Optimization of carrageenan-based jelly products added with nutrients for reducing osteoporosis risks

• Main Authors: Athaillah, Zatil Afrah, Eviana, Irma, Pudjiraharti, Sri, Haryono, Agus
• Format: Conference Proceeding
• Language: English
• Subjects: Biocompatibility; Carrageenan; Color; Firmness; Functional foods & nutraceuticals; Gelation; Gels; Ginger; Green tea; Metabolism; Milk; Nutrients; Older people; Optimization; Osteoporosis; Stiffness; Syneresis; Taste; Texture
• ISSN: 0094-243X; 1551-7616
• DOI: 10.1063/1.5011908

Osteoporosis is a main concern, particularly in aging populations and more specifically in elderly women. Introducing functional foods that contains nutrients that have been scientifically proven to bring beneficial effects for bone metabolism is one of potential mechanism to reduce its prevalence. In this study, optimization of jelly products containing the necessary nutrients was conducted. We investigated the effect of adding skim milk, at particular concentrations, to gelling temperature of the sol, syneresis of the gels, and texture profile of the gels. Furthermore, green tea and ginger extract were added to the formulation and consumer preference on color and taste was analyzed. Our findings demonstrated that no significant difference in gelling temperature and syneresis was found as skim milk concentration was increased from 0.64 to 2.51%. Texture profile analysis data suggested that adding skim milk contributed to increased firmness, toughness, stringiness, and initial stiffness of the gels. In general, panellist could accept both color and taste of green tea and ginger jellies, as the median values were between 6 and 7 in the 9-point rating hedonic scale. These findings suggested that addition of nutrients beneficial for bone health can be conducted to jelly products with good sensory acceptance.