Sensory assessment and consumer acceptability of confectionery products made with pine cones

K. Karklina* and L. Ozola

Latvia University of Life Sciences and Technologies, Faculty of Agriculture and Food Technology, Food Institute, Lielā iela 2, LV-3001 Jelgava, Latvia
*Correspondence: Klinta.Karklina@lbtu.lv

Abstract:

The non-timber part of the forest includes mushrooms, berries, cones, shoots etc. The aim of this study was to evaluate consumer acceptability of confectionery products made with pine cones. For the study two pine cone syrups using osmosis were prepared: pine cone syrup with white sugar (PSW) and pine cone syrup with brown sugar (PSB). Four jams were prepared: apple – pine cone jam without added sugar (AC), pine cone jam with white sugar (CW), pine cone jam with brown sugar (CB), and pine cone jam with stevia (CS). Also, four gummy candies were prepared using different thickeners – gelatine (CG), pectin HM (CpHM), pectin LM (CpLM), and agar – agar (CA). To all products sensory evaluation was performed. In total 23 participants participated in this study. The results showed that the PSW had the most intense colour, aroma, taste, and aftertaste, the sweetness in both syrups was the same. The obtained data for jams showed that the CB and AC was the most pleasant in terms of colour, while the CB and CS was the most pleasant in terms of consistency. For the gummy candies’ colour and texture, the highest rated were CpHM. However, for the aroma, taste and aftertaste, the highest acceptance was found in CG. In conclusion, healthier confectionery products with reduced sugar content can be effectively developed by using a non-timber forest resource such as pine cones. This approach allows manufacturers to create confectionary products that satisfy consumer demand for enjoyable sweetness while addressing health concerns.

Key words:

In vivo evaluation of antioxydant potential and antihyperglycemic effect of Stevia rebaudiana Bertoni

O. Aissaoui¹²*, L. Terki¹³, S. Ait Ameur² and A. Bitam²

¹University of Saad Dahlab, Faculty of natural and life sciences, Institute of Science and Applied Technology, Department of Food Science, DZ09000 Blida, Algeria
²National Higher School of Agronomy, Food Technology and Human Nutrition Laboratory, Food Technology Department, DZ16000, El Harrach, Algiers, Algeria
³University of Bejaia, Research Laboratory of Biomathematics, Biochemistry, Biophysics and Scientometrics, DZ06000, Bejaia, Algeria
*Correspondence: aissaoui_ourida@univ-blida.dz

Abstract:

Stevia rebaudiana Bertoni (SR) has a high concentration of phytochemicals that promote health and well-being in conditions such as diabetes. This study aims to assess the antihyperglycemic, antioxidant, and antihyperlipidemic effects of SR on diabetes in male rats caused by Alloxan. Forty adult male rats were divided into five groups. For 28 days, SR was administered by gavage. Spinreact and ELISA kits were used to detect serum levels of blood glucose, insulin, liver function, lipid profiles, antioxidant enzymes, and lipid peroxidation. Histopathology was also investigated. Stevia’s free radical scavenging capabilities have an IC₅₀ value of between 34.49 and 39.66 mg L^-1. Stevia therapy reduced biochemical markers in diabetic rats (DR). After 28 days, SR raised fasting blood glucose, insulin, and lipid peroxidation serum levels by 52%, 40%, and 27%, respectively. Also, in DR treated with SR, there was a substantial increase in high-density lipoprotein cholesterol (35.8%), superoxide dismutase (30%), total antioxidant status (20%), glutathione peroxidase and reductase. SR improves DR’s pancreas and liver function by enhancing the endogenous antioxidant system. These findings revealed that SR counteracted Alloxan’s necrotic effects by reducing insulin resistance in DR, hence revitalizing pancreatic β–cells.

Key words:

glycemia, HOMA-IR, liver, oxidative stress, pancreas, Stevia