Sugar-free Research Articles

Association of unsweetened and sweetened cereal consumption with all-cause and cause-specific mortality: a large prospective population-based cohort study.

Background & aims: Although previous observational studies have suggested an association between whole grain consumption (including breakfast cereals) and a reduced risk of death, no study has explored in detail the association between consumption of cereal with or without added sweeteners and death. We therefore aimed to evaluate the association between unsweetened, sugar-sweetened, and artificially sweetened cereals and all-cause and cause-specific mortality. Methods: We conducted a prospective cohort study of 186 419 UK Biobank participants who met the inclusion criteria for this study. Participants with baseline demographic, lifestyle, dietary, and clinical data were recruited from 2006 to 2010 and followed up until 2023. The intake of unsweetened, sugar-sweetened, or artificially sweetened cereals was estimated through repeated 24 hour dietary recalls. The non-linear relationships between daily dosage of cereal and all-cause, cancer-specific, and cardiovascular disease (CVD)-specific mortality were calculated using a restricted cubic spline curve. Hazard ratios (HRs) and 95% confidence intervals (CIs) for all-cause and cause-specific mortality were calculated using Cox regression models. Results: During a median follow-up of 13.6 years, 11 351 all-cause deaths were recorded, including 6176 cancer deaths and 2126 CVD deaths. Cox regression models with restricted cubic splines showed a non-linear association between unsweetened cereals and all-cause and cancer-specific mortality. Compared with non-consumers, consumers of different amounts of unsweetened cereals (0 to 0.5, 0.5 to 1.5, and >1.5 bowls per day) had lower risks of all-cause mortality in the multivariate Cox models, with respective HRs of 0.89 (95%CI: 0.84-0.95), 0.90 (95%CI: 0.86-0.94), and 0.89 (95%CI: 0.82-0.97). However, no association was observed between consumption of sugar or artificially sweetened cereals and the risk of mortality. When cereals were divided into those with or without dried fruit, the findings were consistent with our primary results. Conclusions: Moderate consumption of unsweetened cereals was associated with a reduced risk of all-cause mortality, suggesting caution in consuming cereals with added sugar or artificial sweeteners.

A multidimensional evaluation of the effects of sweetener selection and UV-C treatment on orange juice and pectin-based confectionery gels.

Consumers are seeking healthier alternatives to traditional confectioneries. They value the use of sugar replacers, more natural ingredients and/or environmentally friendly preservation technologies. UV-C light is considered an emerging alternative to thermal pasteurization that leaves no residue and requires minimal energy. The present study aimed to investigate the effect of novel sweetener combinations and juice UV-C assisted by mild heat treatment (UV-C/H) on the physicochemical, microbiological, morphological, rheological and sensory properties of orange juice pectin-based confectioneries stored at 5 ± 1 °C for 35 days. For orange juice processing, UV-C/H (pilot-scale Dean-flow reactor; 892 mJ cm-2 ; 50 ± 1 °C) and thermal (T-coil, 80 °C; 6 min) treatments were used. Low-calorie confectionery gels were elaborated using the treated juices, low-methoxyl pectin and various sweetener combinations. UV-C/H and T-coil effectively inactivated juice native microbiota. The proposed formulations, derived from a previous Box-Behnken optimization study, included partial (F1: 3%-sucrose-S + 0.019%-rebaudioside-A-RA) or complete sucrose replacement (F2: 5.5%-erythritol-E + 0.019%-RA), and one control (C:10%-S). In general, the microbiota of the gels prepared with the UV-C/H or T-coil treated juices did not recover during storage. The physicochemical and mechanical parameters of the formulations were significantly influenced by the choice of sweetener and the duration of storage. The gel surface got smoother and had fewer holes when the sucrose level dropped, according to a scanning electron microscopy study. The UV-C/H-treated samples did not differ in acceptability, whereas the measured sensory attributes approached ideal levels. F1 and F2 showed distinctive temporal-dominance-of-sensations profiles, mainly dominated by sweetness and orange taste, respectively. However, consumers perceived sourness and astringency in C during consumption. The present study provides significant evidence in support of the development of confectionery gels F1 and F2 made from fruit juice treated by UV-C light assisted by mild heat and combinations of sucrose-alternative sweeteners. In terms of the properties investigated, these confectionery gels were comparable to, or even outperformed the full-sucrose option. © 2023 Society of Chemical Industry.

