{"title":"Effect of different stabilizers and rebaudioside A (reb A) sweetener on quality characteristics of low-calorie orange marmalade","authors":"Şeyda Öztürk, Cemalettin Baltacı","doi":"10.15376/biores.19.1.66-83","DOIUrl":null,"url":null,"abstract":"Low-calorie orange marmalade was produced using sugar and reb A (0.08%) or reb A-sugar free recipes with pectin (1%) and agar agar (AA) (1%) stabilizers. The physical, chemical, and sensory properties of the marmalades were evaluated. AA stabilizers increased the viscosity of the marmalades compared to pectin, but they did not affect samples with reb A. Low-calorie samples had higher L* and b* values and lower a* values than sugar-containing samples. Total sugar content in reb A samples was 8.30 to 9.28 g/100 g, and it was lower in agar samples produced in parallel with pectin. The hydroxymethyl furfural (HMF) value was lower in sugar-free recipes (3.03 to 3.62) than in sugar-containing samples. Pectin-reb A samples had favorable taste, while AA-reb A samples favored consistency among reb A-containing samples.","PeriodicalId":9172,"journal":{"name":"Bioresources","volume":"226 1","pages":"0"},"PeriodicalIF":1.3000,"publicationDate":"2023-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Bioresources","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.15376/biores.19.1.66-83","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"MATERIALS SCIENCE, PAPER & WOOD","Score":null,"Total":0}
引用次数: 0
Abstract
Low-calorie orange marmalade was produced using sugar and reb A (0.08%) or reb A-sugar free recipes with pectin (1%) and agar agar (AA) (1%) stabilizers. The physical, chemical, and sensory properties of the marmalades were evaluated. AA stabilizers increased the viscosity of the marmalades compared to pectin, but they did not affect samples with reb A. Low-calorie samples had higher L* and b* values and lower a* values than sugar-containing samples. Total sugar content in reb A samples was 8.30 to 9.28 g/100 g, and it was lower in agar samples produced in parallel with pectin. The hydroxymethyl furfural (HMF) value was lower in sugar-free recipes (3.03 to 3.62) than in sugar-containing samples. Pectin-reb A samples had favorable taste, while AA-reb A samples favored consistency among reb A-containing samples.
期刊介绍：
The purpose of BioResources is to promote scientific discourse and to foster scientific developments related to sustainable manufacture involving lignocellulosic or woody biomass resources, including wood and agricultural residues. BioResources will focus on advances in science and technology. Emphasis will be placed on bioproducts, bioenergy, papermaking technology, wood products, new manufacturing materials, composite structures, and chemicals derived from lignocellulosic biomass.
京公网安备 11010802042870号
京ICP备2023020795号-1
分享
求助内容：
应助结果提醒方式：
扫码关注我们
