Volume: 1, 2022
1st International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: T010
DOI: https://doi.org/10.24326/ICDSUPL1.T010
Published online: 26 April 2022
ICDSUPL, 1, T010 (2022)
Natural sorbets as an alternative to sweet snacks for children
Kamil Haładyn1*, Paulina Nowicka1, Aneta Wojdyło1
1 Department of Fruit, Vegetable and Plant Nutraceutical Technology, Wrocław University of Environmental and Life Science, Chełmońskiego 37, 51-630 Wrocław, Poland
* Correspondence author: kamil.haladyn@upwr.edu.pl
Abstract
The dynamic development of the global food industry sector of products based on fruit and vegetables and the growing awareness of consumers about a healthy diet contributed to the creation of new and natural food products. Moreover, with the development of the frozen food sector, sorbets appeared on the market. It is a group of products diversified in many respects, characterized by a different composition, consistency and texture. Nevertheless, the number of flavor variants present is limited and the assortment available is mainly composed of fruit. In addition, most of the products available on the market contain sweeteners, aromas, glucose-fructose syrup as well as emulsifiers and stabilizers, the addition of which increases the sensory properties and affects the appropriate form of the product. Unfortunately, the above substances reduce the pro-health value of food, so the possibility of replacing them with natural ingredients is being sought. The mentioned action will contribute to obtaining a product with increased pro-health properties, which can be a component of the consumer’s valuable diet. This is particularly important for shaping the eating habits of children and adolescents for whom sweet snacks are an integral part of their diet. The development of a sorbet consisting only of natural ingredients opens the possibility to supplement micro- and macroelements and vitamins in the diet. To a large extent, it will allow the use of low-temperature fixation technology, which is freezing, thanks to which many labile ingredients will not be degraded. Hence, the aim of the work was to develop natural fruit and vegetable sorbets with a high health-promoting potential and characterized by attractive taste and aroma properties. The study developed nine different flavor variants of sorbets, which were subjected to basic physicochemical tests and their antioxidant properties were determined. Finally, it has been shown that the obtained products can be attractive in taste and have specific health-promoting potential. The analysis of the fiber content showed that sorbets can be a good source of it and, depending on the recipe, have from 10 to 20% of the value in terms of dry weight.
This work was conducted under Grant NCBR LIDER IX [LIDER/25/0102/L-9/17/NCBR/2018]. The presentation is the result of activity of research group “Plants4FOOD”
How to cite
K. Haładyn, P. Nowicka, A. Wojdyło, 2022. Natural sorbets as an alternative to sweet snacks for children. In: 1st International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL1/T010