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Physicochemical, antioxidant, microstructural, and sensory properties of sesame bars sweetened with pear juice concentrate
Journal of Food Science and Technology ( IF 3.1 ) Pub Date : 2020-05-12 , DOI: 10.1007/s13197-020-04494-3
Guihun Jiang 1, 2 , Kashif Ameer 1, 3 , Jong-Bang Eun 1
Affiliation  

Pear juice concentrate (PJC) can be used as a natural sweetener in various processed foods. In this study, sesame bars were manufactured by adding PJC and rice syrup at mixing ratios of 0:30 (G-0), 1:29 (G-1), 3:27 (G-3), and 5:25 (G-5), and the bars were investigated for their physiochemical properties, antioxidants, morphology, and sensory attributes. Addition of PJC at more than 3% increased a* and b* values of bars, decreased cohesiveness, hardness, and compactness, and made the bars malleable. Antioxidants, sugars, and organic acids in the sesame bars increased significantly with a corresponding increase in PJC level from 1 to 5%. Prominent changes in functional groups and corresponding spectral characteristics were observed in sesame bars with 5% PJC. Lower PJC levels produced a compacted morphology, bars with more than 5% PJC exhibited a dented structure. Based on the sensory properties, sesame bars with PJC (3%) showed excellent overall acceptability.



中文翻译:

用浓缩梨汁增甜的芝麻棒的物理化学、抗氧化、微观结构和感官特性

浓缩梨汁 (PJC) 可用作各种加工食品中的天然甜味剂。在本研究中,芝麻棒是通过添加 PJC 和大米糖浆以 0:30 (G-0)、1:29 (G-1)、3:27 (G-3) 和 5:25 ( G-5),并对皂条的理化特性、抗氧化剂、形态和感官特性进行了研究。添加超过 3% 的 PJC 增加了 a*b*值,降低内聚性、硬度和致密性,并使钢筋具有延展性。芝麻棒中的抗氧化剂、糖和有机酸显着增加,PJC 水平相应地从 1% 增加到 5%。在含有 5% PJC 的芝麻棒中观察到官能团和相应光谱特征的显着变化。较低的 PJC 水平产生了压实的形态,PJC 含量超过 5% 的棒表现出凹陷结构。基于感官特性,含有 PJC (3%) 的芝麻棒显示出优异的整体可接受性。

更新日期:2020-05-12
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