Study on the effect of replacing sucrose with Sucralose-Maltodextrin on the rheological properties and the amount of calories in Ghotab- A traditional confectionary

Document Type : Research Article

Authors

1 M.Sc. Student, Department of Food Science & Technology, Shahrekord Branch, Islamic Azad University, Shahrekord,Iran

2 Assistant Professor, Department of Food Science & Technology, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran

3 Associate Professor, Department of Food Science & Technology,Isfahan University Of Technology , Isfahan, Iran

4 Assistant Professor, Department of Food Science & Technology, Khorasgan (Isfahan) Branch, Islamic Azad University, Isfahan, Iran

Abstract

Ghotab, one of the traditional confectionery in Yazd, is rich in calorie and contains high amount of sucrose; therefore, it is not recommended for those suffering from obesity or diabetes. This researchs was carried out to replace Sucrose by a mixture of Sucralose and Maltodextrin in Ghotab to reduce the calorie. Four different ratio (0, 25, 50, 75 and 100%) of replacing was examined. The effect of those replacing were determined on physical (toughness and color) and sensory properties (texture, aftertaste, sweetness and total acceptability) of the samples. Statistical analysis was done using a quite accidental plan and LSD average comparison. The results revealed that, replacing decreased toughness, at the beginning of storage, then increased the toughness after 30 days. However, increasing of replacing of Sugar caused, reducing of toughness in compare with control sample. Color analysis showed that browning index was decreased by addition of more Sucralose-Maltodextrin mixture. According to the panelists, a significant decreasing of sweetness was perceived by replacing of Sucrose in the rates of 75 and 100 percents. On the other hand, in respect to taste quality  and hardness, there was no significant difference was observed between samples containing 50% replacement and control samples. In such condition (50 replacing) the calorie of Ghotab was decreased by 2% in compare with the control sample.  

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References

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Innovative Food Technologies
Volume 1, Issue 2 - Serial Number 2
January 2014
Pages 49-58

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History

  • Receive Date: 27 October 2013
  • Revise Date: 10 November 2013
  • Accept Date: 08 April 2014

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