The demand for functional foods is on the rise. These are food products that, besides providing energy and nutrients for life, provide additional health benefits. Xylitol, a five-carbon sugar alcohol, is a possible functional food, as well as a sugar replacement. The cost of xylitol has led manufacturers to add inulin, a nondigestible oligosaccharide, as an extender. Both xylitol and inulin have been suggested to provide added health benefits beyond being a reduced calorie replacement for sugar. We tested their impact on several human health parameters (fecal weight, fecal pH, fecal% Ill moisture, blood lipids, blood glucose, and fecal micro flora) with two age groups, "older" (62.3 ± 9.63 y, n= 17) and "younger" (23.3 ± 2.02 y, n= 18). Participants were given two different treatments: A, 7.5 g xylitol and B, 7.5 g of xylitol in combination with 7.5 g of inulin. Treatment schedules were as follows: 2 weeks with one treatment, followed by a 2-week washout period, and 2 weeks with the treatment they had not previously taken. Comparisons were then made between each treatment and the washout period. Due to the low number of participants, we were unable to obtain substantial significance on most observations, but important trends were detected. Treatment with xylitol by itself caused a decrease in stool mass compared to washout (control) values, while the addition of inulin reversed the decrease. This effect is important, as an increased stool mass is associated with a healthy gastrointestinal (GI) tract. Xylitol by itself or with added inulin provided for a more acidic colonic environment, which aids in mineral absorption and inhibition of pathogenic microbes. Both treatments were also noted to cause an increase the frequency of bowel movements compared to washout. As sugar replacements, it was observed that both treatments were associated with a decreased post-prandial blood sugar level from washout, indicating a benefit in blood glucose control. As for blood lipid values, xylitol caused a decrease, compared to washout, in triglycerides and VLDL levels while increasing HDL levels. However, the addition of inulin increased, from washout, the younger age group's serum triglycerides, but did not change xylitol 's effects on VLDL and HDL levels of either age group. In the fecal micro flora, it was seen that taking the xylitol treatment caused a decrease, from washout, in amounts of all microbes studied, while the addition of inulin increased the fecal Lactobacilli counts of the older age group. Interestingly, stool qualities responded differently by age. Both treatments made the older population's stool more firm, while the same treatments made the younger population's stool more loose. Despite the added benefits, there was an increase in flatulence-small with the xylitol treatment, but nearly a three-fold increase with the addition of inulin. In conclusion, xylitol alone or with the addition of inulin can be labeled as a functional food

Thesis (M.S.)--Virginia Polytechnic Institute and State University, 1994. / Vita. Abstract. Includes bibliographical references (leaves 60-63). Also available via the Internet.

M.Sc. (Chemistry) / The name monatin was given to the sweet compound isolated from the roots of the plant Schlerochiton ilicifolius as a mixture of salts, predominantly the sodium salt. The structure of monatin was previously determined by high- field 1 Hand 13 C n . m. r . spectra and confirmed by single crystal X- ray crystallography. The problem of the absolute stereochemistry of monatin did, however, remain unanswered. Several experiments were carried out which provides additional evidence on the relative and absolute stereochemistry of monatin. An approach to the total synthesis of monatin is described. The first phase of this work involves the development of methods for the synthesis of a key intermediate, 1- methyl 2-amino-5- (3'- indolyl)-4-oxopentanoate, using a coupling reaction. The second phase of the synthesis involves the addition of a carboxylic acid equivalent to the ketone group of the coupled product. The final synthetic product was compared with a natural monatin derivative.

Emotional processing and characterization of internal and external stimuli is believed to play an integral role in consumer acceptance or rejection of food products. In this research three experiments were completed with the ultimate goal of adding to the growing body of research pertaining to food, emotions and acceptance using traditional affective sensory methods in combination with implicit (uncontrollable) and explicit (cognitive) emotional measures. Sweetness equivalence of several artificial (acesulfame potassium, saccharin and sucralose) and natural (42% high fructose corn syrup and honey) sweeteners were established to a 5% sucrose solution. Differences in consumer acceptability and emotional response to sucrose (control) and four equi-sweet alternatives (acesulfame potassium, high fructose corn syrup, honey, and sucralose) in tea were evaluated using a 9-point hedonic scale, check-all-that-apply (CATA) emotion term questionnaire (explicit), and automated facial expression analysis (AFEA) (implicit). Facial expression responses and emotion term categorization based on selection frequencies were able to adequately discern differences in emotional response as it related to hedonic liking between sweetener categories (artificial; natural). The potential influence of varying product information on consumer acceptance and emotional responses was then evaluated in relation to three sweeteners (sucrose, ace-k, HFCS) in tea solutions. Observed differences in liking and emotional term characterizations based on the validity of product information for sweeteners were attributed to cognitive dissonance. False informational cues had an observed dampening effect on the implicit emotional response to alternative sweeteners. Significant moderate correlations between liking and several basic emotions supported the belief that implicit emotions are contextually specific. Limitations pertaining to AFEA data collection and emotional interpretations to sweeteners include high panelist variability (within and across), calibration techniques, video quality, software sensitivity, and a general lack of consistency concerning methods of analysis. When used in conjunction with traditional affective methodology and cognitive emotional characterization, AFEA provides an additional layer of valued information about the consumer food experience. / Master of Science in Life Sciences

