Physico-chemical and sensory properties of functional confectionery products with Rosa Canina powder
Închide
Conţinutul numărului revistei
Articolul precedent
Articolul urmator
321 19
Ultima descărcare din IBN:
2024-01-16 23:09
SM ISO690:2012
POPOVICI, Violina, RADU, Oxana, HUBENIA, Viacheslav, BOAGHE, Eugenia, CAPCANARI, Tatiana, POPOVICI, Cristina. Physico-chemical and sensory properties of functional confectionery products with Rosa Canina powder. In: Ukrainian Food Journal, 2019, vol. 8, pp. 815-827. ISSN 2304-974X. DOI: https://doi.org/10.24263/2304-974X-2019-8-4-12
EXPORT metadate:
Google Scholar
Crossref
CERIF

DataCite
Dublin Core
Ukrainian Food Journal
Volumul 8 / 2019 / ISSN 2304-974X /ISSNe 2313-5891

Physico-chemical and sensory properties of functional confectionery products with Rosa Canina powder

DOI: https://doi.org/10.24263/2304-974X-2019-8-4-12

Pag. 815-827

Popovici Violina1, Radu Oxana1, Hubenia Viacheslav2, Boaghe Eugenia1, Capcanari Tatiana1, Popovici Cristina1
 
1 Technical University of Moldova,
2 National University of Food Technologies, Kyiv
 
Disponibil în IBN: 20 martie 2023


Rezumat

Introduction. The purpose of research was to evaluate the physico-chemical and sensory paramenters of functional confectionery products with rosehip powder. Material and methods. In research Rosa Canina harvested in the Republic of Moldova (Central region) was analized. Physico-chemical methods and sensory evaluation of the elaborated functional confectionery products and DPPH antioxidant activity of the roseship extract were used. Results and discusisions. It was established that rosehip powder can be used as an antioxidant and natural colorant in the preparation of BIO candies enriched with vitamins, natural antioxidants. The acidity index of this products in camparison with the control sample it is within the permissible limits 0,12 0,01%, and the high content of caratenoids gives the products the red-orange color, so the rosehip powder can be used to obtain functional products. The elaborated functional candies are characterized by positively rated sensory and physico-chemical indices, the value of the acidity index constituting 1.15 0.01 mg KOH/l and the humidity mass fraction of 24.19 0.01%. The results showed that higher concentration of rosehip powder give orange color and the acid value of the product increases, which represent a disadvantage of the rosehip extract, this provides the opportunity to open a new research direction. From a sensory point of view, the product with small content of rosehip power was positively appreciated, which confirms that food products based on natural dye of plan origin is a good alternative for obtaining safe and natural products for consumer health. A relevant aspect of this paper is the fact that an additive and natural dye extracted from the rosehip fruits was obtained. According to the recipe, the obtained natural additive has replaced the synthetic one, giving the prepared candies a pleasant taste and a specific smell of rosehip flowers. Conclusion. It is justified functional properties and high quality of the confectionery products in which the synthetic food additives were replaced with the natural dyes extracted from plant products. 

Cuvinte-cheie
Candies, Confectionery, functionality, rosehip