Azam Ayoubi; Mahda Porabolghasem
Abstract
Introduction: Increased intake of calorie and decreasing physical activity might increase the risks for cancer, obesity, cardiovascular diseases, diabetes mellitus and hypertension. Using natural sweeteners instead of sugar in food formulations can be a good method to reduce the calorie intake. World ...
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Introduction: Increased intake of calorie and decreasing physical activity might increase the risks for cancer, obesity, cardiovascular diseases, diabetes mellitus and hypertension. Using natural sweeteners instead of sugar in food formulations can be a good method to reduce the calorie intake. World Health Organization recommends limiting added sugar intake to <10% of total energy. Many sugar substitutes were used in food products such as glucose syrup, molasses, fructose syrup, invert syrup and malt extract. Utilization of fruits in food preparation while requiring sweet taste is a wise strategy to reduce the added sugar intake. Dates are ideal fruits to substitute added sugar in foods, and they play an important role in daily nutrition of many people in the arid regions. Date fruits are rich in dietary fiber, phenolic compounds, minerals, vitamins, antioxidant and antimutagenic compounds. Date syrup that produces from date is one of the suitable replacements that can be used for substituting sugar. Date syrup is a high energy food rich in carbohydrate, a good source of minerals; but it is also contains a very complex mixture amino and organic acids, polyphenols and carotenoids. Date syrup contains fructose, glucose and small amount of sucrose. Low quality date cultivation occupies about 60% of the total plantation. These dates are poor in size and taste, unsuitable for consumption. The presence of high sugar content in these low quality varieties makes them suitable for producing date syrup. The purpose of this research was study the effects of substituting sugar with date syrup on physicochemical and sensory properties of cupcake.
Materials and methods: Date syrup purchase from Dambaz Company and wheat flour purchase from Tavakkol factory of Kerman. Other materials purchased from local market of Kerman. In this research four different level of date syrup (25, 50, 75 and 100%) were used in cake formulations as a sugar substitution and the effects of dates syrup on the physicochemical (including weight loss, pH, porosity, density, moisture, hardness of texture and color of crust and crump) and sensory (texture, crust color, taste and total acceptance) properties of cupcake were studied. The weight loss calculated by measuring difference of weight before and after baking. pH was measured by a digital pH meter. cake moisture content was determined by drying samples at 130±2°C in a hot air oven. The volumes of the cake samples were measured by the seed displacement method and then density was calculated by dividing the volume by the weight. For evaluation of porosity used Image j method. Hardness of the cake samples were measured with Instron testing machine. Color measurements were done using a Hunterlab Colorimeter. Analysis of variance (ANOVA) was conducted for data using MSTAT-C software. Differences among the mean values were also determined using Duncan’s Multiple Range test. A significant level was defined as a probability of 0.05.
Results & Discussion: Data analysis showed that the date syrup, significantly affected the physiochemical and sensory properties of the cake. It was discovered that by increasing the percentage of date syrup in cake formulation, weight loss decreased and moisture increased. Sugars make hydrogen bonds with water molecules due to their hydroxyl groups, because of the molecular structure of the sugars like sucrose, fructose and glucose, it seems that increasing functional groups in date syrup sugars compared with sucrose, resulted in the formation of more hydrogen bonds, which caused the reduction in the mobility of free water and therefore make an increase in moisture of cake. According to the results, pH and porosity of the cake decreased as the date syrup level increased. The results showed that increasing date syrup level caused an increase in density. By decreasing the volume of cake density increased. The volume probability decreased because of affecting reduced sugars and changing viscosity and density of the cake batter. Based on the results, hardness increased significantly with increasing replacement of sugar with date syrup. The possible reason for this result was due to decreasing volume and porosity of cake with increasing date syrup content. The color of the cake is due to the Maillard and caramelization reactions during baking. A key element in Maillard reaction is reducing sugar which is abundant in date syrup and able to enhance the brown color. The results showed that the crust and crump lightness (L) decreased significantly with increasing the levels of date syrup. The crust and crump yellowness (b) were significantly less than control. With reducing sucrose level, the redness of the crust and crump increased significantly. According to sensory evaluation results, scores of crust color, texture and total acceptance of the cake remained unchanged when up To 50% date syrup was used. However, further addition of date syrup significantly reduced these scores. The results showed that the cake formulation with 100% date syrup date obtained the lowest score by panelists in terms of taste. Least value of weight loss (19/2%), porosity (19/5%) and most value of density (0/5 g/cm3), darkness of crust (32/47) and crump of cake (35/64) were related to substitution level of 100%. Present study demonstrated that the date syrup could replace up to 50% of the sugar without affecting the quality of cupcakes.