Cakes were prepared with high fructose corn syrup as the total sweetening agent in a moisture adjusted formulation which allowed for the moisture content of the syrup. Three treatments were produced by adding glucose-delta-lactone and cream of tartar (high acid), cream of tartar (medium acid), or no addition (low acid). Cakes were baked and.immediately tested under controlled conditions. The pH and specific gravity were determined for cake batters. Baked cakes were evaluated for pH, standing height as an index to volume, moisture, deformation, crust color, and crust and crumb browning. Volume, color and browning were all significantly affected by pH adjustment. As acidity increased, cakes had less volume and a gummy, pudding-like texture. Color decreased and browning decreased at higher levels of acidity. Thus, it was concluded that increasing acidity decreased the over-development of color and browning, but altered the texture. The high fructose corn syrup sweetened cakes that were moderately acidified by the addition of cream of tartar alone were less brown but lighter in texture than the other treatments. / Master of Science

O objetivo do presente trabalho foi desenvolver diferentes formulações de doces cremosos com baixo teor de sólidos solúveis, buscando novos produtos que atendam às necessidades das pessoas em dietas de restrição de açúcares, com as mesmas características sensoriais dos doces cremosos com teor elevado de sólidos solúveis. Analisou-se a vida útil destes produtos por monitoramento de componentes físicos, químicos e microbiológicos. As etapas consideradas durante a fase de desenvolvimento do produto foram: formulação; medição e ajuste do pH; medição do teor de sólidos solúveis; concentração; envasamento; resfriamento e armazenamento. Na fase de desenvolvimento de produto foram testados blends dos seguintes edulcorantes: aspartame e acesulfame-K; sacarina, ciclamato e acesulfame-K; sacarina, ciclamato e aspartame; sacarina, ciclamato e esteviosídeo e para as análises sensoriais e testes de vida útil foram utilizados aspartame, acesulfame-K blend de aspartame e acesulfame-K e blend de sacarina e ciclamato. Foram testadas pectinas de baixo teor de metoxilas (BTM) com baixa, média e alta reatividade ao cálcio, utilizando-se dosagem específica de cálcio para cada tipo de pectina. As características sensoriais, analisadas na fase de desenvolvimento de produto foram: doçura, aroma, cor, consistência e impressão global. Foram testadas formulações de doces cremosos diet, de goiaba, laranja, figo, banana, abóbora, mamão, coco e batata-doce. Foram aprovadas formulações de goiaba, laranja e figo para a análise sensorial e testes de vida útil. Nesta etapa, as análises físicas e químicas seguiram a mesma metodologia realizada na fase de desenvolvimento de produto, sendo analisado além de pH e sólidos solúveis; acidez titulável, ratio, viscosidade e coloração. Após a determinação da melhor combinação de edulcorantes e sua dosagem para cada tipo de fruta, através de análise sensorial, foi analisada a vida útil em 5 períodos de armazenamento (1, 7, 14, 21 e 28 dias) a 40ºC, sendo realizadas analises microbiológicas para bolores e leveduras, de acordo com a legislação brasileira RDC 12 da ANVISA e contagem de bactérias láticas. Como resultado para a implantação do processamento de doces diet, a melhor formulação foi a seguinte: 75 % de polpa de fruta; a combinação de sacarina e ciclamato, com poder edulcorante equivalente a 200; 15 % de agentes de corpo sorbitol e maltodextrina (1:2); 0,5 % de pectina de baixa reatividade com 198 mg de cálcio livre / grama de pectina para doce de laranja e 0,5 % de pectina de média reatividade com 106 mg de cálcio livre / grama de pectina para os doces de figo; 0,5 % de pectina de alta reatividade com 40 mg de cálcio livre / grama de pectina para os doces de goiaba; 0,1 % de sorbato de potássio para todos os doces, de acordo com a legislação vigente. Os resultados das análises de vida útil demonstram que os produtos desenvolvidos suportam condições extremas de armazenamento por pelo menos 28 dias. / The work aims to evaluate the physical, chemical and sensory characteristics of different formulations of jellies with low soluble solids, looking for developing new products that assists the needs of people in non-sugar diet, trying to maintain the sensory characteristics of the jellies with high soluble solids. The product shelf-life was analyzed by monitoring physical, chemical and microbiological parameters. The stages considered during the product development stage were: formulation; measurement and adjustment of pH; measurement of soluble solids; concentration; filling; cooling and storage. In the first stage blends of the following high intensity sweeteners were used: aspartame and acesulfame-K; saccharin, cyclamate and acesulfame-K; saccharin cyclamate and aspartame; saccharin, cyclamate and esteviosídeo. The low methoxyl (LM) pectin types with low, medium and high reactivity were tested using a specific dosage of calcium for each LM pectin. The sensory characteristics, analyzed in the product development stage were: sweetness, fragrance, color, consistence and global impression. Guava, orange, fig, banana, pumpkin, papaya, coconut, and sweet potato were tested to produce non-sugar jellies formulations. For the shelf-life stage, analysis were made with guava, orange and fig, in formulations containing blends of high intensity sweeteners (aspartame; acesulfame-K; aspartame and acesulfame-K; saccharin and cyclamate) with sorbitol and maltodextrin (1:2). For this stage, the physical and chemical analyses followed the same procedures of the product development stage, being analyzed besides pH and soluble solids; titratable acidity, ratio, viscosity and coloration. After the determination of the best blend of sweeteners (saccharin and cyclamate) and its dosage for each fruit, the shelf-life period was evaluated in 5 storage periods (1, 7, 14, 21 and 28 days) at 40°C, being accomplished microbiological analyses for counting of molds and yeasts, according to the Brazilian legislation RDC 12 of ANVISA and count of lactic acid bacteria. As result for diet jellies production, the best formulation is: 75% of fruit pulp; a blend of saccharin and cyclamate, in a proportion according to the amount to be produced; 10% of maltodextrin; 5% of sorbitol; 0,5% of low reactivity pectin with 198 mg of calcium / gram of pectin for orange jelly, 0,5% of medium reactivity pectin with 106 mg of calcium / gram of pectin for fig jellies and 0,5% of medium reactivity pectin with 40 mg of calcium / gram of pectin for guava jellies; and 0,1% of preservative in the form of potassium sorbato for all jellies, according to Brazilian legislation. The shelf-life analysis shows that the products support extreme condition of storage for at least 28 days.

