Fakhar Hafiz Imran, Cavdaroglu Elif, Hayat Muhammad Qasim, Janjua Hussnain A, Oztop Mecit Halil
Medicinal Plant Research Laboratory, Department of Agricultural Sciences and Technology, Atta-ur-Rahman School of Applied Biosciences (ASAB), National University of Sciences & Technology (NUST), Sector H-12, Islamabad 44000, Pakistan.
Department of Food Engineering, Middle East Technical University (METU), Ankara 06800, Turkey.
ACS Food Sci Technol. 2024 Dec 10;4(12):3036-3046. doi: 10.1021/acsfoodscitech.4c00603. eCollection 2024 Dec 20.
Noncentrifugal sugar (NCS) is an unrefined, dark brown sugar containing minerals and plant secondary metabolites, unlike refined white sugar (WS). This study explored using NCS in confectionary jellies as an alternative sugar. We used different concentrations of NCS and WS to prepare low methoxyl pectin (LMP) confectionery gels characterized by their physical and rheological properties along with time-domain nuclear magnetic resonance (TD-NMR) relaxometry. The strongest LMP gel, with a hardness of 0.94 N, was achieved by substituting 25% of WS with NCS at a low CaCl concentration (0.075 M). Gels with up to 50% WS replaced by NCS showed comparable hardness to standard LMP gels made solely with WS at a 0.15 M CaCl concentration, attributed to NCS's unique constituents. The NCS-WS gel exhibited the shortest T values (139.8 ms) and self-diffusion coefficient values (4.99 × 10-10 m/s), indicating a denser, more cross-linked structure that restricted water mobility. These findings suggest NCS's complex role in affecting LMP gels' chemical and physical properties, highlighting its potential as a partial WS replacement in LMP gelation-based products, with an additional source of minerals and antioxidants.
非离心糖（NCS）是一种未精制的深棕色糖，含有矿物质和植物次生代谢产物，与精制白糖（WS）不同。本研究探索了在糖果果冻中使用NCS作为替代糖。我们使用不同浓度的NCS和WS来制备低甲氧基果胶（LMP）糖果凝胶，并通过时域核磁共振（TD-NMR）弛豫测量法对其物理和流变学特性进行表征。在低氯化钙浓度（0.075 M）下，用25%的NCS替代WS可制备出硬度为0.94 N的最强LMP凝胶。用NCS替代高达50% WS的凝胶在0.15 M氯化钙浓度下显示出与仅用WS制成的标准LMP凝胶相当的硬度，这归因于NCS独特的成分。NCS-WS凝胶表现出最短的T值（139.8 ms）和自扩散系数值（4.99×10-10 m/s），表明其结构更致密、交联更多，限制了水的流动性。这些发现表明NCS在影响LMP凝胶的化学和物理性质方面具有复杂作用，突出了其在基于LMP凝胶化的产品中作为部分WS替代品的潜力，同时也是矿物质和抗氧化剂的额外来源。
