Syahrul Anis Hazwani Mohd Baroyi , Stashia Eleaness Rosland Abel , Alhussein M. Al-Awaadh , Mohammad Fikry , Nor Nadiah Abdul Karim Shah , Faiqa Shazeaa Mohd Salleh , Vivek Garg , Tong Deng , Yus Aniza Yusof
{"title":"甜味流动:探索枣糖的流动性、结块、形态和可溶性,将其作为有前途的糖替代品","authors":"Syahrul Anis Hazwani Mohd Baroyi , Stashia Eleaness Rosland Abel , Alhussein M. Al-Awaadh , Mohammad Fikry , Nor Nadiah Abdul Karim Shah , Faiqa Shazeaa Mohd Salleh , Vivek Garg , Tong Deng , Yus Aniza Yusof","doi":"10.1016/j.powtec.2024.119925","DOIUrl":null,"url":null,"abstract":"<div><p>This study investigates the impact of sugar content on the physicochemical properties of oven-dried dates powder from four distinct cultivars—Ajwa, Safawi, Sukkary, and Medjool. The drying process reduced moisture content by approximately 55% (Ajwa), 58% (Safawi), 76% (Sukkary), and 60% (Medjool). Quantification of sugars using High Performance Liquid Chromatography equipped with refractive index detector (HPLC-RI) revealed varying sugar compositions, with Ajwa, Safawi, and Sukkary containing a mix of fructose, glucose, sucrose, maltose, and lactose, while Medjool lacked lactose. Sukkary date powder exhibited superior flowability properties due to lower sugar and moisture content, meeting industry standards, although it displayed a higher tendency to cake compared to white and coconut sugars. Other physicochemical characterisation (pH, colour properties L*(lightness), a*(redness/greenness), b* (blueness/yellowness) values, hygroscopicity, solubility, morphology and chemical structure of all date sugar were also explored in comparison with commercial sugars (white sugar and, brown sugar and coconut sugar) as controls. Notably, Sukkary date powder emerged as a promising cultivar for production, offering reduced clumpiness and stickiness in comparison to Ajwa, Safawi, and Medjool date powders. These findings provide valuable insights for food manufacturers, formulators, and researchers interested in using Sukkary date powder in various foods. The potential use of Sukkary as a sugar substitute or carbohydrate source, suitable for both normal and diabetic individuals, underscores its versatility and highlights avenues for innovation in the food industry especially in confectionary, bakeries, beverages, snack foods or other natural, health-oriented food industries.</p></div>","PeriodicalId":407,"journal":{"name":"Powder Technology","volume":null,"pages":null},"PeriodicalIF":4.5000,"publicationDate":"2024-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Sweet flow: Exploring the flowability, caking, morphology, and solubility of date sugars as promising sugar substitutes\",\"authors\":\"Syahrul Anis Hazwani Mohd Baroyi , Stashia Eleaness Rosland Abel , Alhussein M. 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Sweet flow: Exploring the flowability, caking, morphology, and solubility of date sugars as promising sugar substitutes
This study investigates the impact of sugar content on the physicochemical properties of oven-dried dates powder from four distinct cultivars—Ajwa, Safawi, Sukkary, and Medjool. The drying process reduced moisture content by approximately 55% (Ajwa), 58% (Safawi), 76% (Sukkary), and 60% (Medjool). Quantification of sugars using High Performance Liquid Chromatography equipped with refractive index detector (HPLC-RI) revealed varying sugar compositions, with Ajwa, Safawi, and Sukkary containing a mix of fructose, glucose, sucrose, maltose, and lactose, while Medjool lacked lactose. Sukkary date powder exhibited superior flowability properties due to lower sugar and moisture content, meeting industry standards, although it displayed a higher tendency to cake compared to white and coconut sugars. Other physicochemical characterisation (pH, colour properties L*(lightness), a*(redness/greenness), b* (blueness/yellowness) values, hygroscopicity, solubility, morphology and chemical structure of all date sugar were also explored in comparison with commercial sugars (white sugar and, brown sugar and coconut sugar) as controls. Notably, Sukkary date powder emerged as a promising cultivar for production, offering reduced clumpiness and stickiness in comparison to Ajwa, Safawi, and Medjool date powders. These findings provide valuable insights for food manufacturers, formulators, and researchers interested in using Sukkary date powder in various foods. The potential use of Sukkary as a sugar substitute or carbohydrate source, suitable for both normal and diabetic individuals, underscores its versatility and highlights avenues for innovation in the food industry especially in confectionary, bakeries, beverages, snack foods or other natural, health-oriented food industries.
期刊介绍:
Powder Technology is an International Journal on the Science and Technology of Wet and Dry Particulate Systems. Powder Technology publishes papers on all aspects of the formation of particles and their characterisation and on the study of systems containing particulate solids. No limitation is imposed on the size of the particles, which may range from nanometre scale, as in pigments or aerosols, to that of mined or quarried materials. The following list of topics is not intended to be comprehensive, but rather to indicate typical subjects which fall within the scope of the journal's interests:
Formation and synthesis of particles by precipitation and other methods.
Modification of particles by agglomeration, coating, comminution and attrition.
Characterisation of the size, shape, surface area, pore structure and strength of particles and agglomerates (including the origins and effects of inter particle forces).
Packing, failure, flow and permeability of assemblies of particles.
Particle-particle interactions and suspension rheology.
Handling and processing operations such as slurry flow, fluidization, pneumatic conveying.
Interactions between particles and their environment, including delivery of particulate products to the body.
Applications of particle technology in production of pharmaceuticals, chemicals, foods, pigments, structural, and functional materials and in environmental and energy related matters.
For materials-oriented contributions we are looking for articles revealing the effect of particle/powder characteristics (size, morphology and composition, in that order) on material performance or functionality and, ideally, comparison to any industrial standard.