Sugar-free Research Articles

Food texture design in sugar reduced cakes: Predicting batters rheology and physical properties of cakes from physicochemical principles

Sugar reduction in bakery products such as pound cake is a challenging task due to the multiple functionalities of sugars. Sucrose affects flour pasting behaviour, starch gelatinization and protein denaturation temperatures and batter rheology. Hence, sugar replacement can substantially alter the structure and texture of the baked product. In this study, batter rheology, phase transitions during baking and the physical properties of the baked cakes were studied as affected by 50% sugar replacement. The novelty of the study lies on relating the physical properties of batter and cakes to three physicochemical parameters computed from the cake formulations: i) the volumetric density of effective H-bonding sites available in the sugar-water phase Φ w , e f f ; ii) the number of H-bonding sites effectively available for intermolecular interactions within the molar volume of a sugar N OH,s /v s and iii) the volume averaged interaction parameter of the sugars with water χ eff . Batter rheology and phase transitions during baking showed to be a linear function of Φ w , e f f . Cake volume and crumb hardness were also controlled by Φ w , e f f . Crumb cohesiveness was a non-linear function of N OH,s /v s . The water activity of cake batters and cake crumbs were a linear function of χ eff . This relations were valid with mixtures of four different types of compounds: sucrose, xylitol, an oligofructose and l -proline. In conclusion, sugar replacement in cake can be optimized by matching the physicochemical parameters Φ w , e f f , N OH,s /v s and χ eff of the sucrose reference. Since different mixture of ingredients can be used to obtain similar physicochemical parameters, the study suggests the possibility to uncouple the physical properties of cakes from nutritional composition with regards to added sugars. Hence, the approach provides opportunities to substantially increase the amounts of health promoting ingredients such as dietary fibres in sweet bakery products. • Physicochemical parameters (i.e. Φ w , e f f , N OH,s /v s and χ eff ) were studied to design sugar reduced cakes. • Cake batter rheology and phase transition were controlled by Φ w , e f f • Flour pasting viscosity was controlled by N OH,s /v s . • Water activity of cake batter and crumb was controlled by χ eff . • The physical properties of cakes can be designed using Φ w , e f f and N OH,s /v s .

Development and Quality Assessment of Probiotic Ice-cream using Stevia as Sweetener

Probiotics is defined as a live microorganism that, when consumed in adequate quantities, confers a healthbenefit to the host. Stevia is a zero-calorie sweetener does not increase the blood glucose level, making it apossible alternative for diabetics and replacing sugar with different concentrations. Stevia incorporated atfour different levels (0.1%, 0.2%, 0.3% and 0.4%) and sugar reduction levels (6.5%, 13%, 19% and 25%).Based on the organoleptic evaluation highest overall acceptability for the Ice-cream incorporated with 0.2%stevia and sugar replacement (13%) was finalised. The 12 hrs incubated milk with Probiotic bacteria cellcount of 107cfu/ml was added to Ice-cream (T1). After inoculation of purified probiotic into the Ice-creamdoes not affect the sensory properties of probiotic Ice-cream with stevia (T1). Final product (T1) containsviable cell count of 107cfu/ml remained same count thus proving the probiotic bacterial viability. The selectedsample was analysed for Physico-Chemical properties. Overrun percentage was high in T1 sample (35.8%)and T1 (72.5 min) had significantly higher meltdown time than control (55.4 min). The selected samplecontains the moisture of 61.8%, Protein-5.6%, Fat-11.0%, Ash-0.92%, carbohydrate-20.7% and total solids of38.2%. Energy values of selected Ice-cream sample were found to be 217.1 kcal/g for control sample and204.2 kcal/g for T1 sample.

Effect of sugar replacement with stevia on quality of vanilla flavoured cow milk set yoghurt

