Food Technology
Amineh Avami; Mostafa Mazaheri Tehrani; Mohebbat Mohebbi; Fatemeh Pourhaji
Abstract
There is a challenge in producing a portion both compatible to ketogenic diet and sufficient satiety. This study investigated the possibility of producing sugar-free chocolate product using increasing total fat and protein. The ingredients were chosen such that they do not contain any source of starch ...
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There is a challenge in producing a portion both compatible to ketogenic diet and sufficient satiety. This study investigated the possibility of producing sugar-free chocolate product using increasing total fat and protein. The ingredients were chosen such that they do not contain any source of starch and sucrose. The cocoa powder was replaced with cocoa butter substitute (CBS) and sodium caseinate at different levels (0, 5 and 10%) along with constant amount of stevia ketogenic powder and soybean hull as sugar substitute. Results showed that cocoa powder substitution significantly (p< 0.05) led to an increase in moisture, water activity, fat and protein and a decrease in ash and carbohydrate amount, respectively. It was also observed that addition of sodium caseinate and CBS made the chocolate softer and to be easily melted (p< 0.05). Sensory analysis showed that samples with high protein and fat content got better scores in overall acceptance (p< 0.05). Also, principle component analysis showed that the first two components could explain about 81% of total variance. Finally, the best composition was determined by considering both TPA, DSC and sensory properties. This sample contained 5% sodium caseinate and 35% CBS. Moreover, total sugar content and calorie amount of this sample was 2.17% and 547.41 kcal, respectively. The peroxide value of optimized sample was 0.5 meq per kg immediately after production and it reached to 1.13 meq per kg after two months. Consuming 100 g of this chocolate can supply 27% of daily calorie of an adult person (assuming 2000 kcal per day for adults). Consuming this 100 g can also supply 17% and 40% of classic and atkins keto diet. These results showed that, the selected sample with 35% CBS and 5% sodium caseinate could be compatible to ketogenic diet but more clinical research should be done in future.
Food Technology
Hassan Sabbaghi
Abstract
Introduction: Doughnut is one of the most widely consumed food products in the world due to its suitable organoleptic properties. Today, with the spread of diabetes and lifestyle changes, consumers are paying more attention to the use of sugar-free foods and dietary products. In the bakery products, ...
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Introduction: Doughnut is one of the most widely consumed food products in the world due to its suitable organoleptic properties. Today, with the spread of diabetes and lifestyle changes, consumers are paying more attention to the use of sugar-free foods and dietary products. In the bakery products, sweeteners play an important role in providing moisture, sweetening, texture formation and increasing the shelf life of the final product. Sweeteners intended to replace sucrose should be water-soluble, with enough flavor, and cost-effective. Also, these compounds must also comply with national and international law. Stevia, which is composed of steviol and glycosides, is resistant to heat and pH and is not fermentable. Therefore, its amount should be chosen in such a way that it has no effect on cooking. In contrast, sweeteners containing dextrose and maltodextrin are also heat-resistant and can affect cooking and maintain the quality properties of fermentation. In order to use stevia in products as a substitute for sugar to maintain the formulation ratios, the fillers including low-calorie sweeteners such as erythritol and maltodextrin should be used. Therefore, in this study, the feasibility of producing sugar-free doughnuts as a dietary product was studied using stevia, erythritol and maltodextrin as sugar substitutes. Materials and Methods: The low calorie sweetener blend (stevia, erythritol and maltodextrin) was designed in the first step. It was found that if 46.175 g of stevia and 1997.82 g of erythritol were mixed and homogenized, a mixture would be obtained with sweetness four times higher than sucrose. So, the "sweetener blend" was used for one-fourth of the sugar removal mass and the rest was compensated with filler as maltodextrin. Instead of sugar, this mixture was added with zero ratio (control), 50 (low sugar) and 100% (no sugar) in the formulation of doughnuts and icing. Evaluation of qualitative characteristic including moisture content, oil absorption, density, color and porosity ratio and sensory analysis for