Castelló Gómez, ML.; Echevarrías, A.; Rubio-Arraez, S.; Ortolá Ortolá, MD. (2021). How isomaltulose and oligofructose affect physicochemical and sensory properties of muffins?. Journal of Texture Studies. 52(3):410-419. https://doi.org/10.1111/jtxs.12602
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/181799
Title:
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How isomaltulose and oligofructose affect physicochemical and sensory properties of muffins?
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Author:
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Castelló Gómez, María Luisa
Echevarrías, Andrea
Rubio-Arraez, Susana
Ortolá Ortolá, Mª Dolores
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UPV Unit:
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Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
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Issued date:
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Abstract:
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[EN] This article analyses, the replacement of sucrose in muffins with nine different combinations of isomaltulose and oligofructose. Being a structural isomer of sucrose with approx. 50% of sucrose sweetness, isomaltulose ...[+]
[EN] This article analyses, the replacement of sucrose in muffins with nine different combinations of isomaltulose and oligofructose. Being a structural isomer of sucrose with approx. 50% of sucrose sweetness, isomaltulose is non-cariogenic and with a low glycemic profile but having the same calories as sucrose. Oligofructose is composed of fructose polymers, with a reduced caloric value and prebiotic effect. Specifically, height, percentage of alveoli, water content, A(w), mechanical, and optical properties have been measured along with a sensory evaluation. The results showed that all combinations of sweeteners gave place to softer muffins than control ones. Moreover, isomaltulose caused a darkening of the products likely due to an enhancement of the Maillard reactions. The highest amount of isomaltulose and the absence of sucrose meant the worst score in sweetness and flavor due to the low sweetening powder of isomaltulose.
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Subjects:
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Color
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Isomaltulose
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Muffins
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Oligofructose
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Sensory properties
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Sweeteners
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Texture
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Copyrigths:
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Reserva de todos los derechos
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Source:
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Journal of Texture Studies. (issn:
0022-4901
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DOI:
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10.1111/jtxs.12602
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Publisher:
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Blackwell Publishing
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Publisher version:
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https://doi.org/10.1111/jtxs.12602
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Project ID:
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info:eu-repo/grantAgreement/GENERALITAT VALENCIANA//AICO%2F2017%2F043//CONTRIBUCION A LA MEJORA DEL PERFIL NUTRICIONAL EN PRODUCTOS DE BOLLERIA./
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Description:
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This is the peer reviewed version of the following article: Castelló, ML, Echevarrías, A, Rubio-Arraez, S, Ortolá, MD. How isomaltulose and oligofructose affect physicochemical and sensory properties of muffins J Texture Stud. 2021; 52: 410-419, which has been published in final form at https://doi.org/10.1111/jtxs.12602. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Self-Archiving.
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Thanks:
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GENERALITAT VALENCIANA, Grant/Award Number: AICO/2017/043
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Type:
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Artículo
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