不同甜味剂对马蹄糕品质的影响

Effects of Different Sweeteners on the Quality of Water Chestnut Cake

马蹄糕是一种传统甜点小吃,甜味主要由原料中添加的白砂糖提供。海藻糖、甘露醇、赤藓糖醇是热量相对较低的甜味剂,可替代白砂糖被添加在食品中,符合人们对低糖、代糖的高品质食品的追求。本文通过设置不同替代比例的海藻糖、甘露醇、赤藓糖醇,研究不同甜味剂对马蹄糕质构特性、色泽、水分含量、感官评价的影响,以期开发低糖品质的马蹄糕。结果表明,海藻糖、赤藓糖醇、甘露醇的最适白砂糖取代比例分别为10%、30%、30%;从色差分析来看,10%和30%的海藻糖取代白砂糖比例对马蹄糕色泽的影响较小;当甜味剂取代白砂糖的比例为10%、30%和50%时,海藻糖组和赤藓糖醇组的马蹄糕含水量高于甘露醇组,二者更适宜取代白砂糖作为甜味剂;对马蹄糕进行感官评价,海藻糖组的马蹄糕总体可接受度最高,甘露醇组最低。综合考虑,选择使用海藻糖取代白砂糖,最适取代比例为10%。本研究为低糖马蹄糕产品的开发提供了理论依据。

Water chestnut cake is a traditional dessert snack.Its sweetness is mainly provided by white granulated sugar added in raw materials.Trehalose,mannitol and erythrose are sweeteners with relatively low calorie,which can be added to food instead of white granulated sugar,in line with people’s pursuit of high-quality food with low sugar and sugar substitute.In this paper,the effects of different sweeteners on the texture characteristics,color,moisture content,and sensory evaluation of Water chestnut cake were studied by setting different replacement ratios of trehalose,mannitol,and erythrose,in order to develop Water chestnut cake with low sugar quality.The results showed that the optimal replacement ratios of white granulated sugar for trehalose,erythrose and mannitol were 10%,30%and 30%respectively;from the color difference analysis,the ratio of 10%and 30%trehalose to replace white granulated sugar has little effect on the color of Water chestnut cake;when the ratio of sweetener to replace white granulated sugar was 10%,30%and 50%,the water content of Water chestnut cake in the trehalose group and erythrose group was higher than that in the mannitol group,and they were more suitable to replace white granulated sugar as sweetener;sensory evaluation of Water chestnut cake showed that the overall acceptability of Water chestnut cake in the Trehalose group was the highest,and that in the mannitol group was the lowest.After comprehensive consideration,trehalose is selected to replace white granulated sugar,and the optimal replacement ratio is 10%.This study provides a theoretical basis for the development of low sugar Water chestnut cake products.