Substituting Sucrose with Erythritol and Sucralose in Diet Sponge Cakes

Document Type : Complete scientific research article

Authors

1 MSc, Department of Food Science and Technology, Varamin-Pishva Branch, Islamic Azad University, Varamim, Iran.

2 Associated Professor, Department of Food Science and Technology, Varamin-Pishva Branch, Islamic Azad University, Varamim, Iran.

3 Assisstant Professor, Department of Agronomy, Varamin-Pishva Branch, Islamic Azad University, Varamim, Iran.

Abstract

Abstract
Background and objectives: Cake is one of the most important and high-quality cereal products and a product of wheat flour, depending on the high fat and sugar content in its formulation, the continuous and prolonged consumption of this foodstuff, obesity and, consequently, problems for health creates. One of the ways to produce more healthy food products is to remove or replace some of the energy-rich compounds, such as sucrose, and replace it with other non-energy or low energy sources.
Materials and Methods: The treatments included the samples containing 100% of sucrose (C), 50% of sucrose with 50% of erythritol and sucralose (M), 50% of sucralose and 50% erythritol (SE), 100% of erythritol (E) and 100% of sucralose (S) that then the dough samples were subjected to rheological tests and the bread samples were subjected to physical, chemical and organoleptic tests.
Results: According to the results, the control and M treatments had the highest (2.35 and 2.19 g/cm3), but the treatment E had the lowest density (1.29g/cm3) (P≥0.05). Also, the treatment E had the highest (39.93Pa.s), but C, M, SE and S treatments had the lowest viscosity (P≥0.05). According to the results, the highest moisture contents(27.11 and 26.72%) were observed in the control and M treatments but the lowest moisture content (20.20%) was measured in S treatment (P ≥0.05). Also, the highest amounts of fat (20.02 and 19.59%) were observed in E and S treatments, but the lowest (18.46%) was observed in treatment C. According to the results of mean comparisons, E, S and SE treatments had the highest amount of ash (0.88, 0.85 and 0.83%) and protein (10.14, 9.93 and 9.79%), respectively. After that, M and control treatments had the lowest amount of ash (0.75 and 0.70%) and protein (8.78 and 8.25%). Then the treatment E had the highest amount of luminance (L*= 55.65), but the treatment C had its lowest amount (L*=46.15) (P ≥0.05). In the same way, the treatment C had the highest amount of redness (a*=2.22), yellowness (b*=33.52) and total color difference (ΔE = 7.4), but the treatment E had the lowest amount of redness (a*=1.1), yellowness (b*= 21.54) and total color difference (ΔE=1.2)(P≥0.05). Also, the highest volume (910.32cm3) was observed in control treatment C and then the lowest volume(551.26cm3) was observed in SE treatment(P≥0.05). Meanwhile, the highest (6400 calories) and the lowest amount of energy (1500calories) were measured in control and S treatments (containing 100% sucralose), respectively. According to the results, in the first, third and seventh days, the highest amounts of staling were obtained by instrumental method in treatments E(26.517N) and S(26.446N), but its lowest amounts were observed in treatments C(9.908N) and M (10.25N) (P≥0.05). In addition, the control and M treatments had the highest score of texture and structure (8.6), chew ability (9), taste and flavor (9), porosity (9), shape and form of appearance (8.8) freshness (6), but the treