Substitution Of Sucrose Research Articles

Modulation of the glycaemic index value of shortbread cookies by the use of erythritol and fruit pomace

Fruit pomace, as a by-product of fruit and vegetable processing, is a cheap and easily accessible material for further processing that can replace selected recipe ingredients, most often flour. In addition, their advantage is their high health-promoting potential. The aim of this study was to evaluate the effect of the simultaneous use of erythritol (100% sucrose substitution) and the addition of varying amounts of blackcurrant, chokeberry and apple pomace (0%, 10%, 30% and 50% by weight of flour) on the glycaemic response after consumption of shortbread cookies in an in vivo study with humans (ISO 26642:2010). It was shown that an increase in the addition of each type of pomace reduced the glycaemic index value of the cookies. The pomace and sucrose-sweetened cookies were classified in the medium and low GI group. For each type of pomace, an increase in its share in the recipe of cookies was associated with a reduction in GI values (pomace: apple 49.1–37.2%, blackcurrant 56.4–41.0%, chokeberry 59.4–35.5%). Similar correlations were shown for the use of erythritol (pomace: apple 39.5–29.1%, blackcurrant 43.9–31.9%, chokeberry 34.6–20.7%). A significant effect of pomace addition on the GI values of shortbread cookies, was only observed for sucrose-sweetened products. The results obtained allow the conclusion that there is potential for the use of waste raw materials in the production of functional foods.

Could Insulin Be a Better Regulator of Appetite/Satiety Balance and Body Weight Maintenance in Response to Glucose Exposure Compared to Sucrose Substitutes? Unraveling Current Knowledge and Searching for More Appropriate Choices.

Insulin exerts a crucial impact on glucose control, cellular growing, function, and metabolism. It is partially modulated by nutrients, especially as a response to the intake of foods, including carbohydrates. Moreover, insulin can exert an anorexigenic effect when inserted into the hypothalamus of the brain, in which a complex network of an appetite/hunger control system occurs. The current literature review aims at thoroughly summarizing and scrutinizing whether insulin release in response to glucose exposure may be a better choice to control body weight gain and related diseases compared to the use of sucrose substitutes (SSs) in combination with a long-term, well-balanced diet. This is a comprehensive literature review, which was performed through searching in-depth for the most accurate scientific databases and applying effective and relevant keywords. The insulin action can be inserted into the hypothalamic orexigenic/anorexigenic complex system, activating several anorexigenic peptides, increasing the hedonic aspect of food intake, and effectively controlling the human body weight. In contrast, SSs appear not to affect the orexigenic/anorexigenic complex system, resulting in more cases of uncontrolled body weight maintenance while also increasing the risk of developing related diseases. Most evidence, mainly derived from in vitro and in vivo animal studies, has reinforced the insulin anorexigenic action in the hypothalamus of the brain. Simultaneously, most available clinical studies showed that SSs during a well-balanced diet either maintain or even increase body weight, which may indirectly be ascribed to the fact that they cannot cover the hedonic aspect of food intake. However, there is a strong demand for long-term longitudinal surveys to effectively specify the impact of SSs on human metabolic health.

Sucrose substitution in cake systems is not a piece of cake

Successful sucrose replacement in cake systems requires thorough understanding of its functionality. Time-domain 1H NMR showed that water in the viscous aqueous phase isolated from cake batter by ultracentrifugation [i.e. the batter liquor (BL)] exhibits low mobility by its low T2 relaxation time (T2,D RT). This is due to its interactions with sucrose or sucrose replacers. The T2,D RT itself is positively related with the effective volumetric hydrogen bond density of sucrose or sucrose replacers. Sucrose additionally co-determines the quantity and viscosity of cake BL and thereby how much air the batter contains at the end of mixing. Like sucrose, maltitol and oligofructose provide adequate volumes of BL with low water mobility and thus sufficient air in the batter, while the rather insoluble mannitol and inulin do not. Differential scanning calorimetry and rapid viscosity analysis revealed, however, that, in contrast to sucrose and maltitol, oligofructose fails to provide appropriate timings of starch gelatinisation and protein denaturation, resulting in poor cake texture. The shortcomings of mannitol and oligofructose in terms of respectively ensuring appropriate gas content in batter and biopolymer transitions during baking can be overcome by using mixtures thereof. This work shows that successful sucrose substitutes or substitute mixtures must provide sufficient BL with low water mobility and ensure appropriate timings of starch and protein biopolymer transitions during baking.

