商业甘糖果的组成和使用耐受性德克斯特林开发低糖甘类型挤出软糖
Funda Keskin Kuzey1,2, Atefeh Karimidastjerd2, Omer Said Toker2
1Halavet Food, Tuzla 34956, Istanbul, Turkey.
ACS omega
|July 29, 2025
概括
抗性右素有效地取代低热量甘中的糖糖,改善了纹理和感觉质量. 这项研究优化了其成分,以获得更健康的糖果选项.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 糖果制品技术 糖果制品技术
背景情况:
- 传统的甘主要依赖于糖和小麦粉.
- 开发低热量糖果需要有效的糖替代品,具有功能上的好处.
- 耐性右素提供纤维含量,低糖,降低热量值.
研究的目的:
- 为了评估耐药的德克斯特林作为甘糖果中的糖替代品.
- 为了优化甘类型挤出软糖的配方,使用抗性德克斯特林.
- 评估抗性右素对物理化学,纹理和感觉性质的影响.
主要方法:
- 甘产品中单糖,分糖和营养成分的表征.甘产品中的单糖,分糖和营养成分.
- 使用响应表面方法论对颜色,纹理,物理化学和感官属性的优化研究.
- 验证最佳成分和分析关键产品参数.
主要成果:
- 确定了15.0g/100g糖糖,7.49g/100g耐药乳糖和32.51g/100g小麦粉的最佳组成.
- 对于pH,水活性 (aw),颜色 (L*),硬度,性和感官属性 (结构,一般可接受性) 发现了重要的模型.
- 优化的糖果表现出理想的物理化学特性 (Brix,pH,aw) 和纹理 (硬度,性),具有良好的味道,纹理和整体可接受性的感官分数.
结论:
- 耐药德克斯特林是一种可行的糖糖替代品,也是低热量甘的充填剂.
- 优化的配方提供了增强的纹理,物理化学特性和感官吸引力.
- 这项研究支持开发更健康的糖果选择,而不会影响质量.
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