Study on the Effect of Xylitol and Maltitol as Alternative Sweeteners in Sponge Cakes

2020 ◽  
Vol 16 (3) ◽  
pp. 403-409
Author(s):  
Fardin Javanmardi ◽  
Mir-Michael Mousavi ◽  
Afsaneh T. Ghazani ◽  
Mansour Mahmoudpour ◽  
Faran Taram ◽  
...  
Keyword(s):  
Moisture Content ◽  
Physicochemical Properties ◽  
Water Activity ◽  
Specific Volume ◽  
Cake Volume ◽  
Calorie Content ◽  
Two Samples ◽  
Sensory Analyses ◽  
Sensory Evaluations ◽  
High Calorie

Background: As the main sweetener in sponge cakes, sucrose provides not only energy and structure, but also acts as a stabilizer and tenderizer. Due to its high-calorie content, alternative sweeteners such as xylitol and maltitol are used in its place. Objective: The purpose of this study is to substitute sugar with xylitol and maltitol in sponge cake. Methods: In this study, the possibility of producing sugar free sponge cakes with xylitol and maltitol was evaluated (control: 100% sucrose, M1: 100% xylitol, M2: 75% xylitol-25% maltitol, M3: 50% xylitol-50% maltitol and M4: 25% xylitol- 75% maltitol). Sensory evaluations and physicochemical properties of the final product such as water activity, moisture content, firmness, cake volume, crust color and sensory analyses were determined. Results: Based on the results obtained from the four samples, M3 and M4 resulted in a significant decrease in volume. The highest specific volume was obtained in M2. The last two samples, M1 and M2 showed lower water activity than the control. In addition, the highest dark crust color was obtained in M1. M2 produced a softer texture and thus produced cakes with the highest flavor. Conclusion: The results of the study showed that complete substitution of sucrose with 75% xylitol and 25% maltitol (M2) produced samples with similar crust color, firmness, volume and porosity in comparison with control cakes.

scholarly journals Prediction of Physicochemical Properties of Pummelo Juice Concentrates as a Function of Temperature and Concentration

2008 ◽  
Vol 4 (7) ◽  
Author(s):  
Nyuk L Chin ◽  
Suit M Chan ◽  
Yus Aniza Yusof ◽  
Teong Guan Chuah ◽  
Rosnita A Talib
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Physicochemical Properties ◽  
Water Activity ◽  
Fruit Juice ◽  
Multiple Linear Regressions ◽  
Processing Industry ◽  
Juice Processing ◽  
Physical Composition ◽  
Linear Regressions

The properties of pummelo juice were studied by measuring its chemical and physical composition. Pummelo fruit juice was freeze-concentrated to a concentration varying from 10 to 50 °Brix for investigation at temperature ranging from 6 to 75 °C. The fresh pummelo juice compositions in terms of moisture content, ash, fat, protein, fibre, carbohydrates, and vitamin C are comparable to existing literature. The water activity, pH and acidity were predictable linearly by its concentration measured in °Brix. The density of pummelo juice was well-predicted using linear regressions with a single parameter (i.e., concentration), giving R2>0.983 and with a temperature at R2>0.921. The density of pummelo juice showed stronger dependence on its concentration than on the temperature. With multiple linear regressions, the density could be predicted by the equation, with an R2 of 0.9877. As such, these predictions are useful in the juice processing industry as densities variant by concentration and temperature are important during the pasteurization process.

scholarly journals Effect of gamma irradiation on physicochemical properties and microbiological quality of wet yellow noodle fortified with water spinach (Ipomoea aquatica)

Food Research ◽  
2019 ◽  
pp. 34-41
Author(s):  
Wan Zunairah W.I. ◽  
Nuradilah, M.P. ◽  
Ahmad Zainuri M.D. ◽  
Nor-Khaizura M.A.R. ◽  
Nor Afizah, M. ◽  
...  
Keyword(s):  
Moisture Content ◽  
Physicochemical Properties ◽  
Gamma Irradiation ◽  
Water Activity ◽  
Microbiological Quality ◽  
Textural Properties ◽  
Water Spinach ◽  
Cooking Properties ◽  
Breaking Length

