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Effect of replacing sucrose with fructose on the physico-chemical sensory characteristics of kinnow candy

Aggarwal, P., Punjab Agricultural University, Ludhiana (India). Dept. of Food Science and Technology ; Michael, M., Punjab Agricultural University, Ludhiana (India). Dept. of Food Science and Technology

Czech Journal of Food Sciences, 2014-01, Vol.32 (2), p.158-163 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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Título:
Effect of replacing sucrose with fructose on the physico-chemical sensory characteristics of kinnow candy
Autor: Aggarwal, P., Punjab Agricultural University, Ludhiana (India). Dept. of Food Science and Technology ; Michael, M., Punjab Agricultural University, Ludhiana (India). Dept. of Food Science and Technology
Assuntos: ACIDE ASCORBIQUE ; ACIDE CITRIQUE ; ACIDEZ ; ACIDITE ; ACIDITY ; ACIDO ASCORBICO ; ACIDO CITRICO ; AGRUME ; AGRUME HYBRIDE ; ALMACENAMIENTO ; APPLICATION RATES ; ASCORBIC ACID ; ASH CONTENT ; bitterness ; CANDIED FRUITS ; Candy ; CARBOHYDRATE CONTENT ; Chemical composition ; CHEMICOPHYSICAL PROPERTIES ; CITRIC ACID ; CITRUS ; CITRUS CROSSES ; CITRUS FRUITS ; COLOR ; COLORIMETRIA ; COLORIMETRIE ; COLORIMETRY ; COLOUR ; Confectionery ; CONTENIDO DE CARBOHIDRATOS ; CONTENIDO DE CENIZA ; CONTENIDO DE MATERIA SECA ; COULEUR ; CRISTALIZACION ; CRISTALLISATION ; CRYSTALLIZATION ; DOSE D'APPLICATION ; DOSIS DE APLICACION ; DRY MATTER CONTENT ; flavour ; FRUCTOSA ; FRUCTOSE ; FRUIT ; FRUITS CONFITS ; FRUTAS CITRICAS ; FRUTAS CONFITADAS ; FRUTO ; GLUCOSA ; GLUCOSE ; HIBRIDOS DE CITRICOS ; INDE ; INDIA ; limonin ; MANDARINA ; MANDARINE ; MANDARINS ; ORGANOLEPTIC PROPERTIES ; organoleptical characteristics ; OSMOSE ; OSMOSIS ; PEEL ; PELURE ; PIEL (VEGETAL) ; PROPIEDADES FISICOQUIMICAS ; PROPIEDADES ORGANOLEPTICAS ; PROPRIETE ORGANOLEPTIQUE ; PROPRIETE PHYSICOCHIMIQUE ; REFRACTOMETRIA ; REFRACTOMETRIE ; REFRACTOMETRY ; Sensory properties ; STOCKAGE ; STORAGE ; Sucrose ; Sugar ; TEMPS ; TENEUR EN CENDRES ; TENEUR EN GLUCIDES ; TENEUR EN MATIERE SECHE ; TERPENOIDE ; TERPENOIDOS ; TERPENOIDS ; TEXTURA ; TEXTURE ; TIEMPO ; TIME
É parte de: Czech Journal of Food Sciences, 2014-01, Vol.32 (2), p.158-163
Notas: Q04
Q02
J11
Descrição: We determine the effect of substitution of sucrose with fructose on the physico-chemical composition and sensory characteristics of kinnow candy. Candy was prepared with peel using sucrose and fructose at the ratio of 100:0, 0:100, 75:25, 50:50, and 25:75 with 70 °B of TSS. Organoleptically, the candy prepared with 100% fructose proved the best but the candy prepared with 25:75 of sucrose to fructose was equally good. The least acceptable was the candy prepared with 100% sucrose, as it had a dull appearance and slight crystallisation was observed during storage. Moisture, acidity and ascorbic acid decreased while total soluble solids, reducing and total sugars and limonin increased with no change in ash content of the candies during four months of storage.
Editor: Prague: Czech Academy of Agricultural Sciences (CAAS)
Idioma: Inglês;Tcheco;Eslovaco

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Effect of replacing sucrose with fructose on the physico-chemical sensory characteristics of kinnow candy

Aggarwal, P., Punjab Agricultural University, Ludhiana (India). Dept. of Food Science and Technology ; Michael, M., Punjab Agricultural University, Ludhiana (India). Dept. of Food Science and Technology

Prague: Czech Academy of Agricultural Sciences (CAAS)

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