جستجوی مقالات مرتبط با کلیدواژه « جایگزین شکر » 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.

Obesity, diabetes, and cardiovascular disease are the most common diseases in industrial societies, and for this reason, the design and production of low-calorie, reduced or sugar-free foods has been highly regarded as a strategy. Masghati is a traditional Iranian confection with about 25% sugar content and therefore reduction of sugar causes some challenges in the texture and sensory properties of product. In this study, the sugar content of Masghati was replaced using different percentage of isomalt, stevioside and sucralose. Physico-chemical properties (pH, acidity, ash, moisture content, brix and total sugar), texture and sensory evaluation (taste, odor, color, texture, sweetness, overall acceptance) of different treatments were tested immediately after production and during storage time. The results showed no significant difference in pH, acidity and ash content of different treatments (p≤0.05). The addition of isomalt more than 50% w/w reduced the moisture content of the product while the firmness and brix increased the moisture content of the product. Addition of different amounts of stevioside and sucralose did not affect the overall acceptability of the evaluators but adding high amounts of isomalt reduced the overall acceptability and score. The use of sugar substitutes reduced the total sugar content in the Masghati and the lowest total sugar content (11.98%) was measured in the sample containing 50% (w/w) isomalt + 50% (by sweetness) stevioside + 25%(by sweetness) sucrose. In general, the results of this study showed that the combination of isomalt and stevioside is a good alternative to sugar in the production of dietary Masghati with reduced sugar.

Food science has meet new challenges in food production that could respond consumer’s tastes and at the same time improve. Lifestyle modifications related to change in the eating quality and quantity along with mental stress led to the prevalence of non-communicable diseases. Based on the consumer’s demand, food scientists are now focusing on developing low calorie/high-fiber functional foods. Baklava is one of the most important flour products with a widespread production due to its desirable sensory properties as well as high stability. Despite the benefits of sucrose as a natural sweetener with desirable performance characteristics, due to problems with blood pressure, heart disease, tooth decay, obesity and increased blood glucose and insulin levels, especially for harmful diabetics in addition, due to economic and technological issues, increasing research are under way to replace sugar with other sweeteners. One of the important issues regarding the replacement of sugar in food products is the choice of the type of sweetener to replace and how to preserve the quality of the product during the storage period (Gohari Ardabili et al 2005). Sugar is an essential ingredient in the preparation of various types of Baklava, which in addition to the role of sweetening has a great effect on the physical and chemical properties of the product (Specter and Setser 1994). There are many substitutes for sugar for use in baking products. For example, sucralose and isomalt are the natural substitutes for sugar in the baked goods. Considering the nutritional properties and high sugar content, sucralose and isomalt are used as a desirable substitute to sugar in food formulations to increase nutritional value and avoid sucrose complications. In this study, isomalt and sucralose were used as a replacement for sugar in Kermanshah's traditional Baklava production and physicochemical and sensory properties were studied. Physicochemical, textural and sensory analysis of Kermanshah's traditional Baklava including ash (Institute of Standards and Industrial Research of Iran 2015), sucrose (Institute of Standards and Industrial Research of Iran 2013), protein percentage (Institute of Standards and Industrial Research of Iran 2013), fat percentage (Institute of Standards and Industrial Research of Iran 2014), caloric (Institute of Standards and Industrial Research of Iran 2008) and texture hardness (Institute of Standards and Industrial Research of Iran 2013) & colorimetric (Saricoban and Yilmaz, 2010) for 20 days storage and sensory properties (Lee et al., 2008) on the first day of production, were studied. The results of the tests were analyzed using the Minitab 14 software using one-way analysis of variance Duncan's test.

