The Investigation of Saccharose Replacing by Adding Maltodextrin-Stevioside Mixture on the Rehological and Sensory Properties of Hlava Masghati Lari( an Iranian Confectionary)

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International Journal of Scientific Research Engineering & Technology (IJSRET), ISSN 2278 – 0882

Volume 3, Issue 4, July 2014

The Investigation of Saccharose Replacing by Adding Maltodextrin-

Stevioside Mixture on the Rehological and Sensory Properties

of Hlava Masghati Lari( an Iranian Confectionary)

Soheil Omidvar1, Javad Keramat2, Mohammad Hojjatoleslamy3, Seyyed Hossein Hosseini Ghabousi1 ,Amir Pouya

Ghandehari Yazdi3, Mohammad Ali Shariati41Department of Food Science and Technology, Azadshahr Branch, Islamic Azad University, Azadshahr, Golestan, Iran.

2 Department of Food Science and Technology. Isfahan University of Technology (IUT). Isfahan, 84156, I.R. Iran.

3 Department of Food Science and Technology, Shahrekord Branch, Islamic Azad University, Sharekord, Iran.4 Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.

ABSTRACTProduction of Halva Masghati Lari ( an Iranianconfectionary) through replacing saccharose by

stevioside and malto dextrin investigated in this

research. In this study , the affections of replacing sugar

by stevioside , a dietary sweetener ( with ration of 200:1) and maltodextrin in 47 different levels ( 25 % ,50% ,

75% and 100 %) on properties including ,punch test ,

bloom gel test , Hunter lab test , TPA test , sensory

evaluation and changes of calorimetric bomb as well.

Results revealed that sugar replacing by stevioside along

with increasing maltodextrin led to decrease Gel

properties evaluated by gel bloom test. Sample contains

25 % of setviosid-maltodextrin mixture showed no

significant difference in comparison with sample, beside

up to 50 % of replacing occurred desirability in end

product (p >0.05).Changing of color (ΔE) and Browningindex (BI) increased by increasing replacement. Halva

Masghati samples with full replaced sugar by stevioside,

no aftertaste detected while treatment contained 100 %

of stevioside-maltodextrin evaluated non consumable.

By increasing saccharose from 25 % to 100 %, reducing

calorie from 3.84 % to 19.02 % reported in comparison

with control. Results also revealed that by replacement

up to 50 %, an appropriate body and texture produced In

produced Halva Masghati.

Keywords - Halva Masghati, Stevia ,Low sugar

Confectionary , Physical Properties

1. INTRODUCTION

Gathering villagers in cities and altering the lifestyle as aresult of industrialization along with the incidence of

diseases such as both chronic and acute obesity has

become more visible this fact that the necessity of

producing low sugar or free sugar products. That is

because more carbohydrate can’t be metabolized in the

body resulting in more metabolizing of fats and

accumulation of fats and proteins as well, thereforeoccurrence of obesity and gaining weight (Emam

Jome,2009; Sanei, 1993).Regarding high consumption

of confectionaries in Iran gives the necessity of

producing low sugar products. Base on WHO , 30 % ofpeople live in middle east district suffer from obesity

and the incidence of this disease among children and

teens is 4.5 and 8.8 respectively(farrokhzad and Bagher

,2004). Confectionaries can consider as one of the most

important reasons of obesity incidence in Iran. Masghati

an Iranian confectionary may potentially produce in

wide range and rose flower, saffron cardamom use to

decorate it( Maghsoodi, 2009). Recently, utilization of

synthetic sweetener such as sucralose and natural

sweetener like stevioside which is a white and

hygroscopic powder which have approved GRAS by

WHO increasing remarkably. a sweetening power which

differs from 30%-50%, stability in high heating of

cooking process, containing antioxidant properties

improving shelf have made industrial owners to

consume Stevia in the formulation of their

products(Sanei,1993 ; Chapello,1998; Dacomi et al,2005

and Martinez et al,2012). Although Stevioside contains

a bitter aftertaste, consumes in mixture with fructose in

non alcoholic beverages. Stevioside can prevent the

growth of bacteria in the mouth (Shoride and Taslimi,

2009).

The sweetness of diterpens in Stevia estimated to be

200-300 times more than sugar and sweet compounds

contains 14 % of constituent in dried leaves. There are

some methods including Chromatographic, chelating

agents and so forth which need to be modified in order

not to consume more steam and chemicals, besides cause

to improving of color and flavor (Jaroslov et al,2007).

There are lots of researching on the modified starch and

their functionalities in food industries. A variety of



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physical, chemical and enzymatic treatments on starch

which produce a wide range of starch products and

define base on their dextrose equivalent (Dammam,

2004). Maltodextrin, a kind of modified starch, know as

a non sweet polysaccharide made of a mixture of

polysaccharides and olygosaccharides(DE=20) is

available in white powder produced by processing of

starch corn(Sadeghi et al,2009). Maltodextrin which is acheaper hydrocolloid gives a non taste and color

solution, besides it can be used as additives due to its

gelling power, consistency, body, increasing viscosity,

high resistance to heat increaisng dry matter, fat

replacer, preventing crystallization, filler. The solubility

and the power of reducing freezing temperature of

maltodextrins increase by increasing dextrose equivalent

(DE) and viscosity resuting in inhibiting of

crystallization(Sadeghi et al,2009).Maltodextrins playrole in Millard and in microencapsulation of sensitive

compounds (Akhtar, 2007). Thios article aims at the

investigation of affections of maltodextrin-steviosidemixture on textural and sensory properties of Halva

Masghati Lari by partially or completely replacing of itssugar.

2. MATERIAL AND METHODS

MaterialsRaw materials including, highly refined starch, sugar,

cardamom, oil and saffron purchased from local market

and Stevioside from Kamvar Co.Iran, Maltodextrin from

Pouran powder Sepahan Co.

Preparing Halva MasghatiFirst sugar dissolved in the water by gently heating as it

boils some dissolved highly refined starch poured and

shook and let it gently cooked (AL-SHAMSI et al,2012).

To decrease the cohesion we added oil every 10 min and

shook it to the end of cooking then cardamom and

saffron (flavoring agents) added and after let it to be cold

poured it into the especial molds( table 1).

Table 1 The amounts of ingredients in Halva Masghati

Amount (%)material

15%Starch

50%Sugar

25%water

250ccRose water

4%ghee

1%saffron

To reduce the amount of sugar 4 levels of stevioside-

maltodextrin mixture, 25 %, 50 %75 % and 100 % added

so that 4 treatments and control were experimented.

Punch TestBrookfield Engineering middle base, CT3-4500, USA

equipped with probe ,TA44 (4mm thickness) used to

perform punch test.

Bloom Gel TestBrookfield Engineering middle base, CT3-4500, USA

equppied with probe ,TA5 used to perfom this

experiment. To prepare sample,7 % w/v of Masghat

poured in a container and put in the ambient temperature

3 hr then place it in the water bath ( 65˚ C) for 20min

after that let it cool at room temperature, finally placed it

in water bath ( 16˚C) for 16 hr.

TPA Test

Brookfield Engineering middle base, CT3-4500, USAequipped with probe ,TA4/1000( 38MM THICKNESS)

and measured hardness, adhesiveness,cohesivenesschewiness and gumminess properties of Masghati

samples.

Investigation of colorTo evaluate color samples placed in box, then picturestook by a camera model canon, LXUS 125 HS and the

distance between camera and samples were 30cm, then

10 random points selected and 3 color indexes including

L* , a* and b* evaluated by image processing software

The results were analyzed through following equations(Saricoban et al,2010 and Tenor et al,2011).

Equation (1):

Equation (2):

Equation (3):

Gallenkamp Ballistic used to conduct evaluation of

crude calorie. To perform this experiment, all the

samples completely homogenized and put in the oven 24

hr (to reach the crude energy of 100 % dried matter)



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then 1.5g of dried matter weighed and put in the

chamber, then opened the fuel valve to combust the

sample. Produced heat transfers to galvanometer through

a heat sensor. Resulted energy calculated base on the

following equation:

Equation (4):

E= 466.54*(D-0.1)* C-1

In which:C: sample weight

D: galvanometer N.O.

466.54= energy produced by Benzoic acid burning

Investigation of Sensory PropertiesTo determine the best sample containing stevioside-

maltodextrin Hedonic scale was conducted to evaluate

sensory properties. Five trained panelist in the field of

taste and texture of Halva Masghati asked to scoresamples base on 4 properties including taste(1= with no

aftertaste and 5= high aftertaste), texture(1=extremely

soft and 8= extremely hard), sweetness(1=no sweet tasteand 8= extremely sweet), overall desirability

(1=extremely bad taste , 8= extremely tasty).

Statistical AnalysisSPSSmvr.20 and excel 2010 was used to analyze the

results by Duncan test and completely random plan(all

experiments were in 3 replication)( α<0.05).

3. RESULTS

The Investigation of Saccharose Replacement by

Stevioside-Maltodextrin on Punch TestIn fact, hardness defines as the required force of

penetrating a bar into food stuff. Hardness directly

relates to the amount of required force. Stevioside-

maltodextrin mixture causes to increase hardness so that

by increasing 50 % of saccharose with this mixture,

texture start increasing hardness which occurs as the

same to the end of storing time. Ghasemi et al,(2013).

found that in replacing saccharose with

sucraose0maltodextrin mixture in the level of 50 % ,

cake texture has become harder.

Figure 1 the investigation of the affection of replacement

of sweetener on Punch test

Analysis of hardness resultsThe least and the most amount of hardness found in

control and sample (100% of replacement) respectively

The same results revealed in David et al.(2013) in which

hydrocolloids caused to reduce retrogradation of starch

As it has shown after 15 days of storing the hardness

slope has reduced. These results are in agreement with

Mohammadi et al.(2013) whom found softer texture of

sponge cake (saccharose replaced by sucralose-

maltodextrin) in the end of storage time (Figure 2).

Figure 2 the investigation of affection of saccharose

repcement by stevioside-maltodextrin on hardness

Analysis of adhesivenessThe least and the most of adhesiveness found in control

and sample (00 %); control respectively, besides the rate

of changes in adhesiveness during storage time increases

in all samples especially in 75 % and 100 % of

replacement where the lower availability of sugar and

more maltodextrin along with less stevioside caused to

occurrence of more adhesiveness(figure 3).



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Figure 3 investigation of the affection of saccharose

replacing by stevioside-maltodextrin on cohesiveness

properties in TPA test

Analysis of cohesiveness resultsThe least and the most of amount of cohesiveness found

in sample (100%) and sample (25 %) respectively,

besides the rate of changes in cohesiveness during

storage time was not remarkable and the rate of changingwas slower in samples 75 % and 100 % in comparison

with 25 % and 50 % (figure 4).

Figure 4. Investigation of the affection of saccharose

replacing by stevioside-maltodextrin on cohesiveness in

TPA test.

Analysis of Gumminess ResultsThe least and the most of Gumminess found in sample(100%) and sample (25 %); control respectively, besides

the rate of changes in gumminess during storage time

was fast in control samples( 25 % and 50 %) while nochanges observed in samples 75 % and 100 % of

replacement (Figure 5).

Figure 5 The investigation of saccharose replacement by

stevioside-maltodextrin on Gumminess properties in

TPA test

Analysis of Chewiness test resultsAll the samples displayed a significantly difference, the

most and the least of chewiness amount related to

control; sample ( 25 % ) and sample( 100%)

respectively, besides the rate of changes in chewiness insample (25 %) and control was fast while no changes

found in other treatments (figure6).

Figure 6 Investigation of saccharine replacement with

stevioside – maltodextrin on properties of chewiness inTPA test

Analysis of Bloom gel test on control and samples

containing stevioside-maltodextrinAs it has shown, all the samples differ significantly andthe most and the least of required force related to control

and sample (100 % of replacement) respectively (figure

7).



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Figure 7 investigation of saccharose replacement by

stevioside-maltodextrin on Bloom Gel test in Halva

Masghati Samples

Analysis of Color in samples containing Stevioside-

Maltodextrin and controlThe most amount of significant differences of b*

observed in treatment of 100 % replacement by

stevioside-maltodextrin but no significant differences in

a* and L* factors with a decreasing slope. BrowningIndex showed a significant difference with close

amounts. Results revealed that by increasing the amount

of replacing the color intensity decreased, these findings

are in agreement with Noor mohammadi et al.(2011).Lightening of samples may occur as a result of

maltodextrin, Maltodextrin which is a high dense

molecule contains outer reducing groups with lower

contribution in Millard reaction and somehow decrease

it (figure 8).

Figure 8 Analysis of colors parameters in samples

containing Stevioside-maltodextrin

Investigation of Crude Calorie related to stevioside-

maltodextrin and controlAll the results were in agreement with Bramlett e

al.(2012) in which they reported that saccharose

replacing by sucralose in level of 36 % , 5-8 % o

calories decreased. Swanson et al.(2009) found a 6-7 %

reduction in calorie in production of oatmeal cookie

where saccharose had been replaced by Maltodextrin

sucralose mixture (figure 9).

Figure 9 the investigation of crude calorie related to

control and treatments containing Stevioside-

Maltodextrin and Sucralose – Maltodextrin

The investigation of sensory evaluation of control andsamples containing malto dextrin and steviosideHardness increased by increasing the replacement of

saccharose by maltodextrin – stevioside. From the

viewpoint of sweetness there is no significant

differences between samples and control up to 75 % of

replacement and the least one was related to 100% o

replacement due to the delay in flavoring and bitter



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aftertaste of stevioside (keramat , 2009). The presence of

Rose water and cardamom may scant the aftertaste

affection of stevioside, overall up to 50 % of replacing

caused to desirability of product. These results are in

agreement with replacing of saccharose by Erythritol and

Rebaudioside A in Chiffon cake and also Sevia replacing

in dark chocolate displayed the aftertaste and cooling

effect of stevia and decreasing the consumeracceptance(Shoride et al , 2009 ; Martinez et al

,2012),(figure10).

Figure10 the investigation of the affections of

saccharose replacing by stevioside- maltodextrin on

sensory properties of Halva Masghati samples

4. CONCLUSIONReplacing of saccharose by stevioside in formulation of

Halva Masghati Lari was acceptable up to 50 % of

replacing, besides in the end of storage time, due to

synersis nature of maltodextrin , body was softer andtheir hardness decreased. However there was a

significant difference in bloom gel test between control

and sample containing more than 50 % of saccharose

replacing resulted in not accept these samples. Theobserved significant differences in TPA between

samples containing more maltodextrin in comparison

with control included in increasing of cohesiveness and

hardness, and in decreasing of chewiness, gumminess

and cohesiveness. It also must note that 10 % reductionof crude calorie reported in 50 % of replacing saccharose

which desires in invesitigation of glycemic index.

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Documents

The Investigation of Saccharose Replacing by Adding Maltodextrin-Stevioside Mixture on the Rehological and Sensory Properties of Hlava Masghati Lari( an Iranian Confectionary)