EFFECTS OF COLOR AND SWEETENERS ON THE SENSORY CHARACTERISTICS OF SOFT DRINKS

College age panelists, 129 in number, evaluated an artificially cherry flavored soft drink which varied in color level, sweetener level and sweetener type, for overall liking, sweetness, color, flavor, tartness, and aftertaste intensity. Three two-factor, second order central composite designs were developed which contained either sucrose, aspartame, or aspartame acesulfame-K in a 60:40 ratio as the sweetener. Each design yielded nine drinks which had five color levels and five orthogonal sweetener levels centered around a commercial sample. Mean panel reponses for each sensory characteristic were subjected to regression modeling, producing a regression equation and a three dimensional prediction surface. Response patterns were then compared both within, and between sweetener types. Sensory responses were sensitive to manipulations of the two independent variables, color and sweetener. Increasing levels of sweetener increased sensory ratings for overall liking, sweetness, flavor and aftertaste, and decreased ratings for tartness. These effects were similar across sweetener types. Non significant effects of color were seen only on flavor, tartness, and aftertaste intensity, and were not found for all sweeteners.     

国际饮料市场预测

约超过1700亿升的碳酸饮料市场占据世界饮料市场的最大份额,有约二倍于包装水的销量。但据国际著名的 饮料咨询公司Canadean的Ray Rowlands对全球80多个国家和地区1994年至2000年的调查,及至2003 年的预测表明,自1994年以来的4％的年平均增长率在过去的三年里正下降至2％。因此业内人士关注的问题是消费的下一个重点将是什么?     

DETERMINATION OF BROMINATED VEGETABLE OIL CONCENTRATIONS IN SOFT DRINKS USING A SPECIFIC ION ELECTRODE

A method for quantitative determination of brominated vegetable oils at the 15 ppm level in soft drinks was developed. Extracts of beverages were subjected to a debromination reaction using sodium borohydride and a palladium-on-charcoal catalyst. The resulting bromide was measured with a specific ion electrode. At the 15 ppm level of brominated vegetable oil, the accuracy and precision of this method was ± < 1 ppm and ± 1 ppm, respectively.     

人参花蕾在碳酸饮料中的应用

探索人参花蕾采收、处理、储藏、提取液制备条件并以参花蕾为原料研制碳酸饮料,通过色谱分析确定人参花蕾提取液制备条件为:乙醇浓度65%,浸泡时间2h;通过正交试验确定了影响口感和风味主要因素的最佳配方为:蜂蜜2%,可乐型香精0.08%,乙基麦芽酚12%.结果表明:对于人参花蕾的微苦的1:2味和独特的气味及营养价值得到保持和改良.所制饮料风味独特、口感甜润爽快且营养丰富.     

茶的起源与饮料加工

本文简述了茶的起源及其营养成份对人体的作用，并对茶饮料加工工艺进行了初步研究。确定了茶饮料生产的工艺条件，为工业化生产提供了技术保证。     

ROMATIC COMPOUNDS AND SUGARS IN FLOCCULATION OF SACCHAROMYCES CEREVISIAE

Phenol, aniline, benzyl alcohol and pyridine in the range 0.1 m to 0.3 m appreciably lowered the floc dissociation temperature, T_f , of two strains of Saccharomyces cerevisiae, without affecting flocculation intensity, F. Cell surface inactivation and Sr salt addition lowered F but not T_f . Mannose lowered F specifically, over fructose, glucose and maltose. Results are interpreted as a specific complementary site binding in yeast flocculence.     

复合保健软糖的研制

以红枣、甘草、百合提取的浓缩液作为主要原料，添加凝胶剂、葡萄糖、白砂糖等制备出复合保健软糖。通过研究凝胶剂、加糖量、柠檬酸量等对软糖加工工艺的影响，获得了最佳制备工艺与配方。     

MEASUREMENT OF FERMENTABLE SUGARS

A method is described in which the fermentable sugars of wort, beer and syrups are rapidly separated as a group from the unfermentable carbohydrates, by desorption from a charcoal-kleselguhr column using 15% ethanol as the eluting agent. This separation procedure may conveniently be combined with an automated redox electrode procedure for carbohydrate determination.     

