Replacement Of Sucrose Research Articles

Physicochemical properties of coarse palm sap sugars as natural alternative sweetener

Palm sap sugar is a natural sweetener used as a sucrose replacement due to its potential for creating food products with distinctive characteristics. The physicochemical properties of several coarse palm sugars were investigated. In this study, coarse coconut sugars (CCS1, CCS2) and coarse palm sugars (CPS1, CPS2, and CPS3) of Indonesian origin from different producers were investigated. Coarse pure sucrose was used as the reference sample. The results showed that moisture content of palm sap sugars was higher than that of sucrose. While crude protein, reducing sugars and ash were only present in the palm sap sugars. Maillard reaction and caramelization which occur during sugar production were responsible for the dark color of palm sap sugars. Due to the presence of moisture, crude protein, reducing sugars, and ash as impurities, the melting and glass transition temperature of palm sap sugars were lower than those of sucrose. Moreover, particle densities and particle sizes of palm sap sugars were lower and less uniform, respectively, when compared to those of sucrose. The presence of relatively high moisture and reducing sugars as hygroscopic material may be responsible for the presence of “wet” layers sticking to the surface of palm sap sugar crystals, visualized using scanning electron microscopy. The variation on the physicochemical properties of palm sap sugars can be attributed to the raw materials and processing methods used by the sugar producers.

Modulation of sweetness perception in confectionary applications

The development of sugar-reduced food products is a strategy to reduce the high sugar intake, which is a leading cause of global health concerns. Replacement and/or reduction of sucrose often leads to reduced sweetness perception with the consequence of decreased consumer acceptance. The aim of this work is to implement sensory modulation principles in a model confectionery system with the goal of enhancing sweetness perception. By using 3D-printing, confectionary samples were meso-structured by inhomogenous distribution of sucrose concentrations and assessed with a trained panel regarding sweetness. All samples were made up of a high and low sucrose phase and compared to a homogeneous reference sample. The overall sugar content was kept constant at 22.8% in all samples and sweetness perception was compared. A significant increase of sweetness perception by over 30% was found for samples consisting of a sweet outer shell and an inner less sweet core with a high sucrose gradient between the two phases. Whilst textural effects on sweetness perception could not be fully excluded, results can be seen as a strong indication that sweetness modulation by inhomogenious distribution has a potential to be applied directly in solid food products.

Understanding the role of d‐Allulose and soy protein addition in pectin gels

Abstractd‐Allulose (a monosaccharide and C3 epimer of fructose), one of the common rare sugars is getting attention due to its low caloric values. In this study, d‐Allulose was used as a replacement of sucrose at different ratios (d‐Allulose/Sucrose: 35/0, 20/15, 10/25, 0/35) to formulate pectin‐based soft confectionery gels. Soy protein isolate was also added to increase the protein content. Physical properties, such as hardness, moisture content, pH, and color, were measured for the gels. Higher hardness values were obtained for the soy protein containing gels due to pectin–soy protein interaction (p < 0.05). Also, higher moisture content was observed in soy protein containing gels (p < 0.05). In addition, nuclear magnetic resonance T2 relaxation times were measured at low field (~0.5 T) to determine how the water distribution in the samples changed and to observe how d‐Allulose affected the polymer–water interactions. The study also showed that the presence of d‐Allulose increased the crystallization tendency (% crystallinity of 7.9) of the pectin gels. X‐ray diffraction results showed the d‐allulose peaks at 33.76 and 48.68oθ. Morphologies of the gels were also examined by scanning electron microscope. Sugar type and soy protein isolate addition were found to have significant impact on the gel formulations.

Sucrose replacement: a sensory profile and time‐intensity analysis of a tamarind functional beverage with artificial and natural non‐nutritive sweeteners

