جستجوی مقالات مرتبط با کلیدواژه « جایگزین ساکارز » در نشریات گروه « صنایع غذایی »

Many products are produced from corn that sweet popcorn is one of them. One of the approved methods for the production of this product is removing of sucrose and glucose and replaces it with a mixture of low-calorie sweeteners. In this research, the effect of different levels of maltitol and sucralose were studied on some of physicochemical and sensory properties of sweet popcorn that was produced by sweet explosive method. Based on the results, the amount of moisture, ash and acid insoluble ash in sample containing 100% sucralose was higher than other samples which were reduced sensory satisfaction. The lowest moisture was observed in control sample and containing 100% maltitol. The highest values of syrups brix was observed in control sample and after in (100% maltitol) and (25% sucralose, 25% maltitol, 50% equal mix of sucrose and glucose). Most of the simple sugars and the highest taste rating, sweetness and total sensory attributes were observed in the control sample and then in (25% sucralose, 25% maltitol, 50% equal mix of sucrose and glucose). The samples containing (80% sucralose, 50% maltitol) and (100% sucralose) had the lowest fractureability and fragility and total sensory attributes, respectively. The results showed that the coated popcorn with sucralose and 25% maltitol syrup containing 25% and 50% mixture of sucrose, glucose closest to the results of sensory and physicochemical properties of the sample was obtained.

In present study the effect of date syrup as a replacement for sugar on the rheological, physical and sensory properties of sponge cake was investigated. Sucrose was replaced by date syrup at 0%, 20%, 40% and 60% incorporation levels in cakes and evaluated for the consistency and pH of batter, moisture, volume, texture, color properties and sensory characteristic of cakes. It was found that date syrup replacement caused an increase in batter consistency. As date syrup level increased moisture content increased. Sucrose substitution with date syrup in dough formulations affected volume of cakes and caused a decrease due to an increase in consistency and reduction in pH values of batters. Results showed that there is a clear evidence of sucrose substitution on improvement of cake texture, as date syrup level increased, cake hardness decreased. Date syrup had a significant effect on color properties of cakes, with increasing date syrup level in cakes the L values (lightness) for cake crust and crumb decreased and cakes got darker. According to the sensory evaluation and physical properties results cake with 40% date syrup reported as the most favorable formulation.