Valorisation of grape by-products as a bulking agent in soft candies: Effect of particle size

• Published in: Food science & technology Vol. 118; p. 108776
• Main Authors: Altınok, Emir, Palabiyik, Ibrahim, Gunes, Recep, Toker, Omer Said, Konar, Nevzat, Kurultay, Sefik
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01-01-2020
• Subjects: Confectionery; Grape seed; Grape skin; Soft candy; Texture; Confectionery; Grape seed; Grape skin; Soft candy; Texture
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2019.108776

Nowadays, the use of plant-based by-products obtained after food processing has gained importance, as these products are nutritious and cheap. The aim of this study was to determine the effects of grape skin and seed powders with different particle sizes (100, 200, 288 and 415 μm) on the texture, sensory, color, and rheological properties of soft candies. According to the results, the particle size of the grape-derived components was a significant factor for the texture parameters, especially hardness, adhesiveness, chewiness, and resilience. In sensory analyses, samples containing grape seed and skin powder with a particle size of 100 and 200 μm received the highest score and particles were not felt by the panelists. Also, the use of grape seed and skin powder decreased the L* value of the soft candies compared to the control group, which was parallel to the decrease in the particle size. It was found that r values of model fitting of rheological data can be correlated with sensory results. In conclusion, it was shown that grape-derived components can be successfully used in the formulation of soft candy if particle size was adjusted below 200 μm.
•Particle size of the grape-derived components was an important factor for the texture parameters.•Decreasing in particle size of grape seed and skin powder decreased the L* value of the samples.•r values of model fitting of rheological data can be correlated with sensory results.