Tamarind pulp contains polyphenolic compounds that exert antioxidant and anti-inflammatory effects with a positive impact on human health. The elaboration of a tamarind-based functional beverage, without the addition of sucrose, can be an alternative to traditional caloric beverages. This study aimed to evaluate the sensory profile and time intensity of a functional tamarind beverage containing artificial and natural non-nutritive sweeteners. The results of the acceptance test, check-all-that-apply, and time-intensity tests showed that there were no statistically significant differences between the means of samples sweetened with sucralose and samples sweetened with sucrose for attributes relating to appearance, aroma, flavor, or texture, or for overall impression. Samples with natural sweeteners had lower means for overall product impression and a lower percentage of purchase intention. The perception of astringency, bitter taste, and bitter aftertaste may be linked to the lower global impression of the product. The descriptors 'tamarind flavor' and 'refreshment sensation' were higher in products that were more liked. The sample sweetened with stevia showed higher levels of sweetness, bitterness, and longer sweet stimulus duration in the time-intensity test. The sample sweetened with sucralose was the best alternative to sucrose in the functional tamarind beverage. The analyzed sweeteners did not show changes in the perception of the natural characteristics of the fruit used, such as tamarind flavor, refreshment sensation, and astringency. However, the attributes related to sweet and bitter aftertaste experienced in samples with natural sweeteners may have influenced the reduction in the intention to purchase the product. © 2020 Society of Chemical Industry.

Different carbon sources and their concentrations change alkaloid production and gene expression in Catharanthus roseus shoots in vitro.

To compare the effects of different carbon sources on physiological aspects, especially medicinal alkaloid biosynthesis and related gene expression in Catharantus roseus (L.) G.Don, we employed sucrose and sorbitol with two concentrations (87.64 mM, the equimolar concentration of sucrose in MS basal medium, and 150 mM) on the plant's shoots in vitro in presence of 100 μM methyl jasmonate. The production of plant alkaloids including vincristine, vinblastine, ajmalicine, vindoline and catharantine and their biosynthetic and regulatory gene expression was measured. Both treatments had incremental effects on alkaloid production, upregulated the mitogen-activated protein kinase3 (MAPK3) and a downstream responsive transcription factor, ORCA3, which resulted in elevated transcript contents of the important genes in terpenoid indol alkaloids biosynthetic pathway including peroxidase1 (PRX1), geissoschizine synthase (GS), strictosidine synthase (STR) and deacetylvindoline acetyltransferase (DAT). Defensive responses such as antioxidant enzymes (catalase, peroxidase and superoxide dismutase) activities and non-enzymatic metabolites (total phenolics, flavonoids and carotenoids) contents increased under both treatments but the effects of sorbitol were stronger. Reduced fresh weight and chlorophylls contents, increased malondialdehyde (MDA) and carotenoid contents were shown after a week under all employed treatments. It seems that replacement of sucrose with sorbitol and also, increased concentrations of both carbon sources via increasing osmotic pressure make stressful conditions for the plant especially in longer times.

The effect of replacing sucrose with L-arabinose in drinks and cereal foods on blood glucose and plasma insulin responses in healthy adults

Glycaemic control is important in metabolic diseases such as diabetes and impaired glucose tolerance. L-arabinose inhibits the hydrolysis of sucrose into glucose and fructose. So far little is known about its functionality in different food matrices. We assessed the effect of replacing sucrose with L-arabinose in drinks and in cereal foods on blood glucose and insulin in healthy adults. Glucose and insulin responses were reduced when sucrose was replaced by L-arabinose in drinks. Replacement of sucrose in cereal foods did not affect glucose responses, however it reduced the insulin peak. L-arabinose without sucrose in a drink did not affect glucose responses. Therefore, replacing sucrose with L-arabinose is potentially a good strategy to lower glycaemic and insulin responses. However, the effects depend on the food matrix and the nutritional composition of the food. More research is warranted on the functionality of L-arabinose in different food matrices and in other populations.

Simultaneous reduction of fat and sugar in cake production; effects of changing sucrose, oil, water, inulin, and Rebaudioside A on cake batter properties

Although simultaneous reduction of fat and sucrose in cake manufacturing is highly demanded it is also a challenge and requires reformulation and process redesign which are often time-consuming and expensive. The main aim of this research was to investigate the effects of simultaneous changes in sucrose, oil, inulin as a fat replacer, and Rebaudioside A (Reb A) as a sucrose replacer and water content on batter physical and rheological properties and to find empirical models to predict the effects of various cake ingredients on batter properties using Response Surface Methodology. It was found that Reb A had no significant effect on batter viscosity, consistency, and density. Cake batter viscosity and consistency were highly affected by water followed by sucrose and inulin. Oil affected the batter consistency but not the viscosity. Density was inversely affected by water and oil and inulin, but it increased with sucrose addition. Practical applications This study has industrial implications in production of cakes with reduced fat and sucrose content. The results provide experimental models obtained by testing 50 different cake formulations with various quantities of fat, sucrose, water, inulin as a fat replacer, and Rebaudioside A (Reb A) as a sucrose replacer. The effects of the mentioned cake ingredients on batter properties have been evaluated and compared to provide critical information to correct the drawbacks of simultaneous replacement of fat and sucrose through reformulations. The empirical models obtained in this research can predict batter properties with other quantities of the tested ingredients.

Agave Syrup as an Alternative to Sucrose in Muffins: Impacts on Rheological, Microstructural, Physical, and Sensorial Properties

Natural sweeteners, such as agave syrup, might be a healthy alternative to sucrose used in sweet bakery products linked to obesity. We evaluated the effect of sucrose replacement by agave syrup on rheological and microstructural properties of muffin batter and on physical and sensorial properties of the baked product. Muffins were formulated by replacing 25%, 50%, 75%, and 100% of sucrose by agave syrup (AS) and partially hydrolyzed agave syrup (PHAS), and by adding xanthan gum and doubled quantities of leavening agents. Rheological and microstructural properties of batter during baking were analyzed over the range of 25–100 °C. In the muffins, the structure, texture, color, and sensory acceptance were studied. The combination of agave syrup with xanthan gum and doubled quantities of leavening agents affected (p < 0.05) rheological and microstructural properties of the batters and textural properties of the low-sucrose muffins compared to the controls. The increase in agave syrup levels resulted in a darker crumb and crust. Sensory evaluation showed that AS-75 and PHAS-75 were the best alternatives to the control samples. Our results suggest a plausible substitution of up to 75% of sucrose by agave syrup in preparation of muffins, with physical and sensorial characteristics similar to those of their sucrose-containing counterparts.

Sucrose substitution by polyols for the production of shelf stable macaroon: attribution of their molecular weight and synergy

This study evaluates the feasibility of sucrose replacement by erythritol, xylitol, sorbitol and maltitol to double the shelf stability of cookies with insight into the molecular weight impact. These sucrose-rich products have difficulty to retain softness beyond a week if they are not protected in the package and are devoid of flour in their formula (eg; coconut macaroon in this study). Sucrose was substituted completely or partially with polyols to examine the impact of molecular weight on physicochemical properties of samples within 6 days. D-optimal mixture design was applied to determine optimum formula and synergistic effect of the mixed polyols. Fitted model for responses on day 6 indicated the highest coefficient factor of lower molecular weight polyols (LMWP), mainly xylitol, on moisture content, water activity and color lightness with negative synergistic effect when it was combined with other polyols. Comparatively, LMWP exhibited higher enthalpy on day 1, which induced higher moisture content on day 6 and resulted in a softer product. Statistical design with the lowest hardness and water activity and highest moisture response after 6 days contained xylitol and scored highest acceptancy by sensory panelists, and presented low glycemic index.

Physical Properties and Consumer Evaluation of Cocoa Bean Shell-Functionalized Biscuits Adapted for Diabetic Consumers by the Replacement of Sucrose with Tagatose.

The cocoa bean shell (CBS), a by-product of the cocoa industry, has been reported to be rich in fiber and polyphenols, which could contribute to reducing the metabolism of sugars and glucose adsorption. The production of CBS-based biscuits in which sucrose is replaced with tagatose (a low-glycemic sugar with prebiotic properties), benefiting diabetic consumers, is proposed. Six prototype biscuits were produced using sucrose, tagatose, and CBS powder at 0%, 10%, and 20% as a wheat flour replacement. Biscuits were studied in terms of fiber content, and those with 10% and 20% CBS showed to contain 5.66% and 8.70–8.71% of total dietary fiber, respectively. Moreover, the physicochemical and structural properties of the biscuits were studied to evaluate their differences due to the use of sucrose and tagatose combined with CBS. Significant effects mainly caused by the reducing nature and lower solubility of tagatose with respect to sugar, and the water retention capacities of CBS were observed. Finally, the biscuits were evaluated by performing a consumer acceptance evaluation, and their perceptible sensorial differences were studied by performing a Napping® sensory characterization. CBS-based biscuits represent an interesting possibility for cocoa by-product revalorization, although an optimized recipe is recommended, especially when employing tagatose.