Physical, chemical and sensory properties of cookies added with Arthrospira platensis granules and stevia sugar

Cookies can be supplemented with the protein, fatty acids, vitamins, and minerals present in Arthrospira platensis, however adding the powder alters the product’s flavor, color, and aroma. Granulating the powder, which has the benefit of not being easily soluble in the dough, is one technique to reduce the fishy smell and flavor and boost consumer acceptance. Stevia sugar is used in this study to make low-calorie cookies in place of sucrose sugar. This study conduct to ascertain how the inclusion of Arthrospira granules and stevia sugar affected sensory qualities and levels of customer acceptance. The study 2×4 totally random design included stevia sugar replacement (30%; 50%) and granule addition (3%; 6%; 9% (w/w dough)) with 0% serving as the control. The results showed that stevia sugar affected swelling volume and that granules affected granule appearance, color, and flavor. A follow-up test was carried out because, with sensory averages of like-really like, the G1S1 (3% granules: 30% stevia) and G1S2 (3% granules: 50% stevia) treatments were not significantly different based on hedonics. Although the ash content was not considerably different, the water content and overall sugar content were. In the depth investigation revealed that 3% of granules can be added to arthrospira to lessen its fishy flavor. The Time Intensity results show that G1S1 treatment produces the best Arthrospira platensis granula cookies that can be utilized as an alternative functional food, whereas G1S2 treatment produces a very bitter aftertaste.

Rheology of edible soft glassy materials

In this paper we investigate the rheology of three different classes of edible yield stress fluids: a) cookie doughs, b) vegetable/fruit purees, and c) protein-rich doughs as used in meat analogs and 3D food printing. Strains sweeps of different formulations within one class can be mapped to a (partial) master curve, with at least the same strain softening index, and a similar crossover point. For classes showing only a partial master curve, the formulation differs in the response of the loss modulus in the linear viscoelastic (LVE) regime, and the transition regime between LVE and strain softening regimes, where several formulations also show a weak strain overshoot. Amongst different classes, different behaviour in strain softening has been observed. Meat analogs and fruit purees show a ratio of 2 between strain softening indices of elastic and loss modulus, while for cookie doughs and protein-rich inks, the ratio is near unity. A constitutive model using a configurational tensor with shear rate-dependent viscosity and strain-dependent elastic modulus can reproduce all features observed for the different classes and for the various formulations within a class. We conclude that our constitutive model is a good basis to design edible yield stress fluids for fiber-enrichment, starch and/or sugar replacement.

Gluten-free Nan-e-Fasaee: Formulation optimization on the basis of quinoa flour and inulin.

Diversification of gluten-free (GF) bakery products is considerably important, as those who suffer from gluten intolerance should follow a GF diet their whole life. Regarding this study, it was aimed at optimizing the formulation of a quinoa-based GF traditional bakery product, i.e. Nan-e-Fasaee using inulin as a bifunctional agent (both a prebiotic compound and a structure-forming agent). Otherwise, its potential role as a fat and sugar replacer was also assessed. For this purpose, short (S)- and long (L)-chain inulin were used as sugar and fat replacers, respectively, at 0%-50% w/w in quinoa flour (QF)-based GF Nan-e-Fasaee and optimization was done based on rheological, textural, and sensory analysis. Results indicated that QF diet provided the batter with the dominance of elastic modulus and increased hardness (i.e. 5170.0 ± 22.50 g in the presence of QF compared to 1477.0 ± 20.81 g in wheat-based ones). Inulin inclusion reduced the hardness, as the lowest was observed at S-inulin substitution levels of 40% and 50% w/w, with values equal to 2422.0 ± 20.81 and 2431.0 ± 35.57 g, respectively (the most similar ones to control sample). The interference of S-inulin with the non-gelatinized starch structure is supposed to decrease the hardness. The highest score in texture was also perceived at F6 and F13, with values equal to 8.00 ± 0.10 and 7.97 ± 0.05, respectively. Using S- and L-inulin in combination is found to improve the textural characteristics due to preventing the competitive role of sugar in water absorption in formulations containing L-inulin. Regarding optimization of quinoa-based GF Nan-e-Fasaee with reduced sugar and fat levels using inulin, it is found to be feasible.

