Abstract
The purpose of this work was to evaluate the role of non-caloric sweeteners in pastry products considering the product made with sugar as a control sample. Sensory preference and acceptability with consumers were determined through ranking test and 9-point hedonic scale respectively. The satiation and satiety were determined by the visual analogue scale (VAS). In addition, caloric intake; macronutrients; physical parameters such as yield, specific volume, hardness, cohesiveness, and gum; stability in storage time by microbiological analysis; and moisture variation of the samples were calculated. The results showed that the preference and sensory acceptability is significantly (p < 0.05) higher in the control sample; the sweeteners decreased the sensory response, but not the satiation and satiety, although these are not related to the sensory response and did not present significant differences with the control sample, except in the satiation parameter of the sample sweetened with Stevia. The physical and texture parameters highlight the best quality of the control sample and are related to the sensory response. The shelf life is also greater in the control sample, which shows that sugar contributes sweetness and other technological characteristics related to texture, stability during storage, aroma, color, and flavor, thanks to the Maillard reaction.
Highlights
The consumption of sugary foods contributes to a high amount of calories for the human being, so sugar replacement is a desirable strategy to apply in different foods [1]
C2; least preference was for C3; and no significant difference was found with C2
The Maillard reaction is produced by the interaction between reducing sugars and amino acids, and the caramelization comprises various reactions produced by high temperatures during baking on sucrose and reducing sugars [37]
Summary
The consumption of sugary foods contributes to a high amount of calories for the human being, so sugar replacement is a desirable strategy to apply in different foods [1]. In the case of foods that have been baked, sugar (sucrose) on the one hand fulfills the function of sweetening baked-food products, in addition to other technological roles which are difficult to achieve with non-caloric sweeteners, such as stevia, polyols, or a combination of them; the roles of sugar are: effect on food texture, mouth feel, color of food thanks to the Maillard reaction, and moisture stabilization among other properties [2,3]. To reduce the amount of sugar in processed foods, strategies have been sought that allow formulating sweet foods with sweeteners without or with very low caloric intake [4,5,6,7,8]. The sensory quality of food can be affected, in addition to other characteristics such as humidity, texture and shelf life [11,12]
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