Overuse of Non-caloric Sweeteners in Foods and Beverages in Chile: A Threat to Consumers' Free Choice?

The prevalence of obesity among Chilean adults and children is one of the highest worldwide. To fight the constant increase of non-communicable diseases and the growing sales of sugar-sweetened beverages, the Chilean government recently enacted a new Law of Food Labeling and Advertising imposing the application of front-of-package warning labels in foodstuffs whose composition exceeds limits for critical nutrients including sugar. Accordingly, food companies have been reformulating their products, incorporating non-caloric sweeteners (NCSs) in partial or total replacement of sucrose. The number of NCS-containing foods and beverages, therefore, has been increasing in the last years. This study aims to identify the NCS-containing products from different food/beverage categories currently available on the Chilean market. Nineteen supermarkets and 13 food web pages were visited by trained dietitians to carry out a systematic search of ingredient information from the different food categories. Overall, 1,489 products were analyzed, of which 815 (55.5%) contained at least one NCS, being this proportion particularly high, compared to other countries. 67.1% of the dairy products, 31.5% of the cereal products, 49% of the processed fruits, 74.3% of the non-alcoholic beverages, and 46.2% of sweets and other desserts contained NCS. Considering the food categories more specifically oriented to children, NCSs were present in 98.8% of powder juices, 98.3% of the flavored milks, 91.2% of jellies, and 79% of the dairy desserts. Sucralose and steviol glycosides were the most widely used NCSs, these sweeteners being present, alone or mixed with other, in 73.5 and 39.7% of the NCS-containing products, respectively, while the use of saccharin and cyclamate was low. In addition, 80 tabletop NCSs were available in the local market, 91.2% of them being sucralose and steviol glycosides (alone or combined). The high number of food products containing steviol glycosides makes very plausible that the daily consumption of this NCS in the pediatric populations could exceed its acceptable daily intake (ADI). The fact that there are no NCS-free foods alternatives for certain food categories, especially for children, is worrying.

Processing suitability of healthful carbohydrates for potential sucrose replacement to produce muffins with staling retardation

The effects of the addition of sucrose alternatives on muffin-making performance were assessed through rapid viscoanalysis (RVA), differential scanning calorimetry (DSC), and muffin baking, including a storage test for potential sucrose replacement. Sucrose and three healthful carbohydrates (allulose, isomaltulose, and Mylose) were used in the study. RVA and DSC results showed that the retardation in starch gelatinization and pasting onset using sucrose or the alternative sugars depended on the sugar added compared to water alone and followed this order: water < allulose < Mylose < isomaltulose ≈ sucrose. Muffins with isomaltulose or Mylose replacement produced a volume equivalent to those made with sucrose, but muffins with allulose content greater than 50% showed a significantly smaller volume. In addition, muffins formulated with isomaltulose or Mylose were of an equivalent or softer texture than those made with sucrose, whereas those with allulose content higher than 50% were much firmer. Among the alternative carbohydrates, isomaltulose might be applied successfully to produce muffins with a lower glycemic impact and calorie content; Mylose might also be used to produce muffins with decreased added sugar. Isomaltulose- or Mylose-replaced muffins showed decreased firmness during storage and significantly lower slopes in the firmness versus storage time curve compared to muffins with sucrose, suggesting effective staling retardation.

Pre-Conception Avocado Powder Diet Decreases Fetal Viability Despite Increasing Placental Energetics in C57BL/6J Mice

