Effect of sucralose and maltitol on physicochemical and sensory properties of sweet popcorn
Many products are produced from corn that sweet popcorn is one of them. One of the approved methods for the production of this product is removing of sucrose and glucose and replaces it with a mixture of low-calorie sweeteners. In this research, the effect of different levels of maltitol and sucralose were studied on some of physicochemical and sensory properties of sweet popcorn that was produced by sweet explosive method. Based on the results, the amount of moisture, ash and acid insoluble ash in sample containing 100% sucralose was higher than other samples which were reduced sensory satisfaction. The lowest moisture was observed in control sample and containing 100% maltitol. The highest values of syrups brix was observed in control sample and after in (100% maltitol) and (25% sucralose, 25% maltitol, 50% equal mix of sucrose and glucose). Most of the simple sugars and the highest taste rating, sweetness and total sensory attributes were observed in the control sample and then in (25% sucralose, 25% maltitol, 50% equal mix of sucrose and glucose). The samples containing (80% sucralose, 50% maltitol) and (100% sucralose) had the lowest fractureability and fragility and total sensory attributes, respectively. The results showed that the coated popcorn with sucralose and 25% maltitol syrup containing 25% and 50% mixture of sucrose, glucose closest to the results of sensory and physicochemical properties of the sample was obtained.
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