使用聚合物和可溶性纤维作为单糖和二糖的替代品开发低热量 Marshmallow 产品
Ibrahim Palabiyik1, Merve Gözde Albaş1, Elif Erşahin1
1Tekirdağ Namık Kemal University, Faculty of Agriculture, Department of Food Engineering, 59030 Tekirdağ, Türkiye.
ACS omega
|October 13, 2025
概括
研究人员使用可溶性小麦纤维,胰岛素和糖醇开发出一种低热量,无糖的糖果. 优化的配方实现了最大的一般可接受性和最小的密度,确保了出色的产品质量.
科学领域:
- 糖果制品技术 糖果制品技术
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
背景情况:
- Marshmallow 生产依赖于精确的成分比例,以获得最佳的泡结构.
- 传统的棉花糖使用玉米糖和糖,有助于高卡路里含量.
研究的目的:
- 通过替代传统的糖,开发一种低热量糖果.
- 为了研究可溶性纤维,胰岛素和糖醇对马什梅罗属性的影响.
- 为了确定最佳的成分百分比,以达到最大的一般可接受性和最小密度.
主要方法:
- 用可溶性小麦纤维,胰岛素和糖醇 (乙醇,马尔蒂托尔糖,马尔蒂托尔) 替代成分.
- 分析气质和物理性质 (密度,硬度,凝聚力等). ) 的情况.
- 评估一般可接受性和水活动 (aw).
主要成果:
- 最佳配方 (OM) 实现了最大的一般可接受性和最小的密度.
- 特定百分比确定了胰岛素 (15%),红醇 (9.18%),马尔蒂托尔糖 (39.19%),马尔蒂托尔 (14.71%) 和可溶性小麦纤维 (4.92%).
- OM的水活性为0.75±0.01,表明其稳定性良好.
结论:
- 开发了一种成功的没有糖的 Marshmallow 配方,具有理想的产品质量.
- 溶解纤维,胰岛素和糖醇是马什麦洛传统糖的有效替代品.
- 这项研究为生产更健康的糖果选择提供了基础.
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