Synopsis
Growing concern about the rise in obesity and diabetes in the world has led the food industry to make product modifications to reduce the consumption of sugars and calories in the diet. In the present work, the effect of the partial and total sucrose substitution on the physicochemical, sensory and nutritional properties of cherries in syrup with a soluble solid content of 55 °Brix was studied in order to obtain a product reduced in sugars and/or caloric value. Five treatments were performed, including sucrose as control treatment. In the other treatments 50,80 and 100% sucrose was replaced using polyalcohols like maltitol, erithritol, mannitol and Sucrodex® mixture syrup. The evolution of physicochemical variables such as: pH, density, soluble solids (°Brix) inside and outside the pulp, water activity (aw), texture and colour during the confection process and in the finished product, was characterized. Sensory tests of acceptance of the obtained products and nutritional calculations were carried out to check the adequacy to the current regulation. It was concluded that it is feasible to prepare cherries in syrup with a soluble solid concentration of 55° Brix using polyalcohols.
Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.
À propos de l?auteur
Maldonado, Mariela Beatriz PhD in Biological Sciences, orientation in Cellular and Molecular Biology. Specialist in University Teaching. Graduate Degree National University of Cuyo. Mendoza Argentina. Specialist in Quality Engineering. Graduate Degree National Technological University - Mendoza Regional School.
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
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Functional Sugar Substitutes: Use of Polyalcohols in Canned Cherries
Edité par
LAP LAMBERT Academic Publishing Dez 2017, 2017
ISBN 10 : 6133995696
ISBN 13 : 9786133995697
Neuf
Taschenbuch
Vendeur : BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Allemagne
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Taschenbuch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Growing concern about the rise in obesity and diabetes in the world has led the food industry to make product modifications to reduce the consumption of sugars and calories in the diet. In the present work, the effect of the partial and total sucrose substitution on the physicochemical, sensory and nutritional properties of cherries in syrup with a soluble solid content of 55 °Brix was studied in order to obtain a product reduced in sugars and/or caloric value. Five treatments were performed, including sucrose as control treatment. In the other treatments 50,80 and 100% sucrose was replaced using polyalcohols like maltitol, erithritol, mannitol and Sucrodex® mixture syrup. The evolution of physicochemical variables such as: pH, density, soluble solids (°Brix) inside and outside the pulp, water activity (aw), texture and colour during the confection process and in the finished product, was characterized. Sensory tests of acceptance of the obtained products and nutritional calculations were carried out to check the adequacy to the current regulation. It was concluded that it is feasible to prepare cherries in syrup with a soluble solid concentration of 55° Brix using polyalcohols. 168 pp. Englisch. N° de réf. du vendeur 9786133995697
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Functional Sugar Substitutes: Use of Polyalcohols in Canned Cherries
Edité par
LAP LAMBERT Academic Publishing, 2017
ISBN 10 : 6133995696
ISBN 13 : 9786133995697
Neuf
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Etat : New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Maldonado MarielaMaldonado, Mariela Beatriz PhD in Biological Sciences, orientation in Cellular and Molecular Biology. Specialist in University Teaching. Graduate Degree National University of Cuyo. Mendoza Argentina. Specialist in Q. N° de réf. du vendeur 385843648
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Functional Sugar Substitutes: Use of Polyalcohols in Canned Cherries
Edité par
LAP LAMBERT Academic Publishing Dez 2017, 2017
ISBN 10 : 6133995696
ISBN 13 : 9786133995697
Neuf
Taschenbuch
Vendeur : buchversandmimpf2000, Emtmannsberg, BAYE, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Taschenbuch. Etat : Neu. This item is printed on demand - Print on Demand Titel. Neuware -Growing concern about the rise in obesity and diabetes in the world has led the food industry to make product modifications to reduce the consumption of sugars and calories in the diet. In the present work, the effect of the partial and total sucrose substitution on the physicochemical, sensory and nutritional properties of cherries in syrup with a soluble solid content of 55 °Brix was studied in order to obtain a product reduced in sugars and/or caloric value. Five treatments were performed, including sucrose as control treatment. In the other treatments 50,80 and 100% sucrose was replaced using polyalcohols like maltitol, erithritol, mannitol and Sucrodex® mixture syrup. The evolution of physicochemical variables such as: pH, density, soluble solids (°Brix) inside and outside the pulp, water activity (aw), texture and colour during the confection process and in the finished product, was characterized. Sensory tests of acceptance of the obtained products and nutritional calculations were carried out to check the adequacy to the current regulation. It was concluded that it is feasible to prepare cherries in syrup with a soluble solid concentration of 55° Brix using polyalcohols.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 168 pp. Englisch. N° de réf. du vendeur 9786133995697
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Functional Sugar Substitutes: Use of Polyalcohols in Canned Cherries
Edité par
LAP LAMBERT Academic Publishing, 2017
ISBN 10 : 6133995696
ISBN 13 : 9786133995697
Neuf
Taschenbuch
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Taschenbuch. Etat : Neu. Functional Sugar Substitutes: Use of Polyalcohols in Canned Cherries | Mariela Maldonado (u. a.) | Taschenbuch | 168 S. | Englisch | 2017 | LAP LAMBERT Academic Publishing | EAN 9786133995697 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu. N° de réf. du vendeur 110945160
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Functional Sugar Substitutes: Use of Polyalcohols in Canned Cherries
Edité par
LAP LAMBERT Academic Publishing, 2017
ISBN 10 : 6133995696
ISBN 13 : 9786133995697
Neuf
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Paperback. Etat : Brand New. 168 pages. 8.66x5.91x0.38 inches. In Stock. N° de réf. du vendeur zk6133995696
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Functional Sugar Substitutes: Use of Polyalcohols in Canned Cherries
Edité par
LAP LAMBERT Academic Publishing, 2017
ISBN 10 : 6133995696
ISBN 13 : 9786133995697
Neuf
Taschenbuch
Vendeur : AHA-BUCH GmbH, Einbeck, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Taschenbuch. Etat : Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Growing concern about the rise in obesity and diabetes in the world has led the food industry to make product modifications to reduce the consumption of sugars and calories in the diet. In the present work, the effect of the partial and total sucrose substitution on the physicochemical, sensory and nutritional properties of cherries in syrup with a soluble solid content of 55 °Brix was studied in order to obtain a product reduced in sugars and/or caloric value. Five treatments were performed, including sucrose as control treatment. In the other treatments 50,80 and 100% sucrose was replaced using polyalcohols like maltitol, erithritol, mannitol and Sucrodex® mixture syrup. The evolution of physicochemical variables such as: pH, density, soluble solids (°Brix) inside and outside the pulp, water activity (aw), texture and colour during the confection process and in the finished product, was characterized. Sensory tests of acceptance of the obtained products and nutritional calculations were carried out to check the adequacy to the current regulation. It was concluded that it is feasible to prepare cherries in syrup with a soluble solid concentration of 55° Brix using polyalcohols. N° de réf. du vendeur 9786133995697
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