...
首页> 外文期刊>Asia-Pacific Journal of Science and Technology >Effect of sucrose/glucose syrup ratio and citric acid on physical properties and sensory quality of candy product
【24h】

Effect of sucrose/glucose syrup ratio and citric acid on physical properties and sensory quality of candy product

机译:蔗糖/葡萄糖浆比和柠檬酸对糖果产品物理性能和感官品质的影响

获取原文

摘要

The objective of this research was to develop the Thunbergia laurifolia Linn. candy. The experiment was designed as 3×3 Factorial in Completely Randomized Designs to determine the optimal concentration of sucrose (32, 27, 22%) and glucose syrup (27, 22, 17%) in the production of candy. The candy made from sucrose and glucose syrup of 32% : 27% showed the highest overall liking score (7.09) in sensory tests whereas the lowest hardness (116.142 g). Improvement of the T. laurifolia candy taste was investigated by adding citric acid with different concentrations into the product. The addition of 1.4% citric acid had the highest overall acceptability score (7.38). In addition, the T. laurifolia candy had aw of 0.380 and total acidity of 1.381%.
机译:这项研究的目的是开发藤本植物Thunbergia laurifolia Linn。糖果。在完全随机设计中将实验设计为3×3因子,以确定糖果生产中蔗糖(32、27、22%)和葡萄糖浆(27、22、17%)的最佳浓度。由蔗糖和葡萄糖浆制成的糖果占32%:27%,在感官测试中显示出最高的总体喜好评分(7.09),而最低的硬度(116.142 g)。通过向产品中添加不同浓度的柠檬酸,研究了月桂叶糖果的味道改善。添加1.4%的柠檬酸具有最高的总体可接受性得分(7.38)。此外,T。laurifolia糖果的aw为0.380,总酸度为1.381%。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱:kefu@zhangqiaokeyan.com

京公网安备:11010802029741号 ICP备案号:京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有
  • 客服微信

  • 服务号