Volume 13, Issue 48 (fall 2009)
2009, 13(48): 263-271 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Farahnaki A, Ansari S, Majzobi M. Effect of Glycerol and Glucose Syrup on Sugar Crystallization in Figs. Journal of Crop Production and Processing 2009; 13 (48) :263-271
URL: http://jcpp.iut.ac.ir/article-1-1005-en.html
URL: http://jcpp.iut.ac.ir/article-1-1005-en.html
, farahnak@shirazu.ac.ir
Abstract: (36820 Views)
Crystallization is an important phenomenon that affects some quality attributes such as appearance, texture and shelf life in many food materials. Sugar crystallization is a major challenge for dried fruits such as figs with low moisture levels and high sugar contents. In this study, the effect of glycerol and glucose syrup (DE = 38) on the amount of sugar crystallization in figs with different moisture contents was investigated using X-ray diffraction. The addition of glycerol and glucose syrup increased equilibrium moisture content and reduced sugar crystallization significantly. In the presence of glycerol, sugar crystallization was one third of the control. Glycerol also had greater effect compared to glucose syrup. Changes observed due to the presence of glycerol and glucose syrup could be attrinuted to the hygroscopic behavior of these additives and their ability to keep more water at a specific water activity.
Send email to the article author
| Rights and permissions | |
 | This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |
