Effect of partial sugar replacement with ultrasonically treated citrus pectin on aeration and rheological properties of batter
Ultrasound treatment was applied on citrus pectin solution prior mixing into batter as partial replacement of sugar content. The pectin solutions were treated with ultrasound at 20%, 40%, and 60% amplitude for 5, 15, and 25 min. It was then replaced with 20% and 30% of sugar content in batter formul...
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| Format: | Article |
| Language: | English |
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Wiley
2018
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| Online Access: | http://psasir.upm.edu.my/id/eprint/72435/ http://psasir.upm.edu.my/id/eprint/72435/1/Effect%20of%20partial%20sugar%20replacement%20with%20ultrasonically%20treated%20citrus%20pectin%20on%20aeration%20and%20rheological%20properties%20of%20batter.pdf |
| _version_ | 1848857117986914304 |
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| author | Chan, Yee Ten Tan, Mei Ching Chin, Nyuk Ling |
| author_facet | Chan, Yee Ten Tan, Mei Ching Chin, Nyuk Ling |
| author_sort | Chan, Yee Ten |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Ultrasound treatment was applied on citrus pectin solution prior mixing into batter as partial replacement of sugar content. The pectin solutions were treated with ultrasound at 20%, 40%, and 60% amplitude for 5, 15, and 25 min. It was then replaced with 20% and 30% of sugar content in batter formulation. Aeration properties were tested by measuring batter density and rheological properties of batter, also volume and hardness of cake. The results shown that 20% of sugar replacement with non‐treated pectin in batter system gave lower batter density at lower viscosity, and higher consistency index with less viscoelasticity produced lower cake volume and cake hardness compared with 30% of sugar replacement. Ultrasound treatment on pectin solution at shorter duration was able to further reduce the batter density which increases the cake aeration by producing higher cake volume with lower hardness compared with non‐treated pectin in lower level of sugar replacement. |
| first_indexed | 2025-11-15T11:52:28Z |
| format | Article |
| id | upm-72435 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T11:52:28Z |
| publishDate | 2018 |
| publisher | Wiley |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-724352020-06-10T02:44:18Z http://psasir.upm.edu.my/id/eprint/72435/ Effect of partial sugar replacement with ultrasonically treated citrus pectin on aeration and rheological properties of batter Chan, Yee Ten Tan, Mei Ching Chin, Nyuk Ling Ultrasound treatment was applied on citrus pectin solution prior mixing into batter as partial replacement of sugar content. The pectin solutions were treated with ultrasound at 20%, 40%, and 60% amplitude for 5, 15, and 25 min. It was then replaced with 20% and 30% of sugar content in batter formulation. Aeration properties were tested by measuring batter density and rheological properties of batter, also volume and hardness of cake. The results shown that 20% of sugar replacement with non‐treated pectin in batter system gave lower batter density at lower viscosity, and higher consistency index with less viscoelasticity produced lower cake volume and cake hardness compared with 30% of sugar replacement. Ultrasound treatment on pectin solution at shorter duration was able to further reduce the batter density which increases the cake aeration by producing higher cake volume with lower hardness compared with non‐treated pectin in lower level of sugar replacement. Wiley 2018-10 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/72435/1/Effect%20of%20partial%20sugar%20replacement%20with%20ultrasonically%20treated%20citrus%20pectin%20on%20aeration%20and%20rheological%20properties%20of%20batter.pdf Chan, Yee Ten and Tan, Mei Ching and Chin, Nyuk Ling (2018) Effect of partial sugar replacement with ultrasonically treated citrus pectin on aeration and rheological properties of batter. Journal of Food Processing and Preservation, 42 (12). pp. 1-10. ISSN 0145-8892; ESSN: 1745-4549 https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/jfpp.13827 10.1111/jfpp.13827 |
| spellingShingle | Chan, Yee Ten Tan, Mei Ching Chin, Nyuk Ling Effect of partial sugar replacement with ultrasonically treated citrus pectin on aeration and rheological properties of batter |
| title | Effect of partial sugar replacement with ultrasonically treated citrus pectin on aeration and rheological properties of batter |
| title_full | Effect of partial sugar replacement with ultrasonically treated citrus pectin on aeration and rheological properties of batter |
| title_fullStr | Effect of partial sugar replacement with ultrasonically treated citrus pectin on aeration and rheological properties of batter |
| title_full_unstemmed | Effect of partial sugar replacement with ultrasonically treated citrus pectin on aeration and rheological properties of batter |
| title_short | Effect of partial sugar replacement with ultrasonically treated citrus pectin on aeration and rheological properties of batter |
| title_sort | effect of partial sugar replacement with ultrasonically treated citrus pectin on aeration and rheological properties of batter |
| url | http://psasir.upm.edu.my/id/eprint/72435/ http://psasir.upm.edu.my/id/eprint/72435/ http://psasir.upm.edu.my/id/eprint/72435/ http://psasir.upm.edu.my/id/eprint/72435/1/Effect%20of%20partial%20sugar%20replacement%20with%20ultrasonically%20treated%20citrus%20pectin%20on%20aeration%20and%20rheological%20properties%20of%20batter.pdf |