Physicochemical, antioxidant, microstructural, and sensory properties of sesame bars sweetened with pear juice concentrate.

ABSTRACT: Pear juice concentrate (PJC) can be used as a natural sweetener in various processed foods. In this study, sesame bars were manufactured by adding PJC and rice syrup at mixing ratios of 0:30 (G-0), 1:29 (G-1), 3:27 (G-3), and 5:25 (G-5), and the bars were investigated for their physiochemical properties, antioxidants, morphology, and sensory attributes. Addition of PJC at more than 3% increased a* and b* values of bars, decreased cohesiveness, hardness, and compactness, and made the bars malleable. Antioxidants, sugars, and organic acids in the sesame bars increased significantly with a corresponding increase in PJC level from 1 to 5%. Prominent changes in functional groups and corresponding spectral characteristics were observed in sesame bars with 5% PJC. Lower PJC levels p

SUBMITTER: Jiang G 

PROVIDER: S-EPMC7550441 | biostudies-literature | 2020 Dec

REPOSITORIES: biostudies-literature