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  • Title: Chemical characterization of candy made of Erva-Mate (Ilex paraguariensis A. St. Hil.) residue.
    Author: Vieira MA, Rovaris AA, Maraschin M, De Simas KN, Pagliosa CM, Podestá R, Amboni RD, Barreto PL, Amante ER.
    Journal: J Agric Food Chem; 2008 Jun 25; 56(12):4637-42. PubMed ID: 18500809.
    Abstract:
    The aim of this work was to evaluate the chemical properties of the residues from erva-mate processing and also to determine the candy-making performance with addition of residues from erva-mate on consumers' acceptance and purchase intent of this new product. The candies containing different amounts of mate powder were evaluated through overall acceptability test and purchase intent. Mate powder showed high contents of dietary fiber, total ash, and total polyphenols. The total dietary fiber content of the mate candies ranged from 5.7 to 6.29% on a dry matter basis. Supplementation with mate powder caused significant increases in polyphenol and mineral contents of mate candies. The incorporation of mate powder increased the hardness of the candies and produced desirable results in their nutritional characteristics. The sensory tests indicated that mate candies were acceptable and approved in relation to purchase intent.
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