Rubio-Arraez Susana, Capella Juan Vicente, Castelló María Luisa, Ortolá María Dolores
Institute of Food Engineering for Development, Universitat Politècnica de València, Camino de Vera, s/n., 46022 Valencia, Spain.
Institute ITACA (ICT Technologies), Universitat Politècnica de València, Camino de Vera, s/n., 46022 Valencia, Spain.
J Food Sci Technol. 2016 Oct;53(10):3642-3650. doi: 10.1007/s13197-016-2319-4. Epub 2016 Oct 7.
In this study the effect of sweeteners with low glycemic index and non-cariogenic characteristics (isomaltulose, oligofructose and tagatose) in jelly prepared with citrus juice has been evaluated considering a citrus jelly formulated with sucrose as reference. The soluble solids, moisture content, pH, water activity, antioxidant capacity, optical and mechanical properties of jelly made using different sweeteners was determined during storage. Besides, mesophilic aerobics and moulds and yeasts was also counted to determine their stability over time. Sensory evaluation of the citrus jelly has also been done. The results showed the antioxidant activity decreased during storage in all formulations. Tagatose increased lightness whereas coordinates a*, b* and chrome of all the jellies prepared using new sweeteners were lower than jellies with sucrose. However, citrus jelly with only oligofructose or tagatose or with the mixture of isomaltulose and tagatose were most closely resembled to the control jelly with respect to mechanical properties. Jelly prepared with the combination of isomaltulose and tagatose in equal proportions obtained the best score in the sensorial analysis.
在本研究中，以用蔗糖配制的柑橘果冻作为参照，评估了具有低血糖指数和非致龋特性的甜味剂（异麦芽酮糖醇、低聚果糖和塔格糖）在以柑橘汁制备的果冻中的效果。在储存期间，测定了使用不同甜味剂制成的果冻的可溶性固形物、水分含量、pH值、水分活度、抗氧化能力、光学和机械性能。此外，还对嗜温需氧菌以及霉菌和酵母菌进行了计数，以确定它们随时间的稳定性。还对柑橘果冻进行了感官评价。结果表明，所有配方的果冻在储存期间抗氧化活性均下降。塔格糖提高了亮度，而使用新型甜味剂制备的所有果冻的a*、b*坐标和色度均低于用蔗糖制成的果冻。然而，仅含低聚果糖或塔格糖的柑橘果冻，或含异麦芽酮糖醇和塔格糖混合物的柑橘果冻，在机械性能方面与对照果冻最为相似。以等比例的异麦芽酮糖醇和塔格糖组合制备的果冻在感官分析中获得了最佳分数。