Stevia extracted from the leaf of Stevia rebaudiana Bertoni plant is a natural alternative sweetener that has the potential to be used as a sugar replacer in sweetened dairy products. The current study aimed to investigate the effect of sugar replacement with stevia extract on the quality of vanilla flavoured cow milk set yoghurt. Cow milk was standardized to 3% fat and 12% milk solids non-fat. Commercially available pure stevia extract was used to replace the sugar (maintained at 8% in the control) at the rate of 0 (control), 25% (T1), 50% (T2), 75% (T3) and 100% (T4) in cow milk set yoghurt. Yoghurt mixtures were separately heat treated (85°C/30 mins), cooled to inoculation temperature (42°C), inoculated with commercial yoghurt culture containing Streptococcus thermophilus and Lactobacillus delbruekii subsp. bulgaricus (1:1 ratio) and incubated till the pH reaches nearly 4.6. Set yoghurt samples were tested for chemical composition, organoleptic attributes, physicochemical and physical properties using standard procedures. Total calorie content was calculated per 100 g of yoghurt. Milk fermentation characteristics, water holding capacity and instrumental colour of yoghurt were not affected (p>0.05) by the sugar replacement with stevia. Carbohydrate content showed a decrease while protein and ash showed an increasing trend with an increasing level of sugar replacement in yoghurt. A 100% sugar replacement with stevia resulted in a 16.83% reduction in the calorie content of yoghurt. Control, as well as 100% sugar replaced yoghurt, obtained higher sensory scores while in the other treatments a decreasing trend in the sensory score was observed with the increasing level of sugar replacement suggesting possible interaction of stevia compounds with sucrose. It can be concluded that the replacement of 100% sugar is possible with the commercially available stevia extract used in the current study for the production of vanilla flavoured set yoghurt.

Effect of Important Food Sources of Fructose-Containing Sugars on Inflammatory Biomarkers: A Systematic Review and Meta-Analysis of Controlled Feeding Trials.

Background: Fructose-containing sugars as sugar-sweetened beverages (SSBs) may increase inflammatory biomarkers. Whether this effect is mediated by the food matrix at different levels of energy is unknown. To investigate the role of food source and energy, we conducted a systematic review and meta-analysis of controlled trials on the effect of different food sources of fructose-containing sugars on inflammatory markers at different levels of energy control. Methods: MEDLINE, Embase, and the Cochrane Library were searched through March 2022 for controlled feeding trials ≥ 7 days. Four trial designs were prespecified by energy control: substitution (energy matched replacement of sugars); addition (excess energy from sugars added to diets); subtraction (energy from sugars subtracted from diets); and ad libitum (energy from sugars freely replaced). The primary outcome was C-reactive protein (CRP). Secondary outcomes were tumour necrosis factor-alpha (TNF-α) and interleukin-6 (IL-6). Independent reviewers extracted data and assessed risk of bias. GRADE assessed certainty of evidence. Results: We identified 64 controlled trials (91 trial comparisons, n = 4094) assessing 12 food sources (SSB; sweetened dairy; sweetened dairy alternative [soy]; 100% fruit juice; fruit; dried fruit; mixed fruit forms; sweetened cereal grains and bars; sweets and desserts; added nutritive [caloric] sweetener; mixed sources [with SSBs]; and mixed sources [without SSBs]) at 4 levels of energy control over a median 6-weeks in predominantly healthy mixed weight or overweight/obese adults. Total fructose-containing sugars decreased CRP in addition trials and had no effect in substitution, subtraction or ad libitum trials. No effect was observed on other outcomes at any level of energy control. There was evidence of interaction/influence by food source: substitution trials (sweetened dairy alternative (soy) and 100% fruit juice decreased, and mixed sources (with SSBs) increased CRP); and addition trials (fruit decreased CRP and TNF-α; sweets and desserts (dark chocolate) decreased IL-6). The certainty of evidence was moderate-to-low for the majority of analyses. Conclusions: Food source appears to mediate the effect of fructose-containing sugars on inflammatory markers over the short-to-medium term. The evidence provides good indication that mixed sources that contain SSBs increase CRP, while most other food sources have no effect with some sources (fruit, 100% fruit juice, sweetened soy beverage or dark chocolate) showing decreases, which may be dependent on energy control. Clinicaltrials.gov: (NCT02716870).

Inulin-type fructans and short-chain fructooligosaccharides-their role within the food industry as fat and sugar replacers and texture modifiers-what needs to be considered!