The Effect of Hydrolyzed Pectin as a Sugar Substitute on The Physicochemical Properties of Pineapple Spread

Pineapple is a fruit that is widely produced in Indonesia. Pineapple can be processed into jam or fruit spread to extend its shelf life. However, jam contains high amount of sugar. High consumption of sugar in the diet can contribute to a high kilojoules diet or known as 'energy dense' and thus contribute to the development of health problems like obesity or diabetes. Sugar has important role in the jam. It binds water molecules to build spreadable product. Pectin can also bind water molecules and cannot be digested by human body but addition of pectin as sugar replacement cannot build spreadable product because pectin molecules is much longer than sucrose. Thus, depolymerization through hydrolysis is needed on pectin molecule. Therefore, the purpose of this research was to determine the effect of different hydrolyzed pectins as substitute for sucrose in a pineapple spread. The physicochemical properties of hydrolyzed pectin (viscosity and color value) and pineapple spreads made from the hydrolyzed pectin (color value, degree of brix, water activity, syneresis and spreadability) were investigated. The results showed that pectin treated with 0.05 M of HCl for 96 h produced the best pineapple spreads based on water activity and percentage of syneresis results. Moreover, pineapple spreads made from pectin treated with 0.05 M of HCl for 96 h has the most similar color and spreadability to the one with sucrose.

The Effect of Sugar Replacement with Different Proportions of Khalas Date Powder and Molasses on the Nutritional and Sensory Properties of Kleicha

Evidence from the scientific community suggests that high levels of added sugar consumption contribute to the global epidemics of glucose intolerance, diabetes, and cardiovascular disease. The study aims to develop a local traditional food product (Kleicha) with healthy ingredients and to take advantage of the most productive crops in Saudi Arabia, namely dates, where Khalas date powder and molasses will be manufactured as an alternative to sugar in the Kleicha product. Six Kleicha samples with different fillings were manufactured as follows: Kleicha filled with sugar filling (KS), Kleicha with Khalas date powder filling (KD), Kleicha filled with Khalas date molasses filling (KM), Kleicha filled with sugar and Khalas date powder (1:1) filling (KSD), Kleicha filled with sugar and Khalas date molasses (1:1) filling (KSM), and Kleicha filled with Khalas date powder and Khalas date molasses (1:1) filling (KDM). In order to evaluate the prepared Kleicha samples, the proximate chemical composition, mineral content, phytochemical content and their antioxidant activities, sugar profiles using HPLC, in vitro glycemic index, glycemic load, and sensory evaluation were investigated. The results indicated that KM had the highest moisture content, while the KS sample had the lowest content. KD and KM had significantly higher ash contents compared with the other Kleicha samples. The protein and fat contents did not differ significantly. KD, KSD, and KDM demonstrated a significantly higher dietary fiber content than the other Kleicha samples. KS had the highest value of available carbohydrates. Regarding mineral content, the KDM sample had the highest K, Na, Ca, and P contents, while KD and KM had the highest Mg, Fe, and Mn contents. The Cu content indicated that KM had the highest content, representing a 25% increase compared with KS. Similarly, the Zn content in KM and KSD was significantly higher than in the other Kleicha samples. Replacing sucrose with Khalas date or molasses significantly changed the sucrose, glucose, and fructose contents. The phenolic content in KD, KM, and KDM was higher compared with KS, KSM, and KSD. Furthermore, the oxidative activity increased associatively with the addition of Khalas date powder and molasses. The percentage of sucrose decreased in KD and KDM. There was no significant difference in the general acceptance rate between the control sample and the other samples containing Khalas date powder, Khalas date molasses, and sugar or their mixture. In conclusion, it is possible to replace the sugar in the filling of the Kleicha with Khalas date powder and molasses or their mixture as it increases the health benefits; scaling up is recommended.

