Wondering how much the fructose content of date syrup is? This article covers a study and you no longer need to look for a pdf for free on the internet.
Cakes, including muffins, are one of the most significant and widely consumed products made from grain and wheat flour; however, due to the presence of high amounts of fat and sugar in their formulation, it appears that continuous consumption of these foods over a prolonged period of time may be harmful to one’s health.
In this study, the effect of varying concentrations of date syrup and glucose syrup at zero, 25, 50, 75, and 100% levels are explored to see how improving the qualitative and sensory features of muffin cake with a novel formulation can be done.
According to the findings, the treatment that contained 100% glucose syrup had the maximum amount of viscosity, whereas the treatment that had 100% sucrose as a control had the lowest level of viscosity.
On the other hand, the value of density that was measured to be the highest was measured in the treatment that served as the control, while the value that was measured to be the lowest was measured in the treatment that included 100% date syrup.
In addition, the treatment that consisted entirely of date syrup generated muffins with the highest amounts of moisture, ash, a, b, and volume.
This was determined by analysing the muffins after they had been baked. In addition, the treatment that contained 50% date syrup and 50% glucose syrup had the lowest amount of staleness, whereas the treatment that served as the control had the largest amount.
The treatment consisting of 50% date syrup and 50% glucose syrup, followed by the treatment consisting of 100% date syrup, received the highest results when it came to sensory qualities.
In the end, when all of the factors were taken into consideration, it was determined that the treatment consisting of 50% date syrup and 50% glucose syrup, as well as the therapy consisting of 100% date syrup, were the two therapies that had the most potential for success.
As a result of the high nutritional content that they possess, the products that are obtained from the processing of grains have an essential position in the food supply of any given community.
In this context, the many different kinds of cakes that are cited stand out as one of the goods that is considered to be among the most significant and prevalent.
A muffin is a baked good that is similar to a cake and comes in a little cup or capsule. Muffins are typically categorised as low ratio cakes because of their modest size in comparison to other cakes.
At the moment, the basic dough for muffins consists of flour, sugar, baking powder, eggs, water, oil, milk, and a pinch of salt. To this, you may add a variety of flavourings and bulking agents, depending on your preferences. Soccer in general.
There are a lot of positive aspects associated with using natural sweeteners. For instance, from sugar in order to sweeten, crisp, lubricate, lower the hydration of flour protein, and improve the foaming power of the dough.
utilises (used) But because of the problems it causes for health, as well as the concerns it produces for the economy and technology, more and more research is being done to replace sugar with other sugars.
Natural sweeteners are being created. At the moment, we are in a position where we are able to use date syrup and glucose syrup in place of sucrose in any and all types of cakes.
In terms of their chemical make-up, dates contain fructose, glucose, and sucrose in proportions ranging from 81% to 88%, dietary fibre in proportions ranging from 5% to 8%, trace amounts of protein, fat, and ash, as well as polyphenols, and they are an excellent source of energy.
Glucose syrup is a refined and concentrated aqueous solution of the products generated from the partial hydrolysis of corn starch. Depending on the degree of starch hydrolysis, glucose syrup may contain dextrose, maltose, or bigger oligosaccharides.
It is a substance that is crystal-free, transparent, and colourless; it has a high viscosity; and it is utilised as a raw material in a variety of food manufacturing sectors.
In comparison to sucrose, the sugars that make up this syrup have a larger molecular weight, and for a given quantity, it contains a lower proportion of carbs. As a result, the utilisation of this syrup results in a rise in the product’s relative humidity equilibrium value.
This component includes a form of protein that has the potential to be the most effective replacement for sugar in a variety of different items, including cakes.
Because of the low number of calories and the slow absorption of polyols in the body, intercompounds can be used as a substitute for sucrose in the formulation of sponge cake and a product with characteristics similar to those of the sponge cake.
This was the conclusion reached in the study that examined the effect of isomalt and maltitol on the qualitative and sensory characteristics of sponge cake. And
The consumer does not have objections to the product. They tested the possibility of using stevia and liquid sorbitol in place of sugar in the cake while also included various gums and emulsifiers in the mix.
According to the findings, adding sugar had a positive influence on the dough’s viscosity, while adding liquid sorbitol had a positive effect on lowering it.
Also, the use of emulsifier and gums were effective in increasing the viscosity of the dough.
However, the best result was obtained in the mixture of xanthan gum and polysorbate emulsifier in terms of improving the distribution of air cells, increasing the viscosity of the dough, maintaining the cake’s consistency, and improving the cake’s overall quality.
After analysing the properties of cookies in which a portion of the sucrose had been replaced by a mixture of sucralose and polydextrose (at percentages of 0%, 50%, 25%, and 75%, respectively), the researchers came to the conclusion that reducing the amount of sugar consumed and replacing it with a mixture of sucralose and polydextrose caused a decrease in the number of calories consumed.
When compared to the sample, the viscosity of the generated pastes is found to be different.
According to the statistics that were collected, the country’s output of dates in 1940 was 1395,000 tonnes, of which 105,000 tonnes were exported, representing 11.5% of the total date exports around the world.
At the moment, Iran is in third place among all countries in terms of date production.
date syrup fructose content study
Following to what has already been mentioned, this article will discuss more over the date syrup fructose and the study in question.
