Using spray-dried sugar beet molasses in ice cream as a novel bulking agent

In this study, it is aimed to investigate and evaluate the use of molasses which is a by-product of sugar production as a novel bulking agent in ice cream as a sugar replacer. Sugar beet molasses (75%) and 12 DE maltodextrin (25%) were converted into powder form by spray drying. Spray-dried sugar beet molasses (SDSM) was then used as a substitute of sugar in different ratios (0:100, 25:75, 50:50, 75:25 and 100:0) in the ice cream products. The increased amount of SDSM decreased the overrun, L*, whiteness index (WI) and melting behaviours and increased a*, b*, total phenolic content, consistency and viscosity. Meanwhile, thermal properties have not been affected by the use of SDSM (P < 0.05). The sensory findings have been particularly interesting especially when replacing above 50% sugar with SDSM, aroma, flavour and general acceptability decrease. According to the results of this study, substituting 25% of total sugar with SDSM as a bulking agent can decrease cost of the product and improve total phenolic content and some quality parameters without compromising sensorial properties.     

Effect of processing method on vitamin profile,antioxidant properties and total phenolic content of coconut (Cocos nucifera L.) sugar syrup

Coconut (Cocos nucifera L.) sugar is a more nutritious alternative sugar source as compared to sugar palm (Borassus flabellifer) and sugarcane (Saccharum officinarum L.). This work was aimed to investigate the browning index (BI), vitamin profile and antioxidant properties of coconut sap sugar syrups, which were produced by different processing methods: rotary evaporation (RE), microwave evaporation (ME) and open-heat evaporation (OHE). The results obtained showed that coconut sugar syrup produced by RE-60 contained high antioxidant activities [DPPH (36.71%) and ABTS (34.84%), TPC (299.87 mg per 100 g sample) and FRAP (3.74 mm )]. These values were slightly lower than those of ME and OHE. Coconut sugar syrup (RE-60) also contained higher amounts of vitamin C (1587.27 mg L⁻¹), vitamin B1 (97.44 mg L⁻¹) and vitamin B3 (19.84 mg L⁻¹) compared with those of ME and OHE coconut sugar syrups. RE-60 was the best method to produce coconut sugar syrup in a shorter time with lower browning index and higher vitamin contents.     

Studies on the mashing conditions of teff (Eragrostis tef) malt as a raw material for lactic acid‐fermented gluten‐free beverage

Formation of extracts and fermentable sugars during mashing can be limited by incomplete starch gelatinisation. The aim of this research was to develop mashing programme for 100% teff malt as a potential raw material for gluten‐free lactic acid‐fermented beverage. Isothermal mashing at temperatures ranging between 60 and 84 °C was conducted, and the highest extract (85%) was observed for the wort samples produced at temperatures higher than 76 °C. Sixty‐minute rest at 71 °C resulted in higher fermentable sugars than other tested conversion rest temperatures. Inclusion of lower mashing‐in temperature in the mashing programme also substantially improved the concentrations of free amino nitrogen (128 mg L^?1) and fermentable sugar (58 g L^?1) in the final wort. Therefore, 30‐min rest at 40 °C followed by 60‐min rest at 71 °C and 10‐min rest at 78 °C was found to be a suitable mashing programme for teff malt.     

超高效液相色谱法测定清咽糖中6种绿原酸类化合物的含量

目的建立超高效液相色谱法同时测定清咽糖中新绿原酸、绿原酸、隐绿原酸、3,4-O-二咖啡酰基奎宁酸、3,5-O-二咖啡酰基奎宁酸和4,5-O-二咖啡酰基奎宁酸6种绿原酸类化合物的含量。方法采用Agilent Eclipse Plus C18 RRHD色谱柱(2.1 mm×150 mm, 1.8μm),以乙腈、0.4%磷酸水溶液为流动相,梯度洗脱,流速0.8 mL/min,检测波长327 nm,柱温35℃。结果 6种成分在相应的线性范围内呈良好的线性关系。精密度、重复性、稳定性实验中6种成分峰面积的相对标准偏差均小于3.0%,平均加样回收率为93.77%～104.37%,相对标准偏差为0.28%～1.86%。结论该方法具有良好的专属性和重现性,加样回收率实验符合要求,结果准确、稳定,适用于同时测定清咽糖中新绿原酸、绿原酸、隐绿原酸、3,4-O-二咖啡酰基奎宁酸、3,5-O-二咖啡酰基奎宁酸和4,5-O-二咖啡酰基奎宁酸的含量。     

Sweet processed foods in Brazil: use of sugar and sweeteners,inclusion of sugar claims and impact on nutritional profile

This study characterised the main sweet beverages and food products marketed in Brazil regarding (i) the addition of sugar/sweeteners, (ii) nutritional profile and (iii) sugar claims. Results revealed that most of the beverages had added sweeteners, while food products were mainly sweetened with sugar. Moreover, >90% of the powdered products had added sweeteners. ‘Zero sugar’ (46%) and ‘light’ (55%) were the most common sugar claims in sugar-free and reduced-sugar products, respectively. Powdered products, soya drinks and baked products included claims less frequently. Regarding the nutritional profile, beverages with sugar substitution had a proportionally greater reduction in the content of carbohydrates and calories (up to 99%, for both) in relation to food (<82% and <85%, respectively). The results suggest that reducing sugar in solid foods remains a greater challenge than in beverages and that this reduction has less impact on the final energy density of foods.     