Substitution of sucrose by erythritol in angel cake: Effect on protein foaming, baking performance and digestion properties

Sugars played an important role in the processing of products such as cakes, however, their high-calorie character often posed a health risk to consumers. Therefore, this paper aimed to better investigate the effect of sugar substitutes on the improvement of egg white foaming properties and angle cake digestibility characteristics. It was demonstrated that the addition of erythritol improved the surface properties of egg whites, thus enhancing their foaming properties. Particularly, when the erythritol substitution was 50 %, the sugar-egg white complex structure unfolded and had the best foaming capacity. On this basis, the baking performance of angel cakes with sucrose replaced by erythritol was analyzed. When the erythritol substitution was lower than 50 %, the specific volume and the baking loss rate of the cakes were basically unchanged, and the texture and sensory taste of the cakes were all excellent. Finally, the gastrointestinal digestive kinetic analysis suggested that erythritol substitution for sucrose was beneficial for reducing blood glucose levels in vivo. Furthermore, for the MgCl2-based samples, both the degree of protein destruction after digestion was weakened and the glucose-lowering effect was better exerted. Overall, this study provided a new theoretical basis for the low-calorie sugar-substituted health food products development in the future.

Red kidney bean (Phaseolus vulgaris L.) instant porridge: Effect of isomaltooligosaccharides and Fibercreme as sucrose replacement on lipid profile improvement in hypercholesterol-induced rats

The aim of the present study was to evaluate the effect of consumption pregelatinized kidney bean porridge with variation of sweetener including sucrose (BKM S), isomaltooligosaccharides (BKM IMO) and Fibercreme (BKM FC) in hypercholesterolemia rats on the lipid profile, bile acid binding capacity, digesta cholesterol excretion and digesta characters including weight, water content and pH. The diets included standard diet for Negative Control rats (NC diet) and kidney bean porridge diets with different sweeteners: sucrose (BKM S diet), IMO (BKM IMO diet) and fibercreme (BKM FC diet), respectively. Red kidney bean instant porridge substituted 30% of total calories of the diets. All of the diets were formulated based on AIN 93M standard and were fed for 28 days. The result showed that BKM IMO and BKM FC diets improve lipid profile of rats by reducing total cholesterol, LDL cholesterol and triglycerides and increasing HDL cholesterol. In addition, both diets increased cholesterol excretion. In vitro measurement of bile acid binding capacity showed that BKM IMO and BKM FC have a higher binding capacity than BKM S. It can be argued that increasing of cholesterol excretion and bile acids binding capacity of these diets are responsible for the improving of the lipid profile. BKM IMO and BKM FC have higher digesta weight and water content but lower pH. It is concluded that substitution of sucrose as sweetener with isomalto-oligosaccharides and Fibercreme in the formulation of pregelatinized kidney bean porridge improve the beneficial health effect of kidney bean porridge.

