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Paper Information

Journal:   ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION   2017 , Volume 8 , Number 1 ; Page(s) 23 To 40.
 
Paper: 

EFFECTS OF SUCRALOSE AND MALTODEXTRIN ON RHEOLOGICAL, PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF WHIPPED CREAM

 
 
Author(s):  KATOUZIAN I., MOTAMEDZADEGAN A.*, DANESHI M.
 
* DEPT. OF FOOD SCIENCE AND TECHNOLOGY, SARI AGRICULTURAL SCIENCES AND NATURAL RESOURCES UNIVERSITY, SARI, IRAN
 
Abstract: 

Backgrounds and objectives: In the recent years, food manufacturers have tried to decrease the energy density of food products due to the ascending rate of obesity together with the negative outcomes of consuming high-caloric food products. Despite the advantages and considerable functional properties of sucrose as a natural sweetener, it may induce some health complications, such as high blood pressure, obesity, cardiovascular diseases, tooth decay and the increase in blood glucose level. Currently, several studies are being conducted in order to replace sucrose with different sweeteners. In this study, the possibility of replacing sucrose with a sucralose-maltodextrin blend at 25, 50, 75 and 100% replacement levels was evaluated in whipped cream.
Materials and methods: 35% fat cream (obtained from Pegah dairy company) was diluted to 30% fat with skim milk and heated at 60oC. Then, sucrose, commercial stabilizer (Robertete 1185, France) and sucralose-maltodextrin blend were added to the cream and mixed. Sucralose-maltodextrin blend was used to replace the sucrose content at 25, 50, 75 and 100 % levels (W/W). After preparation, rheological, physico-chemical and sensory tests were done for each sample. Finally, means were compared using the Duncan test (p<0.05) in SPSS v. 22.
Results: Results: Considering the overrun tests, 25 and 50% sucralosemaltodextrin blends had the best results. Moreover, there was no evidence of drainage in the entire samples (P?0.05). Regarding the complex viscosity, the highest complex viscosity belonged to 50 and 100% sucralose-maltodextrin blends. These samples showed desirable textural characteristics. In the rheological tests, 100 % sucralose-maltodextrin blend was significantly different from the others, according to storage, loss and complex moduli (P<0.05). Moreover, all the samples exhibited no significant differences considering the loss tangent values (P?0.05). Finally, the results of the sensory evaluations suggested that the best sample was 50% sucralose-maltodextrin blend.
Conclusion: The sucrose content can be completely replaced with the sucralosemaltodextrin concentrate. All in all, the 50% sucralose-maltodextrin sample was considered as the best alternative considering all the measured properties.

 
Keyword(s): WHIPPED CREAM, SUCRALOSE, MALTODEXTRIN, SENSORY, RHEOLOGY
 
 
References: 
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Click to Cite.
APA: Copy

KATOUZIAN, I., & MOTAMEDZADEGAN, A., & DANESHI, M. (2017). EFFECTS OF SUCRALOSE AND MALTODEXTRIN ON RHEOLOGICAL, PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF WHIPPED CREAM. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, 8(1 ), 23-40. https://www.sid.ir/en/journal/ViewPaper.aspx?id=569820



Vancouver: Copy

KATOUZIAN I., MOTAMEDZADEGAN A., DANESHI M.. EFFECTS OF SUCRALOSE AND MALTODEXTRIN ON RHEOLOGICAL, PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF WHIPPED CREAM. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION. 2017 [cited 2021May11];8(1 ):23-40. Available from: https://www.sid.ir/en/journal/ViewPaper.aspx?id=569820



IEEE: Copy

KATOUZIAN, I., MOTAMEDZADEGAN, A., DANESHI, M., 2017. EFFECTS OF SUCRALOSE AND MALTODEXTRIN ON RHEOLOGICAL, PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF WHIPPED CREAM. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, [online] 8(1 ), pp.23-40. Available: https://www.sid.ir/en/journal/ViewPaper.aspx?id=569820.



 
 
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