Physicochemical, antioxidant, microstructural, and sensory properties of sesame bars sweetened with pear juice concentra
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ORIGINAL ARTICLE
Physicochemical, antioxidant, microstructural, and sensory properties of sesame bars sweetened with pear juice concentrate Guihun Jiang1,2 • Kashif Ameer1,3 • Jong-Bang Eun1
Revised: 16 October 2019 / Accepted: 29 April 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract Pear juice concentrate (PJC) can be used as a natural sweetener in various processed foods. In this study, sesame bars were manufactured by adding PJC and rice syrup at mixing ratios of 0:30 (G-0), 1:29 (G-1), 3:27 (G3), and 5:25 (G-5), and the bars were investigated for their physiochemical properties, antioxidants, morphology, and sensory attributes. Addition of PJC at more than 3% increased a* and b* values of bars, decreased cohesiveness, hardness, and compactness, and made the bars malleable. Antioxidants, sugars, and organic acids in the sesame bars increased significantly with a corresponding increase in PJC level from 1 to 5%. Prominent changes in functional groups and corresponding spectral characteristics were observed in sesame bars with 5% PJC. Lower PJC levels produced a compacted morphology, bars with more than 5% PJC exhibited a dented structure. Based on the sensory properties, sesame bars with PJC (3%) showed excellent overall acceptability.
Electronic supplementary material The online version of this article (https://doi.org/10.1007/s13197-020-04494-3) contains supplementary material, which is available to authorized users. & Jong-Bang Eun [email protected]; [email protected] 1
Department of Food Science and Technology and BK 21 Plus Program, Graduate School of Chonnam National University, Gwangju 61186, South Korea
2
School of Public Health, Jilin Medical University, Jilin City 132013, Jilin, China
3
Institute of Food and Nutritional Sciences, PMAS-Arid Agriculture University, Rawalpindi 46300, Pakistan
Keywords Pear juice concentrate Sesame bars Natural sweetener Physicochemical characteristics Sensory evaluation
Introduction Nowadays, consumption of ready-to-eat foods, such as fast food and snacks has increased tremendously owing to modern life style. Among different types of snacks, sesame bars are gaining great interest on a global level, including Korea, Japan and China because of their nutritional balance and convenient consumption. Usually, sesame and sugar are used to prepare sesame bars. Sugar is used in cereal bars as a major ingredient to impart sweetness and improve texture (Jingrong et al. 2016). Among various types of sweeteners and sugars, rice syrup (RS), which is rich in sweetening compounds, is produced as a result of starch breakdown by saccharifying enzymes. RS comprises of low moisture content and is widely employed as a sugar substitute, confectionery item, and sweetener in the Korea to sweeten foodstuffs. For preparation of sesame bars, RS is generally used in combination with a high amount of other sweeteners like white sugar, glucose syrup, and high fructose corn syrup to improve sweetness profile. However, RS in synergy with other sweeteners do
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