Improvement of physical and sensory properties of whipping cream by replacing sucrose with rebaudioside A, isomalt and maltodextrin
AUTOR(ES)
AHOUEI, Mohamad Hossein, POURAHMAD, Rezvan, MOGHARI, Ali Akbarian
FONTE
Food Sci. Technol
DATA DE PUBLICAÇÃO
14/11/2018
RESUMO
Abstract The aim of this study was to produce sugar-free whipping cream with desirable quality. Rebaudioside A and isomalt were used as a sucrose substitute and maltodextrin to adjust the taste and texture of the whipping cream. Samples containing different amounts of rebaudioside A, isomalt and maltodextrin (50% Rebaudioside A+50%Isomalt, 50% Rebaudioside A +50%Maltodextrin, 50% Rebaudioside A +25%Isomalt+25% Maltodextrin, 60% Rebaudioside A +40%Isomalt, 60% Rebaudioside A +40% Maltodextrin, 60% Rebaudioside A +20%Isomalt+20% Maltodextrin) were stored for two months. During storage, the syneresis of the samples decreased, but the viscosity increased significantly (p ≤ 0.05). The lowest syneresis value was recorded for the sample containing 60% rebaudioside A + 20% isomalt + 20% maltodextrin and this sample had the best texture. The sample containing 60% rebaudioside A + 40% isomalt scored highest for flavor and overall acceptance. The sample containing 60% rebaudioside A + 40% isomalt and the one containing 60% rebaudioside A +20% isomalt + 20% maltodextrin had the best sensory and physical qualities, respectively. Therefore, rebaudioside A, isomalt and maltodextrin can be used as a sucrose substitute to sweeten and provide suitable texture to whipping cream.
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