Effect of Dietary Fiber Enrichment on Quality Characteristics and Consumer Acceptance of Fruit Snacks

Year 2023, Volume: 21 Issue: 4, 343 - 352, 31.12.2023

Özge Taştan

https://doi.org/10.24323/akademik-gida.1422812

Abstract

In this study, different fiber sources such as inulin, peas and carrots were used to produce fruit snacks enriched with dietary fiber. The effect of these fiber sources on the proximate composition, pH, titratable acidity, water activity, color, texture, total phenolic content, microbial load, and sensory acceptability of fruit snacks was determined. Results showed that fruit snacks enriched with inulin (5.0%) had the highest content of total dietary fiber while snacks enriched with carrot fiber (5.0%) had the highest total phenolic content. The moisture content of fruit snacks with different fibers decreased in comparison to control snacks as fiber was added into their formulation. Moreover, the water activity values of fruit snacks (aw) were lower than 0.7, indicating a low risk for bacterial growth and affirming a favorable shelf life. Compared to control snacks, increasing the dietary fiber addition from 2.5 to 5.0% significantly increased the hardness, gumminess and chewiness values of fruit snacks. The microbiological analysis of fruit snacks indicated that snacks were safe. Additionally, results showed that fruit snacks (2.5%) enriched with inulin and pea fiber were found to have higher sensory acceptability scores than others.

Keywords

Fruit pastes, Snack, Inulin, Pea fiber, Carrot fiber, Quality properties

Meyveli Atıştırmalıkların Diyet Lifiyle Zenginleştirilmesinin Kalite Özellikleri ve Tüketici Kabulüne Etkisi

Abstract

Bu çalışmada, diyet lifi ile zenginleştirilmiş meyveli atıştırmalıklarının üretilmesi amacıyla inülin, bezelye ve havuç lifi gibi farklı lif kaynakları kullanılmıştır. Farklı lif kaynaklarının meyve atıştırmalıklarının temel bileşimi, pH, titre edilebilir asitlik, su aktivitesi, renk, tekstür, toplam fenolik madde içeriği, mikrobiyal yük ve duyusal kabul edilebilirliği üzerindeki etkileri incelenmiştir. Sonuç olarak, inülin ile zenginleştirilmiş meyve atıştırmalığının (%5.0) en yüksek toplam diyet lifi içeriğine sahip olduğu belirlenirken, diğer yandan havuç lifi (%5.0) ile zenginleştirilmiş meyve atıştırmalığı ise en yüksek toplam fenolik madde içeriğindedir. Formülasyona diyet lifi ilave edildiğinde, kontrol grubuna göre meyve atıştırmalığı örneklerinin nem içeriği azalmıştır. Ayrıca, örneklerin su aktivitesi değerlerinin 0.70’in altında olduğu belirlenmiş olup, bu da bakteriyel gelişme riskinin düşük olduğunu ve raf ömrünün de uzun olduğunu göstermektedir. Kontrol grubuna kıyasla, meyve atıştırmalıklarına ilave edilen lif içeriğinin %2.5’ten %5.0’a çıkarılması durumunda, örneklerin sertlik, sakızımsılık ve çiğnenebilirlik değerlerini önemli ölçüde artmıştır. Meyve atıştırmalıklarının mikrobiyal analiz sonuçlarına göre, örneklerin mikrobiyolojik olarak güvenli olduğunu belirlenmiştir. Ayrıca, bu çalışmada elde edilen sonuçlara dayanarak, inülin ve bezelye lifi ile zenginleştirilmiş meyve atıştırmalıklarının (%2.5) diğerlerine göre daha yüksek duyusal kabul edilebilirliğe sahip olduğu görülmüştür.

Keywords

Meyve ezmesi, Atıştırmalık, İnülin, Bezelye lifi, Havuç lifi, Kalite özellikleri

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