doughnuts were performedThe properties of shelf life, including soft tissue assessment, non-absorption of icing and non-growth of mold were also investigated within 14 days. Statistical analysis was performed in a completely randomized design (p < 0.05). Results & discussion: The results showed that replacing 100% sugar in doughnuts was successful in terms of maintaining quality characteristics. The quality properties of doughnuts with 50% replacement (low sugar product) were not desirable. Sugar-free doughnuts had good quality properties (density, porosity, color and shell-life) compared to the control. Replacing the type of sweetener from sucrose to alcohol sugar can increase the moisture level of the product. As the amount of erythritol increased (no sugar sample), the texture became more moist and soft. The oil uptake of sugar-free doughnut did not show significant difference from the control sample and its sensory evaluation was so favorable. Maltodextrin could act as a bulking agent, stabilizer, and thickener agent in a sugar free formulation. Sugar free doughnuts had more brightness (L*) and less redness (a*), and its yellowness (b*) did not show significant difference with the control sample. It can be said that because more air has penetrated in sugar free doughnut the brightness parameter (L*) increased. The use of polyols (erythritol) results in a brighter color in the product, which is due to the lack of participation of polyols in the Millard reaction because they lack a reactive aldehyde group. The early development of the Millard reaction led to changes in hardness. Therefore, replacing reducing sugars with non-reducing compounds such as alcohol sugars in the formulation decreased tissue changes in the direction of hardening. Because of Millard reaction will reduce the sugars available as a plasticizer in the formulation. Sugar free doughnut showed suitable soft tissue during 14 days and indicated that sweetener has an effect on texture because it controls hydration and tends to disperse starch and protein molecules, thus preventing the formation of a continuous mass. No sugar doughnuts showed suitable sensory evaluation about color, taste, smell, texture, and overall acceptance.Therefore, a mixture of no-calorie and low-calorie sweeteners in this study can be used in the preparation of dietary doughnuts.
Mohammad Javad Golieh; Mohammad Goli
Abstract
Introduction: Recently, the prevalence of diseases related to diabetes, hypertension, and obesity, due to high and persistent consumption of sucrose is increasing rapidly. Concerns about the adverse effects of sugar consumptionon one hand, and manufacturers and consumers attention for natural sweeteners ...
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Introduction: Recently, the prevalence of diseases related to diabetes, hypertension, and obesity, due to high and persistent consumption of sucrose is increasing rapidly. Concerns about the adverse effects of sugar consumptionon one hand, and manufacturers and consumers attention for natural sweeteners to replace sugar, on the other hand, reveal that innovative approaches are needed to help develop a healthy diet which prevents such diseases. Stevia can be introduced as a good replacement for sucrose. Corchorus olitorius L. is a rich source of bioactive compounds such as protein, fiber, vitamins, minerals, sterols, tocopherols, and carotenoids, which has significant antioxidant, antibacterial, antifungal, antiviral, anti-inflammatory and anti-cancer properties. This study aimed to reduce the sugar level in Luz preparation and produced a high nutritive product by using Corchorus olitorius. Materials and methods: Materials used in Luz formulation consisted of isomalt, sorbitol, coconut powder, pistachio powder, cardamom, cinnamon and chlorophyll, stevia, and Corchorus olitorius were supplied from Salamat-gostaran arayan Co. All chemicals were from Merck Co. The formulations of Luz include sorbitol (29.68%), sugar (25.85%), coconut powder (38.75%), cardamom (0.3%), cinnamon (0.26%) and chlorophyll (58.5%). 