文章基本信息

标题：Incorporation of high fructose corn syrup with different fructose levels into biscuit: An assessment of physicochemical and textural properties
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作者：Arash Ershadi ; Mohammad Hossein Azizi ; Leila Najafian 等
期刊名称：Food Science & Nutrition
电子版ISSN：2048-7177
出版年度：2021
卷号：9
期号：10
页码：5344-5351
DOI：10.1002/fsn3.2452
语种：English
出版社：John Wiley & Sons, Ltd.
摘要：This study examined the effects of different concentrations of high‐fructose corn syrup (HFCS, 28%, 44%, 55%) used in biscuit formulation on the hydroxymethyl furfural (HMF) acrylamide content, and textural properties were investigated and compared with invert sugar and sucrose‐incorporated samples. No significant difference in the chemical composition (moisture, fat, protein, and ash) among different samples was noted based on the results. The highest L* was associated with a control sample containing sugar and invert sugar, although an increase in F55 content decreased the L* value significantly (p .05). The highest hardness value was correlated with control samples (6.5 N), although the sample with 12.5% F42 and 25% F55 demonstrated lower hardness 6.27 N, and the lowest hardness value (3.97 N) was related to the sample containing 12.5% F42 and 25% F28. The amounts of water activity of all samples were in the range of 0.22 to 0.29, with the highest amount related to the control sample. The SEM images showed a uniform surface with several holes for all the biscuits. The highest and lowest (HMF) levels were related to the samples containing 25% F55 (46.04) and 12.5% F42 with 2.36 ppm. The control sample with the acrylamide amount of 28.50 ppb and the sample containing 12.5% F42 and 25% F55 with the acrylamide amount of 27.33 ppb showed the highest acrylamide content.