Sweet Sauce Research Articles

Exploring the product attributes of butterscotch sauce made from palm syrup by Kano model

This study revealed key insight into the consumption behavior and product attributes of sauces, specifically regarding butterscotch sauce made from palm syrup, using the Kano model. The sample consisted of 409 participants who responded to a questionnaire, and data were collected through frequency, percentage, mean, and customer satisfaction coefficient. Most participants purchase sauces on a regular basis, with a significant portion using sweet sauces for desserts and beverages, though awareness of butterscotch sauce is mixed. However, there is strong consumer interest in butterscotch sauce products, particularly when packaged in 180-ml plastic squeeze tubes, priced between 101 and 200 Thai baht, and featuring modern design elements. Consumers also value the use of local ingredients and express a high willingness to purchase such products, especially if they include usage guidelines. The study also identified various product attributes of butterscotch sauce made from palm syrup, categorized into indifferent, satisfying, attractive, and reverse attributes based on their impact on consumer satisfaction. Seven indifferent attributes were found, which neither enhance nor detract from consumer satisfaction. These include modern packaging and availability in supermarkets and souvenir shops. Three satisfying attributes were highlighted, such as the completeness of label details and appropriate pricing for quality, which positively influence consumer satisfaction. Attractive attributes, like the brown sugar aroma and the availability of recipes, were identified as key factors that uniquely engage consumers and drive demand. However, the study also revealed two reverse attributes—thick consistency and excessive sweetness—that cause dissatisfaction and require improvement. The satisfaction and dissatisfaction coefficients further emphasize the importance of providing recipes and methods of use while addressing concerns about price and label completeness to enhance overall consumer satisfaction. These findings provide valuable insights for developing palm syrup-based products that cater to consumer preferences.

Isolation of monosodium L-glutamate from chicken feather as a sweet sauce flavor

Isolation of monosodium L-glutamate from chicken feather as a sweet sauce flavor

Rheological and tribological characterization of herbal sweet sauce with different stabilizing systems

ABSTRACT Rheological and tribological analyses were compared between two polysaccharide-based stabilizing systems (xanthan gum and corn syrup) of a traditional herbal sweet sauce. Imitative testing showed that XG sauces have a greater surface stickiness but lower stringiness than CS sauces. Oscillatory (O) shear tests showed that XG sauce exhibited greater gel strength and elasticity. Between the frequency range 100.0–0.1 rad/s, both sauces showed weak gel characteristics and long-term stability to sedimentation. In rotational (R) shear tests, both sauces displayed the shear-thinning flow behavior. The XG sauce had a higher consistency index (K) and a slightly lower flow behavior index (n). In time-dependent O/R/O measurements, XG sauce showed a lower viscosity under high shear but higher regeneration after 40 s; structural elasticity was comparable under low shear. Type of stabilizing system affected boundary and hydrodynamic lubrication regimes; CS sauce showed greater potential to lower the friction between interacting surfaces.

EXPANDING THE RANGE OF SAUCE PRODUCTS

The research objectives for the development of the direction of production of new types of sauce products are defined. Technological solutions have been developed for the production of sauce products with the expansion of the existing product range. A general description of the new sauce products is given, including tomato sauces based on horseradish and mustard, pasta sauces and sweet sauces.

Kilka słów o pewnym słodkim sosie, czyli o dietetyce i materia medica w De observatione ciborum Antimusa

A few words on a certain sweet sauce, or on dietetics and materia medica in De observatione ciborum by Anthimus The article analyses reading of the fragment …in dulci piper habente, parum cariofili et gingiber, costum et spicam nardi vel folium included in chapter 13 of De observatione ciborum by a Byzantine doctor Anthimus. The author attempts to reconstruct (on the basis of topical culinary, agronomic and encyclopaedic literature) the technology employed in preparing of the said sauce, and claims (having analysed culinary and medical sources) that the term folium used in the recipe denotes tejpat (Cinnamomum tamala [Buch.-Ham.] T. Nees & Eberm). The research leads to the conclusion that Anthimus’ literary advice is based on his in-depth medical knowledge, which not only included a theory borrowed from a number of authorities but also resulted from his personal therapeutic experience.

