نوع مقاله : مقاله پژوهشی
نویسندگان
1 گروه مهندسی علوم و صنایع غذایی، واحد قزوین، دانشگاه آزاد اسلامی، قزوین، ایران
2 دانشگاه آزاد قزوین
3 پالایشگاه غلات زَر، گروه صنعتی پژوهشی فرهیختگان زرنام، کرج، ایران
چکیده
چکیده تصویری
)
کلیدواژه‌ها
موضوعات
عنوان مقاله [English]
نویسندگان [English]
Caramel color is among the most widely used additives in the food industry. This study aimed to produce caramel from fructose and evaluate its physicochemical, rheological, and sensory properties. Fructose-based caramel was prepared using four different methods at 100°C (Method 1: 84.06% fructose + 7.10% ammonia + 8.84% sulfuric acid, 90 min, Method 2: 79.01% fructose + 9.35% ammonia + 11.63% sulfuric acid, 90 min, Method 3: 91.85% fructose + 3.34% ammonia + 4.83% sulfuric acid, 4 h and Method 4: 88.93% fructose + 4.53% ammonia + 6.54% sulfuric acid, 4 h). The samples were analyzed for browning index, reducing power, hydroxymethylfurfural content, total phenolic compounds, antioxidant capacity, color, viscosity, and sensory characteristics. The results indicated that Method 1 produced superior aroma, color, and chewiness, while Method 2 showed better viscosity, hue angle, and sweetness intensity. The highest antioxidant activity was observed in the control sample (70.48%), and the lowest in the sample from Method 4 (29.04%). The highest total phenolic content was also found in the control (1276.7 mg gallic acid/g), followed by the caramel from Method 1 (1151.9 mg gallic acid/g). The lowest phenolic content was recorded in the sample from Method 2. In addition, HPLC analysis identified sinapic acid (1262.9 mg/mL), protocatechuic acid (926.1 mg/mL), catechin (501.6 mg/mL), and ellagic acid (220.09 mg/mL) as the main phenolic compounds in the caramel samples.
کلیدواژه‌ها [English]
)