Sugar Content Of Samples Research Articles

Instrumental textural properties of plain helva kept at different temperatures

Traditional plain helva samples were stored at different temperatures (4±1 °C, 22±2 °C or 35±1 °C) and their textural properties were determined by conducting texture profile analysis. Also the general chemical composition of the samples was determined. According to the data obtained, total sugar content of samples was 41.56 g/100 g, whereas average protein, water and fat amounts were 18.63 g/100 g, 0.29 g/100 g and 37.84 g/100 g, respectively. It was determined that storage at different temperatures significantly affected the instrumental textural attributes of plain helva samples (P<0.05). Hardness of plain helva kept at 4±1 °C was 4.33 N, whereas it was 4.26 N and 9.10 N for the samples kept at ambient temperature (22±2 °C) and 35±1 °C, respectively. Temperature also significantly affected the chewiness, gumminess and cohesiveness scores of the samples (P<0.05).

Effect of Starter Culture and Packaging on the Chemical, Microbiological and Sensory Quality of Turkish Soudjouck (Sucuk)

Lactobacillus plantarum, Micrococcus aurantiacus, and Pediococcus pentosaceus in different combinations and amounts were used for the production of fermented soudjouck. The effects of starter cultures on total aerobic bacteria, and selected chemical properties of samples were determined. Additionally, the effects of starter culture and packaging on the sensory characteristics of final product were studied. It was found that nitrite and sugar content of samples decreased during ripening, while protein and fat content relatively increased with drying. Mesophilic aerobic bacteria counts increased in the first days of ripening and then decreased, similar trend was also observed for the counts of all three starter cultures. Sensory results showed that reducing amount of starter culture negatively affected and incorporation of glucano delta lactone (GDL) into formula along with starter culture had an adverse effect on the sensory properties. It was demonstrated that vacuum packaging improved the sensory properties; therefore, it should be preferred over normal packaging.

Glass transition properties of frozen and freeze-dried surimi products: Effects of sugar and moisture on the glass transition temperature

Frozen surimi mixtures containing four types of sugar (sorbitol, glucose, sucrose, and trehalose) and freeze-dried surimi–trehalose mixtures were made from live carp, and their glass transition properties were investigated by differential scanning calorimetry. For comparison, a commercial frozen cod surimi was also investigated. The frozen carp surimi samples showed two freeze-concentrated glass transitions, at −42 to −65 °C and at −21 to −41 °C, depending on type and the sugar content of samples. These glass transition temperatures were denoted as T g 1 ′ and T g 2 ′ , respectively. With increasing sugar content, the T g 1 ′ and T g 2 ′ of the samples increased and decreased, respectively. At each sugar level, the T g 1 ′ and T g 2 ′ of carp surimi–trehalose mixtures were higher than those of the other mixtures. From the sugar content effects on T g 1 ′ and T g 2 ′ , the T g 1 ′ and T g 2 ′ of the carp surimi without sugar were estimated to be −55 to −65 °C and −15 °C, respectively. The commercial cod surimi showed T g 1 ′ = - 65 ° C and T g 2 ′ = - 22 ° C . These were reasonable values in comparison with those of carp surimi–sugar mixtures. From the result, it was suggested that the difference of fish stock did not greatly affect the T g 1 ′ and T g 2 ′ of surimi–sugar mixtures. The moisture content effect on the glass transition temperature of freeze-dried carp surimi–trehalose mixtures was investigated, and a state diagram of the surimi-moisture pseudo-binary system was developed. From the viewpoint of “glass transition” concept, it is expected that these results are useful in the production and storage of frozen and freeze-dried surimi products.

Application of near Infrared Spectroscopy in the Sugar Industry

Raw materials, technological processes, intermediers and by-products of sugar industry have been characterized by near infrared (NIR) spectroscopy. Various sample preparation and spectroscopic methods were compared in order to optimize the measurement conditions of different types of samples. Sugar beet quality parameters were investigated in raw and deep frozen brei form and it was concluded that dry matter and sugar content of samples can be detected with good accuracy (SD = 0.3 – 0.4%) using standard thawing method and special sample holder. Inspite of big sample set (N = 200) with broad variation in alpha-amino nitrogen it was not found acceptable correlation between spectroscopic data and alpha-amino nitrogen content of sugar beet. Raw and purified (filtered, saturated) thin and thick juices and diluted massecuites were investigated using transmission method respectively. Brix value (dry matter) and sugar content, as well as colour of juices were measured with acceptable accuracy but the calibration of purity value showed high standard error. Selected and combined calibrations were developed for six different technological intermediers in three different factories. Chemical composition of molasses (Brix, sugar content, purity) were also measued by NIR using an optimalized sample preparation method. It was concluded that some of the conventional analysis methods (ICUMSA) can be substituted with NIR measurements where a significant reduction was observed in dangerous reagents (lead acetate) and labour-costs.

The immediate effect of gamma irradiation upon the sugar content of potatoes previously stored at 2, 4.5, 6, 10 and 15.5°C

The sugar content of samples of potatoes, cv. Majestic, was varied by storage for 4 weeks at 2, 4.5, 6, 10 and 15.5°C, before irradiation with 10 krad. With initial sucrose contents of 0.14–0.37% FW (tubers from 4.5–15.5°C) the marked temporary increase in sucrose, as reported previously, was observed, reaching a maximum after 3–7 days before falling rapidly to a level rather higher than in non-irradiated tubers. Tubers from 2°C, with 1.4% sucrose, showed an immediate drop in this after irradiation, succeeded within 3 days by a rise to values not significantly different from the controls. Irradiation caused a significant increase in reducing sugar content, for a period of up to 7 days in sweetened tubers, but for 21 days or more in unsweetened tubers. Previous storage at the different temperatures had some permanent residual effect upon the sugar content of the controls during subsequent storage for up to 90 days at 10°C.