Functional Sugar Substitutes: Use of Polyalcohols in Canned Cherries

 
 
LAP Lambert Academic Publishing
  • erschienen am 14. Januar 2018
 
  • Buch
  • |
  • Softcover
  • |
  • 168 Seiten
978-613-3-99569-7 (ISBN)
 
Growing concern about the rise in obesity and diabetes in the world has led the food industry to make product modifications to reduce the consumption of sugars and calories in the diet. In the present work, the effect of the partial and total sucrose substitution on the physicochemical, sensory and nutritional properties of cherries in syrup with a soluble solid content of 55 °Brix was studied in order to obtain a product reduced in sugars and/or caloric value. Five treatments were performed, including sucrose as control treatment. In the other treatments 50,80 and 100% sucrose was replaced using polyalcohols like maltitol, erithritol, mannitol and Sucrodex® mixture syrup. The evolution of physicochemical variables such as: pH, density, soluble solids (°Brix) inside and outside the pulp, water activity (aw), texture and colour during the confection process and in the finished product, was characterized. Sensory tests of acceptance of the obtained products and nutritional calculations were carried out to check the adequacy to the current regulation. It was concluded that it is feasible to prepare cherries in syrup with a soluble solid concentration of 55° Brix using polyalcohols.
  • Englisch
  • Höhe: 220 mm
  • |
  • Breite: 150 mm
  • |
  • Dicke: 10 mm
  • 267 gr
978-613-3-99569-7 (9786133995697)
6133995696 (6133995696)
Maldonado, Mariela Beatriz PhD in Biological Sciences, orientation in Cellular and Molecular Biology. Specialist in University Teaching. Graduate Degree National University of Cuyo. Mendoza Argentina. Specialist in Quality Engineering. Graduate Degree National Technological University - Mendoza Regional School.

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