Effect of substitution of aspartame for sucrose on instrumental texture profile of hydrocolloids gelled systems
The effect of substituting aspartame (0.04–0.16% w/w) for sucrose (5–25% w/w) on the instrumental texture profile of three hydrocolloid gelled systems: κ-carrageenan, gellan gum and κ-carrageenan/locust bean gum at three different concentrations (0.3, 0.75 and 1.2% w/w) was studied. In gellan gels hardness and chewiness increased with sucrose concentration but not so in either κ-carrageenan or κ-carrageenan/LBG gels where no changes in these parameters were detected. Addition of sucrose also produced a small but significant increase in cohesiveness in gellan gels. The effect of sucrose concentration on all texture parameters of gellan gels was higher as gellan concentration increased. Aspartame addition did not affect TPA parameters. TPA results obtained for aspartame gels did not differ from those corresponding to the unsweetened gels considered here. Summarising the above information it can be said that substituting aspartame for sucrose in this type of sweetened gel changed the textural properties and that the changes produced depended on the hydrocolloid type and concentration and on the sucrose concentration replaced.
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Format: | artículo biblioteca |
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Springer
2005-01
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Subjects: | Sucrose, Aspartame, κ-Carrageenan, Gellan gum, Locust bean gum, Texture profile analysis, |
Online Access: | http://hdl.handle.net/10261/331491 |
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dig-iata-es-10261-3314912023-07-20T12:40:06Z Effect of substitution of aspartame for sucrose on instrumental texture profile of hydrocolloids gelled systems Bayarri, Sara Durán, Luis Izquierdo Faubel, Luis Costell Ibáñez, Elvira Ministerio de Ciencia y Tecnología (España) Ministerio de Educación y Cultura (España) Sucrose Aspartame κ-Carrageenan Gellan gum Locust bean gum Texture profile analysis The effect of substituting aspartame (0.04–0.16% w/w) for sucrose (5–25% w/w) on the instrumental texture profile of three hydrocolloid gelled systems: κ-carrageenan, gellan gum and κ-carrageenan/locust bean gum at three different concentrations (0.3, 0.75 and 1.2% w/w) was studied. In gellan gels hardness and chewiness increased with sucrose concentration but not so in either κ-carrageenan or κ-carrageenan/LBG gels where no changes in these parameters were detected. Addition of sucrose also produced a small but significant increase in cohesiveness in gellan gels. The effect of sucrose concentration on all texture parameters of gellan gels was higher as gellan concentration increased. Aspartame addition did not affect TPA parameters. TPA results obtained for aspartame gels did not differ from those corresponding to the unsweetened gels considered here. Summarising the above information it can be said that substituting aspartame for sucrose in this type of sweetened gel changed the textural properties and that the changes produced depended on the hydrocolloid type and concentration and on the sucrose concentration replaced. This work has been carried out under Projects AGL2000–1590 and AGL2003–0052, financed by MCyT (Spain). Authors also thank MEC for author Bayarri’s fellowship and the Spanish agents of Premium Ingredients S.L and of Ingavasa S.A for providing free samples of gums. 2023-07-20T12:40:06Z 2023-07-20T12:40:06Z 2005-01 2023-07-20T12:40:06Z artículo doi: 10.1007/s00217-004-1041-z issn: 1438-2377 e-issn: 1438-2385 European Food Research and Technology 220: 25-30 (2005) http://hdl.handle.net/10261/331491 https://doi.org/10.1007/s00217-004-1041-z Sí none Springer |
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Sucrose Aspartame κ-Carrageenan Gellan gum Locust bean gum Texture profile analysis Sucrose Aspartame κ-Carrageenan Gellan gum Locust bean gum Texture profile analysis |
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Sucrose Aspartame κ-Carrageenan Gellan gum Locust bean gum Texture profile analysis Sucrose Aspartame κ-Carrageenan Gellan gum Locust bean gum Texture profile analysis Bayarri, Sara Durán, Luis Izquierdo Faubel, Luis Costell Ibáñez, Elvira Effect of substitution of aspartame for sucrose on instrumental texture profile of hydrocolloids gelled systems |
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The effect of substituting aspartame (0.04–0.16% w/w) for sucrose (5–25% w/w) on the instrumental texture profile of three hydrocolloid gelled systems: κ-carrageenan, gellan gum and κ-carrageenan/locust bean gum at three different concentrations (0.3, 0.75 and 1.2% w/w) was studied. In gellan gels hardness and chewiness increased with sucrose concentration but not so in either κ-carrageenan or κ-carrageenan/LBG gels where no changes in these parameters were detected. Addition of sucrose also produced a small but significant increase in cohesiveness in gellan gels. The effect of sucrose concentration on all texture parameters of gellan gels was higher as gellan concentration increased. Aspartame addition did not affect TPA parameters. TPA results obtained for aspartame gels did not differ from those corresponding to the unsweetened gels considered here. Summarising the above information it can be said that substituting aspartame for sucrose in this type of sweetened gel changed the textural properties and that the changes produced depended on the hydrocolloid type and concentration and on the sucrose concentration replaced. |
author2 |
Ministerio de Ciencia y Tecnología (España) |
author_facet |
Ministerio de Ciencia y Tecnología (España) Bayarri, Sara Durán, Luis Izquierdo Faubel, Luis Costell Ibáñez, Elvira |
format |
artículo |
topic_facet |
Sucrose Aspartame κ-Carrageenan Gellan gum Locust bean gum Texture profile analysis |
author |
Bayarri, Sara Durán, Luis Izquierdo Faubel, Luis Costell Ibáñez, Elvira |
author_sort |
Bayarri, Sara |
title |
Effect of substitution of aspartame for sucrose on instrumental texture profile of hydrocolloids gelled systems |
title_short |
Effect of substitution of aspartame for sucrose on instrumental texture profile of hydrocolloids gelled systems |
title_full |
Effect of substitution of aspartame for sucrose on instrumental texture profile of hydrocolloids gelled systems |
title_fullStr |
Effect of substitution of aspartame for sucrose on instrumental texture profile of hydrocolloids gelled systems |
title_full_unstemmed |
Effect of substitution of aspartame for sucrose on instrumental texture profile of hydrocolloids gelled systems |
title_sort |
effect of substitution of aspartame for sucrose on instrumental texture profile of hydrocolloids gelled systems |
publisher |
Springer |
publishDate |
2005-01 |
url |
http://hdl.handle.net/10261/331491 |
work_keys_str_mv |
AT bayarrisara effectofsubstitutionofaspartameforsucroseoninstrumentaltextureprofileofhydrocolloidsgelledsystems AT duranluis effectofsubstitutionofaspartameforsucroseoninstrumentaltextureprofileofhydrocolloidsgelledsystems AT izquierdofaubelluis effectofsubstitutionofaspartameforsucroseoninstrumentaltextureprofileofhydrocolloidsgelledsystems AT costellibanezelvira effectofsubstitutionofaspartameforsucroseoninstrumentaltextureprofileofhydrocolloidsgelledsystems |
_version_ |
1777670282911154176 |