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:	Pérez-Cabrera, Laura Eugenia, Reyes-Bernal, Karina, Godines-Hoyos, Alejandra, Casillas-Peñuelas, Rafael
Format:	Online
Language:	eng
Published:	Universidad Autónoma de Tamaulipas 2012
Online Access:	https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/47
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id	oai:ojs.pkp.sfu.ca:article-47
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spelling	oai:ojs.pkp.sfu.ca:article-472015-09-30T10:10:52Z Development and characterization of candies using ingredients with nutritional value Desarrollo y caracterización de golosinas con ingredientes de interés nutrimental Pérez-Cabrera, Laura Eugenia Reyes-Bernal, Karina Godines-Hoyos, Alejandra Casillas-Peñuelas, Rafael Candies functional linseed alginate encapsulation. Golosinas funcionales linaza alginato encapsulación. 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. Fueron diseñadas dos golosinas y se evaluaron sus características físicas y de estabilidad. Laminillas enriquecidas con calcio y vitamina D2. El comportamiento mecánico presenta muestras flexibles, suaves y deformables. La estabilidad y el mantenimiento de la apariencia del color a humedades relativas 53 y 75%, no registra la presencia de migración del calcio, indicativo de estabilidad e integración de la matriz acuosa. Un consumo diario de 10 laminillas (~18 g de producto) cubrirá el 14 y 73 % de la ingesta diaria recomendada para calcio y vitamina D2, respectivamente. Una segunda golosina fueron esferas de alginato adicionadas con vitamina C, donde la encapsulación iónica alginato-calcio, es capaz de reducir la velocidad de degradación de la vitamina C en medios de actividad de agua (aw) alta, su efecto es significativamente mayor cuando se emplea una combinación de alginato con xanthana, guar y arábiga. Las esferas alginato-xanthana poseen una mayor capacidad de protección de degradación de vitamina C (5.96 x 102 día-1). Los resultados indican que las esferas de alginato-xanthana son capaces de proteger y conservar la vitamina C por un periodo de almacenamiento en refrigeración de 14 días. Universidad Autónoma de Tamaulipas 2012-06-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/47 10.29059/cienciauat.v6i3.47 CienciaUAT; Vol. 6 No. 3: January-June 2012; 50-55 CienciaUAT; Vol. 6 No. 3: Enero-Junio 2012; 50-55 2007-7858 2007-7521 eng https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/47/37
institution	CIENCIA UAT
collection	OJS
language	eng
format	Online
author	Pérez-Cabrera, Laura Eugenia Reyes-Bernal, Karina Godines-Hoyos, Alejandra Casillas-Peñuelas, Rafael
spellingShingle	Pérez-Cabrera, Laura Eugenia Reyes-Bernal, Karina Godines-Hoyos, Alejandra Casillas-Peñuelas, Rafael Development and characterization of candies using ingredients with nutritional value
author_facet	Pérez-Cabrera, Laura Eugenia Reyes-Bernal, Karina Godines-Hoyos, Alejandra Casillas-Peñuelas, Rafael
author_sort	Pérez-Cabrera, Laura Eugenia
title	Development and characterization of candies using ingredients with nutritional value
title_short	Development and characterization of candies using ingredients with nutritional value
title_full	Development and characterization of candies using ingredients with nutritional value
title_fullStr	Development and characterization of candies using ingredients with nutritional value
title_full_unstemmed	Development and characterization of candies using ingredients with nutritional value
title_sort	development and characterization of candies using ingredients with nutritional value
description	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.
publisher	Universidad Autónoma de Tamaulipas
publishDate	2012
url	https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/47
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Development and characterization of candies using ingredients with nutritional value

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