Effects of Gellan Gum, Citric Acid and Sweetener on the Texture of Lemon Jelly

Moritaka, Hatsue; Naito, Shigehiro; Nishinari, Katsuyoshi; Ishihara, Miki; Fukuba, Hiroyasu

doi:10.1111/j.1745-4603.1999.tb00200.x

Cited by 23 publications

(13 citation statements)

References 7 publications

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“…The effect of sweetener concentration together with gel strength has also been considered. Differences in sweetness due to variations in the sweetener concentration are reportedly higher in soft than in hard jellies (Moritaka, Naito, Nishinari, Ishihara, & Fukuba, 1999) and the extent of taste suppression is not only dependent on texture but, also, on the sweetener concentration (Moritaka & Naito, 2002;Bayarri, Izquierdo, & Costell, in press).…”

Section: Introductionmentioning

confidence: 96%

Influence of texture on the temporal perception of sweetness of gelled systems

Bayarri¹,

Rivas²,

Izquierdo³

et al. 2007

Food Research International

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Section: Introductionmentioning

confidence: 96%

Influence of texture on the temporal perception of sweetness of gelled systems

Bayarri¹,

Rivas²,

Izquierdo³

et al. 2007

Food Research International

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“…Hardness was measured as the maximum force required for compressing samples or the peak compression force (N) during the penetration of samples (Moritaka et al . ; Nunes et al . ; Ishak et al .…”

Section: Methodsmentioning

confidence: 99%

Assessment on Rheological and Texture Properties of Xylitol‐Substituted Dadih

Thani

Kamal

Taip

et al. 2014

J Food Process Engineering

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Dadih is a dairy-based dessert made of milk, water, sugar and agar, which is popular especially among South East Asian people. It has sweet taste due to high sugar content in its formulation. An excessive intake of sugar is harmful to human health, and it would be beneficial if the conventional sugar is replaced by a sugar substitute. In order to formulate a healthier dadih, xylitol was used to replace sucrose in three different levels of compositions (0, 50 and 100%), which xylitol provides intense sweetness with fewer calories. Therefore, the objective of this study was to evaluate the effect of xylitol substitution on rheological and textural properties of xylitol-substituted dadih. Process parameters were cooking temperatures (85-95C) and cooking times (10-20 min). It was found that cooking temperature had the biggest impact on dadih. All samples showed gel-like behavior where the value of G′ (storage modulus) was higher than G″ (loss modulus). Samples that were prepared under high temperatures illustrated higher value of G′ with elastic gel property regardless of the xylitol composition. Sample prepared at 95C cooking temperature, 20-min cooking time and 0% xylitol exhibited the highest value of hardness and internal gel strength with 0.892 N ± 0.002 and 0.248 N ± 0.006, respectively. In general, the presence of xylitol in dadih contributed to its softer texture compared to a product that is made from sucrose. However, xylitol-substituted dadih prepared at 85C with longer cooking time (15 to 20 min) met the required texture as conventional dadih. PRACTICAL APPLICATIONSXylitol is currently one of most popular sugar replacement due to its abundance compensation to consumers' health. Thus, the study on the effect of xylitol substitution on different types of food can benefit the future of food industry. This research focused on finding the optimal xylitol substitution under different process conditions in dadih production. The rheological and texture analysis on samples with various process conditions and xylitol substitution confirmed that the physical properties of dadih are easily affected by these two factors. Physical properties of dadih have an important role in consumer's acceptability; hence, rheology and texture analysis are crucial to determine the physical properties of xylitol-substituted dadih.

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“…Milk or lemon flavor and sweetness by sensory evaluation decreased with increasing fracture stress [170,171].…”

Section: Flavor Releasementioning

confidence: 97%