Studying the effect of formulation components on the physical-chemical properties of sweet sauces that contain physically-modified starches

We have defined reference indicators for the consistency of sweet sauces depending on the content of starches, which has become a prerequisite for the development of a formulation for sweet sauces using physically-modified starches.The influence of formulation components (the type and content of physically-modified starches, fruit and berry raw materials, sugar content) has been examined on the physical-chemical and structural-mechanical properties of model fruit and berry systems, which predetermines a possibility to regulate the rheological characteristics of sweet sauces. It has been established that the effective viscosity is increased with an increase in the concentration of physically-modified starches from the "Prime" and "Endura" series. Based on the rheological study into fruit-and-berry model systems, the rational ranges of content of the physically-modified starches have been determined for dressings, toppings, dips, and fillings. Thus, to obtain dressings based on a fruit and berry puree or concentrated juice, the content of starch "Prime" should be from 0.5 % to 1.5 %, starch "Endura" – 1.5....3.0 %. To prepare toppings, the rational content range of starch "Prime" in the system should vary from 3.0 % to 5.5 %.For fillings, dips, which have a denser consistency with a "short" texture, the content of starch should be about 7.0 %.During an experimental study, the rational range of white sugar concentration for sweet sauces has been determined. Thus, the concentration of white sugar exceeding 15 % leads to forming viscous-fluid elastic systems suitable for toppings. It was established that at concentration of 20 % the consistency is viscous-dense, characteristic of the consistency of dip sauces. It was found that further increase in the concentration of sugar from 25 to 30 % leads to forming a gel-like elastic consistency.The rheological indicators of model fruit and berry systems at different content of starch during long-term storage (90 days) have been examined. The terms of storing sweet sauces have been defined.A research was carried out to determine the stable indicators for sweet sauces during a "freezing-thawing" cycle

The Relationship between Nutrient-Rich Foods (NRF) Index as A Measure of Diet Quality and Malnutrition in Children

Background: The assessment of pediatric diet quality is of high interest because food habits that develop in childhood can predict adult diet-related disease. The aim of this study was to examine the association between the Nutrient-Rich Foods (NRF) index score and weight and height status. Methods: This cross-sectional study was conducted in primary schools of Tehran, and the NRF9.3 algorithms were used to estimate the nutrient density of the diet of 400 girls, aged 6.5-8.4 years. Dietary data were collected using a 168-item food frequency questionnaire of foods consumed over the past month. Height and weight were measured, and height for age, body mass index (BMI) for age, and weight for age were classified using the World Health Organization's child growth standard Z-scores. Linear regression was used to examine the association between the quintiles of NRF index score and weight for age, height for age, and BMI for age. Results: Liquid oil (P < 0.001), legume (P = 0.037), meat products (P = 0.005), and fruit (P < 0.001) were consumed in higher amounts significantly in the fifth quintile, while sugar & sweet sauce (P < 0.001), snacks (P = 0.002), fats, oil and savoury sauce (P = 0.002) were consumed in lower amounts significantly. A significant relationship between the NRF9.3 index and height for age (P = 0.039) was found, however, it did not follow a trend. The NRF9.3, NR9, and LIM3 scores were unrelated to weight status in childhood. Conclusion: There was no significant association between the NRF9.3 index score and malnutrition in girls, except for height for age. Bias in reporting the dietary intake or defects in the NRF index formula might be the reason for this insignificant result. Prospective studies can better detect the existence of such a relationship.