Identification of two kinds of Colchicum corms by DNA barcoding, physicochemical, chromatographic and chemometric analyses along with pharmacognostic parameters

Corms of “Suranjan” are widely used in traditional medicine for the management of rheumatism and various ailments. In traditional medicinal systems of India, Suranjan is divided into two categories, i.e. “Suranjan Talkh”, which is known as “Bitter Suranjan” and “Suranjan Shirin”, which is known as “Sweet Suranjan”. There is confusion between both species even though both have the same genus, i.e. Colchicum. In the present study, DNA barcoding, pharmacognostic parameters, chromatographic analysis (including HPTLC, HPLC, LC-MS and GC–MS) and a safety parameter and multivariant analysis was performed to identify the corms of both species. DNA barcoding-based results indicated that the bitter species is Colchicum luteum Baker whereas the sweet species is Colchicum autumnale L. Chemical profiling revealed that colchicine is a basic biomarker of both varieties. Moreover, based upon HPTLC and HPLC analyses, the major difference is that Colchicum autumnale L. contained caffeic acid along with colchicine. The phytochemicals observed in HPTLC and HPLC analyses was confirmed by LC-MS analysis. More interestingly, Colchicum autumnale L. had 27.34 % more colchicine as compared to Colchicum luteum Baker. As per organoleptic evaluation, Colchicum autumnale L. has a sweeter taste as compared to Colchicum luteum Baker. GC–MS analysis revealed that Colchicum autumnale L. had 90.87 % more melezitose as compared to Colchicum luteum Baker. Melezitose is a non-reducing trisaccharide sugar molecule and considered as a masking agent in the food industry and a replacement for sugar. Melezitose is the molecule that suppresses an unpleasant taste or sensation, i.e. organoleptic parameters. For the HPLC method-based sugar analysis, the observed sucrose content was 130.66 mg/mL in Colchicum autumnale L, whereas no sugar content was observed in Colchicum luteum Baker. Hence, Colchicum autumnaleL.is the sweet variety even in the presence of a high content of colchicine having low bitterness or sweetness due to the presence of Melezitose in a large content. Antioxidant studies (like TPC, TFC and DPPH assays) demonstrated that Colchicum autumnale L. has far better antioxidant activities than Colchicum luteum Baker. In conclusion, the present study may be a breakthrough for the authentication and identification of market samples of Colchicum autumnale L. and Colchicum luteum Baker. Newly established (as per ICH guidelines) HPTLC and HPLC based methods may help analysts to quantify caffeic acid along with colchicine content.

Investigating the Effect of Substituting a Single Cysteine Residue on the Thermal Stability of an Engineered Sweet Protein, Single-Chain Monellin.

