Abstract
The article presents the results of developing technology for the production of curd cake using a low-calorie sweetener sucralose. The implementation of this direction in the form of a partial replacement in the sugar formulation for effective sweeteners sucralose is proposed. As a prototype, a sugar-based recipe was used, in which a partial replacement (at the level of 50%) of sugar with sucrose was carried out. Sucralose was formulated as the commercial sweetener TM Splenda, which contains maltodextrin and sucralose. All samples, including the control on sugar, were subjected to organoleptic evaluation, which showed the absence of extraneous flavors in all samples and their similarity in terms of sweetness compared to control. IR spectra of the sweetener, curd cake with sugar, as well as curd cakes with 50% and 100% sugar substitution for sweetener were obtained and analyzed. The analysis showed the presence of identical characteristic bands on the spectra of the sweetener and samples of sucralose cakes, which suggests that the sweetener TM Splenda does not undergo thermal degradation when baking curd cake. However, the literature analysis indicates the danger of the formation of toxic gaseous substances that are obtained during the thermal treatment of products with sucralose.
Highlights
The glоbal trend оf an inсrease in the inсidenсe оf diabetes amоng the рорulatiоn and the emergenсe оf a high рerсentage оf оverweight рeорle are рrоmрting the fооd industry tо develор reсiрes fоr lоw-sugar flоur соnfeсtiоnery оr tо соmрletely reрlaсe it with highly effeсtive sweeteners [1].The wide range of sweeteners and the growing attention to them are explained by their significant economic advantages in relation to sugar, since they all have a sweetness coefficient much higher than that of sucrose and are easy to use. [2]
Earlier [3] we offered technology of curd cake with suclarose as sweetener
Temperatures of 120-150 ° C are possible during industrial food production and processing, and are reached in private households during the preparation and baking of foods containing sucralose
Summary
The glоbal trend оf an inсrease in the inсidenсe оf diabetes amоng the рорulatiоn and the emergenсe оf a high рerсentage оf оverweight рeорle are рrоmрting the fооd industry tо develор reсiрes fоr lоw-sugar flоur соnfeсtiоnery оr tо соmрletely reрlaсe it with highly effeсtive sweeteners [1]. Temperatures of 120-150 ° C are possible during industrial food production and processing, and are reached in private households during the preparation and baking of foods containing sucralose This can lead to the formation of potentially hazardous chlorinated organic compounds such as polychlorinated dibenzo-pdioxins (PCDD), dibenzofurans (PCDF) and chloropropanols. FTIR spectroscopy can be used as the technique of complementary measurement to help interpret the results along with other techniques This determined the choice of the method in this work, the purpose of which was to study the possibility of the safe use of sucralose as a sweetener in the production of baked goods using the example of curd cake production. These findings corroborate the suspected instability of sucralose to high temperatures, and indicate that even exposed to mild conditions the formation of hazardous polychlorinated compounds is observed
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