Gummy candy containing bioingredients: physicochemical and sensory characterization

• Grant number: 19/25378-2
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: March 01, 2020
• End date: December 31, 2020
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Ellen Silva Lago Vanzela
• Grantee: Maria Júlia de Paula Rossi
• Host Institution: Instituto de Biociências, Letras e Ciências Exatas (IBILCE). Universidade Estadual Paulista (UNESP). Campus de São José do Rio Preto. São José do Rio Preto , SP, Brazil

Abstract

There is a growing demand for foods that present additional health benefits and are ready for consumption. Over the last years, industry has spent a great effort in technological innovation including sweet's industry, especially candy with healthy appeal. To satisfy a customer's needs it is necessary to invest in the development of products that have something special in relation to functional and sensory properties. In order to use the bio-ingredients that can enhance the jelly beans, the aim of this proposal is to evaluate the quality of candy made with gelatin and agar, sweetened with honey and stained with grape juice by physicochemical characterization (pH, total acidity and instrumental color) and qualitative and quantitative composition of anthocyanins present in the candy using a high performance liquid chromatography system with diode array detector coupled to the electronebulization ionization system and mass spectrometer (CLAE-DAD-SIE-EM / EMn) as well as for their sensory acceptance using hedonic scale and descriptive analysis. Data will be compared by Pearson's linear correlation between the results mediums related to the sensory candy parameters, considering the significance levels of p d 0.05 and correlation r e 0.7 using the IBM SPSS Statistics (SPSS Inc., IBM), versão 20. (AU)