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Acta Alimentaria
Authors:
I. Rumora
,
I. Kobrehel Pintarić
,
J. Gajdoš Kljusurić
,
O. Marić
, and
D. Karlović

This study elucidates the key success of using statistical modelling in the design and development of a new product (milk toffee) as potential new functional food product. The standard milk toffee recipe was modified in order to produce new products with less sugar, more inulin, and decreased energy content. From the consumers point of view, a product has to be healthy (acceptable ingredients like low sugar content or inclusion of inulin) and tasty (good sensory properties). This is an opportunity to use chemometric strategies that can highlight information in relation to different ingredients and preferable taste attributes. Multivariate exploratory techniques were used in order to detect relationship between the milk toffee ingredients (sugar, water, condensed milk, glucose syrup, fat, salt, sorbitol, and emulsifier E 471) and sensory attributes of taste and texture (sweetness and hardness) chosen for this research.Results showed that the sweetness is a direct outcome of added sugar, glucose syrup, and condensed milk, and the hardness, as the next important sensory attribute of a milk toffee, is positively correlated with the content of fat, glucose syrup, water, salt, and E 471. Statistical modelling proved to be a useful tool for elucidating the relationship between ingredients and sensory properties of the milk toffee and can be a useful tool in the complex interpretations of changes in product design and development.

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In this study we examined the proline content of 143 honey samples with different flower origin. Some of the samples originated from commercial trade, the others came directly from beekeepers. We measured the proline content of beekeepers’ honeys and the received results were compared to the results of commercial honeys. The effects of added sugar products and heating on the quality parameters were also studied.

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lowest. In a research ( Aydemir et al., 2021 ) Casson and Herschel-Bulkley modell was successfully applied with high coefficients for glucose syrup substituted hazelnut spread. Based on this research we also applied these two models. The calculated

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different amount of xanthan gum. The upward stage of flow curve was detected and apparent viscosity was determined. The syrups with xanthan gum content had higher apparent viscosity. In a study by Ghafari et al. (2013) glucose syrup was substituted with

Open access