Abstract
AbstractExcessive consumption of added sugar is associated with many health problems, for example obesity, type 2 diabetes, etc. Hence there is an urgent need for the product reformulation by total replacement or partial reduction of sugar in food industry. The aim of this research was to study the effect of sugar substitution (by stevia and xylitol) on model confectionary systems. We investigated differences in the texture properties, the viscosity and thermal properties of the blends. Based on our results, the sugar substitution affects the physical properties of the measured samples. The apparent viscosity and the texture properties were changed due to the different dry matter content in the samples. In the differential scanning calorimeter (DSC) curves the different melting of the samples were expressed according to the changes in sugar content. Further work is needed in this field to follow up the discovered changes in thermal behaviour of these mixtures.
Highlights
Unauthenticated | Downloaded 11/02/21 10:09 AM UTCProgress in Agricultural Engineering Sciences 16 (2020) S2, 1–8 gain are more prevalent than those caused by underweight (Miele et al, 2017; WHO, 2016a)
Different sweeteners were added according to their sweetening power, xylitol was used in the same proportion as sucrose (50% fat þ 50% sugar/xylitol), whereas stevia was added in a smaller ratio (80% fat þ 20% stevia)
From the statistical analyses we found that, in work of penetration only stevia, in adhesiveness only palm oil were significantly different compared to other samples
Summary
Progress in Agricultural Engineering Sciences 16 (2020) S2, 1–8 gain are more prevalent than those caused by underweight (Miele et al, 2017; WHO, 2016a). Sugar gives around 25% of the 2,000 kJ recommended daily calorie intake (Lustig et al, 2012), which is far more than the maximum 10% recommended by the WHO (Miele et al, 2017). The key tool for sugar replacing is the use of alternative sweetening agents that provide less energy per gram than sugar (Buttriss, 2017). Delivering the same texture and sugar-like sweetness with partial or full sugar reduction is a challenging task as sweeteners typically display an unusual sensory characteristic and different texture (Moraes and Bolini, 2010)
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