Blueberry-based gummies with partial substitution of unflavored gelatin for cushuro (Nostoc commune Vauch.) flour

García Bartra Sweeney Kahomy; Leslie Lescano; Guillermo Linares; Jesús Sánchez-González; Meliza Lindsay Rojas; Sandra Pagador

doi:10.18687/LACCEI2021.1.1.312

Blueberry-based gummies with partial substitution of unflavored gelatin for cushuro (Nostoc commune Vauch.) flour

García Bartra Sweeney Kahomy
, Leslie Lescano
, Guillermo Linares
, Jesús Sánchez-González
, Meliza Lindsay Rojas
, Sandra Pagador

Sapientia vitae

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › peer-review

2 Scopus citations

Abstract

Cushuro (Nostoc commune Vauch.) is an alga resistant to adverse weather conditions and has been consumed since ancient times. However, in recent years, more research has been carried out to revalue this product since it has beneficial functional and nutritional characteristics. In the present study, cushuro and blueberry (Vaccinium myrtillus Var. Biloxi) pulp were proposed as an alternative to improve gummies, a traditional and highly consumed treat. For this, partial substitutions of unflavored gelatin for cushuro flour were performed at 35% (T1), 45% (T2), 55% (T3). As a result, it was obtained that the higher the percentage of cushuro used, the protein and carbohydrate content increased reaching values of 3.85 ± 0.03 % and 91.58 ± 0.64% in dry basis, and the fat content decreased until 4.13 ± 1.15% in dry basis. On the other hand, by using cushuro flour and blueberry pulp, the antioxidant capacity of the gummies was increased (reaching > 60% inhibition of the DPPH radical). Finally, changes in the texture and color of the gummies were found by using cushuro flour. In conclusion, the use of raw materials little-explored can present a great alternative to improve the quality of traditional gummies.

Original language	English
Title of host publication	19th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology
Subtitle of host publication	"Prospective and Trends in Technology and Skills for Sustainable Social Development" and "Leveraging Emerging Technologies to Construct the Future", LACCEI 2021 - Proceedings
Editors	Maria M. Larrondo Petrie, Luis Felipe Zapata Rivera, Catalina Aranzazu-Suescun
Publisher	Latin American and Caribbean Consortium of Engineering Institutions
ISBN (Electronic)	9789585207189
DOIs	https://doi.org/10.18687/LACCEI2021.1.1.312
State	Published - 1 Jan 2021
Event	19th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology: "Prospective and Trends in Technology and Skills for Sustainable Social Development" and "Leveraging Emerging Technologies to Construct the Future", LACCEI 2021 - Virtual, Online Duration: 19 Jul 2021 → 23 Jul 2021

Publication series

Name	Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology
Volume	2021-July
ISSN (Electronic)	2414-6390

Conference

Conference	19th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology: "Prospective and Trends in Technology and Skills for Sustainable Social Development" and "Leveraging Emerging Technologies to Construct the Future", LACCEI 2021
City	Virtual, Online
Period	19/07/21 → 23/07/21

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

SDG 3 Good Health and Well-being

Access to Document

10.18687/LACCEI2021.1.1.312

Cite this

Kahomy, G. B. S., Lescano, L., Linares, G., Sánchez-González, J., Rojas, M. L., & Pagador, S. (2021). Blueberry-based gummies with partial substitution of unflavored gelatin for cushuro (Nostoc commune Vauch.) flour. In M. M. Larrondo Petrie, L. F. Zapata Rivera, & C. Aranzazu-Suescun (Eds.), 19th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology: "Prospective and Trends in Technology and Skills for Sustainable Social Development" and "Leveraging Emerging Technologies to Construct the Future", LACCEI 2021 - Proceedings (Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology; Vol. 2021-July). Latin American and Caribbean Consortium of Engineering Institutions. https://doi.org/10.18687/LACCEI2021.1.1.312

Kahomy, García Bartra Sweeney ; Lescano, Leslie ; Linares, Guillermo et al. / Blueberry-based gummies with partial substitution of unflavored gelatin for cushuro (Nostoc commune Vauch.) flour. 19th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology: "Prospective and Trends in Technology and Skills for Sustainable Social Development" and "Leveraging Emerging Technologies to Construct the Future", LACCEI 2021 - Proceedings. editor / Maria M. Larrondo Petrie ; Luis Felipe Zapata Rivera ; Catalina Aranzazu-Suescun. Latin American and Caribbean Consortium of Engineering Institutions, 2021. (Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology).

