Influence of healthy sweeteners (tagatose and oligofructose) on the physicochemical characteristics of orange marmalade

This is the peer reviewed version of the following article: Rubio‐Arraez, S., Sahuquillo, S., Capella, J. V., Ortolá, M. D., & Castelló, M. L. (2015). Influence of healthy sweeteners (tagatose and oligofructose) on the physicochemical characteristics of orange marmalade. Journal of Texture Studies, 46(4), 272-280, which has been published in final form at http://dx.doi.org/10.1111/jtxs.12127. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Self-Archiving.Today's society shows a growing interest in healthy, safe and high nutritional quality food. Thus, in this paper sweet orange marmalades have been developed using healthy sweeteners (tagatose and oligofructose) in different proportions. Analyses of Brix, pH, moisture, water activity, antioxidant capacity, optical and rheological properties have been carried out, initially and after 45 days of storage. Microbiological analyses have also been performed to determine their stability. Furthermore, a sensorial assessment has been conducted to find out acceptance of these new orange marmalades by consumers. The results showed that the highest proportion of oligofructose contributed to improve the initial antioxidant capacity of marmalades. The marmalade with the same proportions of oligofructose and tagatose was more consistent and showed a further increase in the elastic component over time. All marmalades had a similar appearance, but oligofructose reduced L*. Finally, orange marmalades made with healthy sweeteners were better scored.The authors would like to thank the Serigo family for donating the raw material and the project GV/2013/029 by the GVA, Valencia, Spain.Rubio Arraez, S.; Sahuquillo Ceruelos, S.; Capella Hernández, JV.; Ortolá Ortolá, MD.; Castelló Gómez, ML. (2015). Influence of healthy sweeteners (tagatose and oligofructose) on the physicochemical characteristics of orange marmalade. Journal of Texture Studies. 46(4):272-280. https://doi.org/10.1111/jtxs.12127S27228046

Potential use of isomaltulose to produce healthier marshmallows

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.The authors thank the Universitat Politecnica de Valencia for funding the project PAID 2011-ref: 2012 and the PhD scholarship.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. https://doi.org/10.1016/j.lwt.2014.12.024S60561262

A comparative study on quality, shelf life and sensory attributes of Atlantic salmon slaughtered on board slaughter vessels against traditional land-based facilities

The purpose of this study was to investigate the shelf life and quality of Atlantic salmon (Salmo salar) slaughtered onboard vessels and shipped to Denmark in −0.8 °C refrigerated seawater (RSW) as compared to traditional land-based slaughtering facilities having fish on ice. The quality and shelf life were measured on fresh and smoked fillets including blood spot counting, fillet gaping, texture hardness, microbiological counts, Quality Index Method (QIM) and sensory analysis. Blood spot counting and fillet gaping were measured on smoked fillets. Fresh fish slaughtered onboard the vessel had significantly lower fillet gaping scores as compared to those slaughtered at the facility, while no difference was found on smoked fillets. There were no significant differences in blood spots counts nor texture hardness between any of the groups. Salmon slaughtered on the vessel had a significant lower QIM score. The total mesophilic count and H2S producing bacteria for fish slaughtered onboard vessels were significant lower at the end of storage (21d). Sensory analysis after 18 days of storage revealed minimal differences between the groups, whereas fish from the vessel had lower protein precipitation. We conclude that fish slaughtered onboard vessels and transported in superchilled RSW onboard a slaughter vessel presents good quality and improves shelf life over time.publishedVersio