Chemical characterization of candy made of Erva-Mate (Ilex paraguariensis A. St. Hil.) residue.
The aim of this work was to evaluate the chemical properties of the residues from erva-mate processing and also to determine the candy-making performance with addition of residues from erva-mate on consumers' acceptance and purchase intent of this new product. The candies containing different amounts of mate powder were evaluated through overall acceptability test and purchase intent. Mate powder showed high contents of dietary fiber, total ash, and total polyphenols. The total dietary fiber content of the mate candies ranged from 5.7 to 6.29% on a dry matter basis. Supplementation with mate powder caused significant increases in polyphenol and mineral contents of mate candies. The incorporation of mate powder increased the hardness of the candies and produced desirable results in their nutritional characteristics. The sensory tests indicated that mate candies were acceptable and approved in relation to purchase intent.
Vieira
Manoela A
MA
Department of Food Science and Technology, Federal University of Santa Catarina, Rodovia Admar Gonzaga 1.346, 88034-001 Florianópolis, SC, Brazil.
Rovaris
Angela A
AA
Maraschin
Marcelo
M
De Simas
Karina N
KN
Pagliosa
Cristiane M
CM
Podestá
Rossana
R
Amboni
Renata D M C
RD
Barreto
Pedro L M
PL
Amante
Edna R
ER
D000975:Antioxidants / Q000032:analysis; D002182:Candy / Q000032:analysis*; D003258:Consumer Behavior; D004043:Dietary Fiber / Q000032:analysis; D005419:Flavonoids / Q000032:analysis; D006801:Humans; D030019:Ilex paraguariensis / Q000737:chemistry*; D008903:Minerals / Q000032:analysis; D010636:Phenols / Q000032:analysis; D059808:Polyphenols; D012677:Sensation
D000975:Antioxidants; D004043:Dietary Fiber; D005419:Flavonoids; D008903:Minerals; D010636:Phenols; D059808:Polyphenols