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Characteristics of Nutraceutical Chewing Candy Formulations Based on Fermented Milk Permeate, Psyllium Husk, and Apple By-Products

2021Journal article Open access
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dc.contributor.authorZokaityte, Egle
dc.contributor.authorSiriakovaite, Karolina
dc.contributor.authorStarkute, Vytaute
dc.contributor.authorZavistanaviciute, Paulina
dc.contributor.authorLele, Vita
dc.contributor.authorMozuriene, Erika
dc.contributor.authorKlupsaite, Dovile
dc.contributor.authorViskelis, Pranas
dc.contributor.authorRuibys, Romas
dc.contributor.authorGuiné, Raquel
dc.contributor.authorBartkiene, Elena
dc.date.accessioned2021-04-07T09:10:32Z
dc.date.available2021-04-07T09:10:32Z
dc.date.issued2021
dc.description.abstractThe aim of this study was to develop nutraceutical chewing candy (CCN) formulations based on fermented milk permeate (MP) (source of galactooligosaccharides (GOS) and viable lactic acid bacteria (LAB)), psyllium husk (source of desirable hydrocolloids), and apple by-products (source of phenolic compounds). For CCN preparation, gelatin (Gel) and agar were tested; also, to provide CCN prepared using agar with a desirable hard texture, citric acid (cit) was changed to ascorbic acid. To select the optimal quantities of the ingredients, overall acceptability (OA) and emotions (EMs) induced in consumers by different CCN formulations were evaluated. Furthermore, viable LAB count during storage, texture, colour, and antioxidant characteristics were analysed. The highest OA (score 8.5) was shown for samples consisting of MP, psyllium husk (Ph), apple by-products (App), cit and xylitol (Xy); a very strong correlation was found between OA and the EM “happy” (r = 0.907**). After 14 days of storage, Gel+MP+Ph+App+cit samples showed a LAB count higher than 6.0 log10 CFU g−1; however, better antioxidant properties were found for the CCN prepared with agar. Finally, it can be stated that fermented MP, Ph, and App can be used for preparation of added-value CCN in a sustainable manner, and the recommended formulation is Gel+ MP+Ph+App+cit+Xy.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationZokaityte E, Siriakovaite K, Starkute V, Zavistanaviciute P, Lele V, Mozuriene E, Klupsaite D, Viskelis P, Ruibys R, Guiné RPF, Bartkiene E. (2021) Characteristics of Nutraceutical Chewing Candy Formulations Based on Fermented Milk Permeate, Psyllium Husk, and Apple By-Products. Foods, 10(4), 777:1-12pt_PT
dc.identifier.doi10.3390/foods10040777pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.19/6715
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.subjectNutraceutical chewing candypt_PT
dc.subjectOverall acceptabilitypt_PT
dc.subjectEmotions induced in consumerspt_PT
dc.subjectMilk permeatept_PT
dc.subjectPsyllium huskpt_PT
dc.subjectApple by-productspt_PT
dc.subjectAntioxidant propertiespt_PT
dc.titleCharacteristics of Nutraceutical Chewing Candy Formulations Based on Fermented Milk Permeate, Psyllium Husk, and Apple By-Productspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue4pt_PT
oaire.citation.startPage777pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume10pt_PT
person.familyNamede Pinho Ferreira Guiné
person.givenNameRaquel
person.identifierhttps://scholar.google.pt/citations?user=abFDovIAAAAJ&hl=pt-PT
person.identifier.ciencia-id8B13-5492-0F23
person.identifier.orcid0000-0003-0595-6805
person.identifier.scopus-author-id6603138390
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication59580952-77cc-4e4e-ae90-527a8b994f9f
relation.isAuthorOfPublication.latestForDiscovery59580952-77cc-4e4e-ae90-527a8b994f9f

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