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Moisture sorption curves of fruit and nut cereal bar prepared with sugar and sugar substitutes

Pallavi, B. V. and Chetana, R. and Ravi, R. and Yella Reddy, S. (2015) Moisture sorption curves of fruit and nut cereal bar prepared with sugar and sugar substitutes. Journal of Food Science and Technology, 52 (3). pp. 1663-1669. ISSN 0022-1155

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Abstract

Low sugar, low fat, dry fruit and nut cereal bars without sugar were prepared using cereals, nuts, and sugar substitutes. The sorption characteristics of the bars prepared with sugar substitutes in comparison with that of sugar were studied by keeping the bars at water activity (aw) from 0.1 to 0.9. The sorption isotherms of low sugar bars were practically identical below aw of 0.5 but above aw of 0.5, a clear differentiation in the isotherms could be observed compared to that of sugar counterpart. A sharp increase in moisture content was observed in the bars prepared with alternative sweeteners, above aw 0.6, whereas a gradual increase in aw was observed in the case of bar prepared with sugar. The ERH (Equilibrium relative humidity) value for bar with sugar was 50 %, and for bars prepared with alternative sweeteners, it was about 60 %. Low sugar cereal bar prepared with sorbitol + maltitol (SM) syrup scored higher sensory quality compared to other product prepared with sorbitol + nutriose (SN) as the former retained softness and chewiness on storage. Thus, it was observed that bars with alternative sweeteners will be more stable as their ERH is closer to normal ambient conditions compared to that prepared with sugar.

Item Type: Article
Uncontrolled Keywords: Moisture sorption . Low sugar cereal bar . Dry fruit and nuts . Sugar substitutes . ERH
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods
Divisions: Lipid Science and Traditional Foods
Sensory Science
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 17 Feb 2016 10:25
Last Modified: 30 Mar 2016 12:06
URI: http://ir.cftri.com/id/eprint/12117

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