Exploring Noncentrifugal Sugar as a Partial Replacement for White Sugar in Low Methoxyl Pectin Confectionery Gels: Impacts on Physical and Rheological Properties.

Hafiz Imran Fakhar, Elif Cavdaroglu, Muhammad Qasim Hayat, Hussnain A Janjua, Mecit Halil Oztop

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Article in ACS food science & technology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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5 · Who and what money

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5 authors.

Hafiz Imran FakharMedicinal Plant Research Laboratory, Department of Agricultural Sciences and Technology, Atta-ur-Rahman School of Applied Biosciences (ASAB), National University of Sciences & Technology (NUST), Sector H-12, Islamabad 44000, Pakistan.ORCID https://orcid.org/0000-0001-8331-8361

Elif CavdarogluDepartment of Food Engineering, Izmir Institute of Technology, Izmir 35430, Turkey.

Muhammad Qasim HayatMedicinal Plant Research Laboratory, Department of Agricultural Sciences and Technology, Atta-ur-Rahman School of Applied Biosciences (ASAB), National University of Sciences & Technology (NUST), Sector H-12, Islamabad 44000, Pakistan.

Hussnain A JanjuaDepartment of Microbiology & Biotechnology, Atta-ur-Rahman School of Applied Biosciences (ASAB), National University of Sciences & Technology (NUST), Sector H-12, Islamabad 44000, Pakistan.

Mecit Halil OztopDepartment of Food Engineering, Middle East Technical University (METU), Ankara 06800, Turkey.ORCID https://orcid.org/0000-0001-6414-8942

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Noncentrifugal sugar (NCS) is an unrefined, dark brown sugar containing minerals and plant secondary metabolites, unlike refined white sugar (WS). This study explored using NCS in confectionary jellies as an alternative sugar. We used different concentrations of NCS and WS to prepare low methoxyl pectin (LMP) confectionery gels characterized by their physical and rheological properties along with time-domain nuclear magnetic resonance (TD-NMR) relaxometry. The strongest LMP gel, with a hardness of 0.94 N, was achieved by substituting 25% of WS with NCS at a low CaCl

Identifiers

PMID39723220

DOI10.1021/acsfoodscitech.4c00603

PMCPMC11667725

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