Comparison of postprandial glycemic and insulinemic response of allulose when consumed alone or when added to sucrose: A randomized controlled trial

Allulose is a naturally occurring monosaccharide with ∼70% sweetness of sucrose which may blunt postprandial glucose when consumed with a carbohydrate-containing meal. Whether a higher allulose to carbohydrate ratio further inhibits both glycemic and insulinemic responses remains unclear. In an acute, double-blind, randomized design, 14 individuals without diabetes (age:51 ± 15 years, BMI:27.2 ± 4.1 kg/m2) were studied over 120 min on three separate occasions after consuming beverages containing 15 g allulose, 15 g allulose plus 30 g sucrose, or 30 g sucrose. After allulose, allulose + sucrose, and sucrose beverages, respectively, glucose iAUC (mean ± SEM; 0.6 ± 0.2, 86.0 ± 9.5, and 118.1 ± 11.3 mmol × min/L), and peak rise (0.05 ± 0.02, 1.69 ± 0.13, and 3.15 ± 0.23 mmol/L) all differed significantly (p < 0.05). Similarly, insulin iAUC and peak rise were significantly different between all beverages. This study demonstrated that allulose added to sucrose attenuated both postprandial glucose and insulin responses. Thus, dietary substitution of sucrose with allulose may be advantageous, but longer-term studies are needed to confirm long term benefits.

Development of Gummy Jelly Incorporated with Lysiphyllum strychnifolium Leaf Extract and Its Antioxidant and α-Glucosidase Inhibitory Activities

The reduction of sugar and the supplementation of bioactive ingredients in gummy jelly help to improve the healthy characteristics of a product that is normally devoid of any nutritional value. Therefore, the objective of this study was to develop a reduced calorie gummy jelly supplemented with Lysiphyllum strychnifolium leaf extract (LS gummy jelly). The gummy jelly was formulated by total substitution of sucrose with a sugar alcohol, xylitol. The antioxidant activities of LS gummy jelly determined by DPPH radical scavenging activity assay was 0.07 ± 0.02 g ascorbic acid equivalent/100 g gummy jelly. The results of ABTS radical scavenging activity and ferric reducing power (FRAP) assay were found to be 0.21 ± 0.02 g TEAC/100 g gummy jelly and 0.98 ± 0.07 mmol FeSO4/100 g gummy jelly, respectively. The percentage inhibition of α-glucosidase activity of LS gummy jelly (at concentration 10 mg/ml) was 46.1 ± 7.9%. The LS gummy jelly was successfully developed with good physical characteristics and negative results for microbiological tests. HPLC quantitative analysis of gallic acid, the major active compound in L. strychnifolium leaf extract, was found to be 0.45 ± 0.04 mg/g of gummy jelly. According to preference ranking test (n=50), the results showed that berry flavor was preferred for LS gummy jelly. Thus, LS gummy jelly could be considered as a promising antioxidant functional food product that could provide health benefits to consumers. Keywords: α-glucosidase, Antioxidant, Gummy jelly, Lysiphyllum strychnifolium

Effects of Sucrose Replacement by Polyols on the Dough-Biscuit Transition: Understanding by Model Systems.

This study investigated the impacts of the complete substitution of sucrose by maltitol and/or sorbitol on the dough-crumb transition in biscuits. To this end, the phenomena of starch gelatinization/melting were studied at different moisture contents, both in the biscuit dough and model systems, by X-ray diffraction (XRD), differential scanning calorimetry (DSC), and by environmental scanning electron microscopy (ESEM). Observation of doughs in ESEM revealed sorbitol had a structure very different from sucrose and maltitol crystals. After forming the dough pieces, it could be seen that at least some sugar and maltitol crystals were still present while sorbitol flakes were solubilized. At a limiting real water content (~20% dry basis), adding sweeteners to the mixture increased the gelatinization temperature, more markedly for sucrose and maltitol, as well as increasing the enthalpy. These results were confirmed by the model systems analyses. The calorimetric study with mixing batch cells revealed that sorbitol dissolved completely while maltitol and sucrose competed with the flour constituents to capture water. The proportion of water available for the sorption of the starch grain and its gelatinization was therefore different according to the affinity of the sweetener for water, and might influence the degree and temperature of starch gelatinization/melting.

Biological Assessment of Stevioside and Sucralose as Sucrose Substitutes for Diabetics on STZ-Induced Diabetes in Rats.

