• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Food Science & Nutrition >The effect of jujube powder incorporation on the chemical, rheological, and sensory properties of toffee
【24h】

The effect of jujube powder incorporation on the chemical, rheological, and sensory properties of toffee

机译：枣粉掺入焦糖化学，流变学和感官特性的影响

获取原文
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

One of the major problems caused by the consumption of toffee is its high sugar content. So, great efforts have been made to replace sugar in toffee with bioactive ingredients. To the best of our knowledge, there is no research relevant to the application of jujube powder as sugar replacer in toffee. In this study, the sugar content of the toffee was replaced with the jujube powder in six different levels 0%, 20%, 40%, 60%, 80%, and 100%, and the physico‐chemical, rheological, and sensory properties of the toffee were evaluated. The results showed that the fat, raw energy, pH, color ( L *, a *, b *), sucrose, and firmness of the toffee samples decreased by increasing the percentage of jujube powder in the formulas but their moisture, water activity, ash, protein, glucose, and fructose increased. The rheological results revealed that storage modulus ( G′ ) was greater than loss modulus ( G″ ), which represents the elastic behavior (solid‐like) of the samples. Also storage modulus ( G′ ) of the control sample (jujube powder instead of 0% sugar) was greater than that the other samples. On the other hand, the firmness of the samples was decreased by increasing the percent of jujube powder. According to the chemical and rheological results, samples III and IV (jujube powder instead of 40% and 60% sugar, respectively) were selected as optimum samples. Then the sensory properties were compared to that of control. No significant difference observed in chewiness, taste, flavor, sweetness, color, after‐taste, and overall acceptance between the control and the two other samples.
机译：由太妃糖消耗引起的主要问题之一是其高糖含量。因此，已经努力用生物活性成分取代太妃糖中的糖。据我们所知，没有关于Jujube粉末在太妃糖中的糖更换者的研究。在这项研究中，乳奶嘴的糖含量被枣粉六种不同的六种不同0％，20％，40％，60％，80％和100％，以及物理化学，流变学和感官特性铲太妃糖进行了评估。结果表明，通过增加公式中的枣粉百分比但水分，水活性，水分，水性活性，水分，水性活性，所述乳脂肪，原始能量，pH，颜色（L *，A *，B *），蔗糖和坚固性降低，灰，蛋白质，葡萄糖和果糖增加。流变结果显示，储存模量（G'）大于损耗模量（G“），其代表样品的弹性行为（固体状）。还要对照样品（枣粉代替0％糖）的储存模量（G'）大于其他样品。另一方面，通过增加枣粉的百分比，样品的坚固性降低。根据化学和流变效果，选择样品III和IV（分别为40％和60％糖）作为最佳样品。然后将感官属性与对照进行比较。在咀嚼，味道，味道，甜味，颜色，味道和控制和另外两个样品之间没有显着差异。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号