Use of by-products from the processing of fruit pulp in soft sugar confectionery coating

• Grant number: 16/21150-9
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: June 01, 2017
• End date: May 31, 2018
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Priscilla Efraim
• Grantee: Marielle Bertini Prouvot
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil

Abstract

Among the global trends that drive confectionery market products is the consumer demand for healthier and natural food. Confectionaries, besides being made up mainly of sugar, also receive artificial colorants and flavors whose relation to allergies and carcinogenic diseases has been widely debated. The use of fruit, in particular the residues obtained from processing, in the confectionery formulation as substitute for synthetic colorants is a very promising alternative that is little studied yet. This work aims to study the incorporation of residues obtained from the processing of fruit pulp in coated confectionery in order to replace artificial colorants in products. For this purpose, will be evaluated the insertion of different percentages of dehydrated and comminuted residue of uvaia (Eugenia pyriformis) in the drying powder of soft coated confectionary. The concentration with best coloring performance will be evaluated sensorially and characterized about texture, color, moisture and water activity. The comfit with residue will also be evaluated in comparison with confections produced with natural and artificial colorants on acceptability and stability. (AU)