Numerous food organizations have identified excessive calorie consumption and accompanying ailments as significant health risks associated with high sugar consumption. Administering stevioside (ST), sucralose (SU), and the two synergically (SU+ST) affected normal rats' weight gain. In the current study, SU showed the highest undesired effect. Indeed, administering the three treatments to diabetic rats (DR) did not improve the rats' weight gain. Although, insulin injection synergically with the treatments improved the weight gain, as recorded after three weeks. The best-improving rate was observed in the ST group. After the administration of ST and ST+SU to the DR, the blood glucose level (GL) was positively affected, with SU having no effects on reducing the GL. A considerable reduction in serum insulin (SIL) was noted in the DR+SU group. On the contrary, ST did not negatively affect the SIL, rather an improvement was recorded. In addition, giving SU did not significantly affect the ALT level in the DR or normal rats (NR). A significant improvement in total bilirubin (TBILI) was observed when insulin was injected with ST or SU in DR groups. Further, triglycerides (TG) after administering ST, SU, or ST+SU to NR had no significant difference compared to the control group (NR). Although, the three treatments markedly but not significantly lowered TG in the DR. For total cholesterol (CHO), both DR and NR had no significant effect after the three treatments. No histopathological alterations were recorded in the NR group. Diffuse and severe atrophy of the islands of Langerhans due to depletion of their cells and mild papillary hyperplasia of the pancreatic ducts were represented by a slightly folded ductal basement membrane and newly formed ductules in STZ-DR. Simultaneous atrophy and absence of the cells of islands of Langerhans besides ductal hyperplasia were evident in DR+SU. Hyperplastic ductal epithelium and atrophic Langerhans cells were seen in DR+SU+In. Degeneration and mild atrophy were observed in the islands of Langerhans structures. There was essentially no noticeable change after utilizing ST. A slight shrinkage of the Langerhans' islets was detected in DR+ST. In DR+ST+In, no histopathological alterations in the islands of Langerhans were recorded. Congestion in the stromal blood vessels associated with degenerative and necrotic changes in the cells of the islands of Langerhans in DR+SU+ST was observed. In NR+SU, congestion of the blood vessels associated with mild atrophy in the islands of Langerhans and dilatation in stromal blood vessels was noticed. In conclusion, ST is safe, and SU should be taken cautiously, such as mixing with ST and/or taken at a very low concentration to avoid its drastic effect on the human body.

Manga desidratada (Mangifera indica L.) aplicada no desenvolvimento de chocolate ao leite para fins de redução de sacarose: Um caso inovador e de sucesso pela perspectiva sensorial

Abstract The present study aimed to evaluate the sensory profile of milk chocolates, with partial substitution of sucrose for dehydrated mango, and to verify consumer liking regarding this product. Sensory analysis was performed using Quantitative Descriptive Analysis (QDA®) with a trained panel. Acceptance test and Temporal Dominance of Sensations (TDS) were performed with consumers. Descriptive analysis showed that the addition of mango did not impact characteristics such as “color”, “brightness”, “homogeneity”, “hardness”, “melting”, and “adhesiveness”. In Acceptance test, samples did not show a significant difference in Tukey's honestly significant difference test (Tukey HSD) (p &gt; 0.05) concerning to appearance. Correlation between descriptive and hedonic data showed that descriptive terms that negatively influenced the acceptance of chocolate bars were: “acid taste”, “brown sugar flavor” and “astringency”.

Protein quality and glycemic indexes of mango drinks fortified with a soybean/maize protein isolate with three levels of urease activity fed to weanling rats.