FORMATION OF CONSUMPTION PROPERTIES OF SWEET PEPPER (CAPSICUM ANNUUM L.) SAUCE

The aim of the study is to form consumption properties of a green sweet pepper sauce with a balanced content of macro- and microelements. Due to the use of Xanthium strumarium and chitosan a new product has high organoleptic properties that attract a consumer and increase its competitiveness at the market. Sweet green pepper that relates to most valuable vegetable cultures as to food value and taste was chosen as a main component of a sauce. For giving it a necessary consistence and for decreasing a time of thermal processing, there was used chitosan. According to results of the conducted studies, it was established, that among studied types of chitosan, advantages as to forming a consistence belongs to food acid-soluble chitosan with particle sizes up to 0,5 mm in amount 0,5 %.For preserving the natural green color, pepper fruits were preliminarily processed in 1 % decoction of Xanthium strumarium at temperature 75ºС during 15 min. For increasing its food value, the recipe was added with spicy-aromatic vegetable raw materials: garlic, dill, parsley, celery. The sauce quality was formed by mathematical modeling using general criteria of optimization of organoleptic parameters. There were also determined specific criteria of optimization of the recipe composition taking into account their daily need. As a result of the conducted studies the composition of recipe components for the sauce was optimized: sweet pepper 80 %, garlic leaves – 5 %, parsley leaves,dill – 5 %, celery leaves – 5 %, salt – 1,5 %, sugar – 0,5 %, chitosan – 0,5 %. There were studied organoleptic parameters of the developed sauce, characterized by a pleasant bright-green color, homogenous paste-like consistence, pleasant taste and smell. The used stabilizing factors allowed to get the sauce with the increased content of essential factors of nutrition. They participate in the increase of protective forces of the organism, so allow to recommend them in prophylactic, child and dietary nutrition.

Added Sugar Levels in Kids' Meals From Chain Restaurants

The objective was to analyze the added sugar levels in kids' meals from chain restaurants in relation to the World Health Organization's proposed and current sugar recommendation (no more than 5%‐10% of total daily calories should come from added sugars). Total sugar levels were retrieved from the websites of 17 chain restaurants in 2010. The added sugar levels in 3178 kids' meals (including entrées, side dishes, beverages and desserts) from Canadian restaurants were calculated by subtracting all naturally occurring sugars from the total sugar level. Overall, added sugar levels in kids' meals ranged from 0g to 114g. The average amount of added sugar in a kids' meal (25±0.36 g) was equivalent to the WHO's proposed daily sugar recommendation (calculated using an average child's energy requirement). 50% of meals exceeded the WHO's proposed daily sugar recommendation (<5% of total calories), and 19% exceeded the WHO's current daily sugar recommendation (<10% of total calories). Beverages on average contained 16±20 g of added sugars, desserts contained 12±7 g, entrées contained 3±6 g and side dishes contained 0.6±2 g. Beverages with the highest sugar content were typically soft drinks, fruit juices with added sugars and chocolate milk. Entrées with the highest sugar content were chicken nugget meals containing honey mustard dipping sauces, as well as rib meals and sandwiches with sweet sauces. In conclusion, there is a wide range of sugar levels in kids' meals from restaurants, and many contain more than a day's worth of sugar.

Study of microstructure of physically modified starches to justify the use in sauce technology

The results of studies of the microstructure of physically modified starches are discussed in the paper. Data on the gelatinization dynamics of physically modified starches from the impact of technological factors (heat treatment duration, pH change) were experimentally obtained. Fractional composition of starches, which are characterized by monodispersity of starch grains was investigated and substantiated. According to the particle size distribution of starch grains, PMS from waxy maize “Endura” and tapioca “Indulge” are optimal in terms of monodispersity. Experimental data and theoretical principles on the rheological properties of starches allow to assess the gelatinization dynamics at the microscopy level. The results obtained indicate the possibility to use physically modified starches, which meet the functional and technological properties of thickeners, in particular, thermal and acid stability. The results obtained are the basis for developing the technology for new food products - sweet sauces based on fruit and berry raw materials using physically modified starches.

IOGURTE DE LEITE DE BÚFALA SABORIZADO COM MANGA (Mangifera indica L.): ACEITAÇÃO SENSORIAL E CUSTO DE PRODUÇÃO

RESUMO: Objetivou-se elaborar e avaliar iogurte de leite de búfala saborizado com manga (Mangifera indica L.), fruta tropical amplamente consumida na região Norte. O leite de búfala (Bubalus bubalis) foi submetido ao tratamento térmico (95 °C/5 minutos), resfriado a 45 °C e inoculado com 2,5% de cultura láctica, seguido da adição de calda preparada com 35% de polpa de manga, 35% de sacarose e 30% de água, homogeneizados por cinco minutos. No dia seguinte à elaboração, o derivado foi submetido à avaliação sensorial, com provadores não treinados. A análise da avaliação sensorial apresentou boa aceitabilidade, com nota média de 7,4. Quanto à intenção de compra, 47,3% dos provadores, com certeza, comprariam o produto, 26,4%, talvez comprariam, e 26,3% não comprariam. A análise econômica indicou reduzido custo de produção do derivado, cerca de R$ 0,20 (vinte centavos de real), para cada 100 ml. O iogurte de leite de búfala constitui-se excelente derivado e pode ser usado como alternativa em Programas Especiais, financiados pelo Governo, com vista à redução da fome de comunidades de baixa renda, pois possui elevado valor calórico/proteico, baixo custo, utiliza matérias primas regionais, além da geração de renda e trabalho, através do incentivo à produção leiteira e à fruticultura regionais. PALAVRAS-CHAVE: Amazônia Oriental, derivado lácteo, fruticultura regional.

Functional topping "Capacity sports" for athletes

article describes the formula developed by the toppings (sweet sauce), The potential of sport from the functional composition of biologically active substances to improve performance of professional athletes during high physical activity

Effect of γ-irradiation on physical quality attributes and identification properties of different sauces

Gamma-irradiated (0, 1, and 10 kGy) ketchup (KTP), barbeque sauce (BBQ), and sweet chili sauce (SWC) were identified using photostimulated-luminescence (PSL) and thermoluminescence (TL) analysis and characterized for physical properties like Brix, consistency, and color. PSL-based screening showed negative results for all nonirradiated samples, while intermediated results were found for irradiated samples. Routine density separation method for mineral extraction provided better TL results; however, alkaline and acid hydrolysis could ease the process with acceptable results. A slight decrease in consistency of all the samples was observed. Brix of KTP remained unchanged, while increase of same was obvious in BBQ and SWC following irradiation. The Hunter L* value of the γ-irradiated sauces decreased except SWC samples, and the a* and b* values showed a general increase compared to the non-irradiated samples. The studied methods have potential to successfully identify and characterize the irradiated sauces for technical and regulatory requirements.

Evaluation of Sweet Sauce Characteristic Taste Based on Electronic Tongue Technology

A commercial electronic tongue (ET) with specific sensors was applied on taste distinction and physicochemical characterization of seven kinds of sweet sauces. The response signals of ET sensors were analyzed by Principal Component Analysis (PCA) and Discriminant Factor Analysis (DFA). Meanwhile, these signals were transformed into the four relative taste scores (sourness, saltiness, umami and sweetness) by macro operation, followed by comparing with the corresponding four physiochemical indexes (total acids, sodium chloride, amino nitrogen and reducing sugars) which were determined by the methods in GB/T. The results show that ET can be used to distinguish different kinds of sweet sauces according to overall taste. Moreover, the intensity order of taste scores that obtained from ET is basically matched with the sequence of the corresponding physicochemical indexes, which proves that ET technique can be an effective approach to monitor and guarantee the quality of sweet sauce on line.

Functional topping "Capacity sports" for athletes

A compounding of topping (sweet sauce) «Potential of sport» is developed with functional composition of bioactive matters for the increase of capacity of professional sportsmen during the high physical loadings

