Changes of jelly structural properties depending on different sweet matters
2011
Kronberga, M., Latvia Univ. of Agriculture, Jelgava (Latvia) | Karklina, D., Latvia Univ. of Agriculture, Jelgava (Latvia)
There is growing interest in products without added sugar; thus, sugar consumption is directly related to diabetes and other illnesses such as obesity. A change in the type of sugar and content may therefore both change the perception of sweetness and texture of products. The aim of the research work was to evaluate properties of agar-agar jellies prepared with inulin syrup, galactose syrup and malt extract to replace sugar. Agar gels were prepared to substitute sugar with inulin syrup, galactose syrup and malt extract. Texture of experimental samples was determined by using a Texture Analyser (Model TA.XT Plus; Stable Micro Systems). Colour of jellies was evaluated by using Colour Tec-PCM and Jenway 3510 was used for pH measurements. Obtained results showed that different kinds of sugar containing syrups could be used as sugar substitute for production of a new type jellies. Hardness of the experimental samples is influenced by the sugar type containing syrup. The hardness is determined in the experimental samples by replacement of sugar by increasing concentration of inulin syrup. Decreasing hardness values are observed by increase of added malt extract (maltose) and galactose syrup concentration in samples. The pH values of experimental samples ranged between 3.11 and 4.45. Higher L* value of experimental samples are with galactose syrup. Lightness “L” changed between 20.92 and 18.11 increasing inulin syrup concentration. The same situation can be observed using malt extract as sugar substitute.
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