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Valorisation of grape by-products as a bulking agent in soft candies: Effect of particle size
Valorisation of grape by-products as a bulking agent in soft candies: Effect of particle size
- Publication Year :
- 2020
- Publisher :
- Elsevier, 2020.
-
Abstract
- Nowadays, the use of plant-based by-products obtained after food processing has gained importance, as these products are nutritious and cheap. The aim of this study was to determine the effects of grape skin and seed powders with different particle sizes (100, 200, 288 and 415 μm) on the texture, sensory, color, and rheological properties of soft candies. According to the results, the particle size of the grape-derived components was a significant factor for the texture parameters, especially hardness, adhesiveness, chewiness, and resilience. In sensory analyses, samples containing grape seed and skin powder with a particle size of 100 and 200 μm received the highest score and particles were not felt by the panelists. Also, the use of grape seed and skin powder decreased the L* value of the soft candies compared to the control group, which was parallel to the decrease in the particle size. It was found that r values of model fitting of rheological data can be correlated with sensory results. In conclusion, it was shown that grape-derived components can be successfully used in the formulation of soft candy if particle size was adjusted below 200 μm.
- Subjects :
- 0106 biological sciences
Materials science
Soft candy
Model fitting
04 agricultural and veterinary sciences
Grape skin
040401 food science
01 natural sciences
Texture (geology)
0404 agricultural biotechnology
Rheology
010608 biotechnology
Chewiness
Confectionery
Particle
Food science
Particle size
Texture
Valorisation
Grape seed
Food Science
Subjects
Details
- Language :
- English
- Database :
- OpenAIRE
- Accession number :
- edsair.doi.dedup.....5c73ecb3590679c1e36cbe4bd849a201