Please use this identifier to cite or link to this item:
Title: Physico-chemical and sensory properties of functional confectionery products with Rosa Canina powder
Authors: POPOVICI, Violina 
RADU Oxana 
HUBENIA, Viacheslav 
COVALIOV, Eugenia 
POPOVICI, Cristina 
Keywords: rosehip;confectionery;candies;functionality
Issue Date: 2019
Source: TY - JOUR AU - Violina, Popovici AU - Radu, Oxana AU - Hubenia, Viacheslav AU - Kovaliov, Eugenia AU - Capcanari, Tatiana AU - Popovici, Cristina PY - 2019/12/01 SP - 815 EP - 827 T1 - Physico-chemical and sensory properties of functional confectionery products with rosa canina powder VL - 8 DO - 10.24263/2304-974X-2019-8-4-12 JO - Ukrainian Food Journal ER -
Project: 19.80012.51.09A. Produse funcționale obținute prin valorificarea agenților naturali de textură și carotenoide 
Introduction. The purpose of research was to evaluate the
physico-chemical and sensory paramenters of functional
confectionery products with rosehip powder.
Material and methods. In research Rosa Canina harvested
in the Republic of Moldova (Central region) was analized.
Physico-chemical methods and sensory evaluation of the
elaborated functional confectionery products and DPPH
antioxidant activity of the roseship extract were used.
Results and discusisions. It was established that rosehip
powder can be used as an antioxidant and natural colorant in the
preparation of BIO candies enriched with vitamins, natural
antioxidants. The acidity index of this products in camparison
with the control sample it is within the permissible limits 0,12±
0,01%, and the high content of caratenoids gives the products
the red-orange color, so the rosehip powder can be used to obtain
functional products. The elaborated functional candies are
characterized by positively rated sensory and physico-chemical
indices, the value of the acidity index constituting 1.15±0.01 mg
KOH/l and the humidity mass fraction of 24.19±0.01%. The
results showed that higher concentration of rosehip powder give
orange color and the acid value of the product increases, which
represent a disadvantage of the rosehip extract, this provides the
opportunity to open a new research direction. From a sensory
point of view, the product with small content of rosehip power
was positively appreciated, which confirms that food products
based on natural dye of plan origin is a good alternative for
obtaining safe and natural products for consumer health. A
relevant aspect of this paper is the fact that an additive and
natural dye extracted from the rosehip fruits was obtained.
According to the recipe, the obtained natural additive has
replaced the synthetic one, giving the prepared candies a
pleasant taste and a specific smell of rosehip flowers.
Conclusion. It is justified functional properties and high
quality of the confectionery products in which the synthetic food
additives were replaced with the natural dyes extracted from
plant products.
DOI: 10.24263/2304-974X-2019-8-4-12
Appears in Collections:Journal Articles

Files in This Item:
File Description SizeFormat
UKRAINIANFOODJOURNAL2019V.8Is.4_136-148.pdf2.96 MBAdobe PDFView/Open
Show full item record

Google ScholarTM




Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.