INVESTIGATION OF SUCROSE SUBSTITUTION EFFECT WITH STEVIE AND ISOMALT IN ORDER TO PRODUCE FRUIT CANDY

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SADAFI M.; KHORSHIDPOUR B.; HASHEMIRAVAN M.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2017 | Volume:14 | Issue:65 Page(s): 209-225

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Information Journal Paper

Title

INVESTIGATION OF SUCROSE SUBSTITUTION EFFECT WITH STEVIE AND ISOMALT IN ORDER TO PRODUCE FRUIT CANDY

Author(s)

SADAFI M. | KHORSHIDPOUR B. | HASHEMIRAVAN M. | Issue Writer Certificate

Keywords

RUITY CANDYQ1

STEVIAQ1

ISOMALTQ1

TEXTURE ANALYSISQ2

Abstract

Sugar play importance role in increasing blood sugar level. FRUITY CANDY is a product that need a lot of sugar for make. the purpose of this research is replacement STEVIA and ISOMALT instead of sugar and glucose in producing fRUITY CANDY.So 10 different fRUITY CANDY formula according to different proportions of STEVIA (0.01%, 0.025%, 0.15%), ISOMALT (94%, 96%, 98%) and 1 control sample was prepared. The experiments of chemical, physical, senory, colorimetric, texture and microbial analysis were done and the results of experiment in format of completely random in method factorial with 3 repeatation were analysed p<0.01) and the averge of datas were compared together by Duncan method (p<0.05). The result of TEXTURE ANALYSIS were showed that by increasining STEVIA and ISOMALT in compare to control sample, texture can be harder. The result of colorimetry measurement were showed that by increasing ISOMALT and STEVIA parameter of (L*) was increased, parameters (a*) and (b*) was reduced. In the sensory test, fRUITY CANDY contains 96% ISOMALT and 0.025% STEVIA had highest overall acceptance. In the microbial test, there was no microbial contamination at the end the best formula for fRUITY CANDY was the sample that contain, STEVIA 0.025% and ISOMALT 96%. in conclusion STEVIA and ISOMALT can be a good alternative replacement for sugar and glucose in fRUITY CANDY and ISOMALT can be used for covering bitter after taste.

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APA: Copy

SADAFI, M., KHORSHIDPOUR, B., & HASHEMIRAVAN, M.. (2017). INVESTIGATION OF SUCROSE SUBSTITUTION EFFECT WITH STEVIE AND ISOMALT IN ORDER TO PRODUCE FRUIT CANDY. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(65), 209-225. SID. https://sid.ir/paper/72761/en

Vancouver: Copy

SADAFI M., KHORSHIDPOUR B., HASHEMIRAVAN M.. INVESTIGATION OF SUCROSE SUBSTITUTION EFFECT WITH STEVIE AND ISOMALT IN ORDER TO PRODUCE FRUIT CANDY. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;14(65):209-225. Available from: https://sid.ir/paper/72761/en

IEEE: Copy

M. SADAFI, B. KHORSHIDPOUR, and M. HASHEMIRAVAN, “INVESTIGATION OF SUCROSE SUBSTITUTION EFFECT WITH STEVIE AND ISOMALT IN ORDER TO PRODUCE FRUIT CANDY,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 65, pp. 209–225, 2017, [Online]. Available: https://sid.ir/paper/72761/en

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