Open AccessPhysicochemical, antioxidant, microstructural, and sensory properties of sesame bars sweetened with pear juice concentrate
Author(s) -
Guihun Jiang,
Kashif Ameer,
JongBang Eun
Publication year - 2020
Publication title -
journal of food science and technology/journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.656
H-Index - 68
eISSN - 0975-8402
pISSN - 0022-1155
DOI - 10.1007/s13197-020-04494-3
Subject(s) - food science , chemistry , pear , antioxidant , botany , biology , biochemistry
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 produced a compacted morphology, bars with more than 5% PJC exhibited a dented structure. Based on the sensory properties, sesame bars with PJC (3%) showed excellent overall acceptability.