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Effect of functional sugar replacer on the thermal gelation of high methoxyl pectin
|關鍵字:||high methoxyl pectin|
functional sugar replacer
texture profile analysis
response surface methodology
以凝膠強度、 Hunter L，a，b值及Instron質地輪廓分析(TPA)
顯 降低膠體的水活性。此外，山梨醇和木糖醇所形成的膠體明亮且 無褐
工條件。結果發現其最適加工條件為： 檸檬酸0.0025 M、山梨醇濃
度28.6 %及木糖醇濃度32.5 %。 此外本研究亦發現在低溫(4℃)下貯
Large amounts (at least 55%) of sugar (sucrose) are required as the cosolute for gelation of high methoxyl pectin (HMP). The effective replacement of sucrose by other low-calorie replacers would be significantly favorable to human health. However, besides gelation, sucrose also provides sweetness, shelf life, and improves a number of properties such as bulking and lowering water activity in the gelled product. Therefore, several sugar replacers with similar functional properties were selected to replace sucrose in this study. The samples were formed by thermal gelation and the substitute effects of individual sugar replacers were evaluated by physical measurements including gel strength, Hunter L, a, b values, and Instron texture profile analysis (TPA). The results indicated that among the sugar bulking agents tested, sorbitol and xylitol possessed more effects on HMP gelation and significantly lowered the water activity. In addition, there were higher lightness and no browning reaction in the gels formed by sorbitol and xylitol. Response surface methodology (RSM) and a three-variable and three-level design were then used to determine the optimum processing conditions of the HMP gelled products based on the responses of physical measurements and sensory evaluation. The optimum processing condition was found to be citric acid 0.0025 M, sorbitol 28.6 %, and xylitol 32.5 %. After storage at 4℃for three months, it was also found that there was no significant change in water activity and appearance except slight increases of hardness and springiness values, and the products became more acceptable to the mass panel.
|Appears in Collections:||食品暨應用生物科技學系|
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