑（Ribes nigrum L.）小吃的感官、理化和功能稳定性。甜味剂的影响

这项工作的目的是用黑加仑和不同的甜味剂开发两种冻干小吃：蜂蜜/异麦芽甜味剂（HI）和异麦芽/半夏甜味剂（IS）。这两种零食的生物活性化合物保留率都很高（大于 75%），而且在储存 6 个月后，它们的一些理化特性没有发生显著变化。新鲜零食又硬又脆，消费者对其喜好类别的感知是：HI：43%；IS：43%：HI：43%，IS：72%。贮藏后，消费者对 HI 零食的接受度较高（在喜欢的类别中占 75%），而对 IS 零食的接受度则有所下降（在不喜欢的类别中占 63%）。惩罚分析表明，这两种零食的感官保质期都会受到储存过程中质地和颜色变化的限制。HI 零食的保质期为 6 个月，而 IS 零食的保质期为 3 个月。使用不同的甜味剂可以获得两种不同的产品，并将其纳入健康饮食中。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Science and Technology International 工程技术-食品科技

CiteScore

5.80

自引率

4.30%

发文量

审稿时长

18-36 weeks

期刊介绍： Food Science and Technology International (FSTI) shares knowledge from leading researchers of food science and technology. Covers food processing and engineering, food safety and preservation, food biotechnology, and physical, chemical and sensory properties of foods. This journal is a member of the Committee on Publication Ethics (COPE).