Caramel: Methods of Manufacture

Tomasik, Piotr

doi:10.1016/b978-0-12-384947-2.00113-6

Cited by 4 publications

(5 citation statements)

References 3 publications

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“…Karamel solid biasanya digunakan untuk membuat permen dan dekorasi pastries, karamel semi solid yang berbentuk sirup biasanya digunakan sebagai penambah citarasa produk pangan, sedangkan karamel liquid biasanya digunakan sebagai pewarna produk pangan (Tomasik, 2015). Proses karamelisasi untuk membentuk karamel light, medium, dan dark membutuhkan proses pemanasan pada temperatur 180 o C, 180 -188 o C, dan 188 -204 o C berturut-turut (Tomasik, 2015).…”

Section: Pendahuluanunclassified

Karakteristik Fisik Dan Sensori Es Krim Dengan Penambahan Karamel Madu

Rahardjo

Sihombing²,

Anggraeni³

2021

Jurnal Sains dan Teknologi Pangan

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Tujuan dari penelitian ini adalah untuk mengetahui karakteristik fisik dan sensori es krim dengan penambahan karamel madu. Metode yang digunakan dalam penelitian ini adalah pembuatan karamel madu, pembuatan es krim, analisa fisik yang meliputi overrun, pH, kemanisan, waktu pelelehan, serta analisa sensori. Karamel madu yang dibuat menggunakan tiga macam perlakuan yaitu light caramel, medium caramel, dan dark caramel. Analisa sensori menggunakan uji atribut dengan parameter rasa nutty, buttery, toasty, fruity dan uji hedonik menggunaan 50 panelis tidak terlatih. Medium caramel memiliki waktu pelelehan yang paling lama dan kemanisan yang paling tinggi. Es krim dengan penambahan light honey caramel menghasilkan skor panelis paling tinggi dengan poin 4.2. Hasil uji atribut menunjukkan karakteristik rasa light honey caramel memiliki rasa nutty dan buttery yang dominan, medium honey caramel memiliki rasa dominan toasty dan buttery, dan dark honey caramel memlikiki rasa dominan toasty. Dapat disimpulkan bahwa es krim dengan penambahan medium honey caramel menghasilkan es krim dengan karakteristik fisik dan sensori yang paling disukai panelis.

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Section: Pendahuluanunclassified

Karakteristik Fisik Dan Sensori Es Krim Dengan Penambahan Karamel Madu

Rahardjo

Sihombing²,

Anggraeni³

2021

Jurnal Sains dan Teknologi Pangan

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“…The p-anisidine value of ginger jupcheong yakgwa (5.49) before storage was not significantly (p [ 0.05) different from that of the control yakgwa (5.24) or jupcheong yakgwa (5.63), however, there was a tendency of high p-anisidine values in yakgwas with jupcheong. This could be due to possible presence of aldehydes in jocheong since jocheong-making involves boiling sugar at high temperature (Tomasik, 2016) and ginger. Raw ginger was reported to have predominantly b-citral and (E)-neral which were remained even after boiling (Li et al, 2016).…”

Section: Lipid Oxidation Of Yakgwamentioning

confidence: 99%

Effects of jupcheong (soaking in syrup) with ginger powder on the lipid oxidation and antioxidant stability of yakgwa (Korean deep-fried confection)

Lee

Choe

2018

Food Sci Biotechnol

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This study evaluated the effect of jupcheong (soaking in syrup) with/without ginger on lipids and antioxidants of yakgwa (Korean deep-fried confection) during storage. Yakgwa was prepared with a dough consisting of wheat and rice flour (1:1, w/w), sesame oil, and sugar syrup. Shaped dough pieces were consecutively deep-fried in soybean oil at 90 and 150 °C, soaked in syrup with/without ginger powder, and stored at 30 °C in the dark for 8 weeks. Lipid oxidation was evaluated by peroxide and p-anisidine values, and antioxidants were determined spectrophotometrically. Jupcheong reduced lipid oxidation and antioxidant degradation during yakgwa storage, and increased stability by jupcheong was higher in lignans or tocopherols than polyphenols. The results suggest that jupcheong especially with ginger could improve the lipid oxidative stability of yakgwa by higher protection of tocopherols and lignans than polyphenols from degradation, and tocopherols were the most important antioxidants in reducing lipid oxidation of yakgwa.

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“…1,2 There are some earlier introductions about the manufacture and applications of caramels reported by Greenshields and Macgillivray, 3 Greenshields, 4 and Tomasik. 5 Caramel was originally made by heating sugar sources to temperatures up to about 200 °C until about 10−15% of the initial weight was lost. 1,6 Cane sugar, 7 beet sugar, honey, 8 molasses, and their mixtures were generally used as sugar sources, but glucose and fructose are most readily used.…”

Section: ■ Introductionmentioning

confidence: 99%

“…It may be one of the most widely used food colorants in industry and daily life. It is used as a pigment in a wide range of food products, such as baked goods, ham, pickles, ice creams and frozen desserts, noodles, steamed bread, sauces, milk, beers, cola beverages, confectionery, etc. , There are some earlier introductions about the manufacture and applications of caramels reported by Greenshields and Macgillivray, Greenshields, and Tomasik …”

Section: Introductionmentioning

confidence: 99%

“…A CI (EBC unit) 20000 0.076 610 (5) where A 610 is the absorbance of 0.1% (w/v) sample solution at 610 nm i k j j j j j y { z z z z z = A A RI 10 log 510 610 (6) where A 510 and A 610 are the absorbances of 0.1% sample solution at 510 and 610 nm, respectively i k j j j j j y { z z z z z = A A YI 10log 460 610 (7) where A 460 is the absorbance of 0.1% sample solution at 460 nm.…”

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confidence: 99%

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Preparation and Characterization of Acylcaramel

Geng

Ning

Shao

et al. 2019

J. Agric. Food Chem.

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Caramel is a widely used water-soluble food pigment. The acylation of caramel was conducted by aliphatic acyl chlorides with different chain lengths. Acetyl, butyryl, octyl, lauryl, palmityl, and stearyl caramels were prepared with the ratio of acyl chloride/caramel of 6. The formation of acylated caramel was confirmed by Fourier transform infrared spectra, and the acyl mass fraction in acylcaramel was determined by potentiometric titration. Thermal analysis showed that the weight loss of acylated caramel was higher than that of raw caramel. The scanning electron microscopy analysis showed that the morphology of acylated caramel was significantly different from that of raw material. The acyl mass fraction of acylated caramel increased with the increase of acyl chain lengths. Meanwhile, the lipo–hydro partition coefficient, the solubility in corn oil, and color, red, and yellow indexes increased with the increase of the mass fraction of acyl in acylcaramel. It was found that stearyl caramel has the highest lipid solubility of 5.73 mg/mL in corn oil; however, the color, red, and yellow indexes of palmityl caramel reached 25 818.60, 1.149, and 1.757, respectively. This study provides a method to improve the solubility of caramel in lipid phase and expand the application range of caramel.

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Caramel: Methods of Manufacture

Cited by 4 publications

References 3 publications

Karakteristik Fisik Dan Sensori Es Krim Dengan Penambahan Karamel Madu

Karakteristik Fisik Dan Sensori Es Krim Dengan Penambahan Karamel Madu

Effects of jupcheong (soaking in syrup) with ginger powder on the lipid oxidation and antioxidant stability of yakgwa (Korean deep-fried confection)

Preparation and Characterization of Acylcaramel

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