It is predicted that more than fifty different types of conversion products with higher added value may be generated with the expansion of conversion industries in the country, accounting for around 40% of the total amount of date waste in the country.
In this regard, the purpose of the current research was to investigate the effect of substituting date syrup and glucose syrup for sucrose in the production of muffin cakes in order to generate variety in the formulation of muffins and take advantage of the nutritional benefits that muffins offer to the health of individuals.
2- The constituent parts and operational procedures
Raw materials utilised in this investigation include flour sourced from the Ard Daran company, muffin powder sourced from the Ben Sa company, date syrup sourced from the Kharma Ben Zaub company, glucose syrup sourced from the Glucosan Company, eggs sourced from the Talong Company, and muffin capsules sourced from the Taranj company.
In the meantime, the treatments that were considered for the study were as follows: 1- Muffin cake containing 100% sucrose; 2- Muffin cake containing 25% glucose syrup plus 75% date syrup;
3- Muffin cake containing 50% glucose syrup plus 50% date syrup; 4- Muffin cake containing 75% glucose syrup plus 25% date syrup; 5- Muffin cake containing 100% glucose syrup; and 6- Muffin cake containing 100% date syrup.
Detailed instructions on how to make muffin cake samples
The Shirin Shahed Parsian organisation ensured that each and every one of the muffin cakes utilised in this study adhered to Iran’s national standard, number 2553, by making them.
As a result, 4.54% Nol flour, 41% sugar, 3% milk powder, 1% baking powder, 0.3% salt, and 0.3% vanilla are all included in each and every 100 grammes of muffin powder.
In addition, the produced powder was found to have 8 percentages of moisture, 32 percentages of sugar, 0.04 percentages of insoluble ash, and a pH that was equivalent to 7.6.
The dough was made in two steps, the first of which involved prepping and weighing the raw materials before moving on to the actual preparation.
In the procedure that was described, the liquid ingredients were first placed into the mixer, and then the solid ingredients were mixed on a low speed for around a minute. The same thing occurred when water was added to the mixture in order to create a paste.
date syrup fructose
If interested in getting to know the date syrup sugar e.g. lactose, fructose, you are recommended to follow on.
In the second phase, the speed was increased, and the remaining water, oil, egg, date syrup, glucose syrup, and sucrose were each added to the mixture at a different time while the mixture was being stirred for around ninety seconds with a medium speed.
Then, in accordance with the guidelines established by the Persian Sweet Honey Company, an amount of the resulting mixture equal to 120 grammes was poured into each of the muffin paper capsules, and the samples were baked in rack oven trays with a central rotation system at a temperature of 180 degrees Celsius for a period of thirty minutes.
After the time allotted for the cooking procedure had passed, the trays were taken out of the oven, and the samples were then put through a series of tests—physical, chemical, and sensory—after being allowed to cool at room temperature.
Rheological studies were done on different samples of dough.
The rheological tests that were carried out on the paste included the computation of density and viscosity, both of which performed exceptionally well in comparison to international standards (AACC) No. (50-55) and (AACC) No. (10-90) were done.
Analyses of the cake, both physically and chemically, were done.
Various physicochemical analyses were carried out on samples of flour and muffin cakes. These analyses included measurements of moisture (AACC No. 16-44), ash (AACC No. 08-01), pH (AACC No. 02-52), volume (AACC No. 0. 5-10), and colour (AACC No. 10-90)
Histological examination using the machine method on samples of muffin cake
In accordance with the AACC international standard number 74-30 and at intervals of 48, 24, and 72 hours after baking, the staleness of the muffin cake samples was evaluated with a texture tester known as an Instron (model M350-10CT, manufactured in England).
Examination of the sensory or organoleptic features
Samples of muffin cakes were analysed with the use of all five senses in order to determine the sensory qualities of muffin cakes. These qualities were determined by using the samples of muffin cakes.
The personal opinion and desire of persons with specialised knowledge and training regarding the product served as the decision-making criteria.
date syrup fructose study
The result of the study “Date Syrup Fructose”, revealed as follows:
According to the findings, the level of viscosity that was measured was greatest in the M4 treatment (which consisted entirely of glucose syrup), whereas the level that was measured in the control treatment was the lowest. The opposite of this is true: the greatest amount of density
In contrast, the M3 therapy was where its value was shown to be the lowest when compared to the control treatment (date syrup percentage).
Also, in the muffins that were created, Treatment M3 (which had 100% date syrup) had the maximum quantity of moisture, ash, b, a, and volume, whereas Treatment (which contained 100% sucrose) had the least amount of each of these components.
In addition, the level of staleness was found to be at its lowest in treatment M2 (which consisted of 50% sap dates and 50% glucose syrup), while the control treatment had the highest total amount.
Following this, according to the results of sensory characteristics, treatments M2 (containing 50% date syrup and 50% syrup glucose) and then M3 (containing 100% date syrup) had the highest score of sensory attributes such as texture, chewability, flavour, skin colour, and overall acceptance. M2 contained 50% date syrup and 50% syrup glucose.
When taking into account all of the characteristics, the treatments M3 (which contain 100% date syrup) and M2 (which contain 50% date syrup and 50% glucose syrup) can be considered to be the most effective therapies.
The current study presented background information on According to the findings of this study, date syrup and glucose syrup have the potential to be utilised in the development of a new formulation that will improve the qualitative and sensory structure of muffin cakes.
