Development and characterization of candies using ingredients with nutritional value
Two candies were designed and evaluated their physical characteristics and stability. Cooling strips or tissue-thin strips flakes fortified with calcium and vitamin D2, the mechanical behavior resulted flexible, soft and deformable samples. The color stability and the maintenance of color appearance...
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| Main Authors: | , , , |
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| Format: | Online |
| Language: | eng |
| Published: |
Universidad Autónoma de Tamaulipas
2012
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| Online Access: | https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/47 |
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| Summary: | Two candies were designed and evaluated their physical characteristics and stability. Cooling strips or tissue-thin strips flakes fortified with calcium and vitamin D2, the mechanical behavior resulted flexible, soft and deformable samples. The color stability and the maintenance of color appearance at relative humidity 53 and 75%, no migration recording the presence of calcium, indicative of stability and integration of the aqueous matrix. Concluded that daily intakes of 10 breath strips (~ 18 g of product) are practical vehicle with which to cover the 14 and 73% of the recommended daily values for calcium and vitamin D2, respectively. A second candy alginate spheres were added with vitamin C. The encapsulation-ionic calcium alginate, is capable of reducing the rate of degradation of vitamin C in high water activity (aw) media, its effect is significantly enhanced when uses a combination of alginate with xanthana, guar and acacia. -Xanthana alginate spheres have a greater capacity to protect degradation of vitamin C (5.96 x 102 day-1). The results indicate that the alginate-xanthana spheres are able to protect and preserve the vitamin C for 14 days under refrigeration. |
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