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

Effects of replacing starch by inulin on the physicochemical, texture and sensory characteristics of gummy jellies

Este estudio analiza la posibilidad de sustituir almidón de maíz por inulina de achicoria como agente co-gelificante en caramelos de goma elaborados con gelatina. A partir de una solución acuosa de inulina (240 g kg−1) se pudo formar un gel cremoso mediante agitación (70°C /10 min) sin necesidad de cocción previa. La sustitución de almidón por inulina (90 g kg−1 masa cruda) en los caramelos proporcionó una textura ligeramente más blanda, elástica y adhesiva, potenció los sabores a fresa, dulce y ácido, y apenas afectó el color rojo. La inulina añadida no se degradó a azúcares simples tras el procesado (mezclado a 80°C y pH 3,2 durante 5 min y posterior secado a 30% H.R. y 25°C durante 24 h). Por tanto, la inulina ha resultado ser un ingrediente estable y de sabor neutro que puede ser empleado para desarrollar caramelos de goma enriquecidos en fibra dietética con potencial actividad prebiótica.This contribution looks at the possibility of replacing acid-thinned corn starch by chicory inulin as gelling coagents in gummy jellies made with gelatin. A creamy gel could be formed after stirring (70°C/10 min) an inulin water solution (240 g kg−1) without previous cooking. Starch replacement by inulin (90 g kg−1 raw mass) in jellies provided a slightly softer, springier and stickier texture, enhanced strawberry, sweet and sour flavors, and hardly affected the red color. Inulin/Oligosaccharides remained without be degraded to free sugars in jellies after processing (mixing at 80°C and pH 3.2 for 5 min and further drying at 30% relative humidity and 25°C for 24 h). Therefore, chicory inulin acted as stable and neutral flavoring ingredient and can be used as gelling coagent to develop gummy jellies enriched in dietary fiber with potential prebiotic activity