foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2021-4-1-82-88foodsyst-107Research ArticleСтатьиFunctional strawberry and red beetroot jelly candies rich in fibers and phenolic compoundsФункциональные мармеладные конфеты из клубники и красной свеклы, обогащенные клетчаткой и фенольными соединениямиhttps://orcid.org/0000-0002-7399-1277АлиМ. Р.AliM. R.

Адъюнкт-профессор, Кафедра науки о питании, Сельскохозяйственный факультет

12613, Гиза, ул. Гамаа, 1

Marwa R. Ali — Associate Professor, Department of Food Science, Faculty of Agriculture

1 Gamaa Street, 12613, Giza

marwa3mrf@agr.cu.edu.eghttps://orcid.org/0000-0001-5817-9187МохамедР. М.MohamedR. M.

Ассистент профессора, Кафедра науки о питании, Сельскохозяйственный факультет

12613, Гиза, ул. Гамаа, 1

Reda M. Mohamed — Assistant Professor, Department of Food Science, Faculty of Agriculture

1 Gamaa Street, 12613, Giza

reda_karrim@agr.cu.edu.eghttps://orcid.org/0000-0002-7012-6667АбедельмаксудТ. Г.AbedelmaksoudT. G.

Ассистент профессора, Кафедра науки о питании, Сельскохозяйственный факультет

12613, Гиза, ул. Гамаа, 1

Tarek G. Abedelmaksoud — Assistant Professor, Department of Food Science, Faculty of Agriculture

1 Gamaa Street, 12613, Giza

tareekgamal_88@agr.cu.edu.egКаирский УниверситетЕгипетCairo UniversityEgypt202122072021428288Copyright © Ali M.R., Mohamed R.M., Abedelmaksoud T.G., 20212021Али М.Р., Мохамед Р.М., Абедельмаксуд Т.Г.Ali M.R., Mohamed R.M., Abedelmaksoud T.G.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/107

Jelly candies have a poor nutritional value due to their primary ingredients, which include gelling agents and sugar. In comparison to commercial jelly candy, the aim of this study is developing a natural and healthy jelly candy using fresh fruit comparing with commercials. Three types of jelly candies were prepared (T1: 75% strawberry + 25% beetroot; T2: 50% strawberry + 50% beetroot; T3: 25% strawberry + 75% beetroot). Physico-chemical, phytochemical, microbial, and sensorial profiles of jelly candy were evaluated. The results showed the superior recipe was T1, which recorded the highest values of bioactive compound content. Therefore, it also had the highest antioxidant activity 52.55%. Otherwise, T2 was considered the most favorable recipe for sensory evaluation, which recorded the highest value of overall acceptability and other sensory properties. Decreasing moisture content in all treatments compared with control had a great effect of preventing microbial growth in all samples except control. Therefore, this study creates a new healthier alternative product with the same sensory parameters of commercial jelly candy for all consumer types, especially children. ACKNOWLEDGMENT: All authors are thankful to the Food Science Department and Food Processing Technology Program at the Faculty of Agriculture, Cairo University, Egypt for helping them for conducting a few practical experiments in their laboratories.

Целью данного исследования является создание натуральной и полезной для здоровья желейной конфеты из свежих фруктов по сравнению с обычными промышленными образцами подобной продукции. В рамках исследования были приготовлены три вида мармеладных конфет (Т1: 75% клубники + 25% свеклы; Т2: 50% клубники + 50% свеклы; Т3: 25% клубники + 75% свеклы). Произведена оценка физико-химических, фитохимических, микробных и органолептических профилей мармеладных конфет. Определено что рецепт T1 показал самые высокие значения содержания биологически активных соединений и самую высокую антиоксидантную активность — 52,55%. Экспериментально подтверждено что, образец Т2 стал наиболее благоприятным рецептом в плане органолептических свойств, данный образец наиболее соответствовал требуемым параметрам и благоприятные органолептические свойства. Доказано, что уменьшение содержания влаги во всех вариантах экспериментальных образцов по сравнению с контрольным оказало сильное влияние на предотвращение роста микробов во всех образцах, кроме контрольного. Таким образом, данное исследование позволяет создать новый, более здоровый, альтернативный продукт питания с теми же органолептическими параметрами, что и у промышленно производимых мармеладных конфет для всех категорий потребителей, и в частности для детей.

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The authors declare that there are no conflicts of interest present.