Effect of gamma irradiation on physicochemical properties and microbiological quality of wet water spinach yellow (WYS) noodles were investigated. Water spinach has been substituted with the wheat flour at level 5%, 10% and 15% and irradiated at 0 kGy, 3 kGy, 5 kGy and 7 kGy with a dose rate of 34 Gy/minutes by using Cobalt-60. Gamma irradiation significantly decreased the cooking yield, hardness and lightness while significantly increased cooking loss and breaking length of WYS noodles. All doses of irradiation did not affect the moisture content, pH, water activity, greenness and yellowness of the noodles. Cross sections of WYS noodles were observed under VPSEM at 500X magnification and irradiation gave little changes to starch granules. Increasing substitution level of water spinach and irradiation dose showed elongated and clumped together. Moisture content and color of yellow noodles increased gradually on increasing the level of water spinach substituted. However, a decreasing trend was observed in breaking length, hardness, lightness and yellowness. Total plate counts of the WYS noodles that stored at 27°C were examined at day 0, 3 and 5. It showed that certain dose such as 7 kGy of irradiation able to reduce the bacteria count in noodles. On day 5, most of the samples showed high bacteria count more than 108 CFU/g was not safe to be consumed. In conclusion, gamma irradiation and substitution of water spinach gave significantly effect cooking properties, textural properties and lightness while no effect on moisture content, pH, water activity, greenness and yellowness of WYS noodles.

scholarly journals The Effects of Hydrocolloids-Protein Mixture as a Fat Replacer on Physicochemical Characteristics of Sugar-Free Muffin Cake: Modeling and Optimization

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1549
Author(s):  
Elahe Azmoon ◽  
Farzad Saberi ◽  
Fatemeh Kouhsari ◽  
Mehdi Akbari ◽  
Marek Kieliszek ◽  
...  
Keyword(s):  
Moisture Content ◽  
Water Activity ◽  
Specific Volume ◽  
Oil Content ◽  
Soy Protein Isolate ◽  
Control Sample ◽  
Fat Replacer ◽  
Protein Mixture ◽  
Positive Effects ◽  
Volume Porosity

The purpose of this study was to evaluate the hydrocolloids–protein mixture as a fat replacer in sugar-free low-fat muffin cakes. In this study, a hydrocolloids mixture including konjac and guar gums and soy protein isolate (SPI) was applied to the cake. The combination of gums and SPI was named as mixture of stabilizers (MOS), and the treatments were designed using Design-Expert software and the response surface methodology (RSM) in order to optimize and reduce the oil content of muffin cakes by replacing it with MOS. Evaluation of treatments characteristics were investigated on days 1 and 15 of their production. The dependent variables were moisture content, water activity, specific volume, porosity, hardness, cohesiveness, springiness, chewiness and crumb color of cakes. The results show that increasing the percentage of MOS has positive effects on the final products in comparison to oil. In other words, an increase in the MOS content resulted in an increase in the moisture content, water activity, specific volume, height, springiness, cohesiveness, chewiness and L* (lightness) values, but negative effect on hardness, a* (redness) and b* (yellowness) values. As a result of optimizing using RSM, the usage of 4.08% oil and 0.31% MOS resulted in a 62.9% reduction in oil content in comparison with the control sample. The panelists assigned the lowest score to hardness and crumb color and the highest score to overall acceptability and cohesiveness to the optimized muffin.

scholarly journals Development of ic-Elisa for the screening of aflatoxin contamination in the peanut production chain

2018 ◽  
Vol 53 (3) ◽  
pp. 361-370
Author(s):  
André Ribeiro da Silva ◽  
Lívia Montanheiro Médici Zanin ◽  
Angélica Tieme Ishikawa ◽  
Cassia Reika Takabayashi Yamashita ◽  
Felipe Pedote Fracalossi ◽  
...  
Keyword(s):  
Moisture Content ◽  
Water Activity ◽  
Aflatoxin B1 ◽  
Low Cost ◽  
Aflatoxin Contamination ◽  
Enzyme Linked Immunosorbent Assay ◽  
Production Chain ◽  
Two Samples ◽  
Rapid Monitoring ◽  
Peanut Production

Abstract: The objective of this work was to standardize and validate an indirect competitive enzyme-linked immunosorbent assay (ic-Elisa), as a low-cost tool, to monitor the presence of aflatoxin in common and blanched peanuts (Arachis hypogaea) in the production chain. The presence of aflatoxin B1, moisture content, and water activity were analyzed in 60 samples of the peanut cultivar Runner IAC 886, from the 2014/2015 and 2015/2016 harvests of the region of Alta Paulista, in the state of São Paulo, Brazil. The validation showed an adequate linearity (R2 = 0.999), and limits of detection and quantification of 1.13 and 3.59 μg kg-1, respectively. Recovery rates of 104, 102, and 107% at the concentrations of 4, 10, and 20 μg kg-1 aflatoxin B1, respectively, were also recorded. The ic-Elisa showed a good reproducibility with a high-intraday precision, with 1.87% coefficient of variation (CV), and interday precision with 6.75% CV. The moisture content ranged from 4.0 to 7.2% (mean of 5.8%), and the water activity from 0.4848 to 0.6997 (mean of 0.5990) for the tested samples. Aflatoxin B1 was present in concentrations ranging from 1.13 to 29.2 μg kg-1, with only two samples (3.3%) exceeding the maximum allowed limit of 20 μg kg-1. The ic-ELISA developed here is an accessible tool for the rapid monitoring of aflatoxin contamination in the peanut production chain.

