부산대학교 도서관

The effect of incorporating different sugar syrups formulation by varying amount of jaggery (80-120 g) with other ingredients (30 g corn syrup, 100 g sugar, 2.5 g butter and 0.2 g NaHCO.sub.3) was studied. The syrup prepared in the ratio of 1:1:0.3 for sugar, jaggery syrup (jaggery + water) and corn syrup along with 2.5 g of butter and 0.2 g of sodium bicarbonate per 100 g of syrup achieved highest sensory score, when incorporated in nut brittle. Syrup was evaluated for total phenol content, antioxidant activity and hydroxyl methyl furfural at different interval of times (0-12 min) at 140 °C temperature. Hydroxyl methyl furfural was increased with the increase in time. All the syrups showed a decrease in apparent viscosity with respect to shearing time at a fix rpm with constant temperature. The colour parameters, L*, a*, b* and [DELTA]E, were adjusted to zero- and first-order models at different temperatures. The results revealed that first-order model was better as compared to the zero-order model in predicting colour a*, b* and [DELTA]E values.
Author(s): Bhagwat Tidke [sup.1], Navneet Kumar [sup.2], H. K. Sharma [sup.1] Author Affiliations: (1) grid.444561.6, 0000000405043907, Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology (Deemed-to-be [...]