In this study in order to produce Kermanshah's traditional Baklava first the dough Baklava. In the first stage solid materials which are egg (21.5 %), Milk (20.5 %), Peking powder (4 %), oil (16 %) and butter (4.2 %) were mixed in the mixer, then while mixer was working with a low speed, flour (33 %) and salt (0.8 %) was added so that the dough Baklava. After dough packaged in nylon bag and stored at refrigerator (4-6 °C) for about two hours. Then inner dough ingredients included pistachio powder (36.5%), almond powder (36.5%), cardamom (9%) and cinnamon (18%) pour in the dough and spread out material first by hand and then with a spoonful. Again the next layer of dough was applied to the material and the butter and liquid oil mixture was rubbed on it. Then the dough were placed in an oven Model TF1000 (Atlas Corporation) at 300C for 25 minute. Remove the beans from the oven to cool and add to the nectar and set the lid to allow the nectar to completely penetrate into the baklava (Institute of Standards and Industrial Research of Iran 2006). In order to produce nectar control first stage water (35 %), sugar (40 %), rose water (5 %), saffron (10 %) and lemon essence (1 %) were mixed then were placed in a stove for 15 minute and the syrup was poured hot on the baklava. For produce other treatment replacement of sugar in ratios of 0, 20, 40, 60, 80% by the low-calorie sucralose and isomalt mixture. It is worth mentioning sucralose was considered 650 times sweeter than sucrose (sugar) and isomalt is half times sweeter than sucrose and the rest compounds were considered as fixed compounds.

The results of this research study showed that with increasing sucrose replacement by sucralose and isomalt mixture, the amount of ash, sucrose, protein percentage, fat percentage and calorie decreased significantly (p≤0.05) and moisture rate increased. Assessment of color changes during 20 days of storage showed that with increasing the replacement ratio, the light (L*) parameter significantly increased and redness (a*) and yellowness (b*) parameters significantly decreased and increased, respectively. Hardness of texture is measured by inserting a punch or rod into the food. Texture hardness is directly proportional to the magnitude of force required. The hardness decreased significantly on the first day with increasing sucrose replacement by sucralose and isomalt mixtures. As observed, increasing the shelf life significantly increases the texture hardness, this trend decreased with increasing substitution so that the treatment (20% sugar + 80% sucralose and isomalt mixture) had the least hardness after 20 days of storage. This is primarily due to the increase in sucrose substitution by sucralose and isomalt, the increased water uptake in baklava pastry and the decrease in texture hardness. During the storage period due to the release of water and the equilibrium of moisture treatments with the environment of all samples, it becomes harder than the first day (Gallagher et al. 2003). On the other hand, the sensory properties assessment showed that after control, the treatments containing 20% and 40% of sucralose and isomalt mixture had the highest sensory acceptability, and they were selected as the superior treatments.

The results revealed that by using the mixture (60% sugar + 40% sucralose and isomalt), the rate of sucrose consumed in the formulation of the control sample can be replaced by a mixture of sucralose and isomalt up to 40% without any adverse effect on its physicochemical, texture and sensory properties.

Food science has meet new challenges in food production that could respond consumer’s tastes and at the same time improve. Lifestyle modifications related to change in the eating quality and quantity along with mental stress led to the prevalence of non-communicable diseases. Based on the consumer’s demand, food scientists are now focusing on developing low-calorie/high-fiber functional foods. Biscuit is one of the bakery products that is used widely through stratum. Approximately 100-gram biscuit contains 77-gram carbohydrate, 8-gram protein and 13.5-gram fat and produce 465 Kcal energy. Sugar is one the most important ingredients in biscuit formulation and possess the highest amount in formulation after flour and has a major role in creation of a desirable sweet flavor, obtaining moisture, creation of texture, reduction in retrogradation and increase in shelf life of the product. However, sugar has a lot of harmful effects such as diabetes, tooth decay, obesity and cardio vascular diseases. So decreasing sugar content in food formulation is very vital. Considering key role of sugar, a proper substitute should be selected so that quality characteristics of the product maintained. Stevia has sweetening amount about 300 times than sucrose because of its diterpenoid glycosides. Sugar alcohols or alditols such as sorbitol and erythritol are poly-ols that can be used in food formulations as low-calorie low- digestion sweeteners. Regarding use of biscuits a serving in food regime due to high nutritional value and importance of presence of different dietary biscuits relative to different tastes in food basket and the advantages of reducing sugar in food habits, so production of low calorie biscuit using sugar alditols is the main aim of current research.

