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Evaluation of texture in jelly gums incorporating berries and aromatic plants

2020Artigo científico Acesso aberto
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dc.contributor.authorGuiné, Raquel P. F.
dc.contributor.authorCorreia, Paula
dc.contributor.authorReis, C.
dc.contributor.authorFlorença, S.
dc.date.accessioned2020-08-13T08:28:00Z
dc.date.available2020-08-13T08:28:00Z
dc.date.issued2020
dc.description.abstractIn the confectionery market, jelly gums are one of the most relevant sectors, being frequently consumed by many people, from children to adults. The present work intended to evaluate the textural properties in newly developed jelly gums made with berry fruits and herbs, given the critical role of texture in products with a gel-like structure. Four types of gums were developed (Strawberry & Anise, Strawberry & Mint, Raspberry & Mint, Blueberry & Mint) and their texture was evaluated through two types of test (compression with a 75 mm probe and puncture with a 2 mm probe) allowing to calculate several textural properties. The results showed some differences between the two faces of the jelly gums analysed, i.e., on the top and on the bottom. As for the compression test, the Strawberry & Anise gums were among the softer (25.6 N) and with lower resilience (36.3%) and chewiness (16.9 N), despite being more adhesive (-0.5 N.s). As for the puncture test, the sample Strawberry & Mint had highest adhesiveness (-2.0 N.s) but lowest stickiness (-0.38 N). Additionally, very strong correlations were encountered between some of the properties studied (r = 0.861 or r 0 0.822), and factor analysis allowed defining three factors, the first clearly associated with the puncture properties while the other two were related to the compression properties. This work allowed concluding that the jelly gums presented different textural properties, particularly when assessed trough different types of measurements. Hence, the use of different types of test for texture analysis is recommended, since the results are complementary. This is relevant when developing food products intended for industrial production and commercialization.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationGuiné RPF, Correia PMR, Reis C, Florença SG (2020) Evaluation of texture in jelly gums incorporating berries and aromatic plants. Open Agriculture, 5(1), 450-461.pt_PT
dc.identifier.doi10.1515/opag - 2020 - 0043pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.19/6346
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.subjecttextural propertiespt_PT
dc.subjectcompression testpt_PT
dc.subjectpuncture testpt_PT
dc.subjectfruit gumspt_PT
dc.titleEvaluation of texture in jelly gums incorporating berries and aromatic plantspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage461pt_PT
oaire.citation.issue1pt_PT
oaire.citation.startPage450pt_PT
oaire.citation.titleOpen Agriculturept_PT
oaire.citation.volume5pt_PT
person.familyNamede Pinho Ferreira Guiné
person.familyNameCorreia
person.givenNameRaquel
person.givenNamePaula
person.identifierhttps://scholar.google.pt/citations?user=abFDovIAAAAJ&hl=pt-PT
person.identifier.ciencia-id8B13-5492-0F23
person.identifier.ciencia-id7915-FB81-4520
person.identifier.orcid0000-0003-0595-6805
person.identifier.orcid0000-0002-2023-4475
person.identifier.scopus-author-id6603138390
person.identifier.scopus-author-id24597116100
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication59580952-77cc-4e4e-ae90-527a8b994f9f
relation.isAuthorOfPublication9395b4b0-ffd1-4f2d-a99c-4bb5cac701c0
relation.isAuthorOfPublication.latestForDiscovery9395b4b0-ffd1-4f2d-a99c-4bb5cac701c0

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