Abstract

VALENCIA G, FRANCIA ELENA; CORTES R, MISAEL  and  ROMAN M, MARÍA ORFILIA. QUALITY ASSESSMENT OF CAPE GOOSEBERRY CANDY WITH ADDED CALCIUM WITHOUT SUCROSE. Rev.Bio.Agro [online]. 2013, vol.11, n.1, pp.47-56. ISSN 1692-3561.

The effect of added calcium on the quality attributes of a soft candy made of cape gooseberry fruits without sucrose is assessed by comparing it to a similar candy without calcium. Dairy calcium is used as functional ingredient; it is incorporated in bulk to reach a daily reference value higher than 20% of calcium in a 15 g portion of the product, according to the Colombian regulations. The calcium addition in the candy mainly affects the acidity of the product (<), the pH (>), elasticity (>), cohesiveness (<), and luminosity (>). The candy with added calcium presented contents of 292,5 ± 9 mg Ca/portion, corresponding to 20% of the daily reference value, which makes it possible to identify the product with the following descriptor: 'An excellent source of calcium.' Cape gooseberry soft candies with added calcium and without sugar represent an inexpensive food alternative to fulfill the calcium needs of the population’s diet

Keywords : Physalis peruviana L.; Functional food; Confectionery food; Physiologically active components.

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