GELLED CONFECTIONERY PRODUCT SUPPLEMENTED WITH GUARANA (PAULLINIA CUPANA KUNTH) POWDER. DEVELOPMENT AND CHARACTERIZATION

Georgiana MARȚIȘ (PETRUȚ), Sevastița MUSTE, Andruța MUREȘAN, Romina VLAIC, Anamaria POP, Rodica UNGUR, Andreea PUȘCAȘ, Maria Evelina BORDEAN, Vlad MUREȘAN

Abstract


The main components of Paullinia cupana Kunth which are relevant for food and pharmaceutical industry are procyanidin, caffeic acid and its derivatives. Hence, the enrichment the most consumed foods matrix with phenolic compounds with antioxidant activity revealed by natural plants extract, is a clear and precise way to provide bioactive compounds to consumers. Admitting the fact that food can also be a vehicle that transports substances with a bioactive role in the human body, confectionery products, more precisely a gelled confectionery product, fit perfectly, due to consumption at all ages. This work aims to develop and characterize new functional herbal jelly incorporated with natural ingredients containing guarana powder antioxidants. This preliminary study shows a new functional herbal jelly, fortified with natural ingredients that contain antioxidants from guarana powder.

Keywords


antioxidant activity, caffeine, functional food, guarana jelly, jelly texture, Paullinia cupana

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