|Title:||非蔗糖甜味劑在蜜餞上之應用||Other Titles:||Utilization of Non-Sugar Artificial Sweeteners on Candied Fruits||Authors:||區少梅
Andi Shau-Mei Ou
|Keywords:||蜜餞;金柑;脆梅;話梅;人工甜味劑;阿斯巴甜;愛沙芬克;增量劑;山梨糖醇;聚葡萄糖;乳糖;Candied fruits;kumquat;crisp mei;hwa-mei;artificial sweeteners;aspartame;acesulfamek, bulking agents;sorbitol;polydextrose;lactose||Issue Date:||Dec-1995||Publisher:||農業試驗所||Related Publication(s):||農業試驗所特刊第56號||Start page/Pages:||325-329||Source:||農特產品加工研討會專刊||Conference:||農特產品加工研討會
Proceeding of A Symposium on Processing of Agricultural Products
Candied fruits are one of Chinese traditional foods. It is preserved mainly by high content of sugar to lower down the water activity. Normally, in order to enhance and improve the color and flavor of the product, the manufacturers add artificial sweeteners, colorings, flavorings and preservatives. Due to the high contents of salt and sugar, especially saccharine and cyclamate are used as artificial sweeteners, consumers with health concern become aware of the adverse effect of high sugar and preservatives in candied fruits. Our laboratory recent years makes a great effort in the research work on candied fruits, such as the quality improvement of candied plum, kumquat, crisp mci and hwa-mei and the establishment of the quality inspection system. Furthermore, manufacturing low-salt and low-sugar candied fruits to meet the requirement of consumers in the present society were studied
Using polydextrose and aspartame as ingredients and keeping the original firmness of fresh fruit as the criterion, the calories of the low-calorie candied kumquat kumquat produced was only 1/3 the calories of the sucrose- added candied kumquat. Using aspartame and acesulfame-k as artificial sweeteners in manufacturing crisp mei, the products with aspartame or aspartame and acesulfame-k in 1:1 ratio were not significantly different from the commercial crisp mci on sweetness and overall liking after 9-week storage at room temperature and 12-week storage at low temperature (5℃).
For the research on the low-salt hwa-mei, lower the salt content could result in less use of artificial sweeteners, but also resulted in adverse effect on the texture. Therefore, using bulking agents (sorbitol or polydextrose) to replace the salt in hwa-mei and artificial sweeteners to give the sweet taste were studied. The low-salt hwa-mei with 50% polydextrose or 40% sorbitol obtained the highest score on overall liking of consumer tests and the content of artificial sweeteners should be 0.75% or above for the single sweetener addition in order to be felt sweet and only 0.5% needed for the combination of aspartame/ acesulfame-k . The bitter taste of acesulfame-k at that level was not tasted by the consumer-type panelists significantly.
However, using sorbitol or polydextrose as bulking agent for hwa-mei could result in darkening the color of hwa-mei flesh. To solve this problem, using sorbitol combined with lactose as the texture improving agent for low-salt hwa-mei was studied. Using single lactose or lactose/sorbitol combination (3:1) as the bulking agent, the highest score of consumer test was obtained. The overall liking of consumer test on the sun-dried low-salt hwa-mei with salt content of 8.3% and aspartame content of 0.75% together with the bulking agent was significantly higher than that of commercial traditional hwa-mei. In addition, the sweetness, chewiness and firmness of the product could be therefore enhanced while the salty taste was still maintained.
|Appears in Collections:||農業化學組|
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