Inulin and oligofructose are classes of prebiotics belonging to a group of nondigestible carbohydrates referred to as inulin-type fructans. While short-chain fructooligosaccharides are enzymatically synthesized from the hydrolysis and transglycosylation of sucrose. Inulin-type fructans and short-chain fructooligosaccharides act as carbon sources for selective pathways supporting digestive health including altering the composition of the gut microbiota along with improving transit time. Due to their physicochemical properties, inulin-type fructans and short-chain fructooligosaccharides have been widely used in the food industry as partial replacements for both fat and sugar. Yet, levels of replacement need to be carefully considered as it may result in changes to physical and sensory properties that could be detected by consumers. Furthermore, it has been reported depending on the processing parameters used during production that inulin-type fructans and short-chain fructooligosaccharides may or may not undergo structural alterations. Therefore, this paper reviews the role of inulin-type fructans and short-chain fructooligosaccharides within the food industry as fat and sugar replacers and texture modifiers, their impact on final sensory properties, and to what degree processing parameters are likely to impact their functional properties.

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.

Determination of optimal technological parameters of obtaining stevia extract in technology of sour dairy desserts

In order to determine the optimal technological parameters for obtaining stevia leaf sweet extract, the dependence of the extractives' yield on the temperature and extraction process duration was investigated. A mathematical model has been built that makes it possible to determine and predict the extraction process at different technological parameters in order to effectively obtain extractive substances. The expediency of using whey from the production of fermented milk cheese as an extractant for obtaining stevia extract has been substantiated. It was experimentally established and mathematically confirmed that the use of whey makes it possible to increase the yield of extractives by 12.1 %, as opposed to the use of an aqueous solution. In order to intensify the extraction process, it is proposed to use a rotary-pulse apparatus. It was found that the application of a rotary-pulse apparatus makes it possible to increase the yield of extractive substances from sweet grass by 0.1–0.4 % compared to maceration. The optimal technological parameters for obtaining stevia extract have been determined: hydro module, 1:15; extractant, whey; extraction temperature, 85±5 °С; process duration, 20–25 min. The use of graphic and mathematical modeling in the environments "Mathcad" and "Statistica" helped construct 3D-graphic models to illustrate the dependence of the degree of extraction of extractive substances from dry stevia leaves on the technological parameters for obtaining extracts. The improved technology of obtaining stevia leaf sweet extract will significantly expand the range of "healthy foods" through the partial or complete replacement of sugar. The production of such dietary products will have a social effect and economic attractiveness for food industry enterprises

Insights into the Microbiological and Physicochemical Properties of Bio-Frozen Yoghurt Made with Probiotic Strains in Combination with Jerusalem Artichoke Tubers Powder

Frozen yoghurt is a refreshing and nutritious dessert, with or without the flavour that combines the texture of ice cream and yoghurt. Several previous studies have been conducted on Jerusalem artichoke tubers due to their components, which contain inulin compounds and other nutrients with beneficial properties of fresh yoghurt. However, limited studies explored the potential benefits of the addition of Jerusalem artichoke tuber powder as a fat replacer on the physicochemical properties and survival of probiotics in frozen yoghurt. In this respect, the aim of this study was to determine the effect of Jerusalem artichoke tuber powder (JATP) (0, 5, 10, 15, and 20% w/w) of the fat source used in the mix as a fat, and sugar replacer in frozen yoghurt production. The microbiological, physicochemical, textural, and sensory properties of frozen yoghurt were investigated. Samples with JATP contained viable counts of bifidobacterium bifidum BGN4 and Lactobacillus casei Lc-01 of 7 log cfu/g during 90 days of storage, as compared to the control sample. The highest viability of probiotics was obtained in the sample formulated with 10% JATP. The formulation of frozen yoghurt with JATP increased the acidity and enhanced the overrun. Compared with the control sample, the incorporation of JATP into frozen yoghurt increased the melting resistance, overrun, and viscosity of the frozen yoghurt. The addition of JATP up to 10% significantly increased sensory attributes. Collectively, the study concluded that the enrichment of frozen yoghurt with JATP up to 20% will provide consumers with health benefits and could be introduced to markets as functional frozen yoghurt.

