Abstract
Natural sweeteners, such as agave syrup, might be a healthy alternative to sucrose used in sweet bakery products linked to obesity. We evaluated the effect of sucrose replacement by agave syrup on rheological and microstructural properties of muffin batter and on physical and sensorial properties of the baked product. Muffins were formulated by replacing 25%, 50%, 75%, and 100% of sucrose by agave syrup (AS) and partially hydrolyzed agave syrup (PHAS), and by adding xanthan gum and doubled quantities of leavening agents. Rheological and microstructural properties of batter during baking were analyzed over the range of 25–100 °C. In the muffins, the structure, texture, color, and sensory acceptance were studied. The combination of agave syrup with xanthan gum and doubled quantities of leavening agents affected (p < 0.05) rheological and microstructural properties of the batters and textural properties of the low-sucrose muffins compared to the controls. The increase in agave syrup levels resulted in a darker crumb and crust. Sensory evaluation showed that AS-75 and PHAS-75 were the best alternatives to the control samples. Our results suggest a plausible substitution of up to 75% of sucrose by agave syrup in preparation of muffins, with physical and sensorial characteristics similar to those of their sucrose-containing counterparts.
Highlights
Nowadays, the eating habits of the world’s population include high ingestion of foods rich in sugars and fats, such as sweet bakery products [1,2]
All the replaced muffins considerably differed from the control regardless of syrup type or replacement level
As the percentage of sucrose substitution increased, the muffin color in general tended to be darker than in control samples, with the muffin crust turning towards red hues and the crumb losing some of its yellowness
Summary
The eating habits of the world’s population include high ingestion of foods rich in sugars and fats, such as sweet bakery products [1,2]. Due to their practicality and pleasant taste, muffins are widely consumed by people of all ages, mainly children [3,4]. Health Organization, almost 40% of the adult world population was overweight in 2016 and 13% were obese, whereas 40 million children under 5 years old were overweight or obese in 2018 [7]. In addition to providing sweetness to bakery products, sucrose contributes to the development of their structure, texture, and color [8].
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