This study aimed to investigate the effects of commercially available natural (sugar cane molasses, white sugar and brown sugar) and artificial (Canderel™, Equal™, Natreen™, Sweetex™, Splenda™ and Swheet™) sweeteners on various physiological systems. The artificial sweeteners tested in this study may be categorised into their respective groups based on their primary ingredient. The brands Canderel™ and Equal™ contain aspartame, Natreen™ and Sweetex™ consist of saccharin and Splenda™ and Swheet™ are composed of sucralose. The inclusion of artificial or natural sweeteners in the human diet has been continually debated and their implication in the development of certain diseases has raised concern regarding their safe use. Therefore, it is necessary that these food products be subjected to a battery of tests to determine adverse effects on human health.

This study aimed to investigate the effects of commercially available natural (sugar cane molasses, white sugar and brown sugar) and artificial (Canderel™, Equal™, Natreen™, Sweetex™, Splenda™ and Swheet™) sweeteners on various physiological systems. The artificial sweeteners tested in this study may be categorised into their respective groups based on their primary ingredient. The brands Canderel™ and Equal™ contain aspartame, Natreen™ and Sweetex™ consist of saccharin and Splenda™ and Swheet™ are composed of sucralose. The inclusion of artificial or natural sweeteners in the human diet has been continually debated and their implication in the development of certain diseases has raised concern regarding their safe use. Therefore, it is necessary that these food products be subjected to a battery of tests to determine adverse effects on human health.

