Development and characterization of two gelatin candies with alternative sweeteners and fruit bioactive compounds

The objective of this work was to develop sensory acceptable fruit-based alternative gelatin candies without the addition of free sugars, and with an improved nutritional profile. Two gelatin candies were developed containing orange (OC) and raspberry (RC) juices as a source of color, flavor and bioactive compounds. A propolis extract was added as a source of polyphenols and as natural preservative. The developed candies presented textural characteristics typical of commercial products. Sensory studies indicated that both formulations could be outstanding alternatives for people looking for new options of lower calories candies. Children preferred RC (82%) compared to OC (56%); while adults liked both formulations without significant differences. Candies presented potential functional properties: total phenolic content of 491.9 ± 33.8, and 550.8 ± 84.7 mg GAE/100 g for OC and RC, respectively. Additionally, antioxidant capacity values were 1.60 ± 0.06, and 1.82 ± 0.08 mmol Trolox/100 g for OC and RC, respectively. Candies were microbiologically stable during 90 days at 25°C. Moreover, they showed a decrease in water content (4-5 g H2O/100 g), which caused slight textural changes along storage. These variations, together with color changes (ΔE00 above 2) suggested the need of an opaque hermetical packaging to protect the candies.Fil: Rivero, Roy Cristian. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaFil: Archaina, Diego Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Entre Ríos. Facultad de Bromatología; ArgentinaFil: Sosa, Natalia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Entre Ríos. Facultad de Bromatología; ArgentinaFil: Schebor, Carolina Claudia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentin