TY - JOUR
T1 - Effects of crystallization temperature on the characteristics of sugar crystals in date fruit syrup as measured by differential scanning calorimetry (DSC), polarized microscopy (PLM), and X-ray diffraction (XRD)
AU - Al-Habsi, Nasser Abdullah
AU - Al-Farsi, Kutaila Abbas
AU - Myint, Myo Tay Zar
AU - Al-Harthi, Salim
AU - Rahman, Mohammad Shafiur
N1 - Publisher Copyright:
© 2021, Association of Food Scientists & Technologists (India).
PY - 2021/11/6
Y1 - 2021/11/6
N2 - Characteristics of sugar crystals are important for developing set-syrup due to their contribution to the desired mouth feel when consumed. Two types of set-syrup (i.e. seeds with and without) were developed by storing the syrup at −20, 4 and 15 °C. The melting temperatures (onset and peak), and enthalpy of set-syrup without seeds (SN) were 30.2 °C, 74.6 °C and 42.2 kJ/kg respectively. In the case of SN, enthalpy decreased with the decrease of crystallization temperature (P < 0.05), while there was insignificant change in the case of set-syrup with seeds (SW) (P > 0.05). Polarized Light Microscopy (PLM) images showed that finer crystals were formed in the cases of set-syrups (i.e. SN and SW) as the storage temperature was decreased. X-ray diffraction (XRD) analysis showed the formation of different polymorphic sugar crystals. Crystallization temperatures at 4 and −20 °C can be used to produce finer crystals with varied polymorphic characteristics.
AB - Characteristics of sugar crystals are important for developing set-syrup due to their contribution to the desired mouth feel when consumed. Two types of set-syrup (i.e. seeds with and without) were developed by storing the syrup at −20, 4 and 15 °C. The melting temperatures (onset and peak), and enthalpy of set-syrup without seeds (SN) were 30.2 °C, 74.6 °C and 42.2 kJ/kg respectively. In the case of SN, enthalpy decreased with the decrease of crystallization temperature (P < 0.05), while there was insignificant change in the case of set-syrup with seeds (SW) (P > 0.05). Polarized Light Microscopy (PLM) images showed that finer crystals were formed in the cases of set-syrups (i.e. SN and SW) as the storage temperature was decreased. X-ray diffraction (XRD) analysis showed the formation of different polymorphic sugar crystals. Crystallization temperatures at 4 and −20 °C can be used to produce finer crystals with varied polymorphic characteristics.
KW - Crystallization
KW - Date fruit syrup
KW - Melting
KW - Polarized Light Microscopy (PLA)
KW - Sugar
KW - X-ray Diffraction (XRD)
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U2 - 10.1007/s13197-021-05309-9
DO - 10.1007/s13197-021-05309-9
M3 - Article
C2 - 35734127
AN - SCOPUS:85118533631
SN - 0022-1155
VL - 59
SP - 2867
EP - 2874
JO - Journal of Food Science and Technology
JF - Journal of Food Science and Technology
IS - 7
ER -