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

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

A Review: ICDS Programmes: To Develop a New Fortified Nutrient Rich Sugar Free Supplementary Food Product

Integrated Child Development Services (ICDS) is India's flagship programme for infant and young child health, nutrition and development. Supplementary Nutrition Programme (SNP) is one of the core components of ICDS. Balshakti (Energy Dense Micronutrient Fortified Extruded Blended Food) is provided as Take-Home Ration (THR) to children 7 months to 3 years. The feasibility of using a wheat flour mill to refine corn, soya, ragi, moong dal and chickpea was studied. Milling of wheat, ragi, rice, corn, chana dal, moong Dal, and soya grain resulted in fiber content from 1.93, 2.16,2.60 and 2.50 % in raw, finely milled and coarsely milled moong dal and ragi respectively. kcal obtain from BSR and BSM 455.66 & 435.22. Similarly, there was a fat, protein (1.74 &0.70) (25.79 &8.59) content from roasted material, according to ICDS Indian RAD for 12-23 month age group of infant have to required 1060 kcal and 16.7 g protein. our product (THR) provides 500 kcal and 12-15 g protein. aim was this new development to more nutrition and healthy food gave infant.50 % requirement fulfilled by this new product. Keywords: ragi, moong dal, ICDS, THR, protein, nutrition, BS.

Technological aspects of the preparation of jelly marmalade of reduced sugar content and caloric content using a natural carbohydrate-containing product

The article describes the characteristics and properties of natural honey varieties - buckwheat and sunflower. It also presents their comparative analysis of chemical composition, quality indicators, enzyme activity, antioxidant activity, vitamin C content and microbiological indicators. The innovative method of sugar-free jelly marmalade production based on honey by injection molding into a polymeric barrier shell is described. It has been stated that the replacement of white sugar and starch syrup by natural honey in jelly marmalade recipe leads to sugar and calorie content decrease of the product, an increase in its nutritional value, antioxidant activity, antibacterial properties due to the application with honey essential substances for a human body (vitamins of group B, C, antioxidants, antiseptics, enzymes, minerals, etc.). The use of a new method of forming and marmalade packaging in a polymer barrier shell leads to an extension of marmalade shelf life up to 6 months. Analysis of changes in the quality of jelly marmalade samples showed that moisture removal, and with it the process of drying after storage for 180 days, occurs more intensively – 2.2 times in a sample of marmalade packed according to traditional technology, while the content of reducing substances (to the total mass of dried marmalade) in this sample increased by 11.3 %. Daily consumption of the developed product helps to increase immunity, vitality, it normalizes metabolism, strengthens heart muscle, nervous system, it also improves food absorption, work of the gastrointestinal tract, etc. The developed dietary marmalade can be recommended primarily to children during their growth, the elderly people, athletes and adults with heavy physical exertion, obese as well.

New types of sugar-containing raw materials for food production

The global concept of conscious consumption and healthy life-style affects the development of the food industry. As a consequence, over the last several decades, a production of sugar substitutes has been increased, a search for and creation of new sweetening substances have been carried out. The paper presents a review of the domestic and foreign studies devoted to the use of sugar substitutes in various branches of the food industry. The information about new types of sugar substitutes from natural starch-containing raw materials and their properties is given. A possibility of replacing crystalline sugar with sugar substitutes in food production is described, their effect on the physico-chemical, sensory and organoleptic properties of foods and beverages is demonstrated. The development of the technologies facilitates an extension of the range of well-known and widely used high-calorie sugar substitutes from starch-containing raw materials, characterized by different carbohydrate composition and properties. It has been noted that out of quite a large number of sugar substitutes applied in the food industry abroad, glucose-fructose syrups (GFS) are among most promising. They are full-value sucrose substitutes and have several advantages. A proportion of GFS in the total volume of sugar syrup consumption is increasing worldwide every year. The main raw material for production of GFS in the USA is corn starch; in the CIS countries, starch obtained from wheat and potato is also used. Studies aimed to investigation and development of bioprocesses that ensure production of competitive enzymatic GFS and other sweetening syrups from alternative sources are gaining in importance. The information is presented about the development of the innovative technologies for production of sugar syrups from Jerusalem artichoke and chicory, agave, yacon, sorghum and rice. The results of the study of properties of these syrups and their effect on the physical and sensory, rheological and microstructural properties of products, in which technologies these syrups were used, are described. Due to the different carbohydrate composition, as well as physico-chemical properties (a degree of hygroscopicity, anti-crystallization properties, a level of sweetness, glycemic index and so on), sugar substitutes acquire increasing popularity among producers and consumers, and can be used in food and beverage manufacturing as a more technological replacement of crystalline sugar.

