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One of the negative trends in current nutrition is an increased consumption of refined foods with a low content of useful nutrients and antioxidants and an abundance of oxidation accelerators. Fruit paste and jelly have a relatively low energy value, compared to other confectionery products. Along with this fact, they also have gel- ling agents and fruit raw materials in their composition, which can classify them as diet food. This paper presents a comprehensive approach to developing a technology for producing fruit jelly with an improved carbohydrate profile. For that, we used viburnum and orange puree, a valuable natural plant material, as a source of carbohydrates, and fructose, as a sugar substitute. The qualimetric model created from the tasting data was used to select the optimal proportions of the main ingredients, viburnum and orange puree, as 25:75 and 75:25. The comparative assessment of antioxidant capacity (AOC) showed that the sample with the 75:25 ratio of viburnum to orange puree had an AOC of 22.33 μmol TEq/g. It was twice as high as AOC of the 25:75 ratio sample. With a glycaemic index of 29.2, this fruit jelly can be recommended as a diet food with preventative properties.

This study aimed assess the physical characteristics (mass, length and width) of tamarind fruit (Tamarindus indica L.) and the physical-chemical characteristics (moisture, ash, proteins, lipids, dietary fiber, titratable acidity, soluble solids and pH) of the pulp and jellies of tamarind. The jelly formulations were prepared containing different concentrations of tamarind juice (40 and 50%) and pectin (1.0 and 1.2%). The formulations were subjected to preference and acceptance tests. The tamarind presented a high pulp yield (50.3%) as well as high contents of carbohydrates (68.60g 100g-1), fiber (5.55g 100g-1) and titratable acidity (18.56g tartaric acid 100g-1). There were no significant differences in the chemical composition and acceptance of the jellies. The acceptance of the formulations was higher than 5 (I liked) for all parameters evaluated (appearance, color, odor, texture, flavor and overall evaluation). In conclusion, the tamarind was rich in carbohydrates, fiber and organic acids. The jellies were well accepted by the panelists. The tamarind jelly production was feasible and represents an effective option for the better utilization and conservation of the fruit.

Ascorbic acid has important nutritional characteristics such as high antioxidant potential, preventing diverse damage and diseases in the tissues and the process of aging. Different isomeric forms of the ascorbic acid can be found in nature and each one have different potential antioxidant and different activity pro-vitamin C. This work examined a method to detect and quantify the isomers L-ascorbic acid (LAA) and D-iso-ascorbic acid (DIAA) in jelly fruit. The method showed acceptable selectivity, linearity, repeatability and recovery. DIAA was not found in the analyzed samples, but LAA was found up to 605 mg in 100 g of sample.