Dietary sources of energy and macronutrient intakes among Flemish preschoolers

This study aims to identify major food sources of energy and macronutrients among Flemish preschoolers as a basis for evaluating dietary guidelines. Three-day estimated diet records were collected from a representative sample of 696 Flemish preschoolers (2.5-6.5 years old; participation response rate: 50%). For 11 dietary constituents, the contribution of 57 food groups was computed by summing the amount provided by the food group for all individuals divided by the total intake of the respective nutrient for all individuals. Bread (12%), sweet snacks (12%), milk (6%), flavoured milk drinks (9%), and meat products (6%) were the top five energy contributors. Sweet snacks were among the top contributors to energy, total fat, all fatty acids, cholesterol, and complex and simple carbohydrates. Fruit juices and flavoured milk drinks are the main contributors to simple carbohydrates (respectively 14% and 18%). All principal food groups like water, bread and cereals, vegetables, fruit, milk and spreadable fats were under-consumed by more than 30% of the population, while the food groups that were over-consumed consisted only of low nutritious and high energy dense foods (sweet snacks, sugared drinks, fried potatoes, sauces and sweet spreads). From the major food sources and gaps in nutrient and food intakes, some recommendations to pursue the nutritional goals could be drawn: the intake of sweet snacks and sugar-rich drinks (incl. fruit juices) should be discouraged, while consumption of fruits, vegetables, water, bread and margarine on bread should be encouraged.

Quercetin and rutin contents in Siamese neem flower extracts prepared by different extraction methods

Siamese neem tree (Azadirachta indica A. Juss. var. siamensis Valeton) is a medicinal plant found in every part of Thailand. The young flowers of this plant are commonly consumed with sweet sauce as a bitter tonic vegetable for elemental tonic purpose [1]. The flower extract has been reported to exhibit in vitro free radical scavenging activity and inhibit lipid peroxidation of bronchogenic cancer cell line [2]. Active components in Siamese neem flowers are flavonoids such as quercetin and rutin. The content of these compounds in the crude extract is depended on the method of extraction. This work investigated the quantity of rutin and quercetin in the flower extracts of Siamese neem tree prepared by several extracting methods using high performance liquid chromatography (HPLC) to find the appropriate extraction method which gives the maximum contents of rutin and quercetin. The flowers were extracted using maceration, percolation, decoction, soxhlet extraction, ultrasonic extraction (UE) and microwave assisted extraction methods. The solvent used in maceration, percolation and soxhlet extraction was 50% ethanol, in decoction and MA was distilled water, while in UE was both 50% ethanol and distilled water. By HPLC, the results showed that soxhlet extraction method gave the extract containing the maximum contents of rutin and quercetin (10.21 and 0.12% w/w of the extract, respectively). Quercetin was detected only in the extract prepared using 50% ethanol as the solvent. Thus, soxhlet extraction should be the appropriate extraction method for Siamese neem flowers to yield the extract with high contents of active components, rutin and quercetin.

Protein concentrations of sweet soysauces from Rhizopus oryzae and R. oligosporus fermentation without moromi fermentation

Soy sauce was produce from soybean that fermented with koji/tempeh fungi and thenfermented under salt solution or moromi fermentation. The objectives of this experiment was to compare of protein (total and soluble) content of sweet soy sauce that produced from soybean fermented with Rhizopus oryzae and R. oligosporus without moromi fermentation to the sweet soysauce with moromi fermentation one. The total and soluble proteins of sweet soy sauces that produce from soybean without moromi fermentation were higher that sweet soy sauces that produce with moromi fermentation. Soluble protein of sweet soy sauce that produced from soybean fermented with R. oligosporus without moromi fermentation was 8.2% and meet to the highest quality of sweet soy sweet sauce based on Indonesia Industrial Standard. Soluble protein of sweet soy sauce that produced from soybean fermented with R. oryzae without moromi fermentation was 4.1% and meet to the medium quality of sweet soy sweet sauce based on Indonesia Industrial Standard.© 2007 Jurusan Biologi FMIPA UNS SurakartaKey words: moromi fermentation, Rhizopus oligosporus, Rhizopus oryzae, soluble protein, sweet soy sauce

Comparison of Rheological Behavior of Sweet and Salad Sauces

A comparative study of different commercial sauces was carried out from a rheological point of view. The different sauces were divided into sweet and salad, and for each sausage the behavior was studied at different temperatures. The power-law parameters, n and k, for sauces were calculated and their variation with the temperature was studied. On the other hand, the activation energy was calculated for the sweet sauces.

日本における蜜淋製造技術の改良と南蛮酒

[in Japanese]