Physicochemical, antioxidant, microstructural, and sensory properties of sesame bars sweetened with pear juice concentrate.

摘要: 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), 5:25 (G-5), the investigated for their physiochemical properties, antioxidants, morphology, sensory attributes. Addition more than 3% increased a* b* values bars, decreased cohesiveness, hardness, compactness, made malleable. Antioxidants, sugars, organic acids significantly with corresponding increase level from 1 to 5%. Prominent changes functional groups spectral characteristics observed 5% PJC. Lower levels produced compacted exhibited dented structure. Based on (3%) showed excellent overall acceptability.