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Showing 1 results for White Berry Concentrate
A Asghari Moghaddam , S Ninkia, M.a Najafi , M Tavakoli , S Khalilian ,
Volume 19, Issue 1 (3-2024)
Abstract
Background and Objectives: Pastilles are one of the widely used confectionery products that include low nutritional values. Concerns on the high sugar contents of these products caused the major objectives of this study to investigate possibility of producing novel products from watermelon exocarp and white berry concentrate with less calories and more beneficial health characteristics.
Materials & Methods: Pastilles were prepared from white berry concentrate, watermelon exocarp, a mixture of hydrocolloids (starch and gelatin), sweeteners, pH modifiers and other additives. Various proportions of exocarp at four levels of 0, 10, 20 and 30 (w/w) and white berry concentrate at four levels of 0, 30, 60 and 90% replacement with sugars were investigated as affecting factors on characteristics of proteins, fats, carbohydrates, moisture, antioxidant characteristics and water activity of these products.
Results: Results showed that the sample containing 90% of white berry concentrate and 30% of watermelon exocarp included the lowest quantity of carbohydrates (64/20%) and the highest quantity of fibers (0/88%). The lowest quantity of water activity (0/69) and moisture (19/93%) was observed in the sample containing 30% of watermelon exocarp. Sample containing 30% of white berry concentrate and 10% of watermelon exocarp included the highest antioxidant characteristics (387/575 mg/g).
Conclusion: In this study, use of white berry concentrate rather than watermelon exocarp decreased carbohydrates and increased proteins and moisture. However, combination of watermelon exocarp and berry juice led to increases in the nutritional quality of pastilles, compared to use of watermelon exocarp or berry juice alone.
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