The Characteristics of Lactosucrose (LS-55 P) when Processed in Cooking (Part 1) -Effects on Physical Properties and Taste of Marshmallow-
1994 Volume 27 Issue 4 Pages 253-259
Details
1994 Volume 27 Issue 4 Pages 253-259
Lactosucrose is a hardly digestible saccharide which is obtained from lactose and sucrose and has intense activity in promoting the growth of bifid bacteria. To examine the effects of this lactosucrose on the physical properties and taste of marshmallow, marshmallows were prepared by substituting 25,50 and 100% of sucrose with lactosucrose. The Control contained 100% sucrose (no lactosucrose). The breaking strength of each sample was measured with a creep meter, texture was determined with a rheolometer, and taste was evaluated by a sensory evaluation. The results obtained are as follows.
1. Compared with marshmallow prepared by using 100% sucrose, that prepared by using a lactosucrose powder (LS-55P) showed greater firmness and required greater breaking energy, which indicated that lactosucrose imparted a more elastic and tougher texture to marshmallow.
2. Marshmallow prepared by substituting 25% of sucrose with lactosucrose showed physical properties closely similar to those of the control sample. When 50% or more of the sucrose was substituted by lactosucrose, the firmness increased remarkably, but the breaking strain and the cohesiveness were scarcely affected.
3. The firmness of 3 types of commercially-made marshmallow (ie. made with 0% lactosucrose)widely varied from 1.44 to 2.75. Four marshmallow samples, prepared with varying percentages of lactosucrose in our laboratory, showed intermediate firmness, from 1.39 to 2.30.
4. The results of the sensory evaluation indicated that the marshmallow sample prepared by substituting 25% of sucrose with lactosucrose was closely similar to the control in taste characteristics and had excellent biteability and solubility in the mouth. These facts suggest that this product is comparable to the control sample. On the other hand, the sample prepared by using 100% of lactosucrose was not much liked owing to a greater toughness and a low level of sweetness.
5. The marshmallow prepared by using 100% of lactosucrose was very hard and had a rigid body, which made it possible to reduce the amount of gelatin, which was employed as a gelling agent, from a regular 6% to 5%.