Pastille Isomalt and Erythritol Based Product Enriched with Biologically Active Substances of Black Currant

The development of new functional food products ensuring the human health preservation and strength is an important growth direction of the food industry. The research aims at developing a recipe and production technology of sugar-free pastille confectionery (marshmallows) enriched with plant biologically active substances of black currant for patients with diabetes mellitus type 2. A man replaced sugar in confectionery with erythritol and isomalt mixture; and examined a sample of marshmallows with 100 % sugar replacement in comparison with traditional marshmallows on sugar using apple pectin. The researchers determined the optimal ratio of erythritol and isomalt sweeteners – 7 : 3. They developed the pastille product manufacture technology. There was an increase in the antioxidant activity indicator from 0.716 mmol-eq./dm3 to 2.269 mmol-eq./ dm3 when adding a black currant juice. The vitamin C content increased from 0.043 % to 0.857 %. Despite the increased humidity (19.6 %), the experimental marshmallow sample had good organoleptic indicators (average score – 4.39). Acceptable levels of microbiological contamination of a marshmallow sample based on sweeteners are maintained for 48 hours. The developed recipe will expand the confectionery products range for diabetic nutrition.

Sweetened beverage consumption and risk of liver cancer by diabetes status: A pooled analysis

BackgroundConsumption of sweetened beverages has been linked to several risk factors for liver cancer including diabetes. Studies investigating the role of sweetened beverage consumption and liver cancer, however, are limited. As persons with diabetes are advised against consumption of sugar, the objective of this study was to examine the role of sweetened beverage consumption and liver cancer risk by diabetes status. MethodsData from two U.S. cohorts: the NIH-AARP Diet and Health Study, and the Prostate, Lung, Colorectal and Ovarian Cancer Screening Trial were harmonized and pooled. Hazard ratios and 95%CI were estimated using Cox proportional hazard models stratified by median follow-up time. ResultsAmong persons without diabetes, there were no statistical evidence of associations between liver cancer and consumption of sweetened beverages overall, sugar sweetened beverages (SSB), or artificially sweetened beverages (ASB). Sugar sweetened (SS) soda consumption, however, was associated with liver cancer in the first follow-up interval (HR:1.18. 95%CI: 1.03, 1.35). In contrast, among persons with diabetes, there were significant associations between liver cancer and consumption of sweetened beverages overall (HR: 1.12, 95%CI 1.01, 1.24), ASBs (HR: 1.13, 95% CI: 1.02, 1.25), soda overall (HR: 1.13, 95% CI: 1.00, 1.26) and artificially sweetened (AS) soda (HR: 1.13, 95% CI: 1.01, 1.27) in the first follow-up interval. ConclusionsIncreased soda consumption may be associated with risk of liver cancer. The results suggest that decreasing consumption of SS soda by persons without diabetes, and AS soda by persons with diabetes, could be associated with reduced liver cancer risk.

Changes in temporal sensory profile, liking, satiety, and postconsumption attributes of yogurt with natural sweeteners.

Sweetened yogurts can contain between 10 and 13% added sugar. However, studies have shown that sugar reduction or replacement can influence yogurt quality. The main objective of this research was to investigate the effects of yogurt with added natural sweeteners on temporal sensory profile, liking, satiety and postconsumption measures. Yogurt samples were prepared with iso‐sweet concentrations of sucrose (9 g/100 g of plain yogurt) using xylitol (10 g/100 g), stevia (0.15 g/100 g), and monk fruit (0.15 g/100 g). Fifty panelists evaluated the temporal sensory profile of these yogurts using multiple‐intake temporal dominance of sensations (TDS), and overall liking for each intake. In addition, satiety (hunger, thirst, and fullness) and other postconsumption attributes (healthiness, satisfaction, and purchase intent) were determined. The temporal profile of yogurt sweetened with xylitol was similar to yogurt sweetened with sucrose without any onset of negative sensory characteristics at any point in intake. Yogurt sweetened with stevia had a high dominance duration for astringency. Moreover, yogurt sweetened with monk fruit showed increased dominance of attributes bitter and astringent from the first to third intake. In terms of liking, yogurt containing xylitol was scored the highest followed by stevia and monkfruit. Sweet was a positive temporal driver of liking in yogurt sweetened with monk fruit. However, mouthcoating, sweet, and sour decreased liking in yogurt sweetened with sucrose, xylitol, and stevia respectively. In terms of perceived healthiness, satisfaction and purchase intent, yogurt sweetened with sucrose scored the highest followed by xylitol. Consumption of yogurt sweetened with xylitol, stevia, or monk fruit significantly decreased hunger compared to yogurt sweetened with sucrose.Practical ApplicationThe current findings will play an important role for the dairy industry in understanding how sugar replacement with natural sweeteners in yogurt can influence its sensory perception and postconsumption behavior.

