The influence of agave fructans on thermal properties of low-fat, and low-fat and sugar ice cream
Por:
Pintor-Jardines A., Arjona-Román J.L., Totosaus-Sánchez A., Severiano-Pérez P., González-González L.R., Escalona-Buendia H.B.
Publicada:
1 jul 2018
Categoría:
Food science
Resumen:
The thermal properties of low fat, and low fat and sugar ice cream
formulations, in which agave fructans were used as a sugar and fat, were
evaluated by Modulated Differential Scanning Calorimetry. Approximately
3.0 g/ 100 mL of agave fructans promoted a positive effect on thermal
properties for both types of formulation, showing a significantly lower
(P < 0.05) fraction of frozen water. The highest concentration of agave
fructans resulted in the highest percentage of non-frozen water (P <
0.05). The addition of agave fructans led to a significantly higher (P <
0.05) glass transition temperature. Glass transition incited a change in
heat capacity as moisture and agave fructans increased. Agave fructans
had the ability to reduce the number and formation of ice crystals, and
hence the melting temperature of ice cream. The samples with longer
melting time resulted in a reduction of energy, showing low enthalpy
values. The quantity of agave fructans used as fat and sugar replacer
affected the infrared spectroscopy spectra, and led to an increase in
the magnitude of the bands, especially in the O-H group that corresponds
to polymeric hydrogen bonding between agave fructans and water.
Filiaciones:
Pintor-Jardines A.:
Biotechnology Department, Sensory and Consumers Laboratory, Universidad Autónoma Metropolitana, Mexico City, Mexico
Arjona-Román J.L.:
Multidisciplinary Research Unit, FES Cuautitlán, UNAMMexico State, Mexico
Totosaus-Sánchez A.:
Food Science Lab, Tecnológico de Estudios Superiores de EcatepecMexico State, Mexico
Severiano-Pérez P.:
Food and Biotechnology Department, Faculty of Chemistry, UNAM, Mexico City, Mexico
González-González L.R.:
Food Science Lab, Tecnológico de Estudios Superiores de EcatepecMexico State, Mexico
Escalona-Buendia H.B.:
Biotechnology Department, Sensory and Consumers Laboratory, Universidad Autónoma Metropolitana, Mexico City, Mexico
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