ABSTRACT

This study is aimed at producing economical and high-quality phalsa diet squash (DSP) by partial or full replacement of sucrose with an equivalent sweetness from the safe artificial sweeteners, such as sucralose and saccharine. A zero-order, first-order, and second-order models were used to describe the kinetics degradation of vitamin C, toftal anthocyanin content, phenolic, and phosphorus contents, in addition to quality evaluation. The interaction between storage days and treatments of the samples showed significant differences. The titratable acidity decreased with the increase in pH and total soluble solids as the storage days increased. Phenolic contents, vitamin C, and phosphorus content decreased gradually during entire storage. The zero-order and second-order exhibited good fitting among the models for vitamin C and TAC, FRAP, TPC, and phosphorus, respectively, based on the statistical interpretation. Based on sensory evaluation, DSP4 (50% sucralose and 50% saccharine) was found the most acceptable by the panel as compared to other samples.

摘要

本研究旨在通过用安全人造甜味剂（如三氯蔗糖和糖精）中的同等甜度部分或全部替代蔗糖来生产经济且高质量的软食南瓜 (DSP)。除了质量评估外，还使用零级、一级和二级模型来描述维生素 C、总花青素含量、酚类和磷含量的动力学降解。储存天数和样品处理之间的相互作用显示出显着差异。随着储存天数的增加，可滴定酸度随着pH值和总可溶性固体的增加而降低。酚类、维生素C、磷含量在整个贮藏过程中逐渐下降。零阶和二阶在维生素 C 和 TAC、FRAP、TPC、和磷，分别基于统计解释。根据感官评价，与其他样品相比，小组发现 DSP4（50% 三氯蔗糖和 50% 糖精）最可接受。