Published in Scientific Papers. Series D. Animal Science, Vol. LXV, Issue 2
Written by Delia-Gabriela DUMBRAVA, Diana-Nicoleta RABA, Camelia MOLDOVAN, Mirela-Viorica POPA, Corina Dana MISCA, Mariana-Atena POIANA, Diana-Veronica DOGARU, Carmen Daniela PETCU
Fruit jellies are very popular sweets for all ages, but due to the significant amounts of sugar added in classic jellies (54-58%), they have begun to be avoided by more and more consumers, either for health reasons or to prevent certain diseases or to control weight. The first aim of this paper was to obtain two varieties of jellies: one from orange (OJ) and the other from kiwi fruit (KJ), using dried Stevia rebaudiana leaves powder as sweetner. A second aim of the paper was to determine the content of vitamin C (titrimetric iodometric method), total polyphenols (Folin-Ciocalteu assay), antioxidant activity (CUPRAC method) of the finished products compared to the raw materials, as well as the analysis of the nutritional and sensory characteristics of the two types of jellies. Among the raw materials, kiwi fruit was noted for the highest content of vitamin C (90.82±3.22 mg/100 g) and for the strongest antioxidant activity (9.68±0.31mg Trolox/g). From the two finished products, KJ was the richest in ascorbic acid 80.25±2.44 mg/100g and have had the higher antioxidant activity (8.98±0.28 mg Trolox/g). In terms of total polyphenols, they were present in larger quantities in oranges (4.93±0.08 mg gallic acid/g) and in OJ (7.90±0.12 mg gallic acid/g). Stevia rebaudiana used as a sweetener has a very high content of total polyphenols (34.22±0.83 mg gallic acid/g) and a very good antioxidant activity (112.75±2.28 mg Trolox/g). Both types of jellies are distinguished by a low energy intake (53.82 kcal/100 g for KJ, respectively 41.76 kcal/100g for OJ), a significant dietary fiber intake (8,58 g/100 g for KJ and 6.03 g/100 g for OJ) and a low sugar content (8.35 g/100 g for KJ, respectively 7,89 g/100 g for OJ - and this is natural fruit sugar). The two types of jellies were very well appreciated from an organoleptic point of view (hedonic scoring method from 1 to 5), OJ having slightly higher scores in terms of taste and aroma, compared to KJ.
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