جستجوی مقالات مرتبط با کلیدواژه « سوکرالوز » 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.

Doughnut is one of the high-calorie confectionary products that are popular among consumers as a snack due to its desirable sensory properties. Thus, studies aimed to investigate the feasibility of producing such products with lower calorie are necessary because of the relationship between high-calorie foods consumption and overweight, and disorders such as diabetes and cardiovascular disease. In this regard, the feasibility of reduced-calorie doughnut production using a mixture of maltodextrin-sucralose was investigated. The effect of maltodextrin-sucralose mixture substitution at the levels of 25, 50, 75 and 100% (w/w) was evaluated on some physical, chemical, and sensory properties. The results revealed that the amount of oil absorption decreased significantly (p<0.05) with the replacement of maltodextrin-sucralose mixture. Also, the replacement of the maltodextrinsucralose mixture reduced the specific volume, porosity, and redness of the doughnut crust, while the firmness of the crumb and the brightness of the crust increased. Finally, based on the results obtained, producing reduced-calorie doughnut which can compete with the control sample in terms of physical, chemical and sensory properties is feasible by replacing the maltodextrin-sucralose mixture by 50%.

The aim of the present study was to investigate the qualitative properties of sugar oil cake utilizing charkhak gum, bamboo fiber and sucralose.Bamboo fiber (at different levels of 0, 1.5, 2 and 3%) of gum (in different levels of 0, 0.8, 1 and 1.5%) and swecrolose (0.416) were used for cake samples and physicochemical properties, volumetric, texture analysis, colorimetric, sensory (organoleptic) and total caloric measurements were performed on the produced samples. The results showed that the highest viscosity of dough, pH, aw and protein content of cake in treatment of code T7 and the lowest viscosity of dough, protein and aw in control sample were observed (P<0.05). The sugar and fat content of control sample was significantly higher than other samples (P<0.05), the control sample volume was significantly higher than that of the control group, and then the treatment of code T7 was significantly higher than other samples (P<0.05). The moisture content of code T7 and code T6 at all time intervals was significantly higher than other treatments (P<0.05) and the lowest moisture content was in the control sample (P <0.05). Also, with time, moisture content of all samples decreased significantly (P<0.05) The total calorie content of the control sample was significantly higher than other samples (P<0.05) and the lowest caloric content was observed in treatments code T6 and code T7 (P<0.05). The results of colorimetry showed that all of the samples significantly increased the color component of L * compared to the control sample (P<0.05) . Except for the treatment of code T1 and code T5, the rest of the treatments significantly increased the color component (P<0.05). The amount of force per Newton for code T1 was significantly higher than other treatments at all time intervals (P <0.05). On the seventh and fourteenth days, the lowest force in Newton was related to the control sample (P<0.05) .The highest sensory rating belonged to the control sample, then to code T7, and treatment code T7 was selected as superior treatment

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.

In the present study, different percentages of jujube powder, as well as sucralose and maltitol sweeteners were used to produce a gelatin-based low calorie jelly, and the physicochemical and sensory properties of the produced jellies were investigated. The results showed that the addition of jujube powder and sweeteners to jelly reduced the moisture content and also increased the ash content which can be due to the presence of minerals in the jujube powder. Replacing gelatin with jujube powder reduced the protein content of the jelly samples. The results also indicated that the acidity level of the control sample was higher than that of the other samples. It was observed that by increasing the percentage of jujube powder, maltitol and sucralose, the degree of brix decreased. The produced samples were studied for lactic acid and acid-resistant bacteria and these bacteria were not detected in any of the jelly specimens. The samples were also examined for mold and yeast, and the results showed that mold and yeast were less in control jelly samples compared to other samples. The results of the sensory evaluation also indicated the produced jelly samples in the present study were acceptable for the consumers. Overall, the results of this study indicated that the jujube powder and maltitol and sucralose can be used to produce low-calorie jelly.

