Agro-Residues and Sucrose Alternatives in Confectionery Transformation Towards Glucose Spikes Minimization.

ABSTRACT: Apple and beetroot pomace flour (APF and BPF), along with two sweeteners, sucrose and a blend of sucrose substitutes (erythritol, stevia, inulin, and fructose), were simultaneously incorporated into three matrices formulated with agar, pectin, or gelatin as gelling agents. The aim was to produce jelly candies with high content of dietary fiber and dietary phenolics, and reduced energy value. The simultaneous incorporation of sucrose substitutes and pomace flour resulted in decrease of Carb:Fiber and Sugar:Fiber Ratio to extremely low values of 2.7-3.4 and 1.3-1.6 respectively, as well as in Energy:Fiber Ratio decrease to 9.2-12.3 kcal/g DF. Relative Antioxidant Capacity Index (RACI), as indicator of antioxidant potential, was calculated by assigning equal weight to Folin-Ciocâlteu, DPPH an

SUBMITTER: Zlatanovic S 

PROVIDER: S-EPMC11816913 | biostudies-literature | 2025 Feb

REPOSITORIES: biostudies-literature