@inproceedings{ca1b3f4eaaa04cfc86b824169ab4c55a,

title = "Blueberry-based gummies with partial substitution of unflavored gelatin for cushuro (Nostoc commune Vauch.) flour",

abstract = "Cushuro (Nostoc commune Vauch.) is an alga resistant to adverse weather conditions and has been consumed since ancient times. However, in recent years, more research has been carried out to revalue this product since it has beneficial functional and nutritional characteristics. In the present study, cushuro and blueberry (Vaccinium myrtillus Var. Biloxi) pulp were proposed as an alternative to improve gummies, a traditional and highly consumed treat. For this, partial substitutions of unflavored gelatin for cushuro flour were performed at 35\% (T1), 45\% (T2), 55\% (T3). As a result, it was obtained that the higher the percentage of cushuro used, the protein and carbohydrate content increased reaching values of 3.85 ± 0.03 \% and 91.58 ± 0.64\% in dry basis, and the fat content decreased until 4.13 ± 1.15\% in dry basis. On the other hand, by using cushuro flour and blueberry pulp, the antioxidant capacity of the gummies was increased (reaching > 60\% inhibition of the DPPH radical). Finally, changes in the texture and color of the gummies were found by using cushuro flour. In conclusion, the use of raw materials little-explored can present a great alternative to improve the quality of traditional gummies.",

keywords = "Algae, Cushuro flour, Gummies, Nostoc commune Vauch, Nutritional properties",

author = "Kahomy, \{Garc{\'i}a Bartra Sweeney\} and Leslie Lescano and Guillermo Linares and Jes{\'u}s S{\'a}nchez-Gonz{\'a}lez and Rojas, \{Meliza Lindsay\} and Sandra Pagador",

note = "Publisher Copyright: {\textcopyright} 2021 Latin American and Caribbean Consortium of Engineering Institutions. All rights reserved.; 19th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology: {"}Prospective and Trends in Technology and Skills for Sustainable Social Development{"} and {"}Leveraging Emerging Technologies to Construct the Future{"}, LACCEI 2021 ; Conference date: 19-07-2021 Through 23-07-2021",

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doi = "10.18687/LACCEI2021.1.1.312",

language = "English",

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editor = "\{Larrondo Petrie\}, \{Maria M.\} and \{Zapata Rivera\}, \{Luis Felipe\} and Catalina Aranzazu-Suescun",

booktitle = "19th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology",

}

Kahomy, GBS, Lescano, L, Linares, G, Sánchez-González, J, Rojas, ML & Pagador, S 2021, Blueberry-based gummies with partial substitution of unflavored gelatin for cushuro (Nostoc commune Vauch.) flour. in MM Larrondo Petrie, LF Zapata Rivera & C Aranzazu-Suescun (eds), 19th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology: "Prospective and Trends in Technology and Skills for Sustainable Social Development" and "Leveraging Emerging Technologies to Construct the Future", LACCEI 2021 - Proceedings. Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology, vol. 2021-July, Latin American and Caribbean Consortium of Engineering Institutions, 19th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology: "Prospective and Trends in Technology and Skills for Sustainable Social Development" and "Leveraging Emerging Technologies to Construct the Future", LACCEI 2021, Virtual, Online, 19/07/21. https://doi.org/10.18687/LACCEI2021.1.1.312

Blueberry-based gummies with partial substitution of unflavored gelatin for cushuro (Nostoc commune Vauch.) flour. / Kahomy, García Bartra Sweeney; Lescano, Leslie; Linares, Guillermo et al.
19th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology: "Prospective and Trends in Technology and Skills for Sustainable Social Development" and "Leveraging Emerging Technologies to Construct the Future", LACCEI 2021 - Proceedings. ed. / Maria M. Larrondo Petrie; Luis Felipe Zapata Rivera; Catalina Aranzazu-Suescun. Latin American and Caribbean Consortium of Engineering Institutions, 2021. (Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology; Vol. 2021-July).