Cake is one of the most important and high-quality cereal products and a product of wheat flour, depending on the high fat and sugar content in its formulation, the continuous and prolonged consumption of this foodstuff, obesity and, consequently, problems for health creates. One of the ways to produce more healthy food products is to remove or replace some of the energy-rich compounds, such as sucrose, and replace it with other non-energy or low energy sources.

The treatments included the samples containing 100% of sucrose (C), 50% of sucrose with 50% of erythritol and sucralose (M), 50% of sucralose and 50% erythritol (SE), 100% of erythritol (E) and 100% of sucralose (S) that then the dough samples were subjected to rheological tests and the bread samples were subjected to physical, chemical and organoleptic tests.

According to the results, the control and M treatments had the highest (2.35 and 2.19 g/cm3), but the treatment E had the lowest density (1.29g/cm3) (P≥0.05). Also, the treatment E had the highest (39.93Pa.s), but C, M, SE and S treatments had the lowest viscosity (P≥0.05). According to the results, the highest moisture contents(27.11 and 26.72%) were observed in the control and M treatments but the lowest moisture content (20.20%) was measured in S treatment (P ≥0.05). Also, the highest amounts of fat (20.02 and 19.59%) were observed in E and S treatments, but the lowest (18.46%) was observed in treatment C. According to the results of mean comparisons, E, S and SE treatments had the highest amount of ash (0.88, 0.85 and 0.83%) and protein (10.14, 9.93 and 9.79%), respectively. After that, M and control treatments had the lowest amount of ash (0.75 and 0.70%) and protein (8.78 and 8.25%). Then the treatment E had the highest amount of luminance (L*= 55.65), but the treatment C had its lowest amount (L*=46.15) (P ≥0.05). In the same way, the treatment C had the highest amount of redness (a*=2.22), yellowness (b*=33.52) and total color difference (ΔE = 7.4), but the treatment E had the lowest amount of redness (a*=1.1), yellowness (b*= 21.54) and total color difference (ΔE=1.2)(P≥0.05). Also, the highest volume (910.32cm3) was observed in control treatment C and then the lowest volume(551.26cm3) was observed in SE treatment(P≥0.05). Meanwhile, the highest (6400 calories) and the lowest amount of energy (1500calories) were measured in control and S treatments (containing 100% sucralose), respectively. According to the results, in the first, third and seventh days, the highest amounts of staling were obtained by instrumental method in treatments E(26.517N) and S(26.446N), but its lowest amounts were observed in treatments C(9.908N) and M (10.25N) (P≥0.05). In addition, the control and M treatments had the highest score of texture and structure (8.6), chew ability (9), taste and flavor (9), porosity (9), shape and form of appearance (8.8) freshness (6), but the treatment E (with significant difference with other treatments) had the lowest scores of texture and structure softness (1), chew ability (1), taste and flavor (3.4), porosity (3.8), shape and form of appearance (4) and freshness (1) (P≥0.05). Notably, no significant difference was observed between all treatments in terms of properties of upper level and the properties of cake center (P<0.05).

According to the results of physicochemical, rheological, staling and sensory tests, the treatment containing 50% of erythriol and sucralose and 50% of sucrose (M) showed the highest similarity to the control treatment in terms of the properties such as density, viscosity, moisture content, ash, protein, and staling (sensory and instrumental) and all sensory properties and were recommended as the best treatment.

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.

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.

Fruit jams are high-calorie food products and thus, many attempts have been made for manufacturing low-calorie jams by replacement of sucrose with alternative sweeteners. However, low-sugar fruit do not enjoy wide popularity, owing to their poor textural and organoleptic properties. The present study was thus aimed to investigate the effect of substitution of sucrose by different extents of sucralosemaltodextrin (0, 25, 50, 75 & 100%) on the physicochemical characteristics (sugar content, pH, acidity, brix & viscosity), Hunter lab color parameters (L*, a*, b* BI &
E), organoleptic properties (Flavor, sweetness intensity, color, texture & total acceptability) and calorie of apple jam. The results indicated that increasing sucrose replacement was accompanied by significant reduction in calorie of apple jam (p