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فرآوری و نگهداری مواد غذایی، جلد ۸، شماره ۱، صفحات ۲۳-۴۰
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عنوان انگلیسی Effects of Sucralose and Maltodextrin on Rheological, Physicochemical and Sensory Properties of Whipped Cream
چکیده انگلیسی مقاله Backgrounds and objectives: In recent years, food industries and scientists are about to decrease the energy intake of food products according to the rising rate in obesity and the problems of consuming high-caloric products. Considering all the benefits the sucrose possess as a natural sweetener, due to some health issues such as, high blood pressure, obesity, cardiovascular diseases, tooth decay and increase in the amount of blood glucose investigations are being carried out in order to replace sucrose with other sweeteners. Sucrose alternatives are substances used for sweetening the food. However, they are metabolized without insulin and they are not digested in the digestive system. Therefore, there is a low energy intake, considering these sweeteners. Maltodextrin is a fat replacer, which is obtained through hydrolysis of nutritive saccharides and spray drying of starch. Basically, maltodextrins are produced from wheat, corn, potato starch or tapioca. In the dry state 4Kcal/g energy is released from maltodextrin. When maltodextrin is chilled and hydrated, a reversible gel is formed with the estimated energy of 1Kcal/g. Maltodextrins are able to enhance the palatability and water absorption in a product. This paper investigates the possibility of replacing sucrose with sucralose-maltodextrin blend at 25, 50, 75 and 100 percent in whipped cream. Materials and methods: Cream was obtained from the separator in Pegah dairy plant. The fat got standard up to 30 percent using skim milk. Robertete 1185 (Robertete, France): a commercial stabilizer, was added to the cream in 0.5 percent (w/w). Next, sucrose was added up to 20 percent (w/w) and sucralose-maltodextrin blend replaced the sucrose content at 25,50,75 and 100 percent (w/w). Finally, when the samples were produced, rheological, physicochemical and sensory tests were carried out on the samples. Moreover, each test was performed in triplicate. For the statistical analysis, mean values were compared via SPSS22 software with probability level of 5 percent (p˃0.05). Results: 25 and 50 percent sucralose-maltodextrin blend treatments had the best results, considering overrun. All samples showed no drainage (p˃0.05).‌ Regarding complex viscosity, the highest complex viscosity belonged to 50 &100% sucralose-maltodextrin blend. These samples showed desirable texture characteristics. In rheological tests, 100 percent sucralose-maltodextrin blend treatment was significantly different from others, considering Storage, loss and‌ complex moduli(pConclusion: According to the results, the sucrose content can be completely replaced with sucralose-maltodextrin blend. In this investigation 50 percent sucralose-maltodextrin treatment was the best alternative considering all the measured characteristics.
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نویسندگان مقاله ایمان کاتوزیان |
دانشگاه آزاد اسلامی واحد آیت الله آملی
سازمان اصلی تایید شده: دانشگاه آزاد اسلامی آیت الله آملی (Islamic azad university of ayatollah amoli)

علی معتمدزادگان |
عضو هیئت علمی گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی ساری
سازمان اصلی تایید شده: دانشگاه علوم کشاورزی و منابع طبیعی ساری

محمد دانشی |
معاون کیفیت و نوآوری شرکت شیر خشک نوزاد پگاه تهران

نشانی اینترنتی http://ejfpp.gau.ac.ir/article_3134_f6225511c3742596f39b5ff07d18669c.pdf
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