Effects of sucrose substitutes and hydrocolloids on the texture of low‐sugared orange peels as a moist filling for baked products

Abstract

In this study, partial sucrose substitutes (trehalose and xylitol) and hydrocolloids (CMC‐Na, guar gum, and xanthan gum) were added to low‐sugared orange peels fillings. The single‐factor and orthogonal tests were used to study the effect of sugars and hydrocolloids on the texture of the products. The results showed that the hardness and chewiness in the samples treated with 10% xylitol + 20% trehalose + 5% sucrose + 0.13% composite fillers achieved the soft texture, and the fullness index of samples reached 89.80%; T22 content of this treated group was significantly 91.53% higher than that of the control ones. Low‐field nuclear magnetic resonance results interpreted that the water‐holding capacity of sucrose substitutes and hydrocolloids maintained the water in samples during drying, thereby maintaining the soft texture. Hence, sucrose substitutes and hydrocolloids at appropriate amount have a great potential to maintain the quality of moist fillings. Novelty impact statement CMC‐Na and guar gum could maintain the water of samples during dying. 10% xylitol +20% trehalose +5% sucrose +0.13% composite fillers was the best formula. Sucrose substitutes and hydrocolloids could improve the quality of moist fillings.