D-Allulose (a monosaccharide and C3 epimer of fructose), one of the common rare sugars is getting attention due to its low caloric values. In this study, D-Allulose was used as a replacement of sucrose at different ratios (D-Allulose/ Sucrose: 35/0, 20/15, 10/25, 0/35) to formulate pectin-based soft confectionery gels. Soy protein isolate was also added to increase the protein content. Physical properties, such as hardness, moisture content, pH, and color, were measured for the gels. Higher hardness values were obtained for the soy protein containing gels due to pectin-soy protein interaction (p < 0.05). Also, higher moisture content was observed in soy protein containing gels (p < 0.05). In addition, nuclear magnetic resonance T 2 relaxation times were measured at low field ($0.5 T) to determine how the water distribution in the samples changed and to observe how D-Allulose affected the polymer-water interactions. The study also showed that the presence of D-Allulose increased the crystallization tendency (% crystallinity of 7.9) of the pectin gels. X-ray diffraction results showed the D-allulose peaks at 33.76 and 48.68 o θ. Morphologies of the gels were also examined by scanning electron microscope. Sugar type and soy protein isolate addition were found to have significant impact on the gel formulations.
Confectionery gels are known to be high-caloric products due their high sugar content. Changing their formulations by substituting the sugar with alternative natural sweeteners and functionalising them, the addition of proteins has gained attention. Understanding the rate of digestion of these products is also important for selecting the appropriate formulation. In this study, in vitro gastric digestion behaviour of the gels formulated with D-allulose, a low-calorie rare sugar, soy protein isolate (SPI) (1%, 2.5%) and pectin (4%) were examined. Digestion decreased the hardness of the gels (P < 0.05), but, at 2.5% SPI concentration. Moisture content of the samples increased after digestion and presence of SPI induced higher water uptake. At the end of 2 h of digestion, 1% soy protein isolate containing gels had the highest brix values showing that after a certain concentration, soy protein isolate governed the system due to improved soy protein-pectin interaction or due to improved gelation with Maillard reaction. NMR relaxometry experiments further confirmed the changes in the gels with the increase in T 2 values. Power law model was fitted for the dissolution behaviour using the o Brix values of the digestion medium. Dissolution of sugar and the contribution of SPI to the gel network were clearly observed in SEM images. Results showed that these gels had the potential to slow down the emptying rate of stomach thus could lead to 'fullness' for a longer time.
BACKGROUND The effects of replacing part of the rice flour (RF) with tiger nut flour (TNF) were studied in gluten‐free biscuits. A control biscuit dough containing RF only and five formulations containing 10, 20, 30, 40, and 50% tiger nut flour on a flour basis (10TNF, 20TNF, 30TNF, 40TNF, and 50TNF) were prepared. The rheological and quality properties of biscuits baked both in conventional and infrared‐microwave combination (IR‐MW) ovens were determined. RESULTS The rheological results showed that as the TNF ratio increased, the storage modulus (G′), loss modulus (G″) and complex viscosity (ƞ*) decreased due to the high oil and dietary fiber content of the TNF. Texture analysis results showed that control dough and biscuits showed harder texture because of the damaged starch content of RF. Damaged starch also affected the spread ratio of the biscuits adversely. Weight loss of the biscuits baked in the IR‐MW oven was higher than the ones baked in the conventional oven since higher inside pressure occurred in the dough. The color of the conventional baked biscuits was darker than IR‐MW baked ones due to the greater extent of Maillard browning. As the TNF ratio increased, darker biscuits were obtained since TNF has a high amount of sugar, and also its natural color is brown. CONCLUSION Given the excellent nutritional and product quality impacts of TNF, it would be appropriate to use it as a raw material substitute in gluten‐free biscuits. Furthermore, IR‐MW baking was shown to be an appropriate method for biscuit quality when compared to conventional baking. © 2023 Society of Chemical Industry.
Rare sugars are monosaccharides and their derivatives that are not commonly found in nature. d-Allulose is a rare sugar that is C-3 epimer of fructose and presents an alternative to sucrose with potential health benefits. In this study, different amounts of sucrose, d-allulose, and soy protein isolate (SPI) were used to prepare a set of pectin gels. The effect of these ingredients on the gels was studied at both a molecular level, by 1H nuclear magnetic resonance (NMR) relaxometry, and a macroscopic level, through the assessment of viscoelastic properties as well as hardness and moisture content measurements. The NMR dispersion profiles were analyzed considering relaxation mechanisms associated with rotational and translational diffusion motions of mono- and disaccharides as well as bound water molecules. Significant variations of the local diffusion coefficient for the studied formulations were evidenced by the model fitting analysis. The viscosity trends observed within each group of samples having the same amount of SPI were mostly in agreement with the diffusion coefficients obtained from the NMR relaxometry. The observed discrepancies could be explained considering hardness and moisture content results, which put into evidence the fact that decreasing the moisture (mainly free water) affects the macroscopic properties of the systems, such as hardness and viscosity, but not the local diffusion processes probed by NMR relaxometry. These findings show the importance of combining both micro- and macroscopic information to analyze the different properties of food products.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.