Heuristic-based computer-aided design of ice creams and validation by using jaggery as refined sugar substitute

This work aims to use an in-silico approach to develop ice cream formulations. These were computationally designed using recommendations from experts, literature heuristics, legal regulations, food restrictions, target performance properties, and properties models. Such input information was transformed into mathematical models suitable for mixed-integer multivariable and multi-objective optimization in food product design. The computer model was validated by generating a novel ice cream formulation containing non-centrifugal cane sugar (Jaggery) as refined sugar substitute. Preliminary prototype formulations were manufactured to assess the potential impacts of jaggery as sugar replacement, and performance of the product was assessed in terms of density, overrun, viscosity, pH, texture, freezing point, and melting rate. As result, it was found that jaggery barely affected main performance properties thus avoiding the need for modifications in the mathematical models. Afterwards, the computer model was set to develop a jaggery-added formulation with minimum cost via a mixed-integer linear optimization. The optimal product was experimentally validated and characterized by sensory assessment. Results indicate that computer-designed ice creams are pleasant and jaggery has no influence on the overall sensorial perception of the product. This heuristic approach might be adapted for the computer-aided design and reformulation of other innovative food products.

Effects of Blenderized Watermelon Consumption on Satiety and Postprandial Glucose in Overweight and Obese Adolescents

ObjectivesWatermelon is a nutritionally dense fruit serving as a great snack to promote a feeling of satiety. However, there is limited research looking at the effect of watermelon consumption in a blenderized juice form containing flesh, rind, and seeds. Furthermore, there are no studies of watermelon consumption focused on satiety in adolescents. Therefore, the objective of this study was to examine the effect of blenderized watermelon juice on perceived satiety and postprandial glucose responses in overweight and obese adolescents.MethodsIn a randomized crossover design study, 20 overweight or obese adolescents (BMI percentile 93.3 ± 5.4 percentile; 9 males and 11 females; 12.8 ± 1.96 years) consumed either 240 mL (70 kcal) of blenderized watermelon or an isocaloric sugar beverage(control) on two separate occasions. Satiety responses using a visual analogue scale (VAS) questionnaire and postprandial blood glucose via finger pricks were assessed at baseline and 20, 40, 60, 90, and 120 minutes following juice consumption.ResultsOverall postprandial glucose levels were lower with blenderized watermelon consumption than sugar beverage consumption (P = 0.002), especially at 20 mins and 40 mins post juice consumption (P < 0.001 and P = 0.003, respectively). No significant differences were found between trials for the VAS satiety questionnaire but there were significant differences over time. Blenderized watermelon consumption delayed increases in hunger and desire to eat compared to baseline until 60 minutes vs 40 minutes for sugar juice consumption (P < 0.05). Similarly, a significant increase compared to baseline in how much participants felt they could eat occurred at 120 mins following blenderized watermelon juice vs 60 minutes for sugar juice consumption (P < 0.05). The watermelon trial also resulted in a greater feeling of fullness with an increase at 20 mins (P = 0.033) while the sugar juice was lower than baseline at 120 mins (P = 0.006).ConclusionsThis study suggests that blenderized watermelon juice promotessatiety and stabilizes postprandial glucose in overweight and obese adolescents and therefore could serve as a good replacement for sugar sweetened beverages.Funding SourcesThe National Watermelon Promotion Board [NWPB 19-20].

550-P: A Randomized Trial of Low-Carbohydrate Diet on Hemoglobin A1c among Individuals with Elevated Hemoglobin A1c

Background: Low-carbohydrate diets decrease hemoglobin A1c among patients with type 2 diabetes mellitus. However, evidence on effects of low-carbohydrate diets on hemoglobin A1c among individuals with prediabetes is limited. Methods: We conducted a randomized parallel-group trial of 150 adults aged 40-70 years with untreated hemoglobin A1c from 6.0-6.9%. Participants were assigned to a healthy low-carbohydrate diet (target &amp;lt;40 grams net carbohydrates months 1-3; &amp;lt;60 grams months 3-6) or usual diet. The low-carbohydrate arm received regular dietary counseling. Data on hemoglobin A1c and other metabolic risk factors were collected at 0, 3, and 6 months. Results: Mean age was 59 years; 72% were female and 59% were Black. 95% completed the study. Participants in the low-carbohydrate arm had significantly greater 6-month decrease in hemoglobin A1c (net difference, -0.23% [95% CI, -0.32 to -0.14%]) , fasting plasma glucose (net difference, -10.3 mg/dL [95% CI, -15.7 to -4.9 mg/dL]) , and body weight (net difference, -5.9 kg [95% CI, -7.2 to -4.7 kg]) compared with usual diet arm. At 6 months, 53% in the low-carbohydrate arm and 32% in the usual diet arm had hemoglobin A1c &amp;lt;6.0% (p=0.01) . Conclusion: A healthy low-carbohydrate diet led to improvements in glycemic and other cardiometabolic outcomes in adults with elevated hemoglobin A1c and could be recommended for prevention of type 2 diabetes mellitus. Disclosure K.S.Dorans: None. M.J.O'brien: None. G.I.Uwaifo: None. J.He: None. L.A.Bazzano: None. L.Qi: None. H.He: None. J.Chen: None. L.J.Appel: n/a. F.Hu: None. J.Samet: None. K.T.Mills: None. Funding National Institute of General Medical Sciences (1P20GM109036-01A1) . The California Walnut Commission (Folsom, CA) supported the study by providing walnuts. Shakes and bars were donated by The Simply Good Foods Company (Denver, CO) . Sugar replacement samples were provided by Swerve LLC (New Orleans, LA) .

Association of Sugar-Sweetened, Artificially Sweetened, and Unsweetened Coffee Consumption With All-Cause and Cause-Specific Mortality : A Large Prospective Cohort Study.

Previous observational studies have suggested an association between coffee intake and reduced risk for death, but these studies did not distinguish between coffee consumed with sugar or artificial sweeteners and coffee consumed without. To evaluate the associations of consumption of sugar-sweetened, artificially sweetened, and unsweetened coffee with all-cause and cause-specific mortality. Prospective cohort study. Data were extracted from the UK Biobank. A total of 171616 participants (mean age, 55.6 years [SD, 7.9]) without cardiovascular disease (CVD) or cancer at baseline were eligible. Baseline demographic, lifestyle, and dietary data from the UK Biobank were used, with follow-up beginning in 2009 and ending in 2018. Dietary consumption of sugar-sweetened, artificially sweetened, and unsweetened coffee was self-reported. All-cause, cancer-related, and CVD-related mortality were estimated. During a median follow-up of 7.0 years, 3177 deaths were recorded (including 1725 cancer deaths and 628 CVD deaths). Cox models with penalized splines showed U-shaped associations of unsweetened coffee, sugar-sweetened coffee, and artificially sweetened coffee with mortality. Compared with nonconsumers, consumers of various amounts of unsweetened coffee (>0 to 1.5, >1.5 to 2.5, >2.5 to 3.5, >3.5 to 4.5, and >4.5 drinks/d) had lower risks for all-cause mortality after adjustment for lifestyle, sociodemographic, and clinical factors, with respective hazard ratios of 0.79 (95% CI, 0.70 to 0.90), 0.84 (CI, 0.74 to 0.95), 0.71 (CI, 0.62 to 0.82), 0.71 (CI, 0.60 to 0.84), and 0.77 (CI, 0.65 to 0.91); the respective estimates for consumption of sugar-sweetened coffee were 0.91 (CI, 0.78 to 1.07), 0.69 (CI, 0.57 to 0.84), 0.72 (CI, 0.57 to 0.91), 0.79 (CI, 0.60 to 1.06), and 1.05 (CI, 0.82 to 1.36). The association between artificially sweetened coffee and mortality was less consistent. The association of coffee drinking with mortality from cancer and CVD was largely consistent with that with all-cause mortality. U-shaped associations were also observed for instant, ground, and decaffeinated coffee. Exposure assessed at baseline might not capture changes in intake over time. Moderate consumption of unsweetened and sugar-sweetened coffee was associated with lower risk for death. National Natural Science Foundation of China, Young Elite Scientist Sponsorship Program by CAST, and Project Supported by Guangdong Basic and Applied Basic Research Foundation.