Impact of Xylitol on Physicochemical and Sensory Parameters of Rusks

Transcription

1 Worl Applie Sienes Journl 20 (9): , 2012 ISSN IDOSI Pulitions, 2012 DOI: /iosi.wsj Impt of Xylitol on Physiohemil n Sensory Prmeters of Rusks Fiz Ahm, Slim-ur-Rehmn n Zrin Mushtq Ntionl Institute of Foo Siene n Tehnology University of Agriulture, Fisl Pkistn Astrt: Rusks re mostly use t rekfst in Asin ountries like Ini n Pkistn. Effet of replement of xylitol on physiohemil n sensory prmeters of rusks t vrious levels of sugr replement from 0-100% ws stuie. Physiohemil n sensory hrteristis were stuie t storge intervls of 0, 10, 20 n 30 ys to fin out the est tretment for mss proution. The moisture ontent ws inrese signifintly while storge ffets non-signifintly ft, sh, protein, fier n NFE ontents. Physil nlysis showe tht hrness ws the highest in 100% surose ontining rusks whih erese signifintly with the inrese in xylitol. Frturility inrese from 100% surose to 100% xylitol reveling tht rusks with 100% surose re runhier. Color inrese signifintly with inresing xylitol, wter tivity vlues erese with n inrese of xylitol in rusks. Sensory evlution revele tht T2 (50% surose n 50% xylitol) got the highest sore for fresh rusks t 0 y tht grully erese with the storge ut remine the highest. Key wors: Xylitol Replement Physiohemil Sensory evlution Rusks INTRODUCTION spots while in se of uns, xylitol is not fermente y Shromyes erevisie resulting in smll volumes, Xylitol known s irh sugr otine from the moist interiors n ense textures [8]. reution of xylose, lso foun nturlly in the fier of Rusks re wiely use in Asin ountries espeilly mny fruits n vegetles inluing erries, orn husks, t rekfst. Until now, no work hs een one on rusks ots [1] n mushrooms [2] hving sweetness level similr for sugr replement with xylitol. In urrent projet, to tht of tle sugr. It hs 40% fewer lories n 75% keeping in min the nutritionl importne of xylitol for fewer rohyrtes [3]. It is sore n metolize ieti ptients, its physiohemil properties, effet on very slowly s ompre to surose [4]. One-thir of the shelf life on kery prouts, sugr is reple t ifferent xylitol onsume y the oy is sore in liver, onentrtions with xylitol to hek its impt on the remining two-thir fin its wy to intestinl trt, where physiohemil, sensory ttriutes n overll it is ttke y the intestinl teri n roken own eptne for rusks. into short hin ftty is [5]. Xylitol metolize inepenent of insulin n not involve gluose 6- MATERIALS AND METHODS phosphte ehyrogense [6] so it n e use s sugr sustitute to tret the ieti ptients [7]. Prourement of Rw Mterils: Commeril sle xylitol Xylitol owing to no unplesnt ftertste, non ws purhse from Sigm while whet flour (mi), fermentility y most yests, mols n teri, ghee, sugr, yest, slt n eggs were purhse from higher osmoti pressure t low onentrtion is use s lol mrket of Fisl-Pkistn. preservtive gent in jms n jellies, hving low visosity is utilize in hoolte n yogurt n it gives Preprtion of Rusk: Rusks were prepre from ie rem softer onsisteny [8]. Literture shows tht ommerilly flour with surose n xylitol in the xylitol s sole sweetener in kery prouts is not rtios of 100:0 (T0), 75:25 (T1), 50:50 (T2), 25:75 (T3) n suitle option espeilly in ookies ue to poor 0:100 (T4). Rusks were prepre oring to metho soluility of xylitol in ookies ough resulting in rown followe y (Yseen, 2000) with ertin moifitions. Corresponing Author: Fiz Ahm, Ntionl Institute of Foo Siene n Tehnology University of Agriulture, Fisl Pkistn. Tel:

