جستجوی مقالات مرتبط با کلیدواژه « sugar substitute » در نشریات گروه « صنایع غذایی »

The health-conscious public demands high-quality and low-calorie products that are low in fat and sugar. The aim of this research is to evaluate the physicochemical characteristics of gluten-free cup cake containing inulin. In this research, rice, white bean and chia flours are used as a partial substitute for wheat flour, respectively at the levels of 50, 40 and 10 grams, inulin as a fat mimics at the levels of 0 and 30 grams, and sucralose as a partial substitute for sugar in the cake is used at the levels of 0 and 0.05 grams. According to the results of this study, sugar substitution with sucralose and fat replacement with inulin in gluten-free prebiotic cake, reduced moisture content, brighter and yellower crust and crumb, decreased pH, increased hardness and decreased springiness and cohesiveness.

Nowadays, people's willingness to consume healthy and high-quality food products has led food producers to use natural ingredients with good functional properties in food formulations. Mulberry syrup has lower sucrose content in comparison with sugar and contains potent phenolic and antioxidant compounds. In this research, and in producing chocolate milk, mulberry syrup replaced with sugar at the same concentration (9%); tragacanth and basil gums (0.3% and 0.5% respectively )each one alone and in combination (0.4% of each) were used as a replacement with commercial hydrocolloids. Physicochemical characteristics, phenolic compounds, free radical concentration (IC50) and sensory evaluations were investigated on the first day of production of chocolate milk. The results indicated that by replacing mulberry syrup with sugar and using tragacanth and basil gums in chocolate milk formulation, the amounts of sucrose, IC50, sediment and L* levels decreased (p≤0.05) and the phenolic compounds, viscosity, a* and b* increased significantly (p≤0.05). The results of the sensory evaluation indicated that tragacanth and basil gums in concentrations of 0.3 and 0.5% respectively did not affect all sensory characteristics of the treatments as compared to the control treatment. In comparison to control treatment, low-fat chocolate milk treatment, containing mulberry syrup and 0.5% of basil gum, showed the highest amount of phenolic compounds and the lowest rate of IC50, lower sugar content and sediment, and proper qualitative properties (odor, taste, color, texture and overall acceptance); so, this treatment was consider as superior treatment in terms of health, qualitative and desirable properties.

According to the increasing importance of nutrition in the world, consumer prefer use products with good taste and salutary. Green tea extract in one of those compounds with an antioxidant effect. With increasing obesity in modern societies and the prevalence of diseases such as cardiovascular failure, blood sugar and also to prevent tooth decay, Low calorie products and sugar free products have been noticeable.
The purpose of this investigation was to determine the effect of using green tea extract in 0.4, 0.7 and 1% in formulation and replacing sugar with stevia at level of 0.2, 0.4 and 0.6% in the produce of non sugar muffin and salutary product.
The statistical analysis was presented using the response plane and central composite design. Physical and rheological properties of the batter, including density and viscosity, as well as physical and chemical characteristics of the cake including moisture, water activity, volume, height, pH, hardness, antioxidant property, index of peroxide and characteristic Sensory senses of muffins were evaluated. The results showed that there was a significant difference in volume, texture stiffness, water activity, sensory evaluation, antioxidant and peroxide properties. Sensory evaluation indicated that with increasing the stevia and green tea extract, satisfaction decreased in all sensory characteristics. In general, the muffin with 0.2% stevia and 0.4% green tea extract can be the best sample.

Ice cream frozen mixture of milk composition، materials، sweeteners، stabilizers، emulsifiers and flavor is produced. Ice cream is a combined food with a variety of colloidal features due to the structure of the various components، such as ice crystals and dispersed air cells in serum phase. In this study sensory evaluation of ice-cream was studied by using different ratios of sucralose as a substitute of sugar in the ice cream. Vanilla ice cream with 19% sugar was used as a control sample and sucralose in five levels (20، 40، 60، 80 and 100%) was substituted for sugar in the formulation. Then sensory evaluations were investigated. During the Results showed that in this study، there was no significant difference in samples (p<0/05). Sensory properties by judges taste was used five-point hedonic scale. But only 20% substitution level had a significant effect on the properties of texture، mouth feel and overall acceptability.

Ice cream is frozen mixture of milk materials، sweeteners، stabilizers، emulsifiers and flavor which has a variety of colloidal features because of different component in its structure such as ice crystals and dispersed air cells in serum phase. In this study، physicochemical properties of ice-cream were studied by using different ratios of sucralose as a substitute of sugar in the ice cream formulation. Vanilla ice cream with 19% sugar was used as a control sample and sucralose in five levels (20، 40، 60، 80 and 100%) was used as a substitute for sugar in the formulation، then its physicochemical properties were investigated. Results showed that by increasing sucralose overrun، viscosity، specific gravity and melting temperature of ice cream decreased.