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Moisture sorption curves of fruit and nut cereal bar prepared with sugar and sugar substitutes

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/12117/
http://dx.doi.org/10.1007/s13197-013-1101-0
 
Title Moisture sorption curves of fruit and nut cereal bar prepared
with sugar and sugar substitutes
 
Creator Pallavi, B. V.
Chetana, R.
Ravi, R.
Yella Reddy, S.
 
Subject 04 Functional foods
 
Description Low sugar, low fat, dry fruit and nut cereal bars
without sugar were prepared using cereals, nuts, and sugar
substitutes. The sorption characteristics of the bars prepared
with sugar substitutes in comparison with that of sugar were
studied by keeping the bars at water activity (aw) from 0.1 to
0.9. The sorption isotherms of low sugar bars were practically
identical below aw of 0.5 but above aw of 0.5, a clear differentiation
in the isotherms could be observed compared to that of
sugar counterpart. A sharp increase in moisture content was
observed in the bars prepared with alternative sweeteners,
above aw 0.6, whereas a gradual increase in aw was observed
in the case of bar prepared with sugar. The ERH (Equilibrium
relative humidity) value for bar with sugar was 50 %, and for
bars prepared with alternative sweeteners, it was about 60 %.
Low sugar cereal bar prepared with sorbitol + maltitol (SM)
syrup scored higher sensory quality compared to other product
prepared with sorbitol + nutriose (SN) as the former retained
softness and chewiness on storage. Thus, it was observed that
bars with alternative sweeteners will be more stable as their
ERH is closer to normal ambient conditions compared to that
prepared with sugar.
 
Date 2015
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/12117/1/Journal%20of%20Food%20Science%20and%20Technology%20March%202015%2C%20Volume%2052%2C%20Issue%203%2C%20pp%201663-1669.pdf
Pallavi, B. V. and Chetana, R. and Ravi, R. and Yella Reddy, S. (2015) Moisture sorption curves of fruit and nut cereal bar prepared with sugar and sugar substitutes. Journal of Food Science and Technology, 52 (3). pp. 1663-1669. ISSN 0022-1155