Boros Anikó

Elayan Majd

Enkbold Munkhnasan

Németh Csaba

Varga-Tóth Adrienn

English

University of Szeged

72  TEXTURAL INVESTIGATION OF A PROTEIN RICH JELLY SWEET Adrienn Varga-Tóth1*, Majd Elayan, Munkhnasan Enkbold2 Anikó Boros2, Csaba Németh1 1Capriovus Ltd. Szigetcsép, Hungary  2Doctoral School of Food Scinece, Hungarian University of Agriculture and Life Sciences, 1118 Budapest, Hungary  *corresponding author: toth.adrienn@uni-mate.hu  Today’s most interesting nutritional issue might be the accurate protein intake (in quantity as well as in quality point of view). In our research a protein rich jelly type sweet (gummy bear) is developed and investigated. The product is made of an egg white based milk replacement product called “ToTu drink”, erythritol, bovine gelatine and fruit pulps (mango, red berries and bananas). The aim of this study is to evaluate the protein rich product’s textural properties in function of protein concentration. For that purpose a TPA (textural profile analysis, SMS TAXT Plus texture analyser) was used for evaluation of textural profile of the sweets. Our results show that the increased protein ratio cause a harder more chewy texture, however it might be a positive change in sensorial point of view.    

Textural investigation of a protein rich jelly sweet : [abstract]

http://acta.bibl.u-szeged.hu/84189/1/wellmann_abstracts_2023_072.pdf

Textural investigation of a protein rich jelly sweet : [abstract]

Abstract

Similar works

Full text

Available Versions

University of Szeged