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › peer-review

TY - GEN

T1 - Blueberry-based gummies with partial substitution of unflavored gelatin for cushuro (Nostoc commune Vauch.) flour

AU - Kahomy, García Bartra Sweeney

AU - Lescano, Leslie

AU - Linares, Guillermo

AU - Sánchez-González, Jesús

AU - Rojas, Meliza Lindsay

AU - Pagador, Sandra

PY - 2021/1/1

Y1 - 2021/1/1

N2 - Cushuro (Nostoc commune Vauch.) is an alga resistant to adverse weather conditions and has been consumed since ancient times. However, in recent years, more research has been carried out to revalue this product since it has beneficial functional and nutritional characteristics. In the present study, cushuro and blueberry (Vaccinium myrtillus Var. Biloxi) pulp were proposed as an alternative to improve gummies, a traditional and highly consumed treat. For this, partial substitutions of unflavored gelatin for cushuro flour were performed at 35% (T1), 45% (T2), 55% (T3). As a result, it was obtained that the higher the percentage of cushuro used, the protein and carbohydrate content increased reaching values of 3.85 ± 0.03 % and 91.58 ± 0.64% in dry basis, and the fat content decreased until 4.13 ± 1.15% in dry basis. On the other hand, by using cushuro flour and blueberry pulp, the antioxidant capacity of the gummies was increased (reaching > 60% inhibition of the DPPH radical). Finally, changes in the texture and color of the gummies were found by using cushuro flour. In conclusion, the use of raw materials little-explored can present a great alternative to improve the quality of traditional gummies.

AB - Cushuro (Nostoc commune Vauch.) is an alga resistant to adverse weather conditions and has been consumed since ancient times. However, in recent years, more research has been carried out to revalue this product since it has beneficial functional and nutritional characteristics. In the present study, cushuro and blueberry (Vaccinium myrtillus Var. Biloxi) pulp were proposed as an alternative to improve gummies, a traditional and highly consumed treat. For this, partial substitutions of unflavored gelatin for cushuro flour were performed at 35% (T1), 45% (T2), 55% (T3). As a result, it was obtained that the higher the percentage of cushuro used, the protein and carbohydrate content increased reaching values of 3.85 ± 0.03 % and 91.58 ± 0.64% in dry basis, and the fat content decreased until 4.13 ± 1.15% in dry basis. On the other hand, by using cushuro flour and blueberry pulp, the antioxidant capacity of the gummies was increased (reaching > 60% inhibition of the DPPH radical). Finally, changes in the texture and color of the gummies were found by using cushuro flour. In conclusion, the use of raw materials little-explored can present a great alternative to improve the quality of traditional gummies.

KW - Algae

KW - Cushuro flour

KW - Gummies

KW - Nostoc commune Vauch

KW - Nutritional properties

UR - https://www.scopus.com/pages/publications/85122019711

U2 - 10.18687/LACCEI2021.1.1.312

DO - 10.18687/LACCEI2021.1.1.312

M3 - Conference contribution

AN - SCOPUS:85122019711

T3 - Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology

BT - 19th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology

A2 - Larrondo Petrie, Maria M.

A2 - Zapata Rivera, Luis Felipe

A2 - Aranzazu-Suescun, Catalina

PB - Latin American and Caribbean Consortium of Engineering Institutions

T2 - 19th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology: "Prospective and Trends in Technology and Skills for Sustainable Social Development" and "Leveraging Emerging Technologies to Construct the Future", LACCEI 2021

Y2 - 19 July 2021 through 23 July 2021

ER -

Kahomy GBS, Lescano L, Linares G, Sánchez-González J, Rojas ML, Pagador S. Blueberry-based gummies with partial substitution of unflavored gelatin for cushuro (Nostoc commune Vauch.) flour. In Larrondo Petrie MM, Zapata Rivera LF, Aranzazu-Suescun C, editors, 19th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology: "Prospective and Trends in Technology and Skills for Sustainable Social Development" and "Leveraging Emerging Technologies to Construct the Future", LACCEI 2021 - Proceedings. Latin American and Caribbean Consortium of Engineering Institutions. 2021. (Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology). doi: 10.18687/LACCEI2021.1.1.312

Blueberry-based gummies with partial substitution of unflavored gelatin for cushuro (Nostoc commune Vauch.) flour

Abstract

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UN SDGs

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