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红甜菜提取物粉末,凝和糖在糖果中的相互作用

Omer Said Toker¹, Ilyas Atalar², Abdullah Kurt³

¹Food Engineering Department, Faculty of Chemical and Metallurgical Engineering, Yıldız Technical University, İstanbul 34220, Türkiye.

Foods (Basel, Switzerland)

|September 13, 2025

概括

这项研究通过分析红色甜菜提取物粉 (RBEP) 与凝和糖糖的相互作用,优化了天然糖. 结果指导开发更健康的糖果,改善质地和颜色.

科学领域:

食品科学食品科学食品科学
糖果制品技术糖果制品技术
自然色素是一种天然的色素.

背景情况:

糖传统上使用合成染料,但消费者对天然替代品的需求正在增加.
了解天然添加剂和质和砂糖等核心成分之间的相互作用对于产品开发至关重要.
天然染料对糖的颜色,质地和稳定性的影响需要研究.

研究的目的:

为了检查红甜菜提取物粉 (RBEP) 对糖果质量属性的影响.
研究RBEP,糖糖和凝在物理化学,颜色,纹理和生物活性特性之间的相互作用.
为了确定最佳的糖成分,使用RBEP作为天然着色剂.

主要方法:

模特糖果糖果的配方,含有不同度的糖糖,凝和RBEP.
纹理形状分析 (TPA) 来评估硬度,弹性,凝聚性,弹性,性和性.
颜色分析 (L*,a*,b*,色彩,色调角度),总含量 (TPC) 和抗氧化活性 (AA) 的测量.

主要成果:

RBEP 显著影响了颜色参数,其中 RBEP × 凝和 RBEP × 糖糖之间的相互作用是显著的.
质地特性,如硬度和性,因成分度而异.
确定了糖的最佳成分:34.53g/100g糖糖,18.33g/100g凝溶液,以及0.44g/100gRBEP.

结论:

这项研究提供了第一个全面分析RBEP对糖品质及其相互作用的影响.
这些发现支持开发使用天然色素的新型糖果产品.
结果有助于提高行业对自然色素应用和配方优化的认识.

关键词:

染色剂染色剂是一种颜色.糖果制品糖果制品糖果制品这是一种凝凝.优化的优化优化优化.糖糖是什么糖糖是什么糖糖是什么

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