2) were selected, and isomalt was used as filler. To produce Luz, the mixture of sorbitol and isomalt was heated to reach boiling temperature and complete dissolution. After the heat treatment (126°C for 1h), the mixture was cooled to 40°C and the other materials were added and mixed. The prepared samples were molded and placed at 15°C for 3 h. Moisture, ash, protein, fat, and sugar were determined according to AACC standard numbers. The density was also determined according to AACC standard number 54-21. Textural properties were determined using a texture analyzer. Atomic Spectroscopic measurement of minerals was performed according to Devatkal et al. (2004). The color evaluation was performed by the Image Processing method. In this study, the effects of Stevia replacement with sugar (0-100%), Corchorus olitorius replacement with pistachio powder (0-100%) and cooking temperature (50-70°C) on physical and textural properties (density, hardness) of Luz were investigated. Formulation optimization of enriched dietary Luz was performed using Response Surface Method in the form of a central composite design with 6 central points and two replications (α=2) in other locations. In optimum condition, the results of physicochemical, textural and color properties were analyzed by SPSS software. Results and discussion: The linear model was suggested for density changes, and independent effect of variables (stevia replacement, Corchorus olitorius replacement, cooking temperature), interaction effect of Stevia and Corchorus olitorius replacement, interaction effect of Corchorus olitorius replacement and cooking temperature, the quadratic effect of Stevia replacement and the quadratic effect of cooking temperature were significant on density (P <0.05 or P <0.001). The density of all treatments increased with increasing the levels of Stevia and Corchorus olitorius replacement. An increase in density was observed with increasing cooking temperature. The interaction effect of Corchorus olitorius and cooking temperature caused a significant (P<0.05), decrease in hardness. A reduction in the level of stevia replacement resulted in a decrease in hardness. The optimum formulation of dietary Luz was introduced containing 25% Stevia, 25% Corchorus olitorius and cooking temperature of 65°C, and 55% Stevia, 75% Corchorus Olitorius and cooking temperature of 55°C. Overall, the nutritional value of dietary Luz containing Corchorus olitorius was improved in terms of protein, ash, magnesium and calcium content. The total sugar content of the optimum samples was significantly lower than the control. The textural characteristics of the optimum samples had not changed significantly.
Elnaz Shafie; Mohammad Goli
Abstract
Introduction: Milk dessert is a product that contains at least 50% the fresh cow milk or reconstituted milk, which is made with supplementary additives such as flavors, sweeteners, thickeners, and stabilizers, after undergoing heat treatment such as pasteurization or sterilization. Spirulina platensis ...
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Introduction: Milk dessert is a product that contains at least 50% the fresh cow milk or reconstituted milk, which is made with supplementary additives such as flavors, sweeteners, thickeners, and stabilizers, after undergoing heat treatment such as pasteurization or sterilization. Spirulina platensis is a multi-cellular microalgae and a green-blue filament that is a rich source of protein, essential amino acids, essential fatty acids, vitamins, minerals and pigments. Today, as a substitute for sucrose, non-caloric sweeteners are used, which in a small amount make too much sweetness, but they are not absorbed by the body. Of these, stevia with higher sweetness than sucrose (300 to 400 times), less calories and lower glycemia index, is a good herbal sweetener to replace sucrose. Materials and methods: Factor A contains the percentage of algae Spirulina platensis (alternative to milk powder) at 5 levels (0-2 % of the final formula), factor B contains the percentage of stevia replacement with sucrose at 5 levels (0-100), to achieve optimal pudding production formula were selected. Optimization of formula was performed based on the parameters of syneresis, viscosity, hardness and cohesiveness by Response Surface Method (central composite design, α=2 with 6 central points). The results were analyzed using SPSS 20 software and the comparison of the means was done by LSD at 5% level and the charts were drawn by Excel software. Results & Discussion SyneresisGenerally, due to the increase of molecular connections between the chains and the outflow of water from the structure is created. According to the results of Table 3, the independent effect of stevia replacement with sugar, the interaction effect of Spirulina platensis and stevia replacement, and the quadratic effect of each of the independent variables on the Syneresis factor were significant (P <0.05). The rate of syneresis of the samples at higher levels of stevia replacement was reduced by decreasing the percentage of Spirulina platensis replacement, and at lower levels of stevia replacement, with the decrease in the percentage of Spirulina platensis replacement, the amount of syneresis significantly increased. Water holding capacity is linked to the ability of proteins, fats, and dietary fiber to maintain water inside the product structure. Because Spirulina platensis has high levels