E I Bolshakova, A G Kruchinin, S N Turovskaya, E E Illarionova, E A Yurova, I A Barkovskaya, A G Galstyan
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All the presented carbohydrate compositions in MSCMs provided Aw value typical of intermediate-moisture food, which contributes to the long-term shelf-life of the product. However, only 2 MSCMs with compositions consisted of isomaltulose, trehalose (22.55% and 22.55%); trehalose (28.19%), sucrose (5.64%), polydextrose (5.64%), isomaltulose (5.64%) showed the stability of Aw within 14-d storage period. Trehalose and polydextrose in MSCMs with mono-carbohydrate added fraction demonstrated their high structure-forming ability expressed in high values of dynamic viscosity (>30 Pa·s), provided not by crystallization. MSCMs containing trehalose in predominant amount in the carbohydrate compositions (≥50%) showed lower average crystal size (<16 μm) compared with other MSCMs with di- and tetra-carbohydrate added fractions with predominant amount of isomaltulose and polydextrose. Isomaltulose and polydextrose added to MSCMs led to pronounced browning, while trehalose and sucrose reduced this effect in MSCMs with di- and tetra-carbohydrate added fractions. Addition of 22.55% of polydextrose to carbohydrate fraction of MSCMs caused bitterness, while 5.64% didn't affect the taste. Based on the results of all the research conducted the most optimal carbohydrate compositions to produce SCM with lower calorie, sucrose contents and stable adequate values of processing and sensory properties were trehalose (22.55%) with isomaltulose (22.55%) and trehalose (28.19%) with sucrose (5.64%), polydextrose (5.64%), isomaltulose (5.64%).</p>","PeriodicalId":354,"journal":{"name":"Journal of Dairy Science","volume":null,"pages":null},"PeriodicalIF":3.7000,"publicationDate":"2024-07-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effects Provided by Sugar Substitutes upon the Quality Indicators of Model Systems of Sweetened Condensed Milk in Storage.\",\"authors\":\"E I Bolshakova, A G Kruchinin, S N Turovskaya, E E Illarionova, E A Yurova, I A Barkovskaya, A G Galstyan\",\"doi\":\"10.3168/jds.2024-25160\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>Sweetened condensed milk (SCM) is a product widely used by both consumers and other food production branches. 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Trehalose and polydextrose in MSCMs with mono-carbohydrate added fraction demonstrated their high structure-forming ability expressed in high values of dynamic viscosity (>30 Pa·s), provided not by crystallization. MSCMs containing trehalose in predominant amount in the carbohydrate compositions (≥50%) showed lower average crystal size (<16 μm) compared with other MSCMs with di- and tetra-carbohydrate added fractions with predominant amount of isomaltulose and polydextrose. Isomaltulose and polydextrose added to MSCMs led to pronounced browning, while trehalose and sucrose reduced this effect in MSCMs with di- and tetra-carbohydrate added fractions. Addition of 22.55% of polydextrose to carbohydrate fraction of MSCMs caused bitterness, while 5.64% didn't affect the taste. 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引用次数: 0
摘要
甜炼乳(SCM)是一种被消费者和其他食品生产部门广泛使用的产品。然而,它含有大量蔗糖。本研究旨在考察糖替代品(如曲哈糖、异麦芽糖和聚葡萄糖)对单片机感官特征和有价值的质量指标(如水活性、粘度、酸度、晶体大小和马氏反应潜力(褐变指数、颜色变化、游离氨基酸损失))的影响。研究采用粉末配料重组法制作单片机模型系统(MSCMs)。在 MSCMs 中提出的所有碳水化合物成分都能提供典型的中等水分食品 Aw 值,这有助于产品的长期货架期。然而,只有两种 MSCM 的成分为异麦芽糖和树海糖(22.55% 和 22.55%);树海糖(28.19%)、蔗糖(5.64%)、聚葡萄糖(5.64%)和异麦芽糖(5.64%)在 14 天的储存期内显示出 Aw 值的稳定性。添加了单碳水化合物成分的 MSCM 中的曲哈糖和聚葡萄糖具有很高的结构形成能力,表现为高动态粘度值(>30 Pa-s),但并非通过结晶实现。在碳水化合物成分(≥50%)中主要含有树胶糖的 MSCM 的平均晶体尺寸(±0.5%)较低。
Effects Provided by Sugar Substitutes upon the Quality Indicators of Model Systems of Sweetened Condensed Milk in Storage.
Sweetened condensed milk (SCM) is a product widely used by both consumers and other food production branches. However, it contains a lot of sucrose. This study aimed to examine the effects provided by sugar substitutes, such as trehalose, isomaltulose, and polydextrose, upon the SCM sensory profile and valuable quality indicators, such as water activity, viscosity, acidity, crystals size, and Maillard reaction potential (browning index, color change, loss of free amino acids). The study was performed by making model systems of SCM (MSCMs) using the method of reconstitution of powdered ingredients. All the presented carbohydrate compositions in MSCMs provided Aw value typical of intermediate-moisture food, which contributes to the long-term shelf-life of the product. However, only 2 MSCMs with compositions consisted of isomaltulose, trehalose (22.55% and 22.55%); trehalose (28.19%), sucrose (5.64%), polydextrose (5.64%), isomaltulose (5.64%) showed the stability of Aw within 14-d storage period. Trehalose and polydextrose in MSCMs with mono-carbohydrate added fraction demonstrated their high structure-forming ability expressed in high values of dynamic viscosity (>30 Pa·s), provided not by crystallization. MSCMs containing trehalose in predominant amount in the carbohydrate compositions (≥50%) showed lower average crystal size (<16 μm) compared with other MSCMs with di- and tetra-carbohydrate added fractions with predominant amount of isomaltulose and polydextrose. Isomaltulose and polydextrose added to MSCMs led to pronounced browning, while trehalose and sucrose reduced this effect in MSCMs with di- and tetra-carbohydrate added fractions. Addition of 22.55% of polydextrose to carbohydrate fraction of MSCMs caused bitterness, while 5.64% didn't affect the taste. Based on the results of all the research conducted the most optimal carbohydrate compositions to produce SCM with lower calorie, sucrose contents and stable adequate values of processing and sensory properties were trehalose (22.55%) with isomaltulose (22.55%) and trehalose (28.19%) with sucrose (5.64%), polydextrose (5.64%), isomaltulose (5.64%).
期刊介绍:
The official journal of the American Dairy Science Association®, Journal of Dairy Science® (JDS) is the leading peer-reviewed general dairy research journal in the world. JDS readers represent education, industry, and government agencies in more than 70 countries with interests in biochemistry, breeding, economics, engineering, environment, food science, genetics, microbiology, nutrition, pathology, physiology, processing, public health, quality assurance, and sanitation.