The study aimed to determine the textural, sensory, and antioxidant properties of gels composed of maqui (Aristotelia chilensis) berries. These freeze-dried berries were tested in a powdered form as an additive (0–5%) to agave sugar (20%) gels. Freeze-dried maqui powdered berries were dark purple to almost black in color and were characterized by an L* value of 16.3, an a* value of 8.3, and a b* value of −9.6. The b* values decreased from 11.8 to 2.3 with the increase in the amount of berry powder. There were no significant changes in the color of gels composed of berries at 4% and 5% concentration. Gels lost (almost twice) their hardness as the amount of maqui increased. The lowest values of hardness and the highest values of elasticity, springiness, gumminess, and chewiness were observed at 4% concentration of dried berries. The type of sugar did not affect the lightness of the gels (L* parameter) and the a* value. The assessors evaluated the gels composed of agave sugar (20%) and 4% maqui and 0.5% citric acid to be the best. Phenolic content and antioxidant activity were significantly higher in these gels compared to the control gels. After obtaining this low sugar gels, consumers could enrich their diets with healthier products.

中文翻译：

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冷冻干燥的马奎浆果和龙舌兰糖组成的凝胶的颜色，质地，感觉和抗氧化性能的评估

这项研究旨在确定由马奎（Aristotelia chilensis）组成的凝胶的质构，感觉和抗氧化特性）浆果。这些冷冻干燥的浆果以粉末形式作为龙舌兰糖（20％）凝胶的添加剂（0-5％）进行了测试。冷冻干燥的马奎粉状浆果为深紫色至几乎黑色，其特征在于L *值为16.3，a *值为8.3和ab *值为-9.6。随着浆果粉含量的增加，b *值从11.8降至2.3。浓度为4％和5％的浆果组成的凝胶的颜色没有明显变化。随着乳汁量的增加，凝胶的硬度下降（几乎两倍）。在4％的干浆果浓度下，观察到最低的硬度值和最高的弹性，弹性，胶粘性和耐嚼性。糖的类型不影响凝胶的亮度（L *参数）和a *值。评估人员评估了由龙舌兰糖（20％），4％麦芽糖和0.5％柠檬酸组成的凝胶效果最好。与对照凝胶相比，这些凝胶中的酚含量和抗氧化活性明显更高。获得这种低糖凝胶后，消费者可以使用更健康的产品丰富饮食。