Public health professionals established a direct link between obesity and the rise in high caloric beverage intake. Current recommendations promote the elimination of sweet fruit drinks from the population's diet. One way of evading this is by modifying the drink's nutritional characteristics regarding nutrient uptake and utilization. evaluate the protein quality of a soy/maize protein (SMP) and its physiological effects on nutrient intake and to assess glycemic indexes (GIs) of mango based drinks prepared with sucrose or stevia. Mango drinks were supplemented with different sources of protein (three SMP thermally treated to contain different urease activities (UA) or whey protein concentrate (WPC)) that were sweetened with sucrose or stevia/sucralose. The protein digestibility, net protein absorption (NPA), biological value (BV), net protein utilization (NPU) value and protein efficiency ratio (PER) were assessed with weanling rats. Moreover, the GIs of the mango drinks were measured in the same animal model. PER and NPA evaluated in a rat model showed that increased levels of UA decreased Biological (BV) and Net Protein Utilization (NPU) values. The GIs of the mango drinks significantly diminished with the addition of 3.5% of SMP, but unexpectedly the substitution of sucrose by stevia/sucralose did not significantly change the glycemic response. the SMP isolate can be used to improve the nutritional profile and lower GIs of mango drinks.

Glycaemic Index of Gluten-Free Biscuits with Resistant Starch and Sucrose Replacers: An In Vivo and In Vitro Comparative Study.

The glycaemic index (GI) is used to demonstrate the tendency of foods to increase blood glucose and is thus an important characteristic of newly formulated foods to tackle the rising prevalence of diabetics and associated diseases. The GI of gluten-free biscuits formulated with alternate flours, resistant starch and sucrose replacers was determined using in vivo methods with human subjects. The relationship between in vivo GI values and the predicted glycaemic index (pGI) from the in vitro digestibility-based protocols, generally used by researchers, was established. The in vivo data showed a gradual reduction in GI with increased levels of sucrose substitution by maltitol and inulin with biscuits where sucrose was fully replaced, showing the lowest GI of 33. The correlation between the GI and pGI was food formulation-dependent, even though GI values were lower than the reported pGI. Applying a correction factor to pGI tend to close the gap between the GI and pGI for some formulations but also causes an underestimation of GI for other samples. The results thus suggest that it may not be appropriate to use pGI data to classify food products according to their GI.

Characterization and shelf stability of sweetened condensed milk formulated with different sucrose substitutes during storage

Sweetened condensed milk (SCM) is a value-added milk product with extended shelf life and high levels of nutrition. The high level of sucrose may lead to health problems. Many studies have focused on the reduction of sucrose but seldomly on different combination of sugar substitutes. This study aims to find an ideal sucrose substitution through physiochemical, microbiological and sensory properties of SCM under different storage times. The results demonstrated that substitution with 20% trehalose, 5% lactulose and 15% erythritol resulted in similar sensory and color as control group. The volatile flavor analysis showed that substitution with 30% trehalose, 5% lactulose and 5% polyols was the most similar and hexanoic acid was the symbolistic flavor. Sucrose replacement increased the antibacterial effect and Staphylococcus, Penicillium, Apiotrichum and Candida were widely present. Substitution with 30% trehalose, 5% lactulose and 5% polyols resulted in the most similar water activity, texture, aroma and microbial diversity.

The influence of in vitro and ex vitro conditions cultivation on free proline contents in plants of some Gentiana L. species

Aim. To establish the dependence of free proline concentration in plant tissues of in vitro and ex vitro alpine species of Gentiana lutea L., Gentiana punctata L., Gentiana acaulis L. on light conditions of their cultivation and the source of carbon in the nutrient medium; to analyze expediency of free proline amino acid use as a biological marker of physiological adaptation of biotechnological plants of these species to water deficit of in vitro and ex vitro conditions. Methods. Methods of in vitro and ex vitro cultivation of plants, the method of free proline detection with the use of ninhydrin. Results. It is shown that under in vitro conditions of free proline content in plants is dependent on light regime of their cultivation and the source of carbon in the composition of nutrient medium. The increased intensity of luminous flux within the range of photosynthetically active radiation (PAR) from 85 W/m2 to 100 W/m2 and 1.92 times raised share of red range waves in the light spectral composition in variant 2.1 (intensity of the luminous flux in the PAR range is 100 W/m2, the waves correlation of blue (Eb): green (Eg): red (Er) ranges = 25 % : 27 % : 48 %) causes 11.5–37.1 % increased amount of free proline in plants in vitro cultivated on nutrient media supplemented with sucrose. Substitution of sucrose in the medium for mannitol is accompanied by 1.64–1.84 times increased concentration of free proline in plants of the investigated species under the light conditions of 1.1 variant (85 W/m2, spectral composition Eb : Eg : Er = 25 % : 27 % : 48 %= 33 % : 42 % : 25 %) and 1.3–2.57 times increased under light cultivation regime of 2.1 variant. The analysis of water balance of plants in vitro cultivated on mannitol under light conditions of 2.1 variant and the plants in conditions of natural growth doesn’t show any considerable distinctions in values of transpiration intensity, water deficit, general water content. The process of adaptation of plants in vitro to conditions ex vitro is accompanied by a change of proline content in leaves with dependence on water deficit in the substrate and light conditions of growing. Conclusions. The obtained results point to the expediency of using free proline content as a biochemical marker for assessing adaptive potential of plants in conditions in vitro and ex vitro.

Optimization of flour-replacing ingredients for low-carbohydrate, gluten-free muffins via a mixture design with complete sucrose substitution by d-allulose or d-tagatose

Consumer acceptance testing found wheat flour alternatives can be combined with rare sugars to create acceptable lower sugar, gluten-free muffins. Muffins were developed and optimized using an initial screening procedure. A simplex centroid mixture design defined combinations of wheat-flour alternates. Ninety-one randomized baked blends were analyzed and compared for physical and basic sensory attributes using numerical optimization techniques. Blends of almond flour, whey protein concentrate, and a 50/50 blend of oat fibre and resistant maltodextrin achieved desired structures for high-protein and high-fibre muffins. Combinations of non-dairy coconut creamer, whey protein concentrate, and the same blend of oat fibre and maltodextrin composed the high-fat variant. Optimized flour replacement blends enabled a sugar replacement comparison in a separate categorical design. Vanilla-flavored muffins formulated with monosaccharides (allulose or tagatose) or sucrose (as a control), had sweetness levels augmented with stevia to theoretically equivalent levels. Muffins with allulose or tagatose differed from those containing sucrose in water activity and crust colour (lightness, L*). Overall liking for sucrose substituted formulations compared favorably in a consumer acceptance panel (n = 58). After providing the nutritional composition for sampled products at the conclusion of the sensory analysis, purchase intent of sugar substituted products was comparable to the control muffins.

Investigation of the effect of sucrose substitution with Stevia on the structure, physicochemical and sensory properties of ice cream

&#x0D; Abstract:&#x0D; Consumption of milk and its products is considered as one of the indicators of human societies' development. Ice cream as one of the most popular milk products around the world has many fans but due to its high amount of sucrose has negative effects on health. Stevia, a natural sweetener, was used as a sucrose substitute at 0-100% replacement levels in ice cream formulation. To investigate the treatments produced, physicochemical properties in ice cream including specific gravity, viscosity, melting time of the first drop, melting amount, overrun. The results showed that viscosity decreased by 100% by increasing the amount of stevia replacement. While overrun, Firmness, melting time of the first drop and consequently the melting stability of the samples increased with increasing the percentage of stevia used, Sensory test results showed that there was no significant difference between stevia and control samples except cold sensation and ice crystal. As a general result, stevia sweetener is a suitable substitute for sugar and samples containing 100-75% stevia were identified as desirable treatment.

QUALITY EVALUATION AND SENSORIEL ATTRIBUTES OF STEAMED YOGHURT PREPARED BY CLARIFIED DATE LIQUID SUGAR

The aim of this work was to obtain pure liquid sugars by clarification of date syrup and to evaluate the effect of the substitution of sucrose by liquid sugars on the qualities of the steamed yoghurt. One liter of distilled water at 80-85 °C was added to 200g of date during 2h, homogenized and filtered. The collected date syrup was clarified by bentonite which could result entirely clear liquid sugar. Production of liquid sugar with low levels of turbidity 45±0.4, viscosity 0.94±0.02 mPas, pectin 1.10±0.2%, dry matter 13.56±0.4%, proteins 0.17±0.3%, ash 0.16±0.03% and higher amounts of sugars 83.8±0.3% was successfully realized. This clarification was performed under same optimized conditions: concentration of bentonite 16.6 g.L-1 and temperature 60 °C for 30 minutes. The inclusion of liquid sugar for manufacture of steamed yoghurts as substitute of sucrose found a good quality and high acceptability for its sensorial characteristics. These results suggest the potential use of liquid sugars for formulation of new food products.

Substitution of sucrose with HFCS ‐55 in the formulation of chocolate syrup: Effects on the physicochemical and sensorial properties

In this study, high fructose corn syrup (HFCS-55) was used in place of sucrose in the formulation of chocolate syrup. HFCS-55 is an alternative sweetener used extensively in beverage industry due to convenient application and economic benefits. Four substitutions (25%, 50%, 75%, and 100%) were taken into account. For evaluating the effects of this substitution, physicochemical, rheological, and sensory properties of samples were analyzed. In the case of using HFCS-55, the water activity of samples was decreased. Rheological analysis indicated that sucrose replacement up to 75% at temperature of 25°C and up to 50% at temperature of 4°C does not have a significant effect on the yield stress of samples. But, at higher sucrose replacements, the yield stress of samples was increased. Sensory analysis showed that HFCS-55 has the potential to be used in place of sugar in chocolate syrup formulation. Novelty impact statement HFCS-55 is an attractive sweetener due to its advantages over other nutritive sweeteners. Therefore, in the current study, it was successfully used in place of sucrose in the formulation of chocolate syrup with a focus on the physicochemical and sensorial properties of the final product.

Optimization of ingredients forPunica granatumpeel powder incorporated fat replaced low‐calorie chhana podo

The ingredient formulation for the manufacture of fat replaced low-calorie chhana podo incorporated with Punica granatum peel powder (PPP) was optimized in the current study with sucralose as low-calorie sweetener, whey protein concentrate (WPC) as fat mimetic and PPP to improve antioxidant activity and health benefits. Computation of the optimized solution was performed with Central Composite Rotatable Design (CCRD) using three variables (PPP, sucralose, WPC) and four sensory responses. The optimum levels of ingredients such as PPP, sucralose, and WPC for maximum sensory attributes were 3.5%, 550 ppm, and 1%, respectively. The optimized product contains 10.77% fat, 26.09% protein, 40.78% moisture, 20.93% carbohydrates, 1.43% ash and 0.24% lactic acid acidity. The expansion volume, antioxidant activity IC50 value, and total polyphenol content of the optimized product were found to be 2.08 mm, 1,522 mg/L, and 0.13%, respectively. Practical applications Pomegranate peel is a rich source of phenolic compounds that possess proven health benefits like antioxidant, anti-bacterial, and anti-mutagenic properties and can be utilized in food preservation, nutraceuticals, and pharmaceutical purposes. Reduced-calorie and low-fat products are a growing segment of the food industry. Sucrose substitution by sucralose and partial fat replacement by whey protein concentrate made chhana podo, a high-calorie product, suitable for all groups of people. WPC can be extensively used in food products as fat replacers due to their high nutritional and functional properties and helps to obtain product with acceptable taste, texture, and mouth-feel. The developed functional food was successfully optimized using RSM technique. Hence the optimized ingredient combination will be helpful for the industry.

Substitution of sucrose in flavoured milk by tagatose

Substitution of sucrose in flavoured milk by tagatose