Syrup (Condiments) — Ingredient · Foodgeist

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Syrup (Condiments) — Ingredient · Foodgeist

What science says

compound effect

“the addition of date syrup significantly (p ≥ 0.05) increased total solids (TS), ash, Na, K, Fe, acetaldehyde, total phenolic contents, and titratable acidity, viscosity, and antioxidant values of resultant synbiotic fermented camel milk, and this increase was proportional to the level of date syrup fortification.”

date syrup → increased → titratable acidity

The Impact of Date Syrup on the Physicochemical, Microbiological, and Sensory Propertie...DOI →2022DOI

compound effect

“the addition of date syrup significantly (p ≥ 0.05) increased total solids (TS), ash, Na, K, Fe, acetaldehyde, total phenolic contents, and titratable acidity, viscosity, and antioxidant values of resultant synbiotic fermented camel milk, and this increase was proportional to the level of date syrup fortification.”

date syrup → increased → Fe

The Impact of Date Syrup on the Physicochemical, Microbiological, and Sensory Propertie...DOI →2022DOI

ingredient property

“Protein, crude fiber and ash content and energy values of carob syrup were lower than the values of both carob fruit and carob flour. According to the results, the total sugar content, the most important constituents of carob products, were 48.35%, 41.55% and 63.88% for fruit, flour and syrup, respectively. These products contained high amounts of calcium, potassium, magnesium, sodium and phosphorus, which were the most abundant elements in carob fruits (P < 0.05).”

carob syrup → contains → protein, crude fiber, ash, total sugar, calcium, potassium, magnesium, sodium, phosphorus

Some compositional properties and mineral contents of carob (<i>Ceratonia siliqua</i>) ...DOI →2007DOI

technique parameter

“Addition of glucose, sucrose, or glucose syrup increases the apparent viscosity of the gum solution.”

addition of glucose, sucrose, or glucose syrup → increases → apparent viscosity

The viscosity of dilute solutions of guar gum and locust bean gum with and without adde...DOI →1977DOI

technique parameter

“The intrinsic viscosity of the gum solution is decreased but the interaction coefficient is increased.”

addition of glucose, sucrose, or glucose syrup → increases → interaction coefficient

The viscosity of dilute solutions of guar gum and locust bean gum with and without adde...DOI →1977DOI