EFFECT OF REPLACEMENT OF SUGAR WITH SUCRALOSE AND MALTODEXTRIN ON RHEOLOGICAL CHARACTERISTICS OF WHEAT FLOUR DOUGH AND QUALITY OF SOFT DOUGH BISCUITS

ABSTRACT

The effect of replacement of 30% sugar with 0.05% sucralose and of different levels of maltodextrin (MD) on dough rheology and quality of biscuits was studied. The results showed that replacement of sugar with increasing amount of MD from 10 to 40% along with 0.05% sucralose influenced dough rheology. The farinograph water absorption increased up to 20% addition of MD and thereafter decreased. Objective evaluation of biscuits showed that the spread ratio of biscuits with 10% MD was 7.1, 20% MD was 7.8, 30% MD was 9.4 and 40% MD was 10.5, in comparison to control biscuits (9.9) with 30% sugar. The best overall quality score was reported for the control biscuits with 30% sugar, 69 out of the maximum score of 80, followed by 30% MD (65), 40% MD (60.5), 20% MD (54) and 10% MD (49.5). The results showed the possibility of replacing sugar in biscuit with sucralose and MD.

PRACTICAL APPLICATIONS

This article discusses the changes as a result of replacement of sugar with sucralose and maltodextrin (MD) in the rheological characteristics of wheat flour dough. The level of sucralose and MD required to replace sugar from control recipe in order to produce rheological characteristics of wheat flour dough comparable with that of the control has been highlighted in the article. This information will have a practical application in the production of sugar‐free soft dough biscuits.     

EFFECT OF SUGARS ON THE THERMAL AND RETROGRADATION PROPERTIES OF OAT STARCHES

The thermal and retrogradation properties of oat starches from two cultivars (NO 753-2 and AC Stewart) were characterized in the presence of glucose, fructose and sucrose at a concentration of 36% w/v. In both oat starches, amylose leaching (AML) and swelling factor (SF) decreased in the presence of sugars (sucrose > glucose > fructose). These decreases were more pronounced in AC Stewart starch. The decrease in AML showed that sugars interact with amylose chains within the amorphous regions of the starch granule. The gelatinization transition temperature and the enthalpy of gelatinization increased in the presence of sugars (sucrose > glucose > fructose). The above increase was also more pronounced in AC Stewart starch. The decrease in SF and the increase in gelatinization parameters indicated that these changes were influenced by the interplay of factors such as starch-sugar interaction, changes in water structure in the presence of sugars, and the antiplastizing properties of sugars relative to water. The retrogradation enthalpy and the X-ray diffraction intensities of NO 753-2 and AC Stewart starch gels (stored at 4C) increased in the presence of sugars (glucose > fructose > sucrose). These changes were more pronounced in NO 753-2 starch. The results showed that interaction (during storage) between leached amylopectin and sugar molecules was the main causative factor influencing oat starch retrogradation.     

CHANGES IN SUGARS AND AMINO ACIDS DURING PARBOILING OF RICE

ABSTRACT Parboiled brown rice contained considerably more reducing sugars (RS) but less sucrose and free amino acids (FAA) than raw brown rice. On milling, there was considerably loss of sucrose and FAA from raw rice, but very little from parboiled rice; reducing sugars changed little in either. Processing conditions affected the contents of sugars and FAA. Maximum increase in RS and decrease in sucrose content occurred after soaking at 60°C. Controlled incubation of rice flour, intact grain, separated germ and degermed rice in water showed that considerable changes in sugars and FAA occurred in all cases, the magnitude depending on the circumstances, but a greater part of the sugars leached out into the water during soaking.     

欧洲饮料市场的竞争

在饮料销售旺季即将来临的时候,Canadean国际咨询公司的Ray Rowlands分析了欧洲饮料市场的情况,他对饮料市场的研究已有二十多年的历史。