In current research wheat flour was purchased from Behnam factory from Torbat- e Heydarieh. Erythritol were used as sugar replacer and was obtained from Iran Stevia Company, Tehran, Iran. All biscuit dough’s were produced in a way that ratios were as: four 300 gr, sugar 75 gr, confectionary oil 64.8 gr, water 34.8 gr, invert sugar 24.9 gr, baking soda 3 gr, ammonium bicarbonate 3 gr, lecithin 3 gr, egg 24.9 gr and different substitution levels 25, 50 and 75 (%) of erythritol that was substituted with sugar in the mentioned formulation. Biscuits were produced according to Vatankhah et al. (2014). Biscuits were analyzed for color indices (Francis, 1998), moisture, ash, sugar, weight and volume (Lin, Hwang and Yeh, 2003) and aw content (Zoulias, Piknis and Oreopoulou, 2000). Textural attributes (Savitha and Indrani, 2008), sensory properties (using hedonic scale) and density of product were also evaluated.

According to the results obtained with increasing substitution level up to 25% aw content increased that the highest amount of aw between samples related to the one containing 25% erythritol. The preseason of lower aw content for control sample was due to the high hygrosopicity of sucrose (Wetzel, Weese and Bell, 1997). Increasing substitution level led to decrease in weight of samples. Decrease in weight of erythritol samples compare to control one is due to lower molecular weight of erythritol in compare to sucrose and other sugar alcohols. Results of volume analysis revealed that increasing in erythritol caused an increase in volume of biscuits. The highest amount was for 25% substitution and the lowest one related to control biscuit. This increase is related to texturizing and bulking agent of poly ols. Regarding the reverse relation between density and volume, lower apparent densities in higher volume samples seems to be ideal. According to the results moisture content increased with increasing the substitution level. Moisture content of a product is directly related to molecular weight, hydrophobic interactions, hydrophilic associations and the number of bonds (Rosell, Rojas and Benedito, 2001). Totally increasing in erythritol content in formulation did not affect ash content among biscuits and ash content didn’t significantly changed, which is due to similarity in oil and flour type and content (Pasha, Butt, Anjum and Shehzadi, 2002). As was expected sugar content of biscuits decreased with increase in substitution level, that the highest sugar content accounted for control sample and the lowest amount was for the sample containing 75% erythritol. Decrease in colour attributes of biscuits produced with erythritol in decrease in L* indices was related to not incorporation of poly ols in Maillard browning reaction and or caramelization reactions as well due to lack of carbonyl groups (Ronda, Gomez, Blanco and Caballero, 2005). Findings of statistical analysis related to textural attributes was demonstrating the decrease in the textural parameters by increasing substitution level in biscuit formulation that led to improve in texture of biscuit samples. Texture hardness is highly related to bonding ability of water in sugar alditols and it’s retaining during storage and also the interactions of these sugars with starch that may affect to starch retrogradation (Ronda, Gomez, Blanco and Caballero, 2005). Also, presence of alditols created a smoother texture that is highly related to more bonding with water (Ronda, Gomez, Blanco and Caballero, 2005). Results of overall acceptability revealed that biscuits substituted with erythritol obtained higher scores through sensorial properties.

Therefore, it can be claimed that erythritol can be used in biscuit formulation as a suitable sugar substitutes. Furthermore, sucrose substitution with this alditols will lead to a conspicuous decrease in total sugar content of samples, and lead to improvement in sensorial properties and textural attributes of biscuits compare to the control ones. So this alditols can be suggested to be used as a sweetener and profit flavoring agent in biscuit formula

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.

Ice cream yogurt is one of the dairy frozen products, which is in terms of physical characteristics and the appearance of ice cream. Due to the presence of lactic acid bacteria and the fermentation process, it has a high nutritional value; also it has a lower amount of sugar and fat than ice cream. In the present study, the effect of adding White mulberry juice and Teranjabine (at 0, 20, 40, 60, 80 and 100% levels) on some physicochemical properties (percentage of Over-run, pH, acidity, melting resistance, apparent viscosity and total sugar content) and the sensory evaluation of ice cream yogurt were evaluated. The statistical method was factorial experiment in a completely randomized design with three replications. According to this study, With Increasing the percentage of white mulberry juice and Teranjabine in ice cream yogurt samples: acidity and viscosity increased (p <0.05), Over-run and melting resistance decreased and increased respectively (p <0.05), and pH and total sugar content increased and decreased respectively (p <0.05). According to the results of the sensory evaluation, the best sample from the taste, color, texture, sweetness and overall acceptance of the sample with the replacement level of 40% white mulberry juice and 60% Teranjabine were taken. Totally, the sample of containing 40% White mulberry juice and 60% Teranjabine was selected as the best sample, which can be produced as a dietary product in dairy industry.

