| Abstract | Prehrambena industrija, prateći zahtjeve i potrebe osviještenih potrošača, sve više teži proizvodnji funkcionalnih prehrambenih proizvoda. Konditorski proizvodi su često pogodni oblici za kreiranje takvih novih proizvoda zbog svog slatkog okusa te različitih aroma, boja i tekstura u kojima su dostupni, što može povećati prihvatljivost i dostupnost funkcionalnih sastojaka. Neki od najčešćih funkcionalnih dodataka u konditorskim proizvodima su biljni ekstrakti, probiotici, prebiotici i polioli. Cilj ovoga rada bio je razviti formulacije gumenih bombona različitog udjela šećera primjenom saharoze te poliola ksilitola i maltitola, uz primjenu vodenog ekstrakta trave ive (Teucrium montanum L.) kao tekuće faze za pripremu sirovina u njihovoj izradi. Dodatkom prebiotika inulina, fruktooligosaharida i ksilooligosaharida u formulacije, kreirani su gumeni bomboni potencijalno višestrukih funkcionalnih karakteristika. Pripremljenim bombonima određeni su sljedeći parametri kakvoće: udio suhe tvari, aktivitet vode, pH vrijednost, udio polifenola te senzorska kakvoća. Udio suhe tvari iznosio je 70 - 75 %, aktivitet vode 0,69 - 0,79, a pH vrijednost 3,54 - 3,91. HPLC analizom određena je prisutnost feniletanoidnih glikozida kao dominantnih fenolnih spojeva podrijetlom iz trave ive, izraženih bioaktivnih karakteristika. Senzorskom analizom utvrđena je najveća prihvatljivost formulacija sa saharozom i sa smanjenim udjelom saharoze, bez prebiotika, dok je dodatak inulina najviše utjecao na smanjenje prozirnosti bombona. Uklapanjem u sastav gumenih bombona, postignuta je visoka prihvatljivost konzumacije ekstrakta trave ive koji izvorno ima vrlo izraženu gorčinu. |
| Abstract (english) | Following the demands and needs of health-aware consumers, the food industry is increasingly aiming to produce functional food products. Confectionery products are often suitable forms for creating such new products due to their sweet taste and a variety of presenting aromas, colour and textures which can increase the acceptance and the availability of functional ingredients. Some of the most common functional supplements in confectioneries are plant extracts, probiotics, prebiotics and polyols. The aim of this work was to develop gummy candy formulations of various sugar content by combining sucrose, xylitol and maltitol, while based on mountain germander (Teucrium montanum L.) water extract, used as the liquid phase for ingredient preparation in candy production. Alongside mentioned, the addition of prebiotics inulin, fructooligosaccharides and xylooligosaccharides, potentially enabled multiple functional characteristics of the created gummy candy. After production, the gummy candies were evaluated for quality parameters: dry matter content, water activity, pH value, polyphenol content, and sensory acceptance. Dry matter content ranged from 70 to 75 %, water activity from 0,69 to 0,79, and pH value from 3,54 to 3,91. HPLC analysis revealed the presence of phenylethanoid glycosides as the most dominant phenolic compounds arising from the mountain germander herb, characterized by a notable bioactive value. Sensory analysis revealed the highest acceptance of formulations containing sucrose and reduced sucrose content, without prebiotics, while the addition of inulin had the strongest impact on reducing the transparency of the candy. Although originally very bitter, the mountain germander extract was highly acceptable for consumption upon its incorporation into gummy candy formulation. |
