Abstract
Sugar is one of the main ingredients of baked products, so reduction of sucrose negatively affects product appearance, texture, and mouthfeel. However, by replacing it with sweeteners such as sucralose, it is possible to create desserts with a low glycemic index and low calorie content. The aim of this study was to investigate the physico-chemical and nutritional properties, and sensory characteristics of sugar replaced with curd cake made using sucralose. Optimal results were obtained with replacement up to 50%, leading curd cake similar to the control products and having a high level of acceptance in sensory evaluation. A vibrational analysis using FTIR spectroscopy showed in these samples the presence of hydrogen bonds between water molecules and a dense packing of texture. The study of adsorption/desorption isotherms indicates the predominance of the mechanism of monomolecular physical adsorption with a weak interaction of adsorbent-adsorbate in samples with sugar replacement up to 50%. A further increase in the sugar substitute content increases the contribution from polymolecular adsorption and capillary water, which is reflected in the deterioration of sensory characteristics. The developed technology made it possible to obtain a curd cake with a caloric content of 14% lower than that of an analogue, which in its organoleptic characteristics and structure does not differ from the analogue product and contains 26% more protein.
Highlights
The rise in diabetes and obesity is the driving force behind the development of the food industry towards the development of low-calorie products by reducing sugar content.One of the ways to implement this trend is to use natural and synthetic sweeteners [1].Substances with virtually “zero calories” and a very intense sweet taste that are used in small quantities to replace much higher amounts of sugar in products and are approved for use in the food industry include sucralose
The problem of compensating for the negative effect on the consistency of the product with a low sugar content was solved by introducing additional amounts of cottage cheese and melange into the recipe
The in this this study study were were obtained obtained from from local local stores stores in in city city Kharkiv, Kharkiv, The ingredients ingredients used used in Sucralose sold as was purchased from
Summary
The rise in diabetes and obesity is the driving force behind the development of the food industry towards the development of low-calorie products by reducing sugar content.One of the ways to implement this trend is to use natural and synthetic sweeteners [1].Substances with virtually “zero calories” and a very intense sweet taste that are used in small quantities to replace much higher amounts of sugar in products and are approved for use in the food industry include sucralose. The problem of compensating for the negative effect on the consistency of the product with a low sugar content was solved by introducing additional amounts of cottage cheese and melange into the recipe (cottage cheese and melange were introduced to replenish the mass of removed sugar). This technique, did not allow to restore the dry matter content; it made it possible to increase the amount of protein in the finished product.
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