Temperature effect on sensory attributes, thermal and rheological properties of concentrated aguamiel syrups of two Agave species

González-Montemayor, Ángela-Mariela; Solanilla‐Duque, José Fernando; Flores‐Gallegos, Adriana C.; Serrato-Villegas, Lilia E.; Morales‐Castro, Juliana; González‐Herrera, Silvia Marina; Rodríguez‐Herrera, Raúl

doi:10.1016/j.meafoo.2022.100041

Cited by 2 publications

(2 citation statements)

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“…110 Agave nectar is made by the following the steps: (1) fluid is first extracted from the plant, (2) juice filtered, (3) filtered juice is heated to break down its components into a simple fructose sugar, and (4) finally, the sugar is concentrated into a syrup at 65°Brix. 111 2.3.7. High Fructose Corn Syrup/Corn Syrup.…”

Section: Vegan Sweetenersmentioning

confidence: 99%

“…It is a concentrated liquid of 76% carbohydrates, 23% water, 0.4% fat, and protein . Agave nectar is made by the following the steps: (1) fluid is first extracted from the plant, (2) juice filtered, (3) filtered juice is heated to break down its components into a simple fructose sugar, and (4) finally, the sugar is concentrated into a syrup at 65°Brix …”

Section: Vegan Sweetenersmentioning

confidence: 99%

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Inclusive Overview of Sweeteners Trends: Nutritional Safety and Commercialization

Anwar

Syed

Munawar

et al. 2023

ACS Food Sci. Technol.

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Food producers are scouring for substitute sweeteners in food products because of the change of consumer discernment on the absorption of sucrose. Due to the composite mixture of characteristics surviving within sucrose in terms of its taste and textural features, recreating it within a low calorie sweetener is frequently a demanding task. The gustatory system is the primary tool for evaluating sweet flavors, most desired by all categories of age, especially children. Consumer behavioral shifts toward vegan ingredients due to various reasons for global food shortfalls and awareness campaigns have diverted global health organizations' and food industrialists' attention toward vegan sweeteners to sweeten the tongue in a more natural manner with low or zero caloric products. Furthermore, recent advances in the phytoceutical attributes of food ingredients and higher yields with green approaches have gained importance, with a low loss of nutrients in waste.

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Section: Vegan Sweetenersmentioning

confidence: 99%

Section: Vegan Sweetenersmentioning

confidence: 99%