O objetivo do presente trabalho foi desenvolver diferentes formulações de doces cremosos com baixo teor de sólidos solúveis, buscando novos produtos que atendam às necessidades das pessoas em dietas de restrição de açúcares, com as mesmas características sensoriais dos doces cremosos com teor elevado de sólidos solúveis. Analisou-se a vida útil destes produtos por monitoramento de componentes físicos, químicos e microbiológicos. As etapas consideradas durante a fase de desenvolvimento do produto foram: formulação; medição e ajuste do pH; medição do teor de sólidos solúveis; concentração; envasamento; resfriamento e armazenamento. Na fase de desenvolvimento de produto foram testados blends dos seguintes edulcorantes: aspartame e acesulfame-K; sacarina, ciclamato e acesulfame-K; sacarina, ciclamato e aspartame; sacarina, ciclamato e esteviosídeo e para as análises sensoriais e testes de vida útil foram utilizados aspartame, acesulfame-K blend de aspartame e acesulfame-K e blend de sacarina e ciclamato. Foram testadas pectinas de baixo teor de metoxilas (BTM) com baixa, média e alta reatividade ao cálcio, utilizando-se dosagem específica de cálcio para cada tipo de pectina. As características sensoriais, analisadas na fase de desenvolvimento de produto foram: doçura, aroma, cor, consistência e impressão global. Foram testadas formulações de doces cremosos diet, de goiaba, laranja, figo, banana, abóbora, mamão, coco e batata-doce. Foram aprovadas formulações de goiaba, laranja e figo para a análise sensorial e testes de vida útil. Nesta etapa, as análises físicas e químicas seguiram a mesma metodologia realizada na fase de desenvolvimento de produto, sendo analisado além de pH e sólidos solúveis; acidez titulável, ratio, viscosidade e coloração. Após a determinação da melhor combinação de edulcorantes e sua dosagem para cada tipo de fruta, através de análise sensorial, foi analisada a vida útil em 5 períodos de armazenamento (1, 7, 14, 21 e 28 dias) a 40ºC, sendo realizadas analises microbiológicas para bolores e leveduras, de acordo com a legislação brasileira RDC 12 da ANVISA e contagem de bactérias láticas. Como resultado para a implantação do processamento de doces diet, a melhor formulação foi a seguinte: 75 % de polpa de fruta; a combinação de sacarina e ciclamato, com poder edulcorante equivalente a 200; 15 % de agentes de corpo sorbitol e maltodextrina (1:2); 0,5 % de pectina de baixa reatividade com 198 mg de cálcio livre / grama de pectina para doce de laranja e 0,5 % de pectina de média reatividade com 106 mg de cálcio livre / grama de pectina para os doces de figo; 0,5 % de pectina de alta reatividade com 40 mg de cálcio livre / grama de pectina para os doces de goiaba; 0,1 % de sorbato de potássio para todos os doces, de acordo com a legislação vigente. Os resultados das análises de vida útil demonstram que os produtos desenvolvidos suportam condições extremas de armazenamento por pelo menos 28 dias. / The work aims to evaluate the physical, chemical and sensory characteristics of different formulations of jellies with low soluble solids, looking for developing new products that assists the needs of people in non-sugar diet, trying to maintain the sensory characteristics of the jellies with high soluble solids. The product shelf-life was analyzed by monitoring physical, chemical and microbiological parameters. The stages considered during the product development stage were: formulation; measurement and adjustment of pH; measurement of soluble solids; concentration; filling; cooling and storage. In the first stage blends of the following high intensity sweeteners were used: aspartame and acesulfame-K; saccharin, cyclamate and acesulfame-K; saccharin cyclamate and aspartame; saccharin, cyclamate and esteviosídeo. The low methoxyl (LM) pectin types with low, medium and high reactivity were tested using a specific dosage of calcium for each LM pectin. The sensory characteristics, analyzed in the product development stage were: sweetness, fragrance, color, consistence and global impression. Guava, orange, fig, banana, pumpkin, papaya, coconut, and sweet potato were tested to produce non-sugar jellies formulations. For the shelf-life stage, analysis were made with guava, orange and fig, in formulations containing blends of high intensity sweeteners (aspartame; acesulfame-K; aspartame and acesulfame-K; saccharin and cyclamate) with sorbitol and maltodextrin (1:2). For this stage, the physical and chemical analyses followed the same procedures of the product development stage, being analyzed besides pH and soluble solids; titratable acidity, ratio, viscosity and coloration. After the determination of the best blend of sweeteners (saccharin and cyclamate) and its dosage for each fruit, the shelf-life period was evaluated in 5 storage periods (1, 7, 14, 21 and 28 days) at 40°C, being accomplished microbiological analyses for counting of molds and yeasts, according to the Brazilian legislation RDC 12 of ANVISA and count of lactic acid bacteria. As result for diet jellies production, the best formulation is: 75% of fruit pulp; a blend of saccharin and cyclamate, in a proportion according to the amount to be produced; 10% of maltodextrin; 5% of sorbitol; 0,5% of low reactivity pectin with 198 mg of calcium / gram of pectin for orange jelly, 0,5% of medium reactivity pectin with 106 mg of calcium / gram of pectin for fig jellies and 0,5% of medium reactivity pectin with 40 mg of calcium / gram of pectin for guava jellies; and 0,1% of preservative in the form of potassium sorbato for all jellies, according to Brazilian legislation. The shelf-life analysis shows that the products support extreme condition of storage for at least 28 days.

Call number: LD2668 .T4 1978 L43 / Master of Science / Chemical Engineering