TY - GEN
T1 - Blueberry-based gummies with partial substitution of unflavored gelatin for cushuro (Nostoc commune Vauch.) flour
AU - Kahomy, García Bartra Sweeney
AU - Lescano, Leslie
AU - Linares, Guillermo
AU - Sánchez-González, Jesús
AU - Rojas, Meliza Lindsay
AU - Pagador, Sandra
N1 - Publisher Copyright:
© 2021 Latin American and Caribbean Consortium of Engineering Institutions. All rights reserved.
PY - 2021
Y1 - 2021
N2 - Cushuro (Nostoc commune Vauch.) is an alga resistant to adverse weather conditions and has been consumed since ancient times. However, in recent years, more research has been carried out to revalue this product since it has beneficial functional and nutritional characteristics. In the present study, cushuro and blueberry (Vaccinium myrtillus Var. Biloxi) pulp were proposed as an alternative to improve gummies, a traditional and highly consumed treat. For this, partial substitutions of unflavored gelatin for cushuro flour were performed at 35% (T1), 45% (T2), 55% (T3). As a result, it was obtained that the higher the percentage of cushuro used, the protein and carbohydrate content increased reaching values of 3.85 ± 0.03 % and 91.58 ± 0.64% in dry basis, and the fat content decreased until 4.13 ± 1.15% in dry basis. On the other hand, by using cushuro flour and blueberry pulp, the antioxidant capacity of the gummies was increased (reaching > 60% inhibition of the DPPH radical). Finally, changes in the texture and color of the gummies were found by using cushuro flour. In conclusion, the use of raw materials little-explored can present a great alternative to improve the quality of traditional gummies.
AB - Cushuro (Nostoc commune Vauch.) is an alga resistant to adverse weather conditions and has been consumed since ancient times. However, in recent years, more research has been carried out to revalue this product since it has beneficial functional and nutritional characteristics. In the present study, cushuro and blueberry (Vaccinium myrtillus Var. Biloxi) pulp were proposed as an alternative to improve gummies, a traditional and highly consumed treat. For this, partial substitutions of unflavored gelatin for cushuro flour were performed at 35% (T1), 45% (T2), 55% (T3). As a result, it was obtained that the higher the percentage of cushuro used, the protein and carbohydrate content increased reaching values of 3.85 ± 0.03 % and 91.58 ± 0.64% in dry basis, and the fat content decreased until 4.13 ± 1.15% in dry basis. On the other hand, by using cushuro flour and blueberry pulp, the antioxidant capacity of the gummies was increased (reaching > 60% inhibition of the DPPH radical). Finally, changes in the texture and color of the gummies were found by using cushuro flour. In conclusion, the use of raw materials little-explored can present a great alternative to improve the quality of traditional gummies.
KW - Algae
KW - Cushuro flour
KW - Gummies
KW - Nostoc commune Vauch
KW - Nutritional properties
UR - http://www.scopus.com/inward/record.url?scp=85122019711&partnerID=8YFLogxK
U2 - 10.18687/LACCEI2021.1.1.312
DO - 10.18687/LACCEI2021.1.1.312
M3 - Conference contribution
AN - SCOPUS:85122019711
T3 - Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology
BT - 19th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology
A2 - Larrondo Petrie, Maria M.
A2 - Zapata Rivera, Luis Felipe
A2 - Aranzazu-Suescun, Catalina
T2 - 19th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology: "Prospective and Trends in Technology and Skills for Sustainable Social Development" and "Leveraging Emerging Technologies to Construct the Future", LACCEI 2021
Y2 - 19 July 2021 through 23 July 2021
ER -
