prikaz prve stranice dokumenta The Influence of Starch Sweeteners on Functional Properties of Cellulose Fat Mimetics: Rheological and Textural Aspects
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Scientific paper - Original scientific paper
The Influence of Starch Sweeteners on Functional Properties of Cellulose Fat Mimetics: Rheological and Textural Aspects
Polymers, 15 (2023), 14; 2982. https://doi.org/10.3390/polym15142982
Nikolić, Ivana; Petrović, Jovana; Pajin, Biljana; Lončarević, Ivana; Šubarić, Drago; Ačkar, Đurđica; Miličević, Borislav; Šereš, Zita; Dokić, Ljubica; Šoronja-Simović, Dragana; Jozinović, Antun

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Nikolić, I., Petrović, J., Pajin, B., Lončarević, I., Šubarić, D., Ačkar, Đ. ... Jozinović, A. (2023). The Influence of Starch Sweeteners on Functional Properties of Cellulose Fat Mimetics: Rheological and Textural Aspects. Polymers, 15. (14). doi: 10.3390/polym15142982

Nikolić, Ivana, et al. "The Influence of Starch Sweeteners on Functional Properties of Cellulose Fat Mimetics: Rheological and Textural Aspects." Polymers, vol. 15, no. 14, 2023. https://doi.org/10.3390/polym15142982

Nikolić, Ivana, Jovana Petrović, Biljana Pajin, Ivana Lončarević, Drago Šubarić, Đurđica Ačkar, Borislav Miličević, et al. "The Influence of Starch Sweeteners on Functional Properties of Cellulose Fat Mimetics: Rheological and Textural Aspects." Polymers 15, no. 14 (2023). https://doi.org/10.3390/polym15142982

Nikolić, I., et al. (2023) 'The Influence of Starch Sweeteners on Functional Properties of Cellulose Fat Mimetics: Rheological and Textural Aspects', Polymers, 15(14). doi: 10.3390/polym15142982

Nikolić I, Petrović J, Pajin B, Lončarević I, Šubarić D, Ačkar Đ, and sur.. The Influence of Starch Sweeteners on Functional Properties of Cellulose Fat Mimetics: Rheological and Textural Aspects. Polymers [Internet]. 2023 July 08 [cited 2024 December 22];15(14). doi: 10.3390/polym15142982

I. Nikolić, et al., "The Influence of Starch Sweeteners on Functional Properties of Cellulose Fat Mimetics: Rheological and Textural Aspects", Polymers, vol. 15, no. 14, July 2023. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:277:203751. [Accessed: 22 December 2024]

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Metadata
Title (english)The Influence of Starch Sweeteners on Functional Properties of Cellulose Fat Mimetics: Rheological and Textural Aspects
AuthorIvana Nikolić
AuthorJovana Petrović
AuthorBiljana Pajin
AuthorIvana Lončarević
AuthorDrago Šubarić
AuthorĐurđica Ačkar
AuthorBorislav Miličević
AuthorZita Šereš
AuthorLjubica Dokić
AuthorDragana Šoronja-Simović
AuthorAntun Jozinović
Author's institutionJosip Juraj Strossmayer University of Osijek
Faculty of Tourism and Rural Development in Pozega
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract (english)
Starch sweeteners are commonly used in many confectionery food products. Usually, considering the trend of producing low-energy and low-fat products, these products include fat mimetics. The aim of this study was to investigate the influence of fructose sweeteners on the development of functional properties of MCG fat mimetic, such as rheological and textural behavior. Fat mimetics made from Microcrystalline cellulose gel (MCG) consist of colloidal microcrystalline cellulose (MCC) and sodium carboxymethyl cellulose (NaCMC) and were observed in five different concentrations (1, 3, 5, 7, and 10%). The amount of starch sweetener in the mixture with the fat mimetics was 20%. The effect of pure crystalline fructose and a mixture of crystalline-fructose and high-fructose corn syrup in a ratio of 1:1 was analyzed. Rheological parameters significantly decreased with the application of starch sweeteners. By adding a mixture of starch sweeteners, this decrease was further increased by 10%. At higher gel concentrations of 5, 7, and 10%, the dominance of the elastic modulus G′ was preserved. Texture parameters such as firmness, consistency, cohesiveness, and viscosity index were reduced accordingly. The presence of starch sweeteners significantly disrupted the networking of the three-dimensional structure of the MCG gel and the proper hydration process during the formation of fat mimetics.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review - international
Publication versionPublished version
Journal titlePolymers
Numberingvol. 15, no. 14, 2982
e-ISSN2073-4360
DOIhttps://doi.org/10.3390/polym15142982
URN:NBNurn:nbn:hr:277:203751
Publication2023-07-08
Document URLhttps://www.mdpi.com/2073-4360/15/14/2982
Type of resourceText
Access conditionsOpen access
Terms of useLicence Attribution 4.0 International (CC BY 4.0) icon
Created on2024-03-12 13:44:23