López Zulma Graciela, Gonzalez Ulises, Rodriguez Furlán Laura Teresa
Faculty of Chemistry, Biochemistry and Pharmacy (UNSL), Research Institute of Chemical Technology (INTEQUI)-CONICET, Ejército de los Andes 950, San Luis, Argentina.
J Food Sci Technol. 2022 Jul;59(7):2643-2654. doi: 10.1007/s13197-021-05284-1. Epub 2021 Oct 12.
This study analyzes the effectivity of a freeze-dried additive formulated with inulin (I), Stevia (St), and ultrafiltered bovine plasma proteins (P) as a sugar substitute on the final properties of a sugar-free and low-fat muffins formulation. The following analysis were performed: shape factor, moisture loss, lamella thickness, final volume, aeration, pore size distribution and textural analysis. The addition of the binary combination 50%(P + St + I) + 50%(Sucralose) generated a synergistic effect: increasing the shape factor, final volume and aeration, and improving the pore size distribution and moisture loss. Given the success, the concentration of (P + St + I) was adjusted. A 12.5% concentration of (P + St + I) generated a hardness decrease during the studied period and did not exhibit statistical significant differences when compared to the control sample. Therefore this study demonstrated the effectiveness of the combination of Stevia, inulin, and bovine plasma proteins as sugar substitute.
本研究分析了一种由菊粉（I）、甜菊糖苷（St）和超滤牛血浆蛋白（P）配制而成的冻干添加剂作为糖替代品对无糖低脂松饼配方最终特性的有效性。进行了以下分析：形状因子、水分损失、薄片厚度、最终体积、充气率、孔径分布和质地分析。二元组合50%（P + St + I）+ 50%（三氯蔗糖）的添加产生了协同效应：增加了形状因子、最终体积和充气率，并改善了孔径分布和水分损失。鉴于取得的成功，对（P + St + I）的浓度进行了调整。12.5%浓度的（P + St + I）在研究期间使硬度降低，与对照样品相比未表现出统计学显著差异。因此，本研究证明了甜菊糖苷、菊粉和牛血浆蛋白组合作为糖替代品的有效性。
