On September 30, 2020, Vahid-Dastjerdi, Leily; Jazaeri, Sahar; Hadaegh, Haleh; Razeghi Jahromi, Soodeh; Hosseini, Seyede Marzieh; Farhoodi, Mehdi; Momken, Iman published an article.COA of Formula: C12H24O11 The title of the article was Sucrose substitution by polyols for the production of shelf stable macaroon: attribution of their molecular weight and synergy. And the article contained the following:
Abstract: This study evaluates the feasibility of sucrose replacement by erythritol, xylitol, sorbitol and maltitol to double the shelf stability of cookies with insight into the mol. weight impact. These sucrose-rich products have difficulty to retain softness beyond a week if they are not protected in the package and are devoid of flour in their formula (eg; coconut macaroon in this study). Sucrose was substituted completely or partially with polyols to examine the impact of mol. weight on physicochem. properties of samples within 6 days. D-optimal mixture design was applied to determine optimum formula and synergistic effect of the mixed polyols. Fitted model for responses on day 6 indicated the highest coefficient factor of lower mol. weight polyols (LMWP), mainly xylitol, on moisture content, water activity and color lightness with neg. synergistic effect when it was combined with other polyols. Comparatively, LMWP exhibited higher enthalpy on day 1, which induced higher moisture content on day 6 and resulted in a softer product. Statistical design with the lowest hardness and water activity and highest moisture response after 6 days contained xylitol and scored highest acceptancy by sensory panelists, and presented low glycemic index. The experimental process involved the reaction of SweetPearlR P300 DC Maltitol(cas: 585-88-6).COA of Formula: C12H24O11
The Article related to sucrose polyol coconut macaroon texture, Food and Feed Chemistry: Packaging, Preservation, and Processing and other aspects.COA of Formula: C12H24O11
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