Replacement Of Sucrose Research Articles

Temporal sweet taste dominance according to adult body mass index classification

Excess adipose tissue is associated with basic tastes perception change, which can negatively affect food choices. However, the effect of overweight and obesity on sensory perception is not clearly explained in the literature yielding heterogeneous results. The present investigation aimed to investigate the temporal dominance of sweet taste according to body mass index (BMI) classification in adults during the ingestion of five passion fruit nectar samples prepared with different sucrose concentrations. The temporal dominance of sensations methodology was applied, which allowed the representation of the stimuli assessed in dominance curves, considering a significant difference in Fisher's exact test (p≤0.05). The attributes evaluated were sweet taste, bitter taste, acidic taste, astringency, passion fruit flavor, metallic taste, or none of the previous options. The sensory analysis was performed with the participation of ninety adult consumers, divided into three groups: EG=eutrophic, WG=overweight, and OG=obesity group, according to the BMI classification. Between the groups a difference in the perception of the attribute "sweet taste" was observed: The EG demonstrated perception of the stimulus in food samples at lower sucrose concentrations, whereas WG and OG showed a higher rate of sweet taste dominance in the food samples with higher concentration of sucrose. Overweight and obese individuals have a lower sensory perception of sweet taste and require a greater amount of sucrose to producing sensory dominance of the attribute "sweet taste" when compared to eutrophic individuals. PRACTICAL APPLICATION: Overweight and obese individuals may experience taste perception in foods in a different way. This study investigated the dominance of sweet taste perception in a fruit beverage by adults with adequate weight and overweight. The results of the tests support the hypothesis that obese and nonobese individuals differ in the sweet taste perception, which can help to understand which factors are involved in sensory perception and food consumption, in addition to providing subsidies for the nonalcoholic beverage industry to elaborate products with new alternatives for concentration and/or replacement of sucrose.

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.

Sensory characteristics of selective traditional Indian sweets using agave syrup and stevia : An observatory study

Background: Indian sweets largely contribute to the rising graph of obesity and cardiovascular diseases in India. An urgent update in lifestyle and dietary patterns has become necessary to stay risk-free. Replacement of sucrose with natural sweeteners in traditional Indian sweets is one way of dealing with the consequences of high sucrose consumption. This study tries to understand the change in sensory characteristics of selective Indian sweets on the replacement of sucrose with natural sweeteners like Agave syrup and Stevia.Objectives:In this observatory study, sensory characteristics of traditional Indian sweets (Gulab Jamun, Jalebi, and Motichoor Ladoo) are observed after sucrose replacement with natural sweeteners.Methods:In order to examine the flavour and appearance of selected Indian sweets, sucrose is substituted with agave syrup and stevia. Product characteristics namely appearance, flavour, colour, odour, aftertaste, and overall acceptability of the standardized sweets are compared with the control samples prepared with sucrose.Results: Results using the 9-point hedonic scale conclude that out of the two natural sugars used as a substitute for sucrose, stevia showed better overall acceptability for Gulab Jamun (84%) and Motichoor Ladoo (59%), but not for Jalebi (30%). Results for the paired comparison test conclude that substituting Agave syrup with sucrose had an undesirable effect on colour, taste, and mouthfeel while substituting Stevia had a detrimental effect on taste and mouthfeel only.Conclusion:The results conclude an initial understanding of sucrose replacement using natural sugars namely Stevia and Agave syrup in the context of traditional Indian sweets and Stevia is better-suited replacement in Gulab Jamun.Keywords: Natural sweeteners, Sucrose replacement, Indian sweets, Sensory evaluation, new product development, Agave syrup, Stevia

Hazardous Chemical Compounds in Cookies: The Role of Sugars and the Kinetics of Their Formation during Baking.

Baking goods are an essential part of the diet worldwide and are consumed daily, so they represent ideal foods for vehicle health- and unhealth-promoting substances. This work aimed to study the influence of sugars and baking conditions of cookies on the final levels of the main reported hazardous chemical compounds such as 5-hydroxymethylfurfural (HMF), 3-deoxyglucosone (3-DG), glyoxal (GO) and methylglyoxal (MGO). The replacement of sucrose with fructose or glucose in the cookies recipe deeply modifies the levels of α-dicarbonyl compounds (DCs), particularly 3-DG, independently of the baking temperature used. A longer baking time, even a few minutes, can drastically modify the HMF level in cookies and the use of fructose or glucose in the recipe seems to ensure the optimal conditions for generating this compound. The use of sucrose is required to keep levels of the hazardous compounds below a few mg/kg. Additionally, the ability to retain water, the titratable acidity and/or the pH of the final products were influenced by the used sugars with effects on the final levels of DCs and HMF. The highest Ea values determined for DCs and HMF formation in the cookies with sucrose suggest that this system requires very high temperatures to increase meaningful levels of these molecules, limiting their accumulation.

Knowledge of fermentation dynamics allows for reducing sugar levels in yeast-leavened pastry

Many food companies try to reduce the sugar content in their products. For yeasted cereal-based products, knowledge about the sugar production and consumption dynamics during processing, including sucrose hydrolysis, and its impact on product quality is key in achieving this. We showed before that in fermented pastry, sucrose is entirely hydrolysed into glucose and fructose by yeast invertase and that the contribution to sweetness of glucose, partly consumed by yeast, is negligible compared to that of fructose. Therefore, this study investigated the possibility of using fructose instead of sucrose in fermented pastry to decrease end product total sugar content. Fermentation dynamics, product height and sweetness factor were compared for recipes with 14% sucrose, 14% fructose and 10% fructose (dry matter flour base). Sucrose replacement had a small impact on fermentation dynamics and no significant impact on product height. Fermented pastry samples made with 10% fructose did not have significantly more fructose in the end product than those made with 14% sucrose. Moreover, samples made with 10% fructose had the same sweetness factor as samples made with 14% sucrose, while the end product contained 33% less sugar. It would be interesting to explore these findings in other fermented high-sugar bakery products.

Efficacy and safety of intravenous iron sucrose in children younger than 2 years with intestinal failure.

Iron-deficiency anemia (IDA) is highly prevalent in children with intestinal failure (IF) and oral iron supplementation is often ineffective in this patient population. Even though various intravenous (IV) iron formulations are available, there is a dearth of data on the use of newer parenteral iron products such as IV iron sucrose, especially in infants and young children (<2 years of age) with IF. To determine safety and efficacy, we performed a retrospective chart review on infants and children younger than 2 years with IF who received IV iron sucrose for IDA between October 2019 and August 2021. The review revealed that 10 events of IV iron sucrose replacement were administered to five children aged 4-22 months with IF and IDA. We observed a mean increase in hemoglobin of 1.9 ± 0.6 g/dl, and peak hemoglobin levels were seen at 4.3 ± 0.8 weeks after the IV iron sucrose dose. The infusions were well tolerated, and no short-term adverse reactions or laboratory abnormalities were observed. Based on these observations, the use of IV iron sucrose appears to be safe and effective in infants and young children with IF and could be considered in the management of IDA in this patient population.

Agave syrup as a replacement for sucrose: An exploratory review

Sucrose in its various forms has become an important part of our daily intake. Apart from sweetness, it also provides structure, and stability and plays important role in the appearance of the final product. Sucrose is widely used in the production of sweets, desserts, and beverages, however, the various effects of high consumption of sucrose, such as obesity, type 2 diabetes, and cardiometabolic disorders are of concern. Thus, in the present review, we have tried to summarize the usability of an alternative to sucrose. We explore the possibility of Agave, a native plant from Mexico, and its by-products (Agumiel, Agave syrup, etc) as a healthy alternative to sucrose in the food industry in this paper. This study uses Google scholar to review the history, properties, production, regulations, studies, and commercial adaptation of Agave in different food products. Chemical, physical, and biological properties are explored of the two most widely used varieties (Agave Tequilana &amp; Agave Salmiana). The findings indicate that Agave has a long consumption history. Though the production is being regulated by the Mexican government, adulteration and fake labels are a concern. Recent animal studies have proved its safety, while long-term human benefits could be the scope of future studies. The authors conclude that Agave has good potential to replace sucrose shortly although long-term health benefits need acute exploration for it to be a suitable substitute for sucrose in order to reduce the risk of diet-related disorders.Keywords: Agave; Natural sweeteners; Sucrose replacement; commercialization; New product development.

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.

