Exploring the effect of sucrose and d-allulose addition on the gelling ability and physical properties of agar–agar vegan gels

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

European Food Research and Technology Pub Date : 2024-04-16 DOI:10.1007/s00217-024-04534-8

Pelin Poçan, Sevil Çıkrıkcı Erünsal

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Abstract

Plant-based hydrocolloid systems which are mixed with different carbohydrate types are becoming popular due to vegan concerns for both non-food and food industry. In this study, different sugar types (d-allulose and sucrose) at different concentrations (20% and 40%) were used to explore their effects on the gelation and physical properties of agar–agar. For characterization of these agar–agar-based gel systems, in addition to common physical methods (moisture content, water activity, color, hardness, viscosity), novel methods such as TD-NMR relaxometry, and FTIR were also used to get deep insight of the microstructures and water dynamics of the gel systems. Results clearly indicated that sugar type and concentration were vital factors affecting the agar–agar gel properties and dynamics of the system. Utilization of allulose in the gel systems led to formation of less moist and softer agar–agar matrix characterized with longer T₂ spin–spin relaxation times. This study will lead to designing new types of vegan agar–agar-based confectionery products such as soft candies that are considered as perfect composite gels.

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探索蔗糖和 d-阿洛糖添加量对琼脂-琼脂素凝胶胶凝能力和物理性质的影响

由于非食品和食品行业对素食的关注，混合了不同碳水化合物类型的植物基水胶体系统正变得越来越受欢迎。本研究使用了不同浓度（20% 和 40%）的不同糖类（d-阿洛糖和蔗糖）来探讨它们对琼脂-琼脂凝胶化和物理性质的影响。在表征这些琼脂-琼脂凝胶体系时，除了使用常见的物理方法（含水量、水活性、颜色、硬度、粘度）外，还使用了 TD-NMR 驰豫测定法和傅立叶变换红外光谱法等新方法，以深入了解凝胶体系的微观结构和水动力学。结果清楚地表明，糖的种类和浓度是影响琼脂-琼脂凝胶特性和系统动态的重要因素。在凝胶体系中使用阿尿糖会使琼脂-琼脂基质更湿润、更柔软，并具有更长的 T2 自旋-自旋弛豫时间。这项研究将有助于设计新型素食琼脂-琼脂基糖果产品，如被视为完美复合凝胶的软糖。

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来源期刊

European Food Research and Technology 工程技术-食品科技

CiteScore

6.60

自引率

3.00%

发文量

232

审稿时长

2.0 months

期刊介绍： The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.