Carbon Dioxide as a Traceless Caramelization Promotor: Preparation of Prebiotic Difructose Dianhydrides (DFAs)-Enriched Caramels from <scp>d</scp>-Fructose

Audemar, Maïté; Atencio-Genes, Loyda; Mellet, Carmen Ortiz; Jérôme, François; Fernández, José Manuel Garcı́a; Vigier, Karine De Oliveira

doi:10.1021/acs.jafc.7b01601

Cited by 13 publications

(5 citation statements)

References 43 publications

(55 reference statements)

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“…The ingredient that influences the Honeycomb Cake's aroma is the caramel. (Audemar et al, 2017) explain that the aroma of sugar is shaped during the caramelisation process. (Kocadaǧli & Gökmen, 2016) explain that a sugar during the caramelisation process (heated higher than 120 degrees centigrade) tend to melt and in its process releases a unique taste, brown colour, and distinct aroma.…”

Section: Aromamentioning

confidence: 99%

“…The caramelisation due to sugar heating will result in a distinct colour and aroma. Audemar et al (2017) explains that sugar decomposition will result in the formation of volatile (caramel aroma) and brown colour compound (caramel colour). Besides its distinct colour and aroma, Honeycomb Cake has a distinct texture, which is chewy and porous like the inside of an anthill.…”

Section: Introductionmentioning

confidence: 99%

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Organoleptic Analysis Of The Honeycomb Cake (Kue Sarang Semut)

Faridah

Jannah

Marlis³

2020

FST

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The Honeycomb Cake or Caramel Cake or widely known in Indonesia as "Kue Sarang Semut" is a type of cake that preferred by many people and has a distinct colour, texture and aroma. Some of its main ingredients are caramel and wheat flour. But the caramel-making is generally sugarcane-based, and the flour is still usually from wheat, which its availability is always depended on import traffic and its import activity is now increasing. Therefore, it is necessary to research the cake's organoleptic test using different types of sugar and the flour substitution of tofu dregs. This research is classified as a pure experiment and conducted in two stages and uses Completely Randomised Design, which is consisted of four treatments. The first stage uses four different types of sugar (granulated sugarcane, aren sugar, palm sugar, and rock sugar) and the second stage is four types of tofu dregs flour amount (0%, 15%, 30%, and 45%) used, with three-time repetition. The obtained data later tabulated into a table and will be examined using Analysis of Variance test. If there is any significant difference, the Duncan test will then applied. This research concludes that the different types of sugar significantly affect the colour and aroma quality. Furthermore, the amount of the wheat flour substitute of tofu dregs flour significantly affect the volume, colour, aroma, chewiness texture, hollow texture, and taste satisfaction. The best treatment of the Honeycomb Cake is obtained from the usage of pam sugar and 15% amount of tofu dregs flour.

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Section: Aromamentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Organoleptic Analysis Of The Honeycomb Cake (Kue Sarang Semut)

Faridah

Jannah

Marlis³

2020

FST

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“…An additional important reaction observed in d -fructose acidic solutions is the condensation of two d -fructose molecules leading to the formation of difructose anhydrides (DFAs) by the loss of water. − DFAs are a group of isomeric oligosaccharides that can be used as low-calorie sweeteners . Important probiotic properties have been recently attributed to this class of compounds, such as promoting the growth of beneficial microflora in the gut and protecting the intestinal tract favoring the assimilation of antioxidants …”

Section: Introductionmentioning

confidence: 99%

Accelerated d-Fructose Acid-Catalyzed Reactions in Thin Films Formed by Charged Microdroplets Deposition

Salvitti

Petris

Troiani

et al. 2022

J. Am. Soc. Mass Spectrom.

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Thin films derived by the deposition of charged microdroplets generated in the ESI source of a mass spectrometer act as highly concentrated reaction vessels in which the final products of an ion–molecule reaction can be isolated by their precipitation onto a solid surface under ambient conditions. In this study, the ESI Z-spray source supplied to a Q-TOF Ultima mass spectrometer was used to investigate the d-fructose acid-catalyzed reactions by microdroplets deposition onto a stainless-steel target surface. High conversion ratios of d-fructose into 5-hydroxymethylfuraldehyde (5-HMF), 5-methoxymethylfuraldehyde (5-MMF), and difructrose anhydrides (DFAs) were obtained with HCl and KHSO4 as metal-free catalysts by using synthetic conditions under which the same products in bulk are not formed. Furthermore, the reaction outcome was found to be highly sensitive to the catalyst and the solvent employed as well as to the ESI source parameters influencing the thin film formation from microdroplets deposition onto the solid surface.

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“…They have been detected in industrial invert sugar liquid [33] . At last, the reaction of the DFAs with either glucose or fructose to glycosyl‐DFA is also conceivable [34] …”

Section: Introductionmentioning

confidence: 99%

Hydrolysis of Sucrose over Sulfonic Acid Resins

2021

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Sucrose hydrolysis on acidic ion‐exchange resins is a long‐established process in the sugar industry, but the formation of side products is less understood. A resin typically used in the industrial process (C124SH, Purolite) was investigated in a broad range of sucrose concentration (7 to 75 % w/w) and temperatures from 25 to 80 °C. Fructose is converted to 5‐hydroxymethylfurfural (HMF) due to a 1/2 order reaction. This is explained by the formation of a fructose disaccharide (monoanhydride) as an intermediate decomposing to HMF and fructose. Difructose dianhydrides (DFAs) are separately formed as prevailing by‐products. The color of the product mixture is correlated to HMF and found to be reduced by size exclusion inside the resins. Diffusional limitations of the total reaction are investigated by comparison of the entire resin bead with its size‐reduced forms obtained by milling. Without diffusion limitation the catalytic activity increases with the sugar concentration while the diffusion control leads to a maximal activity around 40 % w/w sugar. Diffusion coefficients of sucrose are calculated.

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Carbon Dioxide as a Traceless Caramelization Promotor: Preparation of Prebiotic Difructose Dianhydrides (DFAs)-Enriched Caramels from d-Fructose

Cited by 13 publications

References 43 publications

Organoleptic Analysis Of The Honeycomb Cake (Kue Sarang Semut)

Organoleptic Analysis Of The Honeycomb Cake (Kue Sarang Semut)

Accelerated d-Fructose Acid-Catalyzed Reactions in Thin Films Formed by Charged Microdroplets Deposition

Hydrolysis of Sucrose over Sulfonic Acid Resins

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