Abstract:Today's society shows a growing interest in healthy, safe and high nutritional quality food. Thus, in this paper sweet orange marmalades have been developed using healthy sweeteners (tagatose and oligofructose) in different proportions. Analyses of Brix, pH, moisture, water activity, antioxidant capacity, optical and rheological properties have been carried out, initially and after 45 days of storage. Microbiological analyses have also been performed to determine their stability. Furthermore, a sensorial asses… Show more
“…In contrast, the results for marmalade C were most similar to the results for the control marmalade, most likely due to the analogous chemical structure of the sucrose and isomaltulose molecules. However, in our previous work (RUBIO-ARRAEZ et al, 2015) carried out on orange marmalade formulated with oligofructose and tagatose as a substitutes for sucrose, there was an increase in the elastic component (G') after 45 days of storage. Consequently, it can be concluded that depending on the nature of the chemical structure of the sweetener used, the rheological behaviour will be different.…”
Section: Rheological Propertiesmentioning
confidence: 99%
“…The rheological properties of the mandarin orange marmalades studied were analysed using a controlled stress rheometer manufactured by Thermo Fisher Scientifi c, Inc. (Haake RheoStress 1, Waltham, Massachusetts, USA), at 25 ºC, using the protocol described in previous studies (PEINADO et al, 2012;RUBIO-ARRAEZ et al, 2015). Oscillatory or steady-state tests were carried out to study the pseudoplastic or viscoelastic behaviour of marmalades, respectively.…”
Section: Rheological Analysismentioning
confidence: 99%
“…Yeasts, moulds, and mesophilic aerobic bacteria were determined following the protocol described in previous paper (RUBIO-ARRAEZ et al, 2015). Samples were taken for analysis on days 1, 90, 180, and 360.…”
Section: Microbiological Analysismentioning
confidence: 99%
“…The antioxidant activity of marmalades was analysed on the basis of the scavenging activities of the stable 2,2-diphenyl-1-picrylhydrazyl free radical following the protocol described in previous studies (SHAHIDI et al, 2006;RUBIO-ARRAEZ et al, 2015).…”
Section: Antioxidant Activitymentioning
confidence: 99%
“…An acceptance test using a 9-point hedonic scale (RUBIO-ARRAEZ et al, 2015) was used to evaluate the following attributes: colour, aroma, texture, consistency, spreadable capacity, palatability, fl avour, sweetness, bitterness, global preference, and intention of buying in the three formulations made with different combinations of healthy sugars (A, C, and D), as well as the control marmalade. Marmalade B, formulated with the same proportion of isomaltulose and tagatose was not considered in the sensorial analysis, since the aim of this test was to determine the consumers' preference for tagatose or isomaltulose and the other marmalades had a higher amount of each of these sweeteners.…”
The aim of this study was to make mandarin orange marmalades, in which sucrose is replaced by sweeteners, such as tagatose and isomaltulose, which are non-cariogenic and have a low glycemic index. Analyses of rheology, colour, antioxidant activity, microbiology, and sensory properties were carried out on marmalades on their fi rst day, and after 90, 180, and 360 days of storage. The results showed that marmalades made with healthy sweeteners had a less elastic character and were thinner in consistency than those made with sucrose. Lightness was shown to be highest in mandarin orange marmalades made with tagatose, although colour was stable for 180 days to one year of storage. Tagatose also enhanced the antioxidant activity of these marmalades. All marmalades were microbiologically stable. Finally, marmalades made with tagatose alone scored the highest for global acceptance and intention of buying by consumers.