Single-chain monellin (SCM) is an engineered protein that links the two chains of monellin, a naturally sweet-tasting protein. This protein is an attractive candidate for use as a sugar replacement in food and beverages and has numerous other applications. Therefore, generating SCM mutants with improved stability is an active area of research to broaden the range of its potential applications. In this study, we focused on the Cys41 residue of SCM, which is a single cysteine residue present at a structurally important position. This residue is often substituted with Ser. However, this substitution may destabilize SCM because Cys41 is buried in the hydrophobic core of the protein. Therefore, we designed mutants that substituted Ala, Val, and Leu for this residue, namely C41A, C41V, and C41L. We characterized these three mutants, SCM C41S, and wild type (WT). Differential scanning fluorimetric analysis revealed that substituting Cys41 with Ala or Val increased the thermal stability of SCM, while substitution with Ser or Leu decreased its stability. Determination of the crystal structures of SCM C41A and C41V mutants revealed that the overall structures and main chain structures around the 41st residue of both mutants were almost identical to the WT. On the other hand, the orientations of the amino acid side chains near the 41st residue differed among the SCM variants. Taken together, our results indicate that substituting Cys41 with Ala or Val increases the stability of SCM and provide insight into the structural basis of this improvement.

Effect of sweetened beverages intake on salivary aspartame, insulin and alpha-amylase levels: A single-blind study

The objective was to assess aspartame excretion in saliva and the salivary insulin, total protein (TP), and alpha-amylase (AMI) levels in response to the ingestion of sweetened beverages (sodium cyclamate, aspartame, acesulfame, and sucrose). Fifteen healthy participants were included in a single-blinded trial with the intake of Diet soft drink, Regular soft drink, Water + sweeteners, Low sucrose content (3.5 g), and Water (blank) in 5 different days. In each day, saliva was collected at T0 (fasting), T1 (15 min after test-drink intake), T2 (30 min), T3 (60 min), and T4 (120 min) for the measurement of salivary aspartame (HPLC), TP, AMI (ELISA assays) and insulin levels (chemiluminescence). Chi-square, Friedman, ANOVA and Spearman correlation tests were applied. The late-perceived sweet/sour residual flavor was reported at a frequency of 80%, 60% and 20% after ingestion of artificially sweetened drinks, beverages with sucrose, and plain water, respectively (p < 0.05). Aspartame was detected in saliva after artificially sweetened drinks intake, with highest area under the peak for the Diet soft drink (p = 0.014). No change was observed for TP and AMI levels during the 120 min. Insulin levels increased 1 h after soft-drinks ingestion (regular and diet), while the levels did not change for Low sucrose content and Water + sweeteners test-drinks. Salivary aspartame correlated with insulin levels only after Diet soft drink intake (rho ≥ 0.7; p < 0.05). As aspartame can be detected in saliva and swallowed again until completely excreted, these results contribute to the knowledge of the biological fate of artificial sweeteners and the study of health outcomes.

Combining bran-enrichment with sugar replacement in biscuits enables the flexible use of a sustainable and fibre-rich by-product

Fibre-rich by-products like wheat bran are a sustainable source of health promoting components. However, substantial enrichment in bran of popular and convenient food like biscuits negatively impacts dough rheology and baked product properties. In this study, we suggest that alterations in dough rheology and biscuit properties resulting from bran enrichment can be compensated for by steering the properties of the water-sugar mixture as obtained by concomitant sugar replacement. In particular, the plasticizing properties of the water-sugar mixtures and the hygroscopicity of the sugar mixture were used as quantitative parameters in combination with the ratio between bran and flour. These three parameters were varied independently and tested against dough rheology (amplitude sweep tests and dynamic mechanical thermal analysis) and biscuit properties. The results indicated that the three parameters could well describe all the relevant physical properties related to dough rheology after mixing and during heating and to biscuit properties. The increase in dough elastic behavior induced by bran addition could be compensated for by reducing the plasticizing and hygroscopic properties of the sugar (replacers) mixture. Increased mechanical strength and reduced biscuit spread of bran enriched biscuits could be compensated in a similar manner. Overall, the formulation strategy presented in this study suggests the possibility to decouple texture from nutritional composition of bakery products like biscuits, allowing a more flexible use of fibre-rich and nutrient-dense by-products like bran.