Physicochemical, and microbiological characteristics of probiotic dark chocolate bar sweetened with palm sugar and coconut sugar

Dark chocolate is considered a nutritious food due to its high polyphenol and antioxidant activity. The improvement of chocolate functionality can be conducted by enriching it with probiotics. Replacement of sucrose in probiotics-enriched chocolate with palm or coconut sugar serves as a probiotic protective agent and increases its functional value. The addition of probiotics and sugar replacement will change the physical, chemical and microbiological properties of dark chocolate products. This research aimed to investigate the physical, chemical and microbiological characteristics of probiotic dark chocolate with sucrose replacement by coconut sugar and palm sugar. The viscosity, colour, melting profile and surface microstructure were investigated for physical properties of probiotic dark chocolate. Total phenolic content was measured by Folin-Ciocalteu method, and the antioxidant activity was quantified by the DPPH radical method. Total lactic acid bacteria were evaluated for microbiological properties of chocolates. As a reference, probiotics enriched dark chocolate with sucrose were also studied. The results showed that the viscosity of all the samples was significantly different, and chocolate sweetened with coconut sugar was the most viscous. Based on the DSC profile, chocolate sweetened with sucrose had a lower melting temperature than chocolate sweetened with coconut and palm sugar. The antioxidant activity of chocolate sweetened with palm sugar was significantly higher than that of chocolate sweetened with coconut sugar and reference. Probiotic dark chocolate sweetened with coconut sugar and palm sugar had significantly higher total polyphenols than reference. Sugar replacement did not significantly influence the calorie value, but palm sugar was proven in reducing the calorie of the probiotic dark chocolate. Dark chocolate provided suitable protection in fulfilled adequate viability for being claimed as a probiotic food, i.e., 6.88, 6.94, 7.16 log CFU/g respectively. Microscopy visualization showed that sugar agglomeration happened in both probiotic dark chocolates sweetened with coconut sugar and palm sugar. In general, the replacement of sucrose with palm and coconut sugar slightly increases the total phenolic content and antioxidant activity of probiotics-enriched dark chocolate.

High-sucrose diet exposure is associated with selective and reversible alterations in the rat peripheral taste system

Elevated sugar consumption is associated with an increased risk for metabolic diseases. Whereas evidence from humans, rodents, and insects suggests that dietary sucrose modifies sweet taste sensation, understanding of peripheral nerve or taste bud alterations is sparse. To address this, male rats were given access to 30% liquid sucrose for 4weeks (sucrose rats). Neurophysiological responses of the chorda tympani (CT) nerve to lingual stimulation with sugars, other taste qualities, touch, and cold were then compared with controls (access to water only). Morphological and immunohistochemical analyses of fungiform papillae and taste buds were also conducted. Sucrose rats had substantially decreased CT responses to 0.15-2.0M sucrose compared with controls. In contrast, effects were not observed for glucose, fructose, maltose, Na saccharin, NaCl, organic acid, or umami, touch, or cold stimuli. Whereas taste bud number, size, and innervation volume were unaffected, the number of PLCβ2+ taste bud cells in the fungiform papilla was reduced in sucrose rats. Notably, the replacement of sucrose with water resulted in a complete recovery of all phenotypes over 4weeks. The work reveals the selective and modality-specific effects of sucrose consumption on peripheral taste nerve responses and taste bud cells, with implications for nutrition and metabolic disease risk. VIDEO ABSTRACT.

Soluble fibres as sucrose replacers: Effects on physical and sensory properties of sugar-reduced short-dough biscuits

Four different soluble fibres were evaluated as sugar replacers in short dough biscuits: two resistant dextrins (Nutriose® FM06 and Promitor® SGF 70R) and two inulin-derived fibres (Orafti® HSI and Fibruline™ Instant). The degree of polymerisation of the fibres was analysed, and dough viscoelastic properties were assessed. Weight loss during baking, dimensions, textural properties, surface colour and sensory profile were evaluated. Higher degree of polymerisation fibres (e.g. Fibruline) limited water availability for syrup formation, restricting dough expansion and resulting in smaller, more compact, and harder biscuits than control. Biscuits with inulin derived fibres with a lower degree of polymerisation (e.g. Orafti) showed similar dimensions to control biscuits. In general, sucrose reduction gave place to biscuits with lower resistance to penetration and fracture strength due to less sugar recrystallisation in the final biscuit. In contrast, when dextrin-type fibres were used the rheological behaviour of the dough, spreading during baking, and resistance to penetration were similar to the control as the fibres showed an anti-plasticising effect similar to sucrose. However, all reduced sugar biscuits were significantly firmer and crunchier in sensory profile suggesting further optimisation is needed, potentially by modification of the fibre structure or baking method.

Optimization of Enriched Diet Pastille Formulation Containing Spirulina Platensis Microalgae Using Replacement of Sucrose with Stevioside-Isomalt and Gelatin with Persian Gum by Response Surface Methodology (RSM)

Optimization of Enriched Diet Pastille Formulation Containing Spirulina Platensis Microalgae Using Replacement of Sucrose with Stevioside-Isomalt and Gelatin with Persian Gum by Response Surface Methodology (RSM)

Assessing Functionality of Alternative Sweeteners in Rolled “Sugar” Cookies

Sucrose contributes to the key physical and sensory characteristics of cookies. Due to the negative health effects associated with excess sucrose consumption, the replacement of sucrose in baking applications is of interest. In this study, nine variations of rolled cookies were prepared (n = 3) using a sucrose control (C), Splenda for baking (SB), Equal for baking (EB), Truvia (TR), Sweet’N Low (SNL), and 1:1 (wt%) mixtures of sweeteners and sucrose (S). The cookies were characterized by a width-to-thickness (W/T) ratio, moisture loss, color, hardness, and fracturability. The W/T ratios of TR (5.7) and TR + sucrose (6.6) were similar, the closest to C (7.7), and bigger than (p &lt; 0.05) all other treatments. Color was not affected (p &gt; 0.05) by the sugar type or concentration. C showed the greatest hardness (5268 N), and SNL had the greatest fracturability (8667 N). Overall, regarding physiochemical characteristics, TR + sucrose (1:1 replacement) and SB (100% replacement) were the closest to the control.

Utilising grape juice processing by‐products as bulking and colouring agent in white chocolate

SummaryIn this study, grape pomace (mixture of grape seeds and skins) powder (GPP), obtained from grape processing, was used at different concentrations [10.0 (GPP10), 20.0 (GPP10) and 30.0 (GPP10) g/100 g] in white chocolate formulation for the partial replacement of sucrose. The results indicated that GPP addition at a higher concentration (&gt;10.0 g/100 g) significantly affected the particle size, moisture content, texture and flow behaviour of white chocolate samples (P &lt; 0.05). However, using GPP at a concentration of 10.0 g/100 g had advantages for physicochemical and flow properties. As expected, under simulated in vitro digestion conditions, the bioaccessibility of total phenolic compounds in saliva, gastric juice and intestinal juice for GPP10 samples was significantly higher than the control (P &lt; 0.05). In conclusion, results of the study showed that it was possible to partially replace the sucrose with GPP at a concentration of 10.0 g/100 g in white chocolate formulations.

Moisture absorption behavior and thermal properties of sucrose replacer mixture containing inulin or polydextrose

The increasing consumer awareness of healthier food choices with low calories and high fiber content has driven the development of sucrose-free dark compound chocolate enriched with dietary fiber. Therefore, this study aimed to determine the effect of adding dietary fiber-low digestible carbohydrate (LDC) polymer on the moisture sorption behavior and thermal properties of a sucrose replacer mixture. Duo-trio and acceptance tests were also conducted to identify the relative sweetness of sucrose replacer compared to that of sucrose. Among these samples, erythritol-polydextrose mixture and tagatose-inulin mixture have similar sweetness levels as sucrose at P ≥ 0.05. Most sucrose replacer mixtures were well-accepted by panelists, except the trehalose-polydextrose mixture. Moisture content, hygroscopicity, and thermal properties of the sucrose replacer mixture were also studied. The result showed that all sucrose replacer mixtures had significantly (P<0.05) higher moisture content than sucrose. The addition of LDC polymer altered the moisture content, hygroscopicity, and melting temperature of the samples due to its amorphous nature and large molecular structure. Considering the average relative humidity in tropical countries was reported at 65% RH, the sucrose replacer mixtures containing erythritol, mannitol, or tagatose could replace sucrose in dark compound chocolate of their low moisture content and hygroscopicity at aw of 0.65.

Investigating the rheological properties of molten sugar‐free dark chocolates

AbstractThis study examined the steady‐state and dynamic rheological properties of molten dark chocolate produced from sorbitol, isomalt, and inulin sugar substitutes at 40°C. All samples had a shear‐thinning and thixotropic behavior. Bulk sweeteners, according to their molecular structures, could be effective on the apparent viscosity as well as yield stress. Dynamic oscillatory measurements of the considered molten samples showed the liquid‐like behavior of inulin and isomalt, and the weak gel‐like behavior of sucrose and sorbitol. Sugar substitution decreased the G′ and G″ values of the samples. Among the samples, only those containing sorbitol within 50–100 rad/s range obeyed the Cox–Merz rule. The data related to the obtained compliance ( could be well fitted to the Kelvin model (R2 = 0.994) as a function of time. Compliance values ( were increased with the sugar substitution, thus showing that deformation and internal viscosity () were decreased with sugar substitution. According to the results of this study, sugar substitution remarkably influenced the structures of dark chocolate samples. For this reason, the use of bulk sweeteners mixture in the formulation can be recommended.Practical applicationsOver the past decennium, nutritive sweeteners are regarded as ingredients replacing the physical bulk as well as sweetness of sugar. Such products are also called “sugar replacers” or “bulk sweeteners.” Replacement of sucrose with bulking agents can lead to the reduction of calories, glycemic index, as well as preventing dental cavities. Therefore, it is necessary to make suitable products for people suffering from diabetes; accordingly, formulations have been developed using sugar replacers.

Nutritional and technological aspects of barley β-glucan enriched biscuits containing isomaltulose as sucrose replacer

The objective of this work was to evaluate the physicochemical, sensory and potential glycemic response properties of a biscuit (β-GB) containing barley β-glucan at 6% w/w, sufficient to satisfy the EFSA's health claims related to cholesterol lowering and fecal bulk increase, and isomaltulose as sweetener. The freshly prepared β-GB was softer (p < 0.05) than the control biscuit (formulated with sucrose and without β-glucan); differences in hardness between the two biscuit formulations diminished during storage. The glucose release kinetics, evaluated by an in vitro enzymic assay, showed that after 5 h of digestion, glucose release was significantly (p < 0.05) lower for the β-GB (16.4%) compared to the control (26.4%) or to several commercial products of similar composition, which were lacking the β-glucan as ingredient (22.7 – 33.7%). The extent of in vitro glucose released was negatively correlated (r = -0.72; p = 0.020) to the viscosity values of ‘physiological extracts’ enclosed in dialysis tubes after 5 h incubation, and to their total dietary fiber content (r = -0.79; p = 0.006) after 20 min of digestion. The fortified biscuits with β-glucan and isomaltulose were found to be satisfactory in terms of flavor, sweetness, and texture by a group of “diabetic individuals” who rated these products highly, with an average of 5.8, in a 7-point hedonic overall acceptability scale. The low extent of glucose released along with the sensory results suggested that isomaltulose containing biscuits fortified with β-glucans could simultaneously provide various health benefits and be highly acceptable by consumers with glucose metabolism disorders.

The Influence of the Presence of Sweeteners to Substitute Sucrose in Yogurts: A Review

ABSTRACT The excessive intake of foods with added sugar and the population’s demand for healthier products have led the food industry to seek alternatives to replace sucrose in food products. Sweeteners can be used for this purpose. These additives have advantages and disadvantages when applied to dairy products such as yogurt. In this food product, the replacement of sucrose by sweeteners, both for its healthy appeal as well as for aspects related to composition and physical properties, must be well planned. This review aims to discuss how the use of sweeteners in the manufacture of yogurt impacts the characteristics of this food.

The effects of corn syrup, water content and sucrose replacers on sucrose crystallization in starch jellies

Standard starch jelly formulations were made to test the impact of water content (H2O) and sucrose to corn syrup solid (S/CSS) ratio on glass transition temperature (Tg) and rheology to understand the effect of sucrose mobility on nucleation. Tg and viscosity of starch jellies were found to increase as H2O decreased, reducing molecular mobility. In general, as H2O decreased, induction time for nucleation decreased as supersaturation increased; however, for the lowest H2O, the increased viscosity caused an increase in induction time based on a decrease in mobility. S/CSS ratio had the largest impact on crystallization with induction times increasing as S/CSS ratios decreased, as governed by supersaturation ratio. In addition, common sucrose replacers were used to replace sucrose in jellies. Allulose produced less viscous gels while maltodextrin increased Tg and viscosity. Thus, maltodextrin impeded crystallization by reducing molecular mobility in the gel while allulose increased induction time through intermolecular interactions. Novelty impact statement The purpose of this study was to better understand how starch jelly formulation, including H2O, S/CSS ratio and the utilization of sucrose replacers, impacts jelly properties and sucrose crystallization rates. This is important because the nucleation and growth of sucrose crystals in gummies and jellies can disrupt the homogenous gel network and negatively impact the shelf-life of the product. Our results provide a guide on what starch jelly formulations are the best in prolonging crystallization to help improve the shelf life and quality of these products for candy manufacturers.