scholarly journals Fabrication of Spray-Dried Microcapsules Containing Noni Juice Using Blends of Maltodextrin and Gum Acacia: Physicochemical Properties of Powders and Bioaccessibility of Bioactives during In Vitro Digestion

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1316 ◽  
Author(s):  
Chuang Zhang ◽  
Siew Lin Ada Khoo ◽  
Peter Swedlund ◽  
Yukiharu Ogawa ◽  
Yang Shan ◽  
...  
Keyword(s):  
Moisture Content ◽  
Physicochemical Properties ◽  
Water Activity ◽  
Bioactive Compounds ◽  
In Vitro Digestion ◽  
Core Material ◽  
Gum Acacia ◽  
Tapped Density ◽  
Spray Dried

Microencapsulation of fermented noni juice (FNJ) into powder format could protect bioactive compounds, reduce the unpleasant odour and improve the acceptability for consumers. Blends of maltodextrin (MD) and gum acacia (GA) were used to achieve spray-drying microencapsulation of noni juice at different blending ratios. The physicochemical properties including microstructure, moisture content, water activity, particle size, bulk/tapped density, dissolution rate, ATR-FTIR and the bioaccessibility of bioactive compounds in powders during in vitro digestion were examined. Results showed that blends produced with more GA produced microcapsules with lower moisture content, water activity and bulk/tapped density, but slower powder dissolution. The ATR-FTIR results suggested that there were no significant chemical interactions between the core material and carrier or between the MD and GA in the blend powders. The spray-dried noni juice powder produced using the blends with higher ratio of GA to MD showed a better protection on the bioactive compounds, resulting in a higher bioaccessibility of powders during in vitro digestion. This study provides insights into microencapsulation of noni juice using blends of MD and GA and examines the physicochemical properties and bioaccessibilities of spray-dried powders as affected by the selected carriers.

scholarly journals Evaluation of physicochemical characteristics and digestibility of an extrudate with common bean for pigs

2021 ◽  
Vol 27 (1) ◽  
pp. e2172
Author(s):  
Elia Esther Araiza-Rosales ◽  
José Natividad Gurrola-Reyes ◽  
Francisco Óscar Carrete-Carreón ◽  
Juan Fernando Sánchez-Arroyo ◽  
Carlos Urban Haubi-Segura ◽  
...  
Keyword(s):  
Moisture Content ◽  
Physicochemical Properties ◽  
Bulk Density ◽  
Water Activity ◽  
Dry Matter ◽  
Water Solubility ◽  
Dry Matter Digestibility ◽  
Bean Flour ◽  
Extruded Feed

Objective: To evaluate the physicochemical properties of an extruded feed using bean (Phaseolus vulgaris L.) as a soymeal substitute and to perform pig growth trials, evaluating nitrogen digestibility. Materials and methods: This research was divided into two stages, the first one consisted on the standardization of the extruded feed, where two formulations of bean flour (Pinto Saltillo variety), cornflour (Cafime variety), and soybean meal were evaluated: 20/67/13% and 30/60/10%, respectively. Samples were processed in a single screw extruder at 120-150°C and moisture content of 18-22%. Evaluated physicochemical properties were: expansion index, bulk density, water absorption index, water solubility index, hardness, water activity and color parameters: L*(clarity), a*(red-green chromaticity) and b* (yellow/blue chromaticity). In the second stage, the in vitro dry matter digestibility and fecal apparent digestibility were evaluated using the optimal treatment obtained from stage 1. Results:  Optimal conditions for the 20% of bean flour formulation were: Temperature of 124.4°C and moisture content of 18.59%. Extrusion temperature decreased bulk density, hardness, and water activity, but increased L* and expansion index. Moisture content decreased bulk density, water activity, hardness, and a*. In vitro dry matter digestibility was higher for the extruded bean diet in comparison to the control diet (92.33% vs. 85.33%). Conclusions: Results indicated that bean flour is a viable option for animal consumption in terms of nutritional value and good digestibility.

