Đánh giá hoạt tính chống oxy hóa và chất lượng cảm quan của kẹo dẻo bổ sung bột vỏ bưởi và nước bưởi=Assessment of antioxidant activities and sensory quality of gummy candy added pomelo peel powder and pomelo juice

0 Người đánh giá. Xếp hạng trung bình 0

Tác giả: Quang Bình Hoàng, Đắc Danh Huỳnh, Trung Thiên Lê

Ngôn ngữ: vie

Ký hiệu phân loại:

Thông tin xuất bản: Tạp chí Khoa học và Công nghệ Việt Nam - B, 2025

Mô tả vật lý: tr.40

Bộ sưu tập: Báo, Tạp chí

ID: 486851

Thêm vào giỏ

Người tiêu dùng ngày càng có nhu cầu cao trong sử dụng các thực phẩm có lợi cho sức khỏe. Kẹo dẻo là sản phẩm được nhiều người tiêu dùng ưa thích, tuy nhiên sản phẩm chứa ít hợp chất có lợi. Mục đích của nghiên cứu này nhằm đánh giá ảnh hưởng của tỷ lệ bổ sung bột vỏ bưởi (0,5-2%) và nước ép bưởi (0-30%) đến chất lượng kẹo dẻo. Bên cạnh đó, các chỉ tiêu như màu sắc, cấu trúc và cảm quan của mẫu sản phẩm cũng được đánh giá. Kết quả nghiên cứu cho thấy, bổ sung các nguyên liệu này giúp cải thiện hàm lượng polyphenol, hoạt tính chống oxy hóa của sản phẩm. Ngược lại, nó làm giảm chỉ số L*, b* của sản phẩm. Ứng dụng hai nguyên liệu này giúp tạo mùi bưởi thơm tự nhiên cho sản phẩm, vị đắng nhẹ cân bằng vị ngọt của kẹo. Tuy nhiên, khi bổ sung hàm lượng bột vỏ bưởi càng cao, sản phẩm càng giảm dần độ dẻo dai. Công thức bổ sung tốt nhất đã được xác định là tỷ lệ bột vỏ bưởi chiếm 1% và dịch ép bưởi chiếm 20% giúp cải thiện hàm lượng polyphenol (110,48 mg/100 g vật chất khô (vck)), và hoạt tính chống oxy hóa của kẹo dẻo bưởi (84,78 mg/100 g vck). Tại công thức này, kẹo dẻo có kết quả đánh giá cảm quan đạt chất lượng tốt (6/9 điểm). Trong các nghiên cứu tiếp theo cần tiếp tục khảo sát tỷ lệ phối trộn chất tạo cấu trúc và chất điều vị, giúp nâng cao hơn nữa chất lượng sản phẩm kẹo dẻo bưởi.Nowadays, consumers are increasingly demanding the use of healthy foods. Gummy candy is a product that many consumers like to use, but this foodstuff contains few beneficial compounds. The objective of this study was to evaluate the effect of the addition of different levels of pomelo peel powder (0.5-2%) and pomelo juice levels (0-30%) on improving antioxidant activity in gummy candy. Furthermore, the attributes such as colour properties, texture profile, and organoleptic characteristics of all products were also determined in the present study. The results showed that both ingredients improved the total phenolic compounds and antioxidant activity of the product while reducing its L* and b* values. The addition of two constituents also created a great pomelo smell and a slightly bitter taste in harmony with the natural sweetness of the product. However, the increase in the amount of fruit peel powder caused a substantial reduction in the hardness and cohesiveness properties of gummy candy. The best formulation, which contains pomelo peel powder and fruit juice concentrations of 1 and 20%, respectively, helped improve the phenolic content (110.48 mg/100 g dry matter (DM)) and antioxidant activity (84.78 mg/100 g DM) of the product. In this formulation, the sample reached a sensory acceptance score of 6/9. Further studies should investigate the concentration of stabiliser agents, as well as food flavouring agents.

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