Abstract Objectives To investigate the effects of commercial avocado powder (Hass variety) during pre-conception and gestation on metabolic and reproductive aspects of C57BL/6J mice dams. Methods Female C57BL/6J mice were kept on either a control (AIN 93; CON) or avocado (dextrose and sucrose replacement with 25% commercial avocado power; AVO) isoenergetic diet for 6 weeks prior to conception and during pregnancy (n = 8 per group). Body weight and dietary intake were daily recorded. At day 17 of pregnancy (E17), an intraperitoneal glucose tolerance test (IPGTT) was done. At E18, dams were euthanized by cervical dislocation. Blood was collected for lipid analysis. Maternal liver, placental and foetal weights and sexing were recorded. 1H Nuclear Magnetic Resonance metabolomics was performed in maternal liver and placenta. Results Pre-conception body weight was higher in AVO damns despite similar dietary intake. At E1, average weight was similar in both groups, ∼21 g. AVO diet promoted a hypolipidemic effect where dams showed a tendency to reduce triacylglycerol, total cholesterol and VLDL in 27% and LDL in 43%. AVO dams presented a significant 6% increase in the AUC in the IPGTT (P &amp;lt; 0.05). Body weight at E18 of AVO was 16% lower than the CON dams (P &amp;lt; 0.05). Fetal, placental weights and placental efficiency were similar between groups. However, AVO dams had 25% less viable fetuses and more number of reabsorption spots (P &amp;lt; 0.05). Liver metabolite profile from AVO dams were similar to CON, except for a significant 2-fold increase in glucose and 1.6-fold increase in the fumarate: succinate ratio. Placentas from male fetuses were more susceptible to changes in metabolites compared to female's, in both groups. Male placentas from AVO compared to CON dams had significant increase in methionine, phenylalanine and 3-hydroxybutyrate and increased glucose, lactate and glutamate contents (P &amp;lt; 0.09). Female placentas from AVO dams showed higher contents of AMP, IMP (P &amp;lt; 0.05) and lactate (P &amp;lt; 0.09). A significant interaction between diet and sex for choline content was found, with an increase in its content in male placenta from AVO. Conclusions The hypolipidemic effect of AVO diet might have contributed to its negative effects on reproduction. Whilst, placenta from both sexes seem to be energetically competent and with high availability of methyl donors. Funding Sources CAPES and FAPERJ.

Physical and sensory characteristics of low sugar dairy dessert (rasgulla) developed at different level coconut sap syrup.

Rasgulla was developed using different levels of coconut sap and sucrose in cooking and soaking syrups by incorporating defatted soy flour in chhana (heat acid coagulated dairy product) ballsmade from milk (4% fat). Six different levels of sucrose and coconut sap were used: (1) 100:0 (SR); (2) 80:20 (SCR1), (3) 60:40 (SCR2), (4) 40:60 (SCR3), (5) 80:20 (SCR4) and (6) 0:100 (SCR5). Complete replacement of sucrose by coconut sap was not possible due to degradation of physico-chemical properties of it by direct heat treatment at higher temperatures. Low sucroseand high protein content rasgulla with overall acceptable quality can be developed by 20:80 ratio of sucrose to coconut sap syrup.

Effects of d ‐allulose as a sucrose substitute on the physicochemical, textural, and sensorial properties of pound cakes

Pound cakes were prepared with four different proportions of d-allulose (25%, 50%, 75%, and 100%, designated AL25-AL100 cakes, respectively, with sucrose used instead for the control cake (CON)), and the cake product aeration, textural, and sensorial properties were evaluated. The crust browning index increased with the increase in added d-allulose. The solvent retention capacity was the highest in CON and decreased in the cakes with increasing d-allulose proportions. The crumb moisture decreased from CON to AL100, whereas the samples showed no significant differences in cooking factor, batter moisture, batter yield, and baking loss. The crumb hardness was the highest for CON and lowest for AL25. Aside from CON, the AL25, AL50, and AL75 cakes had high appearance and flavor scores, and there was no significant difference in the texture scores. These results suggest that pound cake can be accepted as palatable low-calorie, low-sugar cakes when up to 25% of allulose is added. Practical applications Sugar reduction is a global consumer trend and governments around the world have also implemented policies to reduce the sugar consumption, and the market for alternative sweeteners is growing accordingly. Based on the present study, d-allulose performed as desirable partial substitute of sucrose in pound cake. Regarding the low calorie and low glycemic index of d-allulose, replacement of sucrose with d-allulose would be an appropriate choice. d-Allulose can be used not only in the baked goods but also in a variety of foods.

Formulasi dan Karakteristik Bubur Kacang Merah (Phaseolus vulgaris L.) Instan dengan Pemanis Sukrosa, Isomalto-oligosakarida dan Fibercreme

This study aimed to characterize red kidney bean instant porridge formulation with sucrose (BKM S), isomalto-oligosaccharides (BKM IMO), and fibercreme (BKM FC) as sweeteners on sensory, chemical and physical properties. Isomalto-oligosaccharides and fibercreme are used as sucrose substitutes because they provide a sweet taste as well as high fiber that can provide health benefits. The result showed that IMO and FC as a sucrose replacement in red kidney bean instant porridge formulation did not affect the texture, instead of lowering the acceptance level. The formulations did not change rehydration time but reduced the viscosity, while the water holding capacity increased with IMO replacement but decreased in FC replacement. Besides, the formulations increased the amount of fiber and decreased calories.

