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dc.contributor.authorRichardson, Aislinn M.
dc.contributor.authorTyuftin, Andrey A.
dc.contributor.authorKilcawley, Kieran
dc.contributor.authorGallagher, Eimear
dc.contributor.authorO'Sullivan, Maurice G.
dc.contributor.authorKerry, Joseph P.
dc.date.accessioned2019-08-13T09:01:27Z
dc.date.available2019-08-13T09:01:27Z
dc.date.issued2018-04-16
dc.identifier.citationRichardson, A.M., Tyuftin, A.A., Kilcawley, K.N., Gallagher, E., O’ Sullivan, M.G., Kerry, J.P., The impact of sugar particle size manipulation on the physical and sensory properties of chocolate brownies, LWT - Food Science and Technology, 2018, 95, 51-57doi: 10.1016/j.lwt.2018.04.038en_US
dc.identifier.urihttp://hdl.handle.net/11019/1724
dc.descriptionpeer-revieweden_US
dc.description.abstractThe overall objective of this research was to assess the effect of sugar particle size manipulation on the physical and sensory properties of chocolate brownies. A control sugar (commercially available, 200-5181 μm) and four of its sieved sugar separates (mesh size of 710, 500, 355 and 212 μm) were determined by grinding and sieving. The particle diameter and diameter distributions of the control sugar and each sugar fraction were measured. As a result, five sugar treatments were determined for chocolate brownie formulations; Control (C200-5181 μm), Large-particle replacement (LPR924-1877 μm), Medium-particle replacement (MPR627-1214 μm), Small-particle replacement (SPR459-972 μm) and a known MIX sample. Samples were tested using sensory (hedonic & intensity), instrumental (texture and colour) and compositional analyses (moisture and fat). Brownie samples containing the smallest sugar fraction (SPR459-972 μm) were perceived as significantly sweeter than any other sample (p < 0.05). Brownies containing this fraction were also the softest and moistest samples (p < 0.05). Texture liking was significantly associated with the LPR924-1877 μm brownie (p < 0.05). Darkness of brownie samples increased (p < 0.05) as sugar particle size decreased. Therefore, sugar particle size alteration affects the physical and sensory properties of chocolate brownies and could be used as a viable approach to reduce sugar in confectionery-type products.en_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofseriesLWT - Food Science and Technology;Vol. 95
dc.rightsAttribution-NonCommercial-ShareAlike 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/3.0/us/*
dc.subjectSugar fractionen_US
dc.subjectsensory analysisen_US
dc.subjecttextureen_US
dc.subjectcolouren_US
dc.subjectsieved sugaren_US
dc.titleThe impact of sugar particle size manipulation on the physical and sensory propertiesen_US
dc.typeArticleen_US
dc.embargo.terms2019-04-16en_US
dc.identifier.doihttps://dx.doi.org/10.1016/j.lwt.2018.04.038
dc.contributor.sponsorDepartment of Agriculture, Food and the Marineen_US
dc.contributor.sponsorGrantNumber14F 812en_US
refterms.dateFOA2019-04-16T00:00:00Z


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