SOME TRADITIONAL AND NEW SWEETENERS : CHARACTERIZATION AND POTENTIAL USE AS PIE FILLING | ||
| Journal of Food and Dairy Sciences | ||
| Article 2, Volume 25, Issue 7, July 2000, Pages 4319-4328 PDF (654.21 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jfds.2000.259182 | ||
| Authors | ||
| H. M. Ziena,1; A. T. Rahoma2; H. A. Abou-Gharbia3 | ||
| 1Faculty of Agriculture, University of Alexandria, Damanhour Branch, Damanhour, 22516, Egypt | ||
| 2National Company for Maize Products, City of the 10th of Ramadan, Egypt. | ||
| 3Faculty of Agriculture, University of Alexandria, El-Shatby, 21545, Alexandria, Egypt. | ||
| Abstract | ||
| Four sweeteners (dates honey, treacle, glucose syrup and high fructose corn syrup “HFCS”) were investigated. The sweeteners exhibited the following characteristics: Brix° (70.1-80.1); dry matter (71.5-82.3%); refractive index (1.4657-1.4915); pH (4.5-4.6) and viscosity (6500-10250 c.p.). Sugars spectrum by HPLC indicated that glucose (44.33%) and fructose (27.00%) are the main sugars in treacle. Glucose syrup possessed the highest content of polysaccharides (53.65%). Notwithstanding, dates honey and treacle exhibited higher contents of ash, mineral elements (Na, K, Ca, P, Mg, Fe and Cu) and vitamins (riboflavin and folic acid) than each of glucose syrup and HFCS. The four sweeteners were mixed in a blend with roasted chickpea or/and roasted peanut as pie filling. Among 32 treatments, panelists prefered pies containing dates honey and HFCS and were scored as superior to the control (Pies without filling). | ||
| Keywords | ||
| Dates honey (Deps); Tracle; Glucose syrup; High fructose corn syrup (HFCS); Physical properties; Sugar pattern; Ash and Minerals; Riboflavin; Folic acid; Chick pea; Peanut; Pie filling | ||
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