McKenzie Elle, Lee Youngsoo, Lee Soo-Yeun
Department of Food Science and Human Nutrition, University of Illinois Urbana-Champaign, 905 South Goodwin Ave., 486A Bevier Hall, Urbana, IL 61801, USA.
Gels. 2022 Oct 11;8(10):644. doi: 10.3390/gels8100644.
Successful sugar reduction in food products mimics the sensory and functional properties of the full sugar counterpart. The initial step of sugar reduction is to determine how the absence of sugar affects these properties. Descriptive analysis was conducted on four gel types (gelatin, ι-carrageenan, κ-carrageenan, and konjac glucomannan) and a range of sugar concentrations from 0-20% / to create a sensory profile of model confectionary gels for comparison to instrumental texture profile analysis data. The sensory descriptive data were analyzed using analysis of variance and principal component analysis. Correlation analysis, cluster analysis, and partial least squares regression (PLS-R) were used to compare and correlate sensory and instrumental data. Regardless of sugar concentration, sensory analysis primarily clustered samples by gelling agent type, such as in the case of konjac glucomannan consistently being characterized as chewy. Cohesion and gumminess were correlated highly with melt-in-mouth and a jiggly texture, while adhesion and fracturability were negatively correlated. In the PLS-R samples biplot, gelatin and iota carrageenan samples were located near these attributes indicating their aptness as descriptors. In conclusion, descriptive analysis provided a more discriminating method for characterizing model confectionary gels.
食品中成功的糖分减少模仿了全糖产品的感官和功能特性。糖分减少的第一步是确定无糖对这些特性的影响。对四种凝胶类型（明胶、ι-卡拉胶、κ-卡拉胶和魔芋葡甘聚糖）以及0-20%的一系列糖浓度进行了描述性分析，以创建模型糖果凝胶的感官特征，以便与仪器质地剖面分析数据进行比较。使用方差分析和主成分分析对感官描述数据进行分析。相关性分析、聚类分析和偏最小二乘回归（PLS-R）用于比较和关联感官数据和仪器数据。无论糖浓度如何，感官分析主要根据胶凝剂类型对样品进行聚类，例如魔芋葡甘聚糖始终被描述为有嚼劲。内聚性和黏性与入口即化和颤动质地高度相关，而黏附性和易碎性则呈负相关。在PLS-R样品双标图中，明胶和ι-卡拉胶样品位于这些属性附近，表明它们作为描述符的适用性。总之，描述性分析为表征模型糖果凝胶提供了一种更具区分性的方法。
