Document Detail


Influence of a rare sugar, d-Psicose, on the physicochemical and functional properties of an aerated food system containing egg albumen.
MedLine Citation:
PMID:  18517216     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
d-Psicose (Psi) might be an ideal sucrose (Suc) substitute for food products due to its sweet taste, easy processing, and functional properties (noncaloric and low glycemic response). In the present study, the effects of Psi on foaming properties of egg white (EW) protein and the quality of butter cookies were analyzed to find a better use of Psi in aerated food systems. The results showed that Psi could improve the foaming properties of EW protein with increasing whipping time in comparison to Suc and d-fructose (Fru). The addition of Psi to butter cookies, as partial replacement of Suc, had no influence on the cook loss while significantly contributing to a color change of the cookie crust through a nonenzymatic browning reaction. Furthermore, Psi-containing cookies possessed the highest antioxidant capacity in all tested cookies using two assays of radical scavenging activity and ferric reducing power. It was found that there was a close correlation between the crust color and the antioxidant activity of the cookie. The results suggest that the addition of Psi enhanced the browning reaction during cookie processing and, consequently, produced a strong antioxidant activity.
Authors:
Yuanxia Sun; Shigeru Hayakawa; Masahiro Ogawa; Kazuhiro Fukada; Ken Izumori
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't     Date:  2008-06-03
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  56     ISSN:  1520-5118     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2008 Jun 
Date Detail:
Created Date:  2008-06-18     Completed Date:  2008-09-02     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  United States    
Other Details:
Languages:  eng     Pagination:  4789-96     Citation Subset:  IM    
Affiliation:
Department of Biochemistry and Food Science, Kagawa University, 2393 Ikenobe, Miki, Kagawa 761-0795, Japan.
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MeSH Terms
Descriptor/Qualifier:
Antioxidants / analysis
Butter
Chemistry, Physical
Cookery
Egg Proteins, Dietary / analysis*
Food Technology
Fructose / pharmacology*
Maillard Reaction
Physicochemical Phenomena
Viscosity
Chemical
Reg. No./Substance:
0/Antioxidants; 0/Egg Proteins, Dietary; 23140-52-5/psicose; 30237-26-4/Fructose; 8029-34-3/Butter

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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