Katy Su
Reducing sugar and aroma in a confectionery gel without compromising flavour through addition of air inclusions
Su, Katy; Festring, Daniel; Ayed, Charfedinne; Yang, Qian; Sturrock, Craig J.; Linforth, Robert; Foster, Tim; Fisk, Ian
Authors
Daniel Festring
Charfedinne Ayed
Dr QIAN YANG QIAN.YANG@NOTTINGHAM.AC.UK
Assistant Professor
Dr CRAIG STURROCK craig.sturrock@nottingham.ac.uk
Principal Research Fellow
Robert Linforth
Tim Foster
Professor IAN FISK IAN.FISK@NOTTINGHAM.AC.UK
Professor of Flavour Science
Abstract
Sugar plays an important role in both the flavour and structure of confectionery. Targets have been set to reduce sugar; however, common strategies often result in changes in flavour and consumer rejection. In this study, an approach was developed to reduce sugar in confectionery gels by aeration, without significantly affecting perceived chewiness. Gelatine based gels with a 23% and 38% reduction in density were formulated using aeration. Mean bubble size was consistent across all gels (0.05–0.06 mm). Time-intensity sensory evaluation was carried out by a trained sensory panel (n = 10). With aeration, no significant difference in overall flavour perception was observed in the 23% and 38% reduced sugar and aroma gels. Air inclusions create a greater surface area, therefore accelerating mass transfer of volatiles and release of sucrose at the food-saliva interface. Consequently, we propose that less calorie dense products can be produced without compromising flavour by using gel aeration technologies.
Citation
Su, K., Festring, D., Ayed, C., Yang, Q., Sturrock, C. J., Linforth, R., …Fisk, I. (2021). Reducing sugar and aroma in a confectionery gel without compromising flavour through addition of air inclusions. Food Chemistry, 354, Article 129579. https://doi.org/10.1016/j.foodchem.2021.129579
Journal Article Type | Article |
---|---|
Acceptance Date | Mar 6, 2021 |
Online Publication Date | Mar 13, 2021 |
Publication Date | Aug 30, 2021 |
Deposit Date | Mar 24, 2021 |
Publicly Available Date | Mar 24, 2021 |
Journal | Food Chemistry |
Print ISSN | 0308-8146 |
Electronic ISSN | 1873-7072 |
Publisher | Elsevier |
Peer Reviewed | Peer Reviewed |
Volume | 354 |
Article Number | 129579 |
DOI | https://doi.org/10.1016/j.foodchem.2021.129579 |
Keywords | Food Science; Analytical Chemistry; General Medicine |
Public URL | https://nottingham-repository.worktribe.com/output/5413956 |
Publisher URL | https://www.sciencedirect.com/science/article/pii/S0308814621005859?via%3Dihub |
Files
Reducing sugar and aroma in a confectionery gel without compromising flavour through addition of air inclusions
(1.4 Mb)
PDF
Publisher Licence URL
https://creativecommons.org/licenses/by/4.0/
You might also like
Modifying Robusta coffee aroma by green bean chemical pre-treatment
(2018)
Journal Article
The impact of PROP and thermal taster status on the emotional response to beer
(2018)
Journal Article
Enhancing Robusta coffee aroma by modifying flavour precursors in the green coffee bean
(2018)
Journal Article
It's all in the genes
(2018)
Journal Article
Downloadable Citations
About Repository@Nottingham
Administrator e-mail: discovery-access-systems@nottingham.ac.uk
This application uses the following open-source libraries:
SheetJS Community Edition
Apache License Version 2.0 (http://www.apache.org/licenses/)
PDF.js
Apache License Version 2.0 (http://www.apache.org/licenses/)
Font Awesome
SIL OFL 1.1 (http://scripts.sil.org/OFL)
MIT License (http://opensource.org/licenses/mit-license.html)
CC BY 3.0 ( http://creativecommons.org/licenses/by/3.0/)
Powered by Worktribe © 2024
Advanced Search