The purpose of the current study was to investigate the possibility of the replacing sugar with honey in the formulation of dairy dessert. Therefore, honey with the concentration of 0 (control), 25, 50, 75, 100% was added based on the weight of sucrose in the control formulation of the dairy dessert. The results showed that with increasing the concentration of honey in the formulation of dairy dessert, pH, dry matter, texture hardness were significantly (P≤0.05) decreased and acidity and syneresis increased. The results of color test showed that by increasing the concentration of honey in the formulation, the brightness index (L*) decreased and redness index (a*) and yellowing index (b*) increased. By increasing the concentration of honey in the formulation of dessert, the counting of microorganisms decreased and the content of phenolic and antioxidant compounds increased. The sensory evaluation of treatments showed that by adding honey to the treatments, the color score, appearance and overall acceptance did not have a significant difference with the control sample, but a slight score of texture due to the moisture content of honey was reduced and the flavor and taste score increased, which these changes were not statistically significant. Since the highest total acceptance score belonged to the 50% sugar replacement with honey, so the mentioned treatment is considered as the superior treatment in terms of sensory properties.

Date is one of the important agricultural products in Iran and due to lack of attention to its by-products and its process; a large amount of this valuable product is annually lost. The aim of this study was to compare the physico-chemical, microbiological and sensory properties of ice cream with two sweeteners of date liquid sugar and date syrup. For this purpose, sugar was replaced with date liquid sugar and date syrup in ice cream formulation, at 5 levels (0, 25, 50, 75 and 100%). Chemical (sugar, fat, total solid, ash, acidity, protein, pH), physical (viscosity, over run, thermal shock resistance to melting, the shape retention and sensory (texture, taste, color, odor, general acceptation) and microbiological (aerobic mesophilic, E. coli, molds, yeasts and Staphylococcus aureus) properties were evaluated. The results showed that the microbial count of date syrup containing samples was reduced due to the anti microbial properties of date syrup. Over run and viscosity were similar to control samples in replacement levels up to 50% replacement by date liquid sugar and date syrup, but they decreased with further increase of replacement ratio (75 and 100%). By the increasing replacement ratio of date liquid sugar and date syrup, ice cream melting resistance and shape retention significantly decreased and sensitivity to thermal shock increased (P≤0.05). The results of the sensory properties showed that replacement in level of (25-50%) date syrup and (25-75%) of date liquid sugar had no significant effect on the organoleptic properties, and could be applied in ice cream formulation.

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.

Due to the increasing importance of power in today's world, the use of products with flavor health effects have been very interesting. With the increasing prevalence of obesity in modern societies and diseases like cardiovascular disease, diabetes, and prevention of dental caries and consumption of low-calorie diet without sugar products are also considered in perspective. The effect of replacing sugar with stevia and maltodextrin mixture in the production of low-calorie muffin. Stevia in amounts of 0/2%, 0/4% and 0/6% of maltodextrin in the amount of 15%, 16% and 17% replaced the sugar in the formulation. Statistical analysis using Design Expert software and RSM and central composite design (CCD) to provide physical and rheological Grdyd. vyzhgy including viscosity and physicochemical characteristics of cakes including moisture, aw, volume, texture and features Muffin was sensory evaluated. The results showed significant differences in the characteristics of tissue stiffness, aw, sensory evaluation was observed. In general, formulation changes directly related to the physicochemical properties of the Muffin. Sensory evaluation was carried out showed that by increasing the percentage of stevia, satisfaction declined in all sensory attributes. Generally, can be prepared with 0/2% stevia muffin and 17% maltodextrin as the best example of that.

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.

In this study the possibility of utilizing date syrup as a sugar replacer in soft ice-cream was investigated. For this purpose control sample was formulated based on Iranian ice- cream standard. Data syrup which produced from third grade Kabkab dates, replaced sucrose in four levels (25, 50, 75 and 100%). Physical properties including overrun, viscosity and freezing point (drawing temperature) were measured for each treatment. Sensory properties including texture, flavor, odor and total acceptance were judged using 15 panelists. Data of physical properties were analyzed as a completely randomized design in triplicate and for analyzing sensory properties completely randomized block design was used to eliminate differences of panelists. Comparison between means was done with Duncan's test at level P=0.05. Results showed that replacement affected all above properties significantly (P