Functional and antioxidant activity assessment of a kiwi (actinidia deliciosa) and chontaduro (bactris gasipaes) sweet snack with guar gum and xantán
DOI:
https://doi.org/10.24054/limentech.v22i1.3152Keywords:
Actinidia deliciosa, Bactris gasipaes, functional food, antioxidant, guar gum and xanthanAbstract
New food consumption preferences are associated with the search for a healthy lifestyle, due to the existence of sugary products that deteriorate health. The fruit snack is a solid paste obtained by cooking or concentrating the juice or pulp of selected, ripe, and healthy fruit, with the addition of sweeteners. In this study, the functionality and antioxidant activity of a snack based on Kiwi (Actinidia deliciosa) and Chontaduro (Bactris gasipaes), prepared with guar gum and xanthan gum, was evaluated. A formulation system based on and taking into account a ratio of guar gum and xanthan gum in a 1:9 ratio was designed to obtain synergistic effects. The determination of the proportions of fruit pulp and sugar was based on the program for the development of the mini-snack chain in Santander of the Corporación Colombiana de Investigación Agropecuaria (CORPOICA). Five formulations were obtained with different proportions of raw materials and inputs. The characterization of the formulations was based on sensory, physicochemical, and microbiological analysis. According to the results obtained, the product with code N058 complies with NTC 5856 of 2011. The physicochemical analysis reported for this product 60.0 ± 0.5 oBrix, 1.78 ± 0.03 ± % moisture, pH 4.44 ± 0.02, 0.409 ± 0.001 % titratable acidity, 0.828 ± 0.01 % ash, 56. 1 ± 0.11 mg vitamin C, 2.82 ± 1.8 g crude fiber, 0.082 ± 2.1 g fat, 2.76 ± 1.3 g protein, 81.7 ± 1.97 % carbohydrate, and 11.54 ± 2.0 mg calcium. The antioxidant capacity was determined by the FRAP method, resulting in 720.03 ± 2.1 mg Eq. ascorbic acid/100 g, and the ABTS assay with a result of 2148 ± 2.53 mg Eq. Trolox/100g. As for the microbiological parameters, it was found that the product complies with Colombian Technical Standard 5856. It was determined that the combination of guar gum and xanthan gum allows obtaining a positive synergistic effect on the sensory characteristics of the product.
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