In Tunisia, despite the large annual production and the numerous citrus varieties under cultivation, citrus processing industries lack product diversity. Products based on dietary properties are a new trend aiming to develop innovative foods and to meet the requirements of the new customer class. In the present study, formulations of reduced sugar jelly products using antioxidant rich-fruit, citrus, were carried out. The effects of citrus juices on the jelly’s antioxidant properties, colour, consistency, and sensory evaluation were also investigated. Results showed that all citrus jellies maintain their antioxidant activity, correlated with phenolic content presence. In fact, total phenolic contents ranged between 123.16 and 192.76 mg GAE/100 g, while flavonoid content varied between 1.54 and 9.06 mg QE/100 g for grapefruit jelly and blood orange jelly, respectively. Results illustrated that antioxidant activity varies according to the variety. A sensory evaluation employing hedonic scale technique exhibited satisfactory acceptance of the reduced sugar blood orange and blond maltase jellies. These results highlight and promote the potential use of these citrus varieties in jelly industry as they present a rich source of phenolic compounds and may generate numerous phytochemicals with potential health promoting properties.

中文翻译：

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柑橘类水果减糖果冻的质量评价和功能特性

在突尼斯，尽管柑橘年产量大且种植的柑橘品种众多，但柑橘加工业缺乏产品多样性。基于膳食特性的产品是一种新趋势，旨在开发创新食品并满足新客户类别的要求。在本研究中，使用富含抗氧化剂的柑橘类水果配制低糖果冻产品。还研究了柑橘汁对果冻的抗氧化特性、颜色、稠度和感官评价的影响。结果表明，所有柑橘果冻都保持其抗氧化活性，这与酚类含量的存在相关。事实上，总酚含量介于 123.16 和 192.76 毫克 GAE/100 克之间，而类黄酮含量介于 1.54 和 9 之间。葡萄柚果冻和血橙果冻分别为 06 mg QE/100 g。结果表明抗氧化活性因品种而异。使用享乐量表技术的感官评估显示出对降低糖血橙和金色麦芽糖酶果冻的令人满意的接受度。这些结果突出并促进了这些柑橘品种在果冻行业中的潜在用途，因为它们提供丰富的酚类化合物来源，并可能产生许多具有潜在健康促进特性的植物化学物质。