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Pallavi BV, Chetana R, Ravi R, et al. Moisture sorption curves of fruit and nut cereal bar prepared with sugar and sugar substitutes. J Food Sci Technol. 2013;52(3):1663-9doi: 10.1007/s13197-013-1101-0.
Pallavi, B. V., Chetana, R., Ravi, R., & Reddy, S. Y. (2015). Moisture sorption curves of fruit and nut cereal bar prepared with sugar and sugar substitutes. Journal of food science and technology, 52(3), 1663-9. https://doi.org/10.1007/s13197-013-1101-0
Pallavi, Byrappa Vasu, et al. "Moisture sorption curves of fruit and nut cereal bar prepared with sugar and sugar substitutes." Journal of food science and technology vol. 52,3 (2015): 1663-9. doi: https://doi.org/10.1007/s13197-013-1101-0
Pallavi BV, Chetana R, Ravi R, Reddy SY. Moisture sorption curves of fruit and nut cereal bar prepared with sugar and sugar substitutes. J Food Sci Technol. 2015 Mar;52(3):1663-9. doi: 10.1007/s13197-013-1101-0. Epub 2013 Aug 20. PMID: 25745238; PMCID: PMC4348267.
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J Food Sci Technol. 2015 Mar;52(3):1663-9. doi: 10.1007/s13197-013-1101-0. Epub 2013 Aug 20.

Moisture sorption curves of fruit and nut cereal bar prepared with sugar and sugar substitutes.

Journal of food science and technology

Byrappa Vasu Pallavi, Ramakrishna Chetana, Ramaswamy Ravi, Sunkireddy Yella Reddy

Affiliations

  1. Lipid Science and Traditional Foods Department, Central Food Technological Research Institute (Council of Scientific and Industrial Research), Mysore, 570020 India.
  2. Sensory Science Department, Central Food Technological Research Institute (Council of Scientific and Industrial Research), Mysore, 570020 India.

PMID: 25745238 PMCID: PMC4348267 DOI: 10.1007/s13197-013-1101-0

Abstract

Low sugar, low fat, dry fruit and nut cereal bars without sugar were prepared using cereals, nuts, and sugar substitutes. The sorption characteristics of the bars prepared with sugar substitutes in comparison with that of sugar were studied by keeping the bars at water activity (aw) from 0.1 to 0.9. The sorption isotherms of low sugar bars were practically identical below aw of 0.5 but above aw of 0.5, a clear differentiation in the isotherms could be observed compared to that of sugar counterpart. A sharp increase in moisture content was observed in the bars prepared with alternative sweeteners, above aw 0.6, whereas a gradual increase in aw was observed in the case of bar prepared with sugar. The ERH (Equilibrium relative humidity) value for bar with sugar was 50 %, and for bars prepared with alternative sweeteners, it was about 60 %. Low sugar cereal bar prepared with sorbitol + maltitol (SM) syrup scored higher sensory quality compared to other product prepared with sorbitol + nutriose (SN) as the former retained softness and chewiness on storage. Thus, it was observed that bars with alternative sweeteners will be more stable as their ERH is closer to normal ambient conditions compared to that prepared with sugar.

Keywords: Dry fruit and nuts; ERH; Low sugar cereal bar; Moisture sorption; Sugar substitutes

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