Sugar-free Research Articles

In vitro evaluation of the cariogenic potential of rebaudioside A compared to sucrose and xylitol.

The aim of the present study was to evaluate the growth and acid synthesis of cariogenic pathogens in vitro when rebaudioside A was the sole source of carbon, compared to sucrose, xylitol, and a commercial sweetener containing rebaudioside A. First, sucrose or sugar substitutes were added to human saliva and the pH was measured over 10h. Subsequently, the growth and acid synthesis efficiency of Streptococcus mutans, Streptococcus sobrinus, Streptococcus oralis, Lactobacillus rhamnosus, Lactobacillus paracasei, and Candida albicans were investigated: after adding them to minimal culture media containing only one of the carbon sources, the optical density and pH were determined over 10h. A significant pH drop only occurred in the sucrose group of human saliva whereas no differences were found between the sugar substitute groups. The individual strains of caries pathogens showed significantly lower growth rates and less acid synthesis in the sugar replacement groups, in comparison to sucrose. However, these groups also showed bacterial growth and a decline in pH. Xylitol appeared to be superior to rebaudioside A regarding the inhibition of mutans streptococci. The results for the remaining microorganisms indicate that rebaudioside A causes a similar or lower acid synthesis than xylitol. As saliva contains buffer systems, the metabolism of rebaudioside A did not seem to shift the equilibrium to demineralization. Rebaudioside A may not be suitable as a targeted Streptococcus mutans treatment, but it could contribute to a reduction of caries risk as a replacement for sucrose.

Effect of Sugared Chewing Gum Versus Sugar Free Chewing Gum After Acidic Challenge on Caries Profile of Young Adults Using Cariogram. A Randomized Control Trial

Objective: The present study was conducted to assess the effect of sugar containing and sugar free chewing gums, after candy intake, on caries profile of young adults using Cariogram software.Methods: Thirty dental students, 20-25 years old, were randomly selected and were divided into two groups according to type of chewing gum used either sugared gum or sugar free gum. Related general diseases, Diet contents, Diet frequency, Fluoride program, Clinical judgment and Saliva chairside tests (to record the flow rate and buffer capacity) were performed at baseline, after candy intake and after chewing gum. Based on these data, caries-related variables were recorded into the Cariogram software to calculate the predicted chance of avoiding caries for each subject. Results: In each group, there was a statistically significant difference between baseline, after candy and after chewing gum regarding salivary secretion, buffering capacity and actual chance. Comparing between two groups, there was a statistically significant difference between two groups regarding salivary secretion while there was no statistically significance difference regarding buffering capacity and actual chance. Conclusion: Chewing gum can be used as short-term preventive strategies to neutralize salivary pH after candy intake thus reducing caries risk in young adults.

The Impact of Artificial Sweeteners on Insulin, Body Composition and Drink Choice in Mice

The average American consumes almost 42 gallons of artificially sweetened beverages per year and about 66 pounds of sucrose. Although the USFDA supports that aspartame and stevia are safe for consumption, both nutritive and non‐nutritive sweeteners have been shown to negatively impact health. Sucrose causes addictive behaviors as well as excessive release of dopamine. Our study was designed to determine the behaviors and physiological changes in mice associated with consumption of aspartame and stevia when compared with sucrose. We exposed mice to untainted water or water containing 0.2% aspartame, 0.2% stevia, or 0.2% sucrose for 8 weeks, then provided the animals with a two‐bottle, treated and untreated, choice test for an additional week. After 9 weeks of treatment, mice were sacrificed and body composition, blood glucose, and serum insulin were determined. Stevia animals gained significantly more body weight than all other groups (p<0.05) and consumed significantly more food than controls (p<0.05). All treatment animals consumed significantly more fluid than control animals (p<0.05). When provided with the two‐bottle choice, the treated animals chose the sweetened drink significantly more than untreated water (p<0.05), while the control animals consumed water equally from both bottles. Aspartame treated animals had significantly heavier relative heart weights (p<0.05). We found no significant difference in relative liver weights, blood glucose or serum insulin concentrations in this short term test. These results are consistent with previous studies reporting addictive behavior with sucrose consumption. Current work is focused on the presence of brain lesions and dopamine release with exposure to sugar versus substitutes.This abstract is from the Experimental Biology 2019 Meeting. There is no full text article associated with this abstract published in The FASEB Journal.

Sugar-sweetened and artificially-sweetened beverages and changes in cognitive function in the SUN project

ABSTRACT Background: Sugar-sweetened beverages (SSB) and artificially-sweetened beverages (ASB) have been inconsistently associated with declines in cognitive function. Because of their low caloric content and replacement of sugar, ASB are often seen as ‘healthy’ alternatives to SSB. Objective: We longitudinally assessed the association between the consumption of SSB or ASB and cognitive function. Design: A subsample of the ‘Seguimiento Universidad de Navarra’ (SUN) cohort of university graduates aged over 55 years old was evaluated with the Spanish Telephone Interview for Cognitive Status (STICS-m) at two-time points, separated by 6 years. Consumption of SSB and ASB was appraised using a validated food-frequency questionnaire. Linear regression models were fitted, adjusting for potential confounders, including cardiometabolic variables, with the change in the STICS-m score at year 6 as the dependent variable. Results: A significant association between the consumption of SSB and changes in cognitive function as measured by the STICS-m was observed in the total sample, with a change of −0.43 (95% CI −0.85, −0.02, p = 0.04) in those that consumed >1 beverage/month compared to never/seldom consumers. The association was not significant for the consumption of ASB, but point estimates showed negative values, suggesting declines in cognition. Conclusions: Only the consumption of SSB, but not ASB, was significantly associated with a decline in cognitive function after 6 years. Further longitudinal studies are needed to explore the relationship between these beverages and cognitive function and the potential mechanisms through which they might be harmful.

Разработка технологии производства кондитерских изделий функционального назначения

The development of new functional foods that contribute to the preservation and improvement of human health is one of the priorities in the food industry. In this regard, the production and sales of sugar confectionery products with low energy value and various enriching additives are gradually increasing, including those meant for diabetic therapeutic and dietary preventive nutrition. At the same time, the share of these products remains insignificant. The research prospective was to develop a technology for the production of marshmallow, which reduces the risk of obesity and type II diabetes. The study featured three samples of marshmallow: with granulated sugar, fructose, and inulin. The research determined the functional properties of the finished product. Three female volunteers (21, 32, and 45 years old) participated in the experiment. It was established that the replacement of granulated sugar with a natural sweetener, namely fructose and a mixture of fructose and inulin, led to a decrease in the body’s hyperglycemic response half an hour after consuming the analyzed sample, and resulted in a smooth sugar curve. Thus, natural additives and biologically active substances make sugar confectionery products functional, which is a priority for the development of the confectionery industry.

Measuring the Effect of Carbohydrate Mouth Rinsing on Late Positive Potential Responses using Electroencephalogram (EEG)

The current study intended to advance comprehension regarding the impact affective neurobiological changes can have on cognition and athletic performance. Two primary objectives of the study sought to: 1) Further establish understanding of the mechanisms behind using carbohydrate mouth rinsing to enhance performance and 2) Provide additional support for particular unidentified oral receptors. Male and female University students (n=24) completed four experimental trials where solutions were mouth rinsed for 30 seconds (three x 10 seconds) prior to electroencephalogram (EEG) and affective picture processing (APP) testing. The solutions included water, taste-matched artificial sweetener, taste-matched and artificially sweetened maltodextrin, and taste-matched glucose. Following the rinsing bouts, participants viewed and categorized 60 randomized pictures (30 positive and 30 neutral) while late positive potential (LPP) EEG amplitudes and latencies were amassed for future analysis. After omitting four outliers, the midline-electrode Fz produced statistically significant (p=0.03) results when sorting and analyzing each solution independently for the positive and neutral picture sets. The relative difference between the positive and neutral LPP amplitudes as a function of solution was least pronounced for artificial sweetener (positive=-0.87 μV, neutral=-1.17 μV) and most clearly differentiated for maltodextrin (positive=-0.37 μV, neutral=-1.62 μV). The current study supports and augments previous research that suggests carbohydrate mouth rinsing utilizes central mediated mechanisms to enhance athletic performance. Additionally, the superior LPP activity exhibited by maltodextrin further supports the potential existence of an unidentified receptor within the oral cavity.

Development of Low Calorie Jam by Replacement of Sugar with Natural Sweetener Stevia

Development of Low Calorie Jam by Replacement of Sugar with Natural Sweetener Stevia

Effect of Low Glycemic Index Stevia-Benefiber Sweetener on the Physical, Textural and Sensory Qualities of Oatmeal Raisin Cookies

This study was conducted to test the effectiveness of a 33%, 50%, 66% and 100% substitution of white and brown sugar with a zero calorie sweetener (Stevia) and a bulking agent (Benefiber). As Stevia and Benefiber increased, %Δ weight, %Δ height and pH did not differ significantly between variations and control samples. Compared to control, moisture decreased significantly with all substitutions (p<0.05). Water activity decreased significantly with 66% and 100% substitutions. Area and diameter also significantly decreased with the replacement of sugar. Hunter colorimeter showed significantly increased crust lightness at 66% and 100% while the crumb lightness decreased significantly with all substitutions. Texture analysis measured using a TA.XT Plus Texture Analyzer (Texture Technologies Corp., Scarsdale, NY) indicated a significant increase in fracturability at 66% and 100% substitution. Hardness was found to significantly increase by 50%, 66% and 100% (p<0.05). Sensory evaluations indicated that substitutions at 50%, 66%, and 100% were significantly different (p<0.05) in color, texture, taste and overall acceptability compared to control. Substitutions at 33%, 50% and 66% all ranked above 3 (acceptable) in appearance, color, taste, texture and overall acceptability. The nutrient analysis showed that the 66% variation increased in fiber by 3 grams (289.09%), and decreased in sugar content by over 4 grams (-48.70%) per 27 grams serving compared to control. Improved nutritional content and acceptability make Stevia and Benefiber a viable sugar replacement at 66% substitution for oatmeal cookies.

Formulation of Low Calorie Multigrain Cookies Using Sugar Replacer (Palm Candy) and Fat Replacer (Polydextrose) and Assessment of Physical and Sensory Parameters of Formulated Cookies

Formulation of Low Calorie Multigrain Cookies Using Sugar Replacer (Palm Candy) and Fat Replacer (Polydextrose) and Assessment of Physical and Sensory Parameters of Formulated Cookies

Dual-stage sugar substitution in Tommy Atkins mango

ABSTRACT The dual-stage sugar substitution technique (D3S) was used to induce sugar replacement in mango. It involved two stages, in which high-calorie sugars were partially removed from the fruit samples in the first stage and, in the second one, low-calorie sugar was incorporated into the mango. Ultrasonic waves can be applied in one or both stages and their use was also evaluated in this study. Results showed that submitting samples to ultrasonic waves (25 kHz) in both stages and their immersion in Stevia-based solution (250 or 500 g kg-1) in the second stage for 10, 20 and 30 min of processing gave higher water loss during the process, while greater solids gain could be achieved by applying ultrasound only in the first stage. Samples were also evaluated in terms of some quality parameters. The use of this technique resulted in samples with higher values of total phenolic content and changes in color parameters (L*, a* and b*). When samples were subjected to ultrasonic waves in both stages, a higher carotenoid retention was observed.

Effect of sugar substitution by natural high intensity sweetener on the quality characteristics of cookies and muffins

Cookies and muffins are sugar rich baked products and are considered undesirable for a specific group of population like diabetics, obese and heart patients. Since sugar being one of the major component of these products, its much sought-after replacement in the formulation is a serious challenge with respect to product characteristics. The investigation was aimed to study the effect of sugar substitution by stevia on physical and sensory characteristics of cookies and muffins. The quantity of stevia inclusion was predetermined as to impart sweetness equivalent to 100% sugar. In the formulations, 25 to 100% of sugar was substituted by stevia powder and remaining amount was compensated with maltodextrin. Sugar replacement resulted in dull brown color, increased spread and decreased hardness in cookies. Muffins containing stevia were dull brown, lower in volume and more firm than those with added sugar. The overall acceptability scores of cookies and muffins decreased significantly (p<0.05) with augmented sugar substitution. However, these products were highly acceptable i.e. having scores more than 7 on hedonic scale even at 100% substitution level.

Evaluation of Sugar Based Antidiarrheal Agent Versus Sugar Free Anti Diarrhoeal Preparation in Paediatric Diarrhoea

Evaluation of Sugar Based Antidiarrheal Agent Versus Sugar Free Anti Diarrhoeal Preparation in Paediatric Diarrhoea

The effect of jujube powder incorporation on the chemical, rheological, and sensory properties of toffee.

One of the major problems caused by the consumption of toffee is its high sugar content. So, great efforts have been made to replace sugar in toffee with bioactive ingredients. To the best of our knowledge, there is no research relevant to the application of jujube powder as sugar replacer in toffee. In this study, the sugar content of the toffee was replaced with the jujube powder in six different levels 0%, 20%, 40%, 60%, 80%, and 100%, and the physico‐chemical, rheological, and sensory properties of the toffee were evaluated. The results showed that the fat, raw energy, pH, color (L*, a*, b*), sucrose, and firmness of the toffee samples decreased by increasing the percentage of jujube powder in the formulas but their moisture, water activity, ash, protein, glucose, and fructose increased. The rheological results revealed that storage modulus (G′) was greater than loss modulus (G″), which represents the elastic behavior (solid‐like) of the samples. Also storage modulus (G′) of the control sample (jujube powder instead of 0% sugar) was greater than that the other samples. On the other hand, the firmness of the samples was decreased by increasing the percent of jujube powder. According to the chemical and rheological results, samples III and IV (jujube powder instead of 40% and 60% sugar, respectively) were selected as optimum samples. Then the sensory properties were compared to that of control. No significant difference observed in chewiness, taste, flavor, sweetness, color, after‐taste, and overall acceptance between the control and the two other samples.

Fermentation conditions for mannitol biosynthesis by lactobacillus fermentum hf08

Mannitol is a six-carbon sugar alcohol that is claimed to have several health promoting effects (low-caloric, low-glycemic, low-insulinemic, anticariogenic, and prebiotic). Due to its low hygroscopic character, it widely used in food and pharmaceutical industries. In food industry, mannitol is used as sugar replacers because of their taste and sweetness. It is nonmetabolizable sweeteners which do not affect insulin levels making it applicable in diabetic food products. Among mannitol production methods including: chemical, enzyme and fermentation, the conversion of fructose to mannitol by lactic acid bacteria fermentation is the best way because of no requirement for highly purified substrates, making pure product and easy to produce in industry scale. There are many groups of microorganisms capable of fermenting mannitol biosynthesis, including lactic acid bacteria group, because of their conversion of fructose to mannitol by mannitol dehydrogenase with high mannitol content and low byproducts. In the study, we researched on conditions of fermentation for mannitol biosynthesis by Lactobacillus fermentum HF08. Mannitol production of the strain was reached to the maximum 93.1-93.2 g/l after 48 hours of fermentation in an appropriate medium (g/l): pepton 7.0; glucose/fructose 50/100; yeast extract 2.0; K2HPO4 2.0; MgSO4.5H2O 0.2; MnSO4 0.01. The pH of the medium fermentation for the mannitol production was 5.0-5.5. Suitable temperature for mannitol production was 35-37oC.

The optimization of prebiotic sucrose-free mango nectar by response surface methodology: The effect of stevia and inulin on physicochemical and rheological properties.

The reduction of sugar consumption is one of the major challenges for nutritionists and food industry. Therefore, it is significant to replace sucrose with other types of sweeteners, especially, natural ones. The aim of the present study is to produce low-calorie, sucrose-free mango nectar and to optimize the formulation by employing response surface methodology. The two independent variables were stevia, as a low-calorie sugar replacer (0, 1.5, and 3% w/w) and inulin as a prebiotic texturizer (0, 3, and 6% w/w) in order to compensate sugar elimination defect on viscosity and °Brix. The fitted models indicated a high coefficient of determination. The results revealed that stevia and inulin are as the independent variables which had significant effects on °Brix, viscosity, and sensory scores (p < 0.05). Also, pH was affected by stevia concentration. The rheological behavior of the sucrose-free mango nectar was non-Newtonian, shear thinning as Herschel-Bulkley model which was not different from the reported behavior for normal mango nectar-containing sucrose. The optimization of the variables, based on the response surface three-dimensional plots, demonstrated that utilizing 6% w/w inulin and 3% w/w stevia produced the optimum mango nectar with the desirability of 0.85 without undesirable changes in the physicochemical and organoleptic properties. The optimum sample was produced in triplicate to validate the optimum model as well.

Modeling the effects of corn and wheat resistant starch on texture properties and quality of resistant starch‐enrichment dough and biscuit

AbstractThis work aimed to develop innovative dietary fiber‐enriched biscuits using resistant starch (RS Type III) from corn (CRS) and wheat (WRS) as wheat‐flour replacers at several ratios (0, 20, 40, 60, 80, and 100%). The effect of replacement on the physicochemical properties of dough and biscuits (moisture content, protein, amylose, resistant starch, specific volume), and their color, textural properties, microstructure, and sensory acceptability was investigated. The potential of multiple linear regression (MLR) to predict dough and biscuit properties was also assessed. Results showed that total resistant starch content was higher in biscuits containing WRS than in CRS samples, and that the chemical properties of flour had an important role in the formation of resistant starch after baking. Moisture content, protein, density, and textural characteristics reduced on increasing the resistant starch levels in both CRS and WRS samples compared with the control, while the sensory acceptability improved. Results also showed that MLR was suitable for modeling the response variables and predicting the effect of moisture and RS (before and after baking) content on texture, color, and overall liking of biscuits.Practical applicationsIndustries and researchers have long investigated the manufacture of dietary biscuits with low sugar content and no unfavorable aftertaste. Replacement of sugar with other sweeteners would lead to a vast effect on the sensory and structural properties of biscuits. Due to high starch content in flour, and starch hydrolysis into glucose in the human body, replacement of sugar with sugar replacers would not lead to a dietary product. Therefore, one of the suitable techniques for making biscuits with the most favorable dietary properties is the replacement of flour with resistant starch. The results of this study will be used to evaluate production methods of dietary fiber‐enriched biscuits using resistant starch.

Physicochemical evaluation of carob pods (Ceratonia siliqua L.) powder and the effect of its addition on cupcake quality

Fiber enrichment of carob pods powder (CPP), sugar and fat replacement are third effective ways in the creation of a healthy diet. This work was conducted to evaluate the effect of partial fat/or sugar replaced cupcakes made from wheat flour WF (72% ext.) by different levels (20, 40, 60, 80 and 100%) of carob pods powder CPP. Comparing between WF and CPP, data revealed that CPP had higher content of fat (2.10%), ash (3.33%), crude fiber (18.58%), phenolic compounds (1800 mg GAE / 100 g), antioxidant activity (17.2%), K (848 mg/100 g), Ca (212.540 mg / 100g), and Fe (38.15 mg/100g). Evaluating cupcakes chemically, physically, rheologically and organoleptically. Chemical composition of fat and/or sugar replaced cupcakes were high in ash content, crude fiber, phenolic compounds and antioxidant activity, while it was low in nitrogen free extract (NFE), protein and caloric values. Moreover, Fe, Zn, Ca and Mg contents were significantly improved. Results indicated that using CPP as a fat or sugar replacers, gradually increased the sensory characteristics with increasing the levels for up to 60% of replacing level, and still acceptable until the highest level of replacing. Findings showed that additives 40 or 60% of CPP as a fat or sugar replacer respectively, increased the water absorption, dough development time, degree of weakening and extensibility, Meanwhile, decreased stability time, resistance to extension, energy and proportional number. Noteworthy, lead to reduce the caloric value and staling case. It could be concluded that the supplementation WF with40 or 60% of CPP used as a fat and /or sugar replacer for cupcakes making to enhance the nutritional values, sensory and rheological properties without adverse effects on the physical and sensory attributes.

Isolation and characterization of major polysaccharides from maple sugar

Maple sugar is a product derived from maple sap that is used in North America diet for its exquisite taste or in replacement of cane sugar and other sugar substitutes. Previous researches have demonstrated that maple sugar has beneficial properties in the treatment of diabetes and other metabolic disorders which could be related to the presence of oligosaccharides or polysaccharides. Polysaccharides in maple sugar were isolated by solid-phase extraction, dialysis (D), tangential flow filtration (T) and size-exclusion chromatography. Their structure was characterized by the analysis of monosaccharide composition and the determination of their molecular weight. In most fractions, fructose was present in majority, which suggests the presence of fructan polysaccharides like inulin. Also, some fractions are composed of a mixture of arabinogalactans and dextrans. The two purifications produced polysaccharides fractions in a wide range of molecular weights. Tangential flow filtration was the most effective purification technique for the isolation of polysaccharides.

A Comparison of Psychophysical Dose-Response Behaviour across 16 Sweeteners.

Reduction or replacement of sucrose while maintaining sweetness in foods is challenging, but today there are many sweeteners with diverse physical and caloric compositions to choose from. The choice of sweetener can be adapted to match reformulation goals whether these are to reduce calories, lower the glycaemic response, provide bulk or meet criteria as a natural ingredient. The current study sought to describe and compare the sweetness intensity dose-response, sweetness growth rate, sweetness potency, and potential for calorie reduction across 16 different sweeteners including sucrose. Sweetness growth rate was defined as the rate of change in sweetness intensity per unit of sweetener concentration. Sweetness potency was defined as the ratio of the concentration of a sweetener to that of sucrose at equivalent sweetness intensity, whereas the potential for calorie reduction is the caloric value of a sweetener compared to sucrose at matched sweetness intensities. Sweeteners were drawn from a range of nutritive saccharide (sucrose, dextrose, fructose, allulose (d-psicose), palatinose (isomaltulose), and a sucrose–allulose mixture), nutritive polyol (maltitol, erythritol, mannitol, xylitol, sorbitol), non-nutritive synthetic (aspartame, acesulfame-K, sucralose) and non-nutritive natural sweeteners stevia (rebaudioside A), luo han guo (mogroside V). Sweetness intensities of the 16 sweeteners were compared with a sensory panel of 40 participants (n = 40; 28 females). Participants were asked to rate perceived sweetness intensity for each sweetener series across a range of concentrations using psychophysical ratings taken on a general labelled magnitude scale (gLMS). All sweeteners exhibited sigmoidal dose-response behaviours and matched the ‘moderate’ sweetness intensity of sucrose (10% w/v). Fructose, xylitol and sucralose had peak sweetness intensities greater than sucrose at the upper concentrations tested, while acesulfame-K and stevia (rebA) were markedly lower. Independent of sweetener concentration, the nutritive sweeteners had similar sweetness growth rates to sucrose and were greater than the non-nutritive sweeteners. Non-nutritive sweeteners on the other hand had higher potencies relative to sucrose, which decreases when matching at higher sweetness intensities. With the exception of dextrose and palatinose, all sweeteners matched the sweetness intensity of sucrose across the measured range (3.8–25% w/v sucrose) with fewer calories. Overall, the sucrose–allulose mixture, maltitol and xylitol sweeteners were most similar to sucrose in terms of dose-response behaviour, growth rate and potency, and showed the most potential for sugar replacement within the range of sweetness intensities tested.

Effect of partial sugar replacement with ultrasonically treated citrus pectin on aeration and rheological properties of batter

Effect of partial sugar replacement with ultrasonically treated citrus pectin on aeration and rheological properties of batter