Effect of Date sap and glucose syrup as replacement of sucrose on qualitative properties of muffin cake

Effect of Date sap and glucose syrup as replacement of sucrose on qualitative properties of muffin cake

Prevention of protein oxidation and enhancement of gel properties of silver carp (Hypophthalmichthys molitrix) surimi by addition of protein hydrolysates derived from surimi processing by-products

Surimi processing industry generates huge quantities of underutilized surimi processing by-products (SPB). This study aimed to investigate the potential antioxidant-cryoprotective and gelation-enhancing effects of SPB hydrolysates on silver carp (Hypophthalmichthys molitrix) surimi based on protein oxidation, protein degradation, and gel-forming ability analysis. Results showed that untreated surimi was particularly susceptible to frozen-induced protein degradation and oxidation as well as rapid deterioration in gelation properties. Compared with 4% sucrose-added surimi, partial replacement of sucrose with 2% trypsin- and alcalase-treated SPB hydrolysates effectively delayed the oxidation of cysteine, carbonylation of amino acids, loss of Ca2+-ATPase activity, and the destroy of structural integrity of myofibrillar protein in surimi. Moreover, addition of SPB hydrolysates significantly (P < 0.05) increased the initial gelation properties and reduced the loss in gelation and water-holding capacity in surimi with prolonged frozen storage. Therefore, SPB hydrolysates could be used as natural antioxidant-cryoprotectant and gel texture enhancer in freshwater fish surimi.

Comparative study of instrumental properties and sensory profiling of low-calorie chocolate containing hydrophobically modified inulin. Part 1: Rheological, thermal, structural and external preference mapping

Low-calorie chocolate was prepared using replacement of sucrose by hydrophobically modified inulin (dodecenyl succinylated inulin) as biopolymeric surfactant at different levels (100:0, 75:25, 50:50, 25:75, and 0:100%). The instrumental parameters of produced chocolates before and after storage were compared with their sensory evaluation. Morphological assay showed that the lowest modified inulin ratio allowed an increase in frequency of surface crystals upon storage with progress of blooming phenomenon. However, higher levels of modified inulin were more effective in enduring blooming. Replacement of lowest inulin ratio increased elastic modulus of stored chocolate, with a more solid-like behavior. However, viscoelastic parameters of stored chocolates with higher modified inulin contents remained similar to the levels obtained for non-stored samples. Thermal analysis revealed that enthalpy increased in stored chocolate containing lowest modified inulin content due to post crystallization, while substitution of modified inulin at higher levels seemed to slow down this process. Upon storage, V-type crystal was transformed to VI-type form in chocolate formulated with the lowest modified inulin proportion, while chocolates with higher inulin contents showed the slowest change in polymorphic transformation. Quantitative descriptive analysis revealed that increasing inulin content resulted in good textural and color appearance. Partial least squares showed that blooming, mass forming, cracking and powderiness attributes were responsible for lower consumer acceptance of chocolate.

The Potential of Modulating the Reducing Sugar Released (and the Potential Glycemic Response) of Muffins Using a Combination of a Stevia Sweetener and Cocoa Powder.

Muffins are popular bakery products. However, they generally contain high amounts of sugar. The over-consumption of muffins may therefore result in a high calorie intake and could lead to increased health risks. For this reason, muffins were prepared substituting sucrose with two levels of a base of stevia (Stevianna®). In addition, cocoa powder and vanilla were added to the muffin formulation with and without Stevianna® to mask any potential off flavors. Results illustrate that muffins with 50% Stevianna® replacement of sucrose were similar to the control samples in terms of volume, density and texture. However, replacement of sugar with 100% Stevianna® resulted in reductions in height (from 41 to 28 mm), volume (from 63 to 51 mL), and increased firmness (by four-fold) compared to the control sample. Sugar replacement significantly reduced the in vitro predictive glycemic response of muffins (by up to 55% of the control sample). This work illustrates the importance of sugar in maintaining muffin structure as well as controlling the rate of glucose release during simulated digestions.