Polydextrose effect on nutrition value and shelf life of zephyr | Влияние полидекстрозы на пищевую ценность и сроки хранения зефирно-пастильных масс
2010
Polunin, E.G. | Shubina, O.G., Moscow State Univ. of Food Production (Russian Federation)
Polydextrose was included in the formula of functional zephyr products (ZP) instead of components having a high content of glycemic index (GI); sugar and glucose syrup. To avoid considerably changing the taste of finished ZP in one experimental formula a part of sugar in a sugar glucose syrup was replaced by polydextrose (sample 1) and in an another one – glucose syrup (sample 2). In sample 1 there was observed a weakly pronounced bitter taste because of residual content of citric acid in polydextrose. Sucrose due to its crystal structure forms a frame of zephyr mass. When it is replaced by polydextrose, the zephyr mass lacks a "reference" structure-forming component. In sample 2 taste and texture properties of ZP are evaluated as the control formula. A possibility of introducing in the formula polydextrose and ZP by functional adding betain as a means preventing the deterioration of storage characteristics of ZP. As is found, at combined using polydextrose and betain at day 5-7 of storage in the samples no crystallization has been found, the texture was soft. At combined using polydextrose and betain the activity of water in ZP under storage reduces as a consequence of redistribution of water and its transition into a fixed state due to a synergetic effect of the osmoprotective properties of betain and water-retaining properties of polydextrose
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