Effects of Ratios between Maltodextrin and Compound Sugars on Whipping Properties and Qualities of Sugar-reduced Whipped Creams

In this work, sugar-reduced whipped creams were prepared using maltodextrin and compound sugars (composed of glucose, sucrose and corn syrup) with a total sugar content of 18.60 wt%. The effects of the different radio between maltodextrin and compound sugars (0:20~9:11) on whipping properties and qualities of sugar-reduced whipped creams were investigated. The water distribution, interfacial protein concentration, partial coalescence, optimum whipping time, overrun, firmness, sensory evaluation and storage stability were compared. The results indicated that the interfacial protein concentration and firmness of whipped creams significantly increased, the storage stability improved, but the sensory evaluation slightly decreased, as the ratio between maltodextrin and compound sugars increased from 0:20 to 3:17. When the ratio between maltodextrin and compound sugars increased to 9:11, lower partial coalescence, overrun, sensory evaluation and storage stability of whipped creams were observed, and the whipping properties and qualities were relatively poor. In summary, considering the effects of whipping properties and qualities, when the ratios between maltodextrin and compound sugars were 3:17 and 5:15, the overrun and firmness of sugar-reduced whipped creams reached 353.3%, 342.2% and 325.6 g, 329.1 g, respectively, and smooth cross-sections were observed, which exhibited good whipping properties and qualities.