Iranian Food Science and Technology Research Journal
with the collaboration of Iranian Food Science and Technology Association (IFSTA)

Investigating the Effect of Two Types of Dietary Sweeteners on the Textural Properties of Gazz

Document Type : Research Article

Authors

Zahra Emam-Djomeh 1
Rasoul Ghaheri 2
Gholamhasan Asadi 2

1 University of Tehran

2 Islamic Azad University, Science and Research Branch

https://doi.org/10.22067/ifstrj.v6i2.7823
Abstract
In this research the effect of substituting sugars (glucose and sucrose) by low caloric sweeteners (sorbitol and isomalt) on the physical properties of Gazz was studied. Textural properties of Gaz were investigated using Instron and micro-structure was studied by Scanning Electron Microscope (SEM). The results of texture investigation showed that the sample containing 25% of sorbitol and 65% of isomalt had the most similarity with the control sample. Increasing the content of sorbitol will soften the texture. Micro-structural studies showed that the texture of control sample has lots of bubbles inside, and this will decrease its density in comparison with dietary Gazz. No bubbles were observed when low caloric sugars were replaced which can be explained by the functional properties of sorbitol including its lubricant characteristics. This fact can led to a decrease in the density of the product in comparison with the control one.

Keywords: Gazz, Low caloric sweeteners, Isomalt, Sorbitol, Texture
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