当前位置: X-MOL 学术Int. J. Food Sci. Tech. › 论文详情
Our official English website, www.x-mol.net, welcomes your feedback! (Note: you will need to create a separate account there.)
Sweetener solutions as binding agents for amaranth bars: evolution of temporal dominance of sensory attributes
International Journal of Food Science & Technology ( IF 3.3 ) Pub Date : 2020-01-26 , DOI: 10.1111/ijfs.14510
Nayeli Martínez‐García 1 , Emmanuel de Jesús Ramírez‐Rivera 2, 3 , Lorena Guadalupe Ramón‐Canul 4, 5 , Roselia Servín‐Juárez 1 , Mirna López‐Espíndola 1 , José Andrés Herrera‐Corredor 1
Affiliation  

The objective of the study was to determine the effects of replacing binding agents with commercial low‐calorie sweetener solutions on the physicochemical and temporal dominance of sensations in amaranth bars. Five baked amaranth bar formulations (Sweetener‐Solution‐Formulated Amaranth Bars: SSFABs) were prepared using solutions of erythritol, sucralose, steviol and two sucrose concentrations (50% and 25%). A commercial bar (COMM) was used as a control. Proximal, pH, water activity, texture and colour were measured. Temporal dominance of sensations (TDS) was used to determine dominant attributes in time. In general, SSFABs showed a higher moisture, ash and protein content compared to COMM. Carbohydrates and total crude fat were lower in SSFABs than in COMM. Dominant attributes were Crispy, Dry, Sweet and Amaranth. Erythritol formulation was similar to the commercial bar in terms of maximum dominance rate. Replacement of binding agents impacted on the evolution of dominant attributes in amaranth bars.

中文翻译:

甜味剂溶液作为a菜棒的粘合剂:感官属性的时间优势的演变

该研究的目的是确定用商业低热量甜味剂溶液代替结合剂对a菜棒感官的理化和时间优势的影响。使用赤藓糖醇,三氯蔗糖,甜菊醇和两种蔗糖浓度(50%和25%)的溶液制备了五种烘烤的a菜棒配方(Sweetener-Solution-Formulated mar菜棒:SSFAB)。使用商业酒吧(COMM)作为对照。测量了近端,pH,水活度,质地和颜色。感觉的时间优势(TDS)用于确定时间的主导属性。通常,SSFAB与COMM相比具有更高的水分,灰分和蛋白质含量。SSFAB中的碳水化合物和总粗脂肪均低于COMM。主要属性为脆皮,干,甜和A菜。在最大支配率方面,赤藓糖醇的配方与市售皂相似。结合剂的替换影响了a菜棒中主要属性的演变。
更新日期:2020-01-26
down
wechat
bug