Influence of a Rare Sugar, D-Psicose, on the Physicochemical and Functional Properties of an Aerated Food System Containing Egg Albumen

详细信息    查看全文

• 作者：Yuanxia Sun ; Shigeru Hayakawa ; Masahiro Ogawa ; Kazuhiro Fukada ; Ken Izumori
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2008
• 出版时间：June 25, 2008
• 年：2008
• 卷：56
• 期：12
• 页码：4789 - 4796
• 全文大小：693K
• 年卷期：v.56,no.12(June 25, 2008)
• ISSN：1520-5118

文摘

D-Psicose (Psi) might be an ideal sucrose (Suc) substitute for food products due to its sweet taste, easy processing, and functional properties (noncaloric and low glycemic response). In the present study, the effects of Psi on foaming properties of egg white (EW) protein and the quality of butter cookies were analyzed to find a better use of Psi in aerated food systems. The results showed that Psi could improve the foaming properties of EW protein with increasing whipping time in comparison to Suc and D-fructose (Fru). The addition of Psi to butter cookies, as partial replacement of Suc, had no influence on the cook loss while significantly contributing to a color change of the cookie crust through a nonenzymatic browning reaction. Furthermore, Psi-containing cookies possessed the highest antioxidant capacity in all tested cookies using two assays of radical scavenging activity and ferric reducing power. It was found that there was a close correlation between the crust color and the antioxidant activity of the cookie. The results suggest that the addition of Psi enhanced the browning reaction during cookie processing and, consequently, produced a strong antioxidant activity.