Incorporation of jaggery in beetroot jam enhances its antioxidant properties with acceptable sensory and physicochemical profile

With the growing consumer interest in incorporating healthier foods in diet, the market for functional foods is increasing. The present study focused on developing beetroot jam (BJ) using jaggery (non-centrifugal sugar) as a sweetener. Formulation of BJ was carried out by partial replacement of sugar with jaggery and evaluated for sensory attributes (odor, color, spreadability, taste, acid attribute and overall acceptance) using compromised acceptance threshold (CAT) and the hedonic rejection threshold (HRT). The incorporation of jaggery in BJ shifted the acceptances of tatse (CATt = 82.56%), color (CATc = 78.82%), odor (CATo = 73.16%), acid attribute (CATac = 65.01%), overall acceptance (CAToc = 65.61%), and spreadabality (CATs=50.94%). This depreciation, however, did not result in sensory rejection of the jam odor, color, and taste. On the other hand, a sensory rejection started to occur for spreadability, acid attribute, and overall acceptance at jaggery concentrations of 66.92%, 88.1%, and 77.49%, respectively. Physicochemical characterization of BJ for parameters such as color, texture, and rheological properties was carried out. Thermal behaviour of BJ was studied using differential scanning calorimetry (DSC), whereas chemical characterization was performed using Fourier-transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM). Assessment of nutraceutical and nutritional properties of BJ revealed that an increase in jaggery proportion resulted in an increase in total phenolic content (TPC) and total flavonoid content (TFC), where BJ100 showed the highest TPC and TFC of 2.58 mg GAE/g and 1.08 mg QE/g, respectively. The increase in the polyphenols in BJ correlated positively with the antioxidant activities evaluated through DPPH, FRAP, and ABTS assays. Lastly, the proximate analysis of BJ was carried out for protein, fat, carbohydrates, sugar, and fibre content.

Enhanced physicochemical, phytonutritional, and sensory profile of pumpkin‐based functional toffee by replacing refined sugar with natural cane sugar derivative

SummaryJaggery, a natural unrefined sweetener, is considered as a nutraceutical due to richness in minerals and phytochemicals. The present study intended to utilise liquid jaggery at 0–100% levels in place of refined sugar (sucrose) to develop a pumpkin‐based functional toffee. Five different formulations were prepared and impact of sugar replacement was assessed by evaluating quality characteristics of prepared toffees. Compared to control, jaggery incorporation significantly (P &lt; 0.05) increased the physicochemical parameters, except total sugars while enhancing bioactive constituents (ascorbic acid, carotenoids, and total phenols) and mineral elements which was also confirmed using Fourier transform infrared analysis and ICP‐AES analysis. Jaggery‐based formulations presented a significantly (P &lt; 0.05) lower hardness and darker appearance compared to control. Among the various formulations, toffee containing intermediate replacement percentage (50%) showed the highest overall acceptability (8.09 on a 9‐point hedonic scale) which suggested that sugar replacement up to 50% with liquid jaggery was highly desirable.

Effect of different sweeteners on the thermal, rheological, and water mobility properties of soft wheat flour and their application to cookies as an alternative to sugar

The effects of different sweeteners on the physicochemical properties of soft wheat flour were investigated mainly in terms of thermal, rheological, and water mobility features, and their feasibilities as an alternative to sugar were evaluated in the cookie system. Kestose significantly reduced the solvent retention capacity of wheat flour, followed by sucrose, fructose, and allulose. Thermal analysis showed that the sucrose and kestose distinctly led to an increase in the gelatinization temperature of wheat flour, which was explained by lower T2 relaxation times. In addition, the pasting viscosities and thermo-mechanical properties of wheat flour containing kestose became lower compared to allulose, and these differences were morphologically confirmed by the real-time microscopic measurements during heating. Furthermore, when the sweeteners were incorporated into the cookie formulations, kestose played a positive role as a sugar replacer in the cookie system by presenting a comparable spread factor, texture, and color to cookies with sucrose.

Effects of Partial Replacement of Sugar with Fig Syrup on the Survival of Bacillus coagulans and the Physicochemical Properties of Probiotic Ice Cream.

Various sectors of the food industry demand the enrichment of food with functional compounds. Probiotic products with valuable nutritional and therapeutic properties have attracted great attention in the fields of industry, nutrition and medicine. The aim of the present study is to investigate the sensory and physicochemical properties of probiotic ice cream containing fig syrup and to evaluate the survival of Bacillus coagulans after 90 days of storage at -18 °C. In this study, four experimental groups of ice cream were produced as follows: plain dairy ice cream (without additives), ice cream containing 109 CFU/g B. coagulans, ice cream containing 25 % fig syrup as sugar substitute and ice cream containing 25 % fig syrup as sugar substitute and 109 CFU/g B. coagulans. They were stored at -18 °C for 3 months. Texture, pH, acidity and viscosity were analysed and microbial counts were determined after 1, 30, 60 and 90 days of storage. The organoleptic evaluation was carried out on days 1 and 90. The results showed that during the initial freezing process and the transformation of the mixture into ice cream, the number of B. coagulans decreased from 109 to 107 CFU/g, without significant changes observed over the 90-day period. No significant changes were found in the sensory and textural properties of the samples either. Replacement of 25 % sugar with fig syrup reduced the pH, increased the acidity of the ice cream and improved their viscosity. In conclusion, the production of functional ice cream using fig syrup and B. coagulans is recommended for their health benefits. The results of this study can be used to prepare functional and healthy foods. Our results suggest that fig syrup has the potential to be used as a natural sweetener or sugar substitute in various products.

Formulation, Characterization and Storage Stability of Prickly Pear (Opuntia ficus) Fruit and Milk Based Fermented Beverage

Background: Fermented milk based beverages are popular all over the world and cherished by people of all ages. Health conscious consumers nowadays desire for beverages with enhanced functionality. Prickly pear fruit crop having resilience to grow in arid and semi-arid lands, possess excellent antioxidant and natural food colorant potential. Present investigation was an attempt to combine prickly pear fruit with fermented milk. Methods: Effect of milk fat, pulp level and sugar replacement with low calorie sweetener was investigated on the sensory acceptability. Optimized prickly pear fruit and milk based beverages was evaluated for nutritional, colour, antioxidant properties and consumer acceptance. Stability of pear fruit and milk based beverage under refrigeration storage was analyzed. Result: Consumer acceptability test (n=100) of selected formulation indicated wide acceptability with overall liking score of 8.17±0.05 on a 9-point hedonic scale. Antioxidant potential of optimized prickly pear fruit and milk based beverage was significantly higher (648±6.11 TEAC/g) than the control samples (410.33±5.49 TEAC/g). Packed beverage in glass bottles remained acceptable up to 9th day.

Probiotication in multigrain dough and biscuits with the incorporation of erythritol: Evaluation of techno-functional properties using chemometric approach.

This study aims to develop a multigrain probiotic biscuit and evaluate the effect of erythritol as a sugar replacer on the rheological properties of dough, along with the physicochemical and organoleptic properties of biscuits. The higher viscoelasticity of dough was observed at a 25% sugar replacement level with erythritol, and the calorific value of biscuits was significantly (p < 0.05) reduced from 415.12 to 404.69 Cal/100 g with increasing in the sugar replacement from 0% to 75%. The biscuits with higher concentrations of erythritol showed reduced water activity (aw) and higher hardness values. From Pearson's correlation analysis, it was observed that the probiotic viability had a positive relation with moisture, fat, energy, aw, and diameter and a negative association with the protein and fiber content of biscuits. The 25% replacement of sugar with erythritol showed a higher probiotic count (> 7 log CFU/g) and improved physicochemical and sensory properties during the storage period, which was further confirmed by the principal component analysis. So, it was recommended that the partial replacement of sugar with erythritol up to 25% is desirable for developing low-calorie bakery products without any alteration in the functional groups and improving the internal structure of the biscuits.