“…In contrast, the results for marmalade C were most similar to the results for the control marmalade, most likely due to the analogous chemical structure of the sucrose and isomaltulose molecules. However, in our previous work (RUBIO-ARRAEZ et al, 2015) carried out on orange marmalade formulated with oligofructose and tagatose as a substitutes for sucrose, there was an increase in the elastic component (G') after 45 days of storage. Consequently, it can be concluded that depending on the nature of the chemical structure of the sweetener used, the rheological behaviour will be different.…”
Section: Rheological Propertiesmentioning
confidence: 99%
“…The rheological properties of the mandarin orange marmalades studied were analysed using a controlled stress rheometer manufactured by Thermo Fisher Scientifi c, Inc. (Haake RheoStress 1, Waltham, Massachusetts, USA), at 25 ºC, using the protocol described in previous studies (PEINADO et al, 2012;RUBIO-ARRAEZ et al, 2015). Oscillatory or steady-state tests were carried out to study the pseudoplastic or viscoelastic behaviour of marmalades, respectively.…”
Section: Rheological Analysismentioning
confidence: 99%
“…Yeasts, moulds, and mesophilic aerobic bacteria were determined following the protocol described in previous paper (RUBIO-ARRAEZ et al, 2015). Samples were taken for analysis on days 1, 90, 180, and 360.…”
Section: Microbiological Analysismentioning
confidence: 99%
“…The antioxidant activity of marmalades was analysed on the basis of the scavenging activities of the stable 2,2-diphenyl-1-picrylhydrazyl free radical following the protocol described in previous studies (SHAHIDI et al, 2006;RUBIO-ARRAEZ et al, 2015).…”
Section: Antioxidant Activitymentioning
confidence: 99%
“…An acceptance test using a 9-point hedonic scale (RUBIO-ARRAEZ et al, 2015) was used to evaluate the following attributes: colour, aroma, texture, consistency, spreadable capacity, palatability, fl avour, sweetness, bitterness, global preference, and intention of buying in the three formulations made with different combinations of healthy sugars (A, C, and D), as well as the control marmalade. Marmalade B, formulated with the same proportion of isomaltulose and tagatose was not considered in the sensorial analysis, since the aim of this test was to determine the consumers' preference for tagatose or isomaltulose and the other marmalades had a higher amount of each of these sweeteners.…”
The aim of this study was to make mandarin orange marmalades, in which sucrose is replaced by sweeteners, such as tagatose and isomaltulose, which are non-cariogenic and have a low glycemic index. Analyses of rheology, colour, antioxidant activity, microbiology, and sensory properties were carried out on marmalades on their fi rst day, and after 90, 180, and 360 days of storage. The results showed that marmalades made with healthy sweeteners had a less elastic character and were thinner in consistency than those made with sucrose. Lightness was shown to be highest in mandarin orange marmalades made with tagatose, although colour was stable for 180 days to one year of storage. Tagatose also enhanced the antioxidant activity of these marmalades. All marmalades were microbiologically stable. Finally, marmalades made with tagatose alone scored the highest for global acceptance and intention of buying by consumers.
The physicochemical properties of pea, chickpea, and wheat starch mixed with different sweeteners, namely, glucose, sucrose, maltitol, and oligofructose, at different sweetener/starch ratios of 0, 5, 10, and 20% (w/w) were investigated. The gelatinization temperatures (To, Tp, and Tc) of the starches increased significantly (p < 0.05) with the addition of sweeteners. The effect of sweeteners on raising gelatinization temperatures followed the order: oligofructose > maltitol > sucrose > glucose > control (water alone). Based on the different combinations, the enthalpy of the three starches increased, remained unchanged, or decreased. Rapid viscosity analyzer (RVA) measurements showed that sucrose, oligofructose, and maltitol were more effective in raising the peak viscosity of starches than glucose. Breakdown and setback were decreased significantly in glucose–starches combinations. Texture profile analysis (TPA) revealed that sweeteners increased the hardness of starch gels to varying degrees as compared to the control. In all cases, the pea and chickpea starch were more sensitive to the addition of sweeteners during paste formation than wheat starch, which might be attributed to the higher amylose content in legume starches. The molecular size and number of hydroxyl groups of the sweeteners should be highly considered in discussing the physicochemical changes of the starches. The results provide new evidence for the effect of sweeteners on starch gelatinization and for the development of sugar‐free starch food.
In this study the effect of sweeteners with low glycemic index and non-cariogenic characteristics (isomaltulose, oligofructose and tagatose) in jelly prepared with citrus juice has been evaluated considering a citrus jelly formulated with sucrose as reference. The soluble solids, moisture content, pH, water activity, antioxidant capacity, optical and mechanical properties of jelly made using different sweeteners was determined during storage. Besides, mesophilic aerobics and moulds and yeasts was also counted to determine their stability over time. Sensory evaluation of the citrus jelly has also been done. The results showed the antioxidant activity decreased during storage in all formulations. Tagatose increased lightness whereas coordinates a*, b* and chrome of all the jellies prepared using new sweeteners were lower than jellies with sucrose. However, citrus jelly with only oligofructose or tagatose or with the mixture of isomaltulose and tagatose were most closely resembled to the control jelly with respect to mechanical properties. Jelly prepared with the combination of isomaltulose and tagatose in equal proportions obtained the best score in the sensorial analysis.
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