of protein, dietary fiber and fat, its presence in the formulation of frozen desserts has a significant effect on reducing the product's syneresis. ViscosityAs shown in Table 3, the independent effect of Spirulina platensis replacement and stevia replacement, the interaction effect of Spirulina platensis and stevia replacement, the quadratic effect of Spirulina platensis and stevia replacement on the amount of viscosity was significant (P <0.05 ). The level of viscosity at lower levels of stevia replacement decreased with a decreasing percentage of Spirulina platensis replacement, and at the higher levels of stevia replacement, reducing Spirulina platensis replacement percentage was no significant effect on the viscosity (Fig. 2). In general, the presence of Spirulina platensis in the pudding formulation increased its viscosity, which could be due to the Spirulina platensis protein structure and intercellular interactions. Spirulina with high water absorption reduces water mobility. Also, the presence of fiber and hydroxyl compounds in the structure of this fine algae has a significant effect on the viscosity of the product. Hardness and cohesivenessReplacement of Spirulina platensis and Stevia in pudding formulations did not have a significant effect on the hardness and cohesiveness of texture. While the interaction effect of Spirulina platensis and Stevia replacement on the hardness and cohesiveness of the pudding samples was significant (P<0.001). The quadratic effect of Spirulina platensis and stevia replacement on the amount of hardness and cohesiveness of texture was significant (P <0.05). At lower levels of stevia replacement, by increasing the Spirulina platensis replacement percentage, the hardness of the samples first increased and then decreased, while at higher levels of stevia replacement, with increasing Spirulina platensis replacement percentage, the hardness of the samples first decreased and then increased. Large particles of Spirulina platensis can cause unconnectedness and network connectivity and ultimately create a more sophisticated structure. In fact, Spirulina platensis protein molecules, having a hydrophilic property, compete with other molecules to bind to water molecules, which results in a weaker and more unstable gel structure. On the other hand, tissue hardness is largely dependent on dry matter, the amount and type of protein in the sample. High levels of protein cause cross-linking in the gel network and, ultimately, a rigid and dense structure. But it should be noted that the amount of sample fat plays an important role in the product's texture. Since Spirulina platensis, in addition to protein, also has significant amounts of fat, the intervention of the fatty molecules of this small algae can be effective in forming a weaker gel network and producing soft texture in the product. Finally, optimal formula 1 (2 % Spirulina platensis and 95% Stevia replacement) and optimal formula 2 (0.1% Spirulina platensis and 50% Stevia replacement) were predicted.
Fereshteh Hosseini; Zeynab Raftani Amiri
Abstract
In this study, the effect of stevia (0-0.04 g/100g) as a sucrose replacer, milk protein concentrate (mpc) (0-4 g/100g), and modified waxy corn starch (0-3 g/100g) as fat replacers on the physico-chemical and sensory characteristics of 15% fat cream were analyzed using a central composite rotatable design. ...
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In this study, the effect of stevia (0-0.04 g/100g) as a sucrose replacer, milk protein concentrate (mpc) (0-4 g/100g), and modified waxy corn starch (0-3 g/100g) as fat replacers on the physico-chemical and sensory characteristics of 15% fat cream were analyzed using a central composite rotatable design. Response surface methodology was used for optimization of low calorie cream formulation. Results showed that an increase in sucrose substitution with stevia and mpc concentration was followed by an increase in cream acidity, while pH decreased. Increasing sucrose substitution with stevia in cream decreased firmness, apparent viscosity and consistency, whereas increasing concentration of milk protein concentrate and modified starch increased the cream firmness, apparent viscosity and consistency. However, according to multiple response optimization, the optimum levels of 0.034 g/100g stevia, 1.64 g/100g mpc and 2.30 g/100g modified starch predicted acidity 0.15% acid lactic, pH 6.5, firmness 1.4 N, apparent viscosity 28730.3 mPa.s and consistency 0.52 cm/30 s. The calorie value of formulated cream was 46.44% less than the control sample (cream with 30% fat and 12% sucrose), and no significant difference in total acceptance between them was found, while formulated cream had higher score for taste and creamy state.