2 Worl Appl. Si. J., 20 (9): , 2012 Fig. 1: Heoni Sle for sensory evlution The reipe followe is flour (500 g), sugr (150 g), Wter Ativity: Wter tivity of rusks were nlyze yest (7.5 g), slt (7.5 g), oil (25 g), ghee (50 g) n using n eletroni Hygroplm wter tivity meter egg (1). The ingreients were weighe urtely. (Moel Aw-Win, Rotroni, equippe with Krl-Fst Wter n yest were mixe in seprte pn n proe) t regulr storge intervl of 10 ys oring to then trnsferre to the kneer ontining flour metho employe y Stekelenurg n Lots, [10]. sugr, shortening n slt. After homogeneous mixing, the tter ws ple in proofer for the Color: Color of rusks ws nlyze y hn hel tion of yest, t moisture level 15% for 15 min. After the olorimeter tristimulus olorimeter (Color Test Meter II si time it ws gin trnsferre to the mixer n oil ws Neuhus Neote), olorimeter ws lirte using e n ontinue mixing until tter eome somewht stnrs (54 CTn for rk n 151 CTn for light) efore elsti. Btter ws trnsferre to pns n gives proofing mesurement [11]. time of 15 min. Afterwr rusks were ke in king oven for min t 218 C. Rusks were oole own n ut Chemil Anlysis of Rusks: The rusks were nlyze into piees n gin ke until require olor ws for moisture, rue protein, rue ft, rue fier, nitrogen otine. free extrt (NFE) n sh ontent oring to the methos esrie in AOAC, [12]. Physil Anlysis of Rusks Texture Anlysis: Rusks were nlyze for texture Sensory Anlysis of Rusks: Rusks were nlyze for nlysis oring to metho followe y Pig et l., sensory ttriutes; olor, tste, flvor, texture, rispness [9] y mens of texture nlyzer (Mo.TA-XT2, n overll eptility using 9 point heoni sle Stle Mirosystems, Surrey, UK) with 5 kg lo ell. (Fig. 1) y 25 stuents of Ntionl Institute of Foo Dt ws nlyze using the Texture Expert progrm Siene n Tehnology, University of Agriulture, version Fisl-Pkistn. 1288

3 Worl Appl. Si. J., 20 (9): , 2012 Sttistil Anlysis: Anlysis of vrine (ANOVA) ws The progressive erese in the hrness uring whole rrie out on the t using registere version 8.0 of storge perio ws ue to inrese in moisture ontent of Sttisitx softwre. The lest signifine ifferene (LSD) rusks sine xylitol is hygrosopi in nture. This is test ws use to etermine the ifferene t 5% level of fvore y less gluten evelopment n less signifine, P <0.05 [13]. rystlliztion properties of the xylitol. Olinger n Velso, [14] investigte ookies with polyols n RESULTS AND DISCUSSION reporte tht ookies re softer when prepre with polyols. Zrin et l., [15] reproue the similr results Results re ompre with the literture ville on for ookies prepre y xylitol. ookies prepre solely n in replement with polyols, Frturility represents the rispiness of prout. sine no t is ville on rusks. The prout hving lower vlue is rispier thn prout hving high vlue. The results inite tht frturility Chemil Anlysis of Rusks: Chemil stuies of vlue inrese from T0 (71.90 mm) to T4 (74.26 mm). This rusks showe tht uring the whole storge, there showe tht the tretment hving more hrness is less were signifint hnges in the moisture ontent n rispy n vie vers. Frturility is signifintly non-signifint hnges were oserve in ft, sh, ffete y storge s shown in Tle 4. Minimum vlue protein, fier n NFE (Tle 1 n 2). There is otine t 0 y (73.34 mm) tht grully inreses to signifint hnge in moisture ontents rnging from T mm fter 30 ys of storge. The signifint hnge (2.62) hving lowest sore to T4 (2.83) hving highest n e ssoite with the inrese in moisture ontent. sore. Zrin et l., [15] results onrete the finings of this stuy. Physil Tests of Rusks: The results pertining to The results for olor re presente in Tle 3. The physil tests of rusks re presente in Tle 3 n 4. vlues re initive of the lightness of smples. Lower The results inite tht hrness erese olor vlues inite rker surfe olor. Xylitol is signifintly from g (T0) to g (T4). hemilly inert ue to lk of n tive ronyl group. Tle 1: Effet of ifferent tretments on the mens of proximte omposition of rusks Tretments Moisture (%) Ft (%) Fier (%) Protein (%) Ash (%) NFE (%) T T T T T Tle 2: Effet of storge perio on the mens of proximte omposition of rusks Storge (ys) Moisture (%) Ft (%) Fier (%) Protein (%) Ash (%) NFE (%) Tle 3: Effet of ifferent tretments on the mens of physil hrteristis of rusks Tretments Hrness (g) Frturility (mm) Color CTn) Wter tivity (W) T T T T T e

4 Worl Appl. Si. J., 20 (9): , 2012 Tle 4: Effet of storge on the mens of physil hrteristis of rusks Storge (ys) Hrness (g) Frturility (mm) Color CTn) Wter tivity (W) Tle 5: Effet of ifferent tretments on the mens of sensory ttriutes of rusks Tretments Color (CTn) Flvor Tste Texture Crispiness Overll eptility T T T T T It n t prtiipte in rowning retions. So there is no y T1 (6.33). Tretments T0 n T3 got firly goo sore rmliztion uring heting, s is typil of sugrs [16, while T4 (5.00) otine minimum sore when verge 14]. Sine xylitol oesn t form millr retion, so the olor overll mens. Flvor of rusks showe highly signifint of rusks prepre with xylitol is lighter in olor ( ifferene mong tretments, juges preferre T2 (8.25) CTn) thn me from surose (173 CTn). Zoulis et l., followe y T0 n T1 with vlues 6.67 n 6.42 [17] n Zrin et l., [15] oserve similr tren for respetively. While T4 (5.67) ws t the lower sie. Tste polyol. Storge (Tle 4) hs non-signifint effet on the lso oserve signifint ifferene mong tretment. The olor vlues of the rusks. men vlues of tste for ll the tretments revele tht T2 Wter tivity is the rtio of vpor pressure of wter n T1 were muh like y the juges n got mximum in foo to the vpor pressure of pure wter. Wter tivity sore, 8.50 n 7.25, respetively wheres T4 got the inites the miroil stility of the prout n minimum sore Texture of rusk signifintly hnges freshness. Effet of ifferent tretments on the wter mong tretments, T2 otine mximum sore 8.25 while tivity of rusks is presente in Tle 3. Xylitol exerts T4 got lowest sore The sores for texture of T0, T1 higher osmoti pressure thus provies lower wter n T3 re 6.67, 6.67 n 5.58 respetively when verge tivity in the prout s shown y T4 (0.16) thn T0 overll mens. Crispness refers to the outsie texture of (0.24). Bon n Dunning, [18] reporte tht owing to ke prout tht inreses with the mount of king lower wter tivity, xylitol gives miroil stility to the time. The results islose tht tretments hve prout thn surose. Storge (Tle 4) hs signifint signifint ifferene, T2 ws preferre y the juges n effet on the wter tivity this is ue to hygrosopi otine mximum sore 8.58 while T4 hving 100% xylitol nture of xylitol. got lowest sore The men vlues of rispness for T0, T1 n T3 re 7.25, 