Role of Substrate Binding Interactions on DNA Repair by Photolyase.

The repair of the cyclobutane pyrimidine dimer (CPD) lesion in DNA by photolyase is determined by its initial recognition, and the catalytic efficiency depends on a series of intermolecular electron-transfer (ET) processes. Here, we investigated the repair of a CPD structural isomer, replacing the deoxyribose with a pyranose sugar on the 5' site, and found a loss in binding efficiency and repair quantum yield. Using femtosecond spectroscopy, we characterized all elementary repair steps and observed a systemic slowdown of the four intermolecular ET reactions and the second bond splitting. Our observations and molecular dynamics simulations suggest that the sugar replacement disrupts the lesion binding configuration, weakening the electronic coupling between the cofactor and lesion and altering the stability of lesion intermediates. These findings highlight how the CPD photolyases have utilized the structural features of the CPD lesion and optimized its interactions with the cofactor and key active-site residues to maximize repair yields.

Screening Effect of Amino Acid on Xylitol Production By Recombinant Escherichia coli System

Numerical studies have been conducted to sources for safer biological methods to produce xylitol. In view of these concerns and the benefits of xylitol, a fermentation process that is formulated to yield highest xylitol is both favourable and profitable. In this study, recovery of xylitol production from xylose by recombinant Escherichia coli system was conducted by modulating both carbon source and amino acid composition of the media for the relative growth delay of the strain. The key enzyme for xylitol production in this recombinant system is xylose reductase, XR which utilize NADPH to reduce D-xylose to xylitol. By adding 20 types of amino acids individually and substituting glycerol as the carbon source each time, showed an increase of xylitol to 5.24 g/L and yield biomass production to 1.536. It is hypothesize that supply of single amino acid act as a tool to enhance (NAD(P)H)/(NADP+) ratio. Reduced NAD(P)H competition from other bioprocesses help the cell replenishes the reduced cofactor pool. Xylitol has a remarkable benefits as a healthy replacement of table sugar. Therefore, the success of this study will definitely bring forward advance in the production technology and act as a reference for future research.

614-P: Effect of Non-nutritive Sweetener Sucralose on Cardiometabolic Risk Factors among Overweight and Obese Adults in India—A Randomized Clinical Trial

Background: The aim of this free living, randomized parallel arm study was to evaluate the effect of replacing added sugar in beverages with non-nutritive sweetener (NNS)- Sucralose on body weight and metabolic factors in overweight and obese adults. Method: Adults aged 25-50 years with BMI ≥23 kg/m2, were randomized into Intervention arm (replacement of sugar with NNS) and Control arm (no replacement) for a period of 12 weeks. Change in anthropometric and biochemical measurements were analysed using standard methods. Results: Data of 154 subjects, was analyzed; significant reduction in waist circumference (p=0.01), fasting blood glucose (p&amp;lt;0.001), HbA1C (p =0.02), total Cholesterol/HDL cholesterol ratio (p=0.03), visceral adiposity index (p=0.04), HOMA IR (p=0.03), Triglyceride/glucose Index (p=0.04) &amp; increase in HDL cholesterol (p=0.004) were seen at the end of trial in the Intervention arm. There was non-significant reduction in body fat, BMI, lipid accumulation product and high sensitivity CRP. Plasma sucralose analyzed in a subset of participants was undetectable indicating sucralose is not systematically absorbed. Conclusion: In overweight and obese participants, replacement with NNS, helps in reducing adiposity indices, along with improvement in cardio metabolic parameters. Disclosure V.Mohan: None. K.Kamala: None. A.Kuzhanthaivelu: None. G.Rajagopal: None. K.Vasudevan: None. G.Nagamuthu: None. D.Shekinah: None. R.Unnikrishnan: None. R.Anjana: None. S.Vasudevan: None.