Exploring Noncentrifugal Sugar as a Partial Replacement for White Sugar in Low Methoxyl Pectin Confectionery Gels: Impacts on Physical and Rheological Properties
Hafiz · 2024
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Description
Fakhar and co-authors present a 2024 food science study on swapping raw brown sugar into jelly candies. Noncentrifugal sugar is unrefined and keeps minerals and plant compounds that white sugar loses. The team asked whether it could partly replace white sugar in pectin gels without ruining texture.
They made gels with varied sugar blends and calcium levels, then measured hardness, flow traits, and water mobility. The firmest gel came from swapping in a quarter of the raw sugar at low calcium. Up to half replacement matched the hardness of standard gels at higher calcium. Magnetic resonance readings showed the mixed gel held water in a denser, more cross-linked web. The swap could add flavor and minerals to sweets.
Catalog record
| CREATOR | Hafiz |
|---|---|
| YEAR | 2024 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 45 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |