Structured Fruit Cube Snack of BRS Vitoria Grape with Gala Apple: Phenolic Composition and Sensory Attributes.

ABSTRACT: This study developed a structured fruit cube (FC) snack using only natural ingredients, specifically red grape and apple, without hydrocolloids and sucrose. After development, physicochemical characterization and analysis of phenolic compounds (PCs), including anthocyanins, flavonols, and hydroxycinnamic acid derivatives, using HPLC-DAD-ESI-MS/MS, were conducted. Sensory quality was also assessed through an acceptance and sensory profile analysis using the rate-all-that-apply methodology. The results showed that the FC had physicochemical characteristics similar to other structured fruits that use hydrocolloids. Additionally, they presented a complex composition of PCs, predominantly including anthocyanins derived from malvidin (tri-substituted methoxylated anthocyanins), notably cumarylat

SUBMITTER: Nishiyama-Hortense YP 

PROVIDER: S-EPMC11547337 | biostudies-literature | 2024 Nov

REPOSITORIES: biostudies-literature