44F-34 |
Evaluation of the rheological, sensory, and microbiological properties of sugar-free bar-b-q sauce |
Z. S. MATTA1, F. M. Aramouni, and T. J. Herald. (1) Food Science Program, Kansas State University, 160 Call Hall, Manhattan, KS 66506 15.7 million people in the United States have diabetes, which calls for a variety of diabetic products. The objective of the research is to formulate a sugar-free bar-b-q sauce that is comparable to a control formula in sensory and rheological properties. Sugar-free bar-b-q sauce was produced with a model system using sucralose, acesulfame-k, xanthan gum, modified wheat starch, and brown caramel flavor. A central composite design was used to formulate 15 different products for subsequent analysis using Response Surface Methodology. Formulations contained from 0.05-0.25% xanthan gum and from 0.5-1.5% modified wheat starch. The levels of sucralose and acesulfame-k were held constant across the formulas. These formulas were subjected to descriptive analysis by a trained panel to evaluate shininess, color, graininess, thickness, sweetness, caramel flavor, bitter aftertaste, and metallic aftertaste. Steady shear was measured using a Bohlin VOR rheometer. Color was measured using Hunter L a b instrument. Syneresis was measured (as volume of drained liquid), Aw, pH, and degrees Brix. Accelerated shelf life testing including physical, microbiological and sensory evaluation was performed after incubation at 45 °C and 50% relative humidity for a period of 30 days. No significant differences were observed for pH (~4.0) among different formulations, degrees Brix ranged from 10.2-24.8. Combinations of xanthan gum and modified wheat starch were more effective in reducing syneresis than any level of xanthan or modified wheat starch by itself. Both xanthan and modified wheat starch increased apparent viscosity and graininess compared to the control sample. Sweetness, caramel flavor and aftertaste were not affected by any of the other variables. The study showed it was possible to manufacture a sugar-free bar-b-q sauce that is comparable to a control formula with the combined use of artificial sweeteners, gums and modified starches.
Session 44F, Product Development
|