Preparation of Crisp Candy Rich in Oligo-ismaltose and its Effect on ProliferationIntestinal Flora
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Abstract:
Based on process of sesame satinettes, a bifidus candy with adjusting the intestinal flora balance was developed by adding functional materials to sesame satinettes to reduce the calorific value and improve candy nutritional value. The proliferation of Intestine Probiotic and antioxidant activity were used as assessment criteria. The results showed that process conditions of crunchy candy were: boiling sugar temperature 140 ℃, oil sauce temperature 55 ℃, sugar billet temperature 75 ℃, water content 35%. and oligo-ismaltose dosage 60%. Under these process conditions, the product showed improved nutrition and health functions. Compared with the control, their proliferation effect on Bifidobacterium and Lactobacillus were increased by 55.2% and 33.6%, respectively. Adding oligo-ismaltose showed little effect on endogenous antioxidant system of sesame crisp candy.
