1,721,258 research outputs found
Studi sull'essiccamento delle albicocche: idoneità varietale e caratteristiche qualitative
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Determinazione della diffusività termica di alcuni prodotti alimentari: metodo basato sulla minimizzazione dell’errore tra temperatura sperimentale e temperatura calcolata
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Effects of D-lysergic acid diethylamine on serotonin, adrenaline and dopamine evoked aorta contractions.
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Study of different technological strategies for sugar reduction in muffin addressed for children
No full textTo exceed in sugar consumption is one of the main causes of overweight and obesity, especially for children and adolescent. However, sugar reduction, especially in baked goods, is challenging due to its effect not only on sensorial properties but also for other quality parameters. Multiple technological strategies to obtain muffins at low sugar content addressed for children were studied. Specifically, the inhomogeneous spatial distribution of sucrose (1, 3 and 5 layers of food formula at different sugar content), the taste enhancement by vanillin addition (0, 1 and 2%) and the use of different particle size of sugar (200, 400 and 600 μm) were investigated through a Box-Behnken design. Physical attributes were negatively affected by spatial distribution due to the substantial role of sucrose in the expansion of muffins. Indeed, maximum height of homogeneous muffins was of 37.8 ± 3.9 mm, while in inhomogeneous samples reached values of ≈ 30 mm. The low expansion of inhomogeneous muffins was also attested by porosity fraction which notably decreased from 68.2% in 1-layer muffin to 58.4% and 65.6% in 3-layers and 5-layers muffins, respectively. The perception of sweetness was improved for the inhomogeneous muffins and with a mass fraction of added vanillin at 1% confirming its great potential as taste enhancer, especially when using particle size of sugar less than 400 μm. Based on sensorial and physical data, stratified muffins with 3 layers, a mass fraction of added vanillin at 1% and sugar particle size in the range between 200 and 600 μm, showed excellent results. The proposed strategy could be used to design and develop innovative muffins designed for children contributing in the reduction of sugar intake in the daily diet
Aspetti metodologici e strumentali ritenuti critici per la progettazione ed il controllo di un metodo di simulazione dei processi di sterilizzazione termica
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