Mina Kargozari; Leila Bagheri; Alireza Mohammadi
Abstract
Introduction: In recent years, sugar-free or reduced-sugar foods and beverages are becoming very popular among the consumers. At the same time, consumers are increasingly concerned about the quality and safety of many products present in the diet, in particular, low-calorie synthetic or natural sweeteners. ...
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Introduction: In recent years, sugar-free or reduced-sugar foods and beverages are becoming very popular among the consumers. At the same time, consumers are increasingly concerned about the quality and safety of many products present in the diet, in particular, low-calorie synthetic or natural sweeteners. Sugar adds viscosity and provides body in drinks and semi-liquid foods like syrups and fruit juices. In order to achieve the same quality, taste and texture profile, reducing or removing sugar from a product often requires replacement with a number of alternative ingredients such as hydrocolloids. Hydrocolloids are widely used in many food formulations to improve quality attributes as thickening and gelling agents. Xanthan gum is a polysaccharide used as a food additive and rheology modifier, commonly used as a food thickening agent and a stabilizer, to prevent ingredients from separating. Stevia is an attractive natural sweetener and sugar substitute extracted from the leaves of the plant species Stevia rebaudiana. Inulin is a starchy substance found in a wide variety of fruits, vegetables, and herbs, which improves the technological properties and enhance the nutritional value of food and also has synergistic sweetening effect with sweeteners including stevia. Dietitians suggest that inulin belong to a class of water-soluble dietary fibers known as fructans, but research suggests prebiotic and bifidogenic properties of this compound that has caused it to be also regarded as a functional compound.
Materials and methods: Lemon drink with different formulations containing sugar (0, 6, 12 %), stevia (0, 0.02, 0.04 %) and xanthan (0, 0.18. 0.26 %) were prepared. To mask the bitter taste of stevia, inulin which has functional properties, was added to the formulation at the level of 0.5 %. In this study, liquid-gel method was used to suspend the solid particles of pulp and reach the desired consistency. Liquid gel structure was built by adding hot xanthan solution to the half diluted lemon drink while being stirred. Flow behavior and particle size distribution were examined. The dynamic yield stress of the samples was calculated and the stability of pulp particles in lemon drink was predicted by determination of the forces acting on the particle. Specific gravity measurement of lemon beverage was performed after removing the pulp using 50 ml pycnometer at 20°C according to the Iranian National Standard No. 2685. Mean diameter and size distribution of cloud-forming substances in pulp-free beverages were measured with a static light scattering laser diffraction-based particle size analyzer Malvern Master Sizer. Physicochemical (pH, acidity, ash, brix and density), sensory (taste and appearance) and microbial properties of lemon diet drinks were also examined.
Results and discussion: Xanthan, having considerable effect on flow behavior of lemon drink samples, created high amounts of apparent viscosity at low shear rates. In samples containing xanthan, yield stress was observed and its value was measured by extrapolation based on the Herschel-Bulkley model. The calculations of pulp suspension were conducted based on the yield stress, which were consistent with the results of stability observed. The results of the particle size distribution test showed that xanthan significantly increases the particle size of the lemon beverage. This means that the anionic hydrocolloid xanthan also react with lemon drink colloids and broader range of particle size was created. Higher xanthan concentration had led to increased particle size range. Lower sugar and stevia concentration in combination with xanthan reduced the particle size. Based on the results obtained, pH of samples ranged from 2.85 – 2.90 and acidity expressed as citric acid ranged from 0.47 – 0.52 that was in accordance with the standard related to the physicochemical properties of non-carbonated drinks and beverages (Iranian National Standard No. 2837). Other properties such as water-soluble solids value and density were not discussed due to the lack of standards for low-sugar beverages and the need for a national standard in this field was felt. The results concerned to the physical and chemical characteristics of different treatments indicated that lemon beverage acidity and pH values did not show significant differences among the samples and the samples containing higher amounts of sugar, xanthan and stevia had higher brix, ash and density values (P