Physicochemical Properties of the Josapine Variety of Pineapple Fruit

2007 ◽  
Vol 3 (5) ◽  
Author(s):  
Rosnah Shamsudin ◽  
Wan Ramli Wan Daud ◽  
Mohd Sobri Takriff ◽  
Osman Hassan
Keyword(s):  
Moisture Content ◽  
Physicochemical Properties ◽  
Water Activity ◽  
Freezing Point ◽  
Sugar Content ◽  
Color Space ◽  
Soluble Solids ◽  
Maturity Stage ◽  
Ripening Stage ◽  
Pineapple Juice

Several parameters related to the physicochemical properties of Josapine pineapple juice, such as moisture content, total soluble solids (TSS), pH, color, water activity, freezing point, sugar content and acidity, were evaluated over a week of ambient storage at 25oC and 52% RH. The results indicated that Josapine pineapples take about 11 days to progress from maturity stage 1 to stage 7. The moisture content of fruit increased from 93.5% wb to 95.1% wb over the 11 days period. Analysis on the color of the juice showed the color space coordinate parameter b varies between 9.11 to 15.8, parameter a increased from –3.33 to –3.68 and the 'L' value decreased from 39.46 to 38.7 at the initial ripening stage but increased to 40.9 in the later stages. The TSS increased at the early ripening stage but decreased toward the end of ripening period. Freezing point, water activity and pH of juice range were –2.77 to – 2.90 oC, 0.988 to 0.997 and 3.81 to 4.10 respectively. The total sugar and acidity in juice range were 12.5 to 17% and 0.69 to 0.90% respectively. The TSS/acid ratio of juice range was 12.32 to 18.60. The data presented in this work demonstrate the relationship between physicochemical properties of Josapine pineapples and the ripening process.

scholarly journals Effect of Addition of Green Coffee Parchment on Structural, Qualitative and Chemical Properties of Gluten-Free Bread

Foods ◽  
2020 ◽  
Vol 10 (1) ◽  
pp. 5
Author(s):  
Paola Littardi ◽  
Massimiliano Rinaldi ◽  
Maria Grimaldi ◽  
Antonella Cavazza ◽  
Emma Chiavaro
Keyword(s):  
Moisture Content ◽  
Oxidative Stability ◽  
Water Activity ◽  
Chemical Properties ◽  
Antioxidant Compounds ◽  
Total Phenol Content ◽  
Green Coffee ◽  
Gluten Free ◽  
Wet Processing ◽  
Total Antioxidant

Green coffee parchment (GCP) is becoming interesting, due to the diffusion of wet processing in which coffee parchment is collected separately; it is one of the less studied coffee by-products, but it is reported to be rich in phenolic compounds and dietary fiber. The addition of GCP (355–500 μm) at 2 % to gluten-free breads was investigated in terms of physical properties (volume, moisture content, water activity, crumb grain, texture, and color), total antioxidant capacity (TAC) and total phenol content during three days of storage. Moreover, the effects of GCP on sensorial characteristics, 5-hydroxymethylfurfural (HMF), and oxidative stability was evaluated. From the sensorial analysis, bread with 2% addition resulted in being acceptable for consumers with no significant differences from the control, while 4% of GCP was discarded by consumers, as it resulted in being too bitter. Moreover, GCP at 2% addition did not modify volume, moisture content, and water activity. On the contrary, GCP deeply affected the color with a darker aspect that was appreciated by consumers. Regarding texture, 2% of GCP did not affect hardness, cohesiveness, and staling process during storage. Interestingly, 2% of GCP significantly improved the TAC and oxidative stability of the bread; in accordance with these results, 2% of GCP reduced the HMF content, thanks to its antioxidant compounds.

Determination of readiness for laying based on material moisture, corresponding relative humidity, and water release

2020 ◽  
Vol 62 (10) ◽  
pp. 1033-1040
Author(s):  
Christoph Strangfeld ◽  
Sabine Kruschwitz
Keyword(s):  
Relative Humidity ◽  
Moisture Content ◽  
Embedded Sensors ◽  
Residual Water ◽  
Floor Covering ◽  
Water Release ◽  
Content Determination ◽  
Two Samples ◽  
Moisture Content Determination

Abstract The moisture content of the subfloor has to be determined before installation to avoid damage to the floor covering. Only if readiness for layering is reached, can an installation without damage be expected in all cases. In general, three approaches exist to measure residual water content: determination of moisture content, determination of water release, or determination of the corresponding relative humidity. All three approaches are tested under laboratory conditions at eight screed types including two samples thicknesses in each case. Moisture content and water release are measured by sample weighing, the corresponding relative humidity is measured by embedded sensors. All three approaches are compared and correlated. The evaluations show only a weak correlation and, in several cases, contradicting results. Samples are considered ready for layering and not ready for layering at the same time, depending on the chosen approach. Due to these contradicting results, a general threshold for a risk of damage cannot be derived based on these measurements. Furthermore, the experiment demonstrates that the measurement of corresponding relative humidity is independent of the screed type or screed composition considered. This makes humidity measurement a potentially very promising approach for the installation of material moisture monitoring systems.

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