Farnaz Hajieghrary; Aziz Homayouni; Zeinab Rahimzadeh Sani
Abstract
Introduction: Non-alcoholic beverages are consumed in many countries. There are many people who avoid alcohol because of their health concerns, and in Muslim countries alcoholic beverages are religiously banned. Malt beverages are classified based on the alcohol content as alcoholic (more than 1.2%), ...
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Introduction: Non-alcoholic beverages are consumed in many countries. There are many people who avoid alcohol because of their health concerns, and in Muslim countries alcoholic beverages are religiously banned. Malt beverages are classified based on the alcohol content as alcoholic (more than 1.2%), low alcoholic (0.5-1.2%) and with no alcohol (less than 0.5%). Malt beverages are generally produced by dissolving wort granulates in water, filtration, and adding pure hop aroma. The malt beverage has some health benefits such as protection against coronary heart diseases, cancers and ulcers. Malt beverages are usually produced using barley malt and in some cases from other sources such as wheat, oats, rye and sorghum. In Iran, malt beverage is prepared without fermentation and is generally produced using barley malt. Malt beverages usually sweetened with sucrose. Sucrose is often preferably replaced with other sweeteners since it is the main cause of obesity, as well as diabetes and dental cavities. There are several known intense sweeteners which provide little or no energy intake. Since intense sweeteners are amongst the most controversial food additives due to suspicions of adverse health effects only few of them are allowed to be used in food industries. On the other hand, there is a wide range of natural sweeteners, which besides providing sweetness to the product, they contain various bioactive compounds, such as vitamins, minerals or polyphenols that are known to exhibit positive health effects and contribute to the concept of functional foods. Though not widely used, several natural alternatives to sugar are available.Date fruit from date palm (Phoenix dactylifera) is one of the important cultivations in Iran. The importance of the date in human nutrition comes from its rich composition of carbohydrates (70–80%), salts and minerals, dietary fiber, vitamins, fatty acids and amino acids. Date juice concentrates, are condensed products made out of date extract. They differ in appearance, taste and consistency depending on the type of the raw juice and the degree of concentration. Three main products can be distinguished as date spread, date syrup and date liquid sugar. Date syrup is the most generally derived date product. It is a high energy food rich in carbohydrate, a good source of minerals but it also contains a very complex mixture of other saccharides, amino and organic acids, carotenoids and polyphenols. Besides its nutritional compounds, it is rich in antioxidants. The components responsible for antioxidative effect are flavonoids, phenolic acid, ascorbic acid and carotenoids. Date syrup as an innovative and main by-product in date processing was used as a substitution of sucrose in non-alcoholic malt beverage. In this study, the effect of sucrose replacement with date syrup on physicochemical and organoleptic properties of malt beverage was studied within 1, 7, 14, 21, 28, 60, 90,120, 150 and 180 days during 6 months of storage.Materials and methods: The materials including barley malt and hops pellets, sucrose and date syrup were supplied from local market. Barley malt and hops pellets were obtained from Sard Sahra Company (Tabriz, Iran). Sucrose was purchased from Khoy sugar factory (Khoy, Iran) and date syrup from Shahd Bab Pars factory (Tabriz, Iran). For preparing malt beverages barley malts were milled using a roller mill, then steeped with hot water in a mash tank. Malt extract was filtered to produce thick, sweet liquid called wort. The wort was then boiled for an hour and date syrup and sugar were added together to the boiling wort at the ratios of 0:100, 25:75, 50:50, 75:25 and 100:0. Hops pellets were also added to the extract. The wort was then chilled using heat exchanger plate to avoid fermentation and filtered. The pH and brix of extracts were adjusted to 3.8 and 6 and they were transferred into 300 ml green Polyethylene Terephthalate (PET) bottles, then were pasteurized at 70°C for 30 minutes and stored in refrigerator at 4°C for further analysis.Malt beverages which were sweetened with ratios of 0:100, 25:75, 50:50, 75:25 and 100:0 of date syrup to sucrose, physicochemical and sensory properties were evaluated during six months of storage. The data reported are the means of triplicate observations. Analysis of the data was done by Duncan’s test. Results and discussion: According to results pH and Brix were not changed during 6 months. There was a significant difference (p