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Selani, M.M., Shirado, G.A.N., Margiotta, G.B., Saldaña, E., Spada, F.P., Piedade, S.M.S., Contreras-Castillo, C.J. and Canniatti-Brazaca, S.G. (2016) Effects of Pineapple Byproduct and Canola Oil as Fat Replacers on Physicochemical and Sensory Qualities of Low-Fat Beef Burger. Meat Science, 112, 69-76.
https://doi.org/10.1016/j.meatsci.2015.10.020

has been cited by the following article:

• TITLE: Physicochemical and Sensory Properties of Gummy Candies Enriched with Pineapple and Papaya Peel Powders

  AUTHORS: Karla Fabiola Romo-Zamarrón, Laura Eugenia Pérez-Cabrera, Alberto Tecante

  KEYWORDS: Candy Gel, Papaya, Pineapple, Powders

  JOURNAL NAME: Food and Nutrition Sciences, Vol.10 No.11, November 14, 2019

  ABSTRACT: Currently, the production of minimally processed foods generates many by-products that are not optimally exploited. Pineapple and papaya peels dehydrated by circulating hot air and freeze drying, with different particle sizes, were used as powder ingredients to enrich gummy candies. Modifications in soluble solids (°Bx), pH, water activity (aw), color, instrumental texture, and sensory perception of the products were assessed regarding powder-free controls. The inclusion of 5 g/100g of each fruit peel powder resulted in candies with stable acidity, °Bx, aw, and pH. Freeze-dried peels with smaller particle size produced better physicochemical, sensory, instrumental texture, and color characteristics because the powders were easily and homogeneously distributed, reinforcing thus the structure of the gel, and producing better coloring.