磁性壳聚糖改性对高岭土吸附蔗糖溶液中咖啡酸性能的影响

目的:研究磁性壳聚糖改性高岭土对模拟蔗汁中咖啡酸的吸附特性。方法:通过共沉淀法将壳聚糖、纳米四氧化三铁与高岭土结合制备成磁性壳聚糖改性高岭土,通过FT-IR、VSM和SEM表征高岭土改性前后表面结构和基团变化,采用吸附试验研究磁性壳聚糖改性高岭土对咖啡酸的吸附特性。结果:改性后壳聚糖和纳米Fe₃O₄成功地负载到了高岭土上并提升了其对咖啡酸的吸附性能,磁性壳聚糖改性高岭土的等电点为4.54,酸性条件有利于咖啡酸的去除,并在240 min时达到吸附平衡。磁性壳聚糖改性高岭土对咖啡酸的吸附过程更符合准二级动力学和Langmuir等温线吸附模型,其吸附过程主要为化学吸附和单分子层吸附,热力学研究表明吸附过程为自发吸热过程。结论:磁性壳聚糖改性高岭土对蔗汁中咖啡酸具有较强吸附性能,可作为糖用澄清剂用于蔗汁中咖啡酸的吸附处理。     

有机氮和酵母细胞壁对赤霞珠高糖原料酒精发酵的影响

以高糖度葡萄汁（总糖为286.2 g/L）为发酵原料,对比酵母源有机氮FN502和酵母细胞壁CW101的不同添加时期对葡萄酒酵母酒精发酵速度、乙酸产量、最终酒精度及葡萄糖、果糖残留量的影响。结果表明,在酒精发酵进行1/3时同时添加有机氮FN502和酵母细胞壁CW101（各200 mg/L）,或在酒精发酵进行1/3时添加有机氮FN502（200 mg/L）,进行2/3时添加酵母细胞壁CW101（200 mg/L）,对葡萄酒酵母的酒精发酵速度及果糖消耗促进作用均高于对照及二者分别单独使用,最终酒精度均为16.9%vol,总残糖分别为1.50 g/L和1.58 g/L。有机氮FN502和酵母细胞壁CW101的添加均可显著降低乙酸的产量（P＜0.05）。     

福建省4个果梅主栽品种果实营养品质、 香气成分分析与评价

以福建省4个果梅主栽品种青竹梅、龙眼梅、杭梅和白粉梅为试材,分析测定果实的主要性状和营养成分,包括单果质量、果实大小、VC、总酚、类黄酮、可溶性糖、有机酸、香气组分以及矿质元素含量.结果表明,4个果梅品种VC、总酚、类黄酮、可溶性糖、有机酸、香气组分以及矿质元素含量存在显著差异.果梅主要可溶性糖为蔗糖,其次为葡萄糖和果...     

甜菊苷对葡萄糖-氨基酸美拉德反应模型褐变强度及抗氧化活性的影响研究

作为低热高甜的新型糖源甜菊苷在食品工业中使用范围日益广泛,甜菊苷赋予食品甜感的同时也影响食品的加工品质,为探讨甜菊苷对美拉德反应的影响及在食品工业中的应用提供理论参考。通过建立葡萄糖与氨基酸之间的美拉德反应模型体系,考察甜菊苷添加量、反应温度、反应时长和初始pH条件对葡萄糖-甘氨酸、组氨酸、谷氨酸、半胱氨酸、苯丙氨酸美拉德反应褐变强度、抗自由基能力及总还原能力的影响。结果表明:在12mL 50mmol/L葡萄糖-氨基酸磷酸缓冲溶液反应体系中,甜菊苷添加量0.100g,加热温度为120℃、反应时间为90min、体系初始pH为8时,甜菊苷能够有效抑制褐变强度,抗氧化能力和反应历程因氨基酸类别而不同。为进一步研究甜菊苷在食品工业生产中与食品组分之间发生化学反应,以及在甜菊苷作用下美拉德反应机制奠定了初步理论基础。     

香气增甜的作用机制及评价方法研究进展

食品减糖比较常见的方法是使用非营养性甜味剂,但非营养性甜味剂会带来不受欢迎的苦味或金属味及安全风险。研究表明,在某些食物中加入香气物质可以增强人体对食品的甜味感知,即利用香气增甜作用达到食品减糖效果。从气味物质种类、甜味剂浓度2个方面总结了对香气增甜作用有重要影响的因素;从正鼻途径和后鼻途径的嗅觉感受机制、脑神经及味觉感受机制、心理感受机制3个方面阐述了香气增甜的作用机制,总结了分子模拟在分析甜味剂与味觉受体结合、释放过程的应用;归纳了评价香气增甜作用大小的感官分析方法,并比较描述性感官分析法、时间强度法和感觉时间支配分析法3种感官分析方法的差异性;对香气增甜作用在食品工业中的应用现状进行了汇总;对香气增甜研究方向以及分析气味增强味觉作用机制的方法提出展望,以期为香气减糖的研究提供新思路。