6.75 n 6.00 respetively. Sensory Anlysis of Rusks: Sensory evlution is n Overll eptility ws lso etermine on the importnt tool in prout evelopment. Aeptne sis of qulity sores otine from olor, tste, flvor, of foo prout epens upon the onsumer s texture n rispness. T2 hving 50% surose n 50% pereption of the olor, texture n flvor into overll xylitol ws muh like y the juges n got mximum impression of qulity. Qulity sores pertining to sore 7.92 followe y T1 tht otine T0 n T3 sensory evlution of rusks re presente in Tle 5. otine men sore of 6.42 n 6.25 respetively wheres Anlysis of vrine revels tht vrious sensory T4 got the minimum sore ttriutes like olor, flvor, tste, texture n rispiness The results of this stuy re fvore y the work of iffer signifintly ue to tretments. Eh ttriute is Zrin et l., [15], Psh et l., [19] n Winkelhusen et isusse one y one. l., [20] whih showe tht xylitol ition ffets the Color is the first pereption of eye pereive y the sensory properties of ookies. Mtz, [21] expline tht onsumer. The results showe signifint ifferene type n quntity of sweetener hs signifint effet on mong tretment, Juges rnke T2 (7.83) first followe pperne, flvor n texture of isuits. 1290

5 Worl Appl. Si. J., 20 (9): , 2012 Tle 6: Effet of storge perio on the mens of sensory ttriutes of rusks Storge (ys) Color (CTn) Flvor Tste Texture Crispiness Overll eptility The storge results of vrious sensory hrteristis Overll eptility epening on tste, flvor, re presente in Tle 6. Sttistil nlysis for olor of texture, olor n rispiness lso hnge signifintly rusks revele tht there ws signifint effet of uring 30 ys with highest men sore of 7.27 t 0 y storge on tretments. Influene of storge showe tht tht grully erese to 5.66 fter 30 ys. Similr there ws signifint erese in likeness of olor. The tren 7.40 to 5.12 ws oserve y Psh et l. (2002) in fresh rusks otine mximum men sore (7.20) y ookies me y using ifferent polyols. Zrin et l., [15] pnelists t 0 y whih grully erese to (5.33) who reporte signifint erese in overll eptility fter 30 ys of storge. One ssumption for the of ookies from 6.20 to 4.53 fter 60 ys of storge ue to eteriortion of olor might e the sorne of moisture replement of surose with xylitol. from the tmosphere n oxition of ft. Psh et l., [19] prepre ookies using ifferent rtio of surose, CONCLUSION frutose, soritol n mnnitol n foun tht likeness of olor hnge signifintly uring storge from 7.57 to It is onlue from the present stuy tht kery 5.12 fter 60 ys. The results re lso in orne with prouts prepre y xylitol in replement with surose Zrin et l., [15] who prepre ookies using xylitol n re sensorilly epte y the onsumers with extene oserve signifint erese in olor sore from 6.80 to shelf life. Xylitol prove its prtil ppliility s sugr 5.10 fter 60 ys of storge. The pnelists gve n lterntive sweetener in kery prouts. mximum men sore of 7.53 for flvor t 0 y (Tle 6) tht ws grully erese to 5.53 fter 30 ys. The REFERENCES grul erese in flvor is ue to oxition of ft uring storge. The hnge in flvor sore uring the storge for 1. Wshuttl, J., P. Rieerer n E. Bnher, vrious tretments is in proximity with the finings of A qulittive n quntittive stuy of Psh et l., [19] who reporte tht flvor sore hnge sugr-lohols in severl foos. Journl of Foo signifintly from 7.52 to 5.15 t 0 to 60 ys of storge. Siene, 38: Zrin et l., [15] reporte erese in flvor from 7.20 to 2. Krtzl, K., H. Silerngel n K.H. Bler, fter 60 ys of storge for ookies. During storge, Uer s Vorkommen von Xylit im Speisepilz tste ws signifintly ffete in eresing orer. The Chmpignon (Pslliot mpestris). Montshefte für rnge is 7.67 to 5.87 from 0 to 30 ys of storge. This Chemie / Chemil Monthly, 94: might e ue to hygrosopi nture of xylitol. Similr 3. Emoi, A., Xylitol: its properties n foo eresing tren in the tste ws oserve y Psh et pplitions. Foo Tehnology, 32: l., [19] in ookies prepre y ifferent polyols rnging 4. Mehnert, H., Sugr sustitutes in the ieti from 7.55 to 5.15 fter 60 ys of storge. Zrin et l., [15] iet. Interntionle Zeitshrift fur Vitmin-un reporte the sme tren in ookies from 6.60 t 0 y to Ernhrungsforshung Beiheft, 15: fter 60 ys. Pnelists oserve signifint hnge 5. Pepper, T. n P.M. Olinger, Xylitol in in texture of rusks uring 30 ys of storge with men sugr-free onfetions. Foo Tehnology, 42: sore of 7.33 t 0 y to 5.47 fter 30 ys. The finings 6. Reino, Y., Metoli n Nutritionl Aspets of re in orne with Psh et l., [19] who reporte tht Xylitol. In: C.O. CHICHESTER, (e.) Avnes in texture of ookies erese signifintly from 7.45 to 5.15 Foo Reserh. Aemi Press. fter 30 ys of storge. Crispiness ffets signifintly 7. Mkenin, K.K., Biohemil priniples of the with moisture, pnelists oserve signifint erese in use of xylitol in meiine n nutrition with speil rispiness uring 30 ys of storge with mximum men onsiertion of entl spets. Experienti, sore 7.67 t 0 y to 5.93 fter 30 ys. 30:

6 Worl Appl. Si. J., 20 (9): , Le, H., P. Koivistoinen n F. Voirol, Zrin, M., S.U. Rehmn, T. Zhoor n A. Jmil, Foo tehnologil evlution of xylitol In: C.O Impt of xylitol replement on CHICHESTER, (e.) Avnes in Foo Reserh. physiohemil, sensory n miroil qulity of New York: Aemi Press. ookies. Pkistn Journl of Nutrition, 9: Pig, A., P. Ctzeu, S. Frris, T. Roggio, 16. Hyvonen, L. n A. Espo, Replement of A. Snguinetti n E. Sno, Texture evolution Surose in Bkery Prouts. Ckes n Cookies. of Amretti ookies uring storge. Europen Foo EKT-Ser University of Helsinki. Reserh Tehnology, 221: Zoulis, E.I., S. Piknis n V. Oreopoulou, Stekelenurg, F.K. n H. Lots, Effet of sugr replement y polyols n Mesurement of wter tivity with n eletri esulfme-k on properties of low-ft ookies. hygrometer. Int. Journl of Foo Siene n Journl of the Siene of Foo n Agriulture, Tehnology, 26: : Roh, A.M.C.N. n A.M.M.B. Moris, Bon, M. n N. Dunning, Shelf life of minimlly proesse pple Xylitol. In: H. MITCHELL, (e.) Sweeteners n (v. Jongore) etermine y olour hnges. sugr lterntives in foo tehnology. Blkwell Foo Control, 14: Pulishing Lt. 12. AOAC., Offiil Methos of Anlysis, 19. Psh, I., M.S. Butt, F.M. Anjum n N. Shehzi, Virgini, USA, Assoition of Offiil Anlytil Effet of ieteti sweeteners on the qulity of Chemists, In. ookies. Interntionl Journl of Agriulturl 13. Steel, R.G.D., J.H. Torrie n D.A. Diky, Biology, 1560: Priniples n Proeure of Sttistis: A Biometril 20. Winkelhusen, E., R.J. Mlinovsk, E. Velikov n Approh, New York, MGrw Hill Book Co., In. S. Kuzmnov, Sensory n miroiologil 14. Olinger, P.M. n V.S. Velso, qulity of ke prout ontining xylitol s n Opportunity n vntge of sugr replement. lterntive sweetener. Interntionl Journl of Foo Cerel Foo Worl, 41: Properties, 10: Mtz, S.A., Bking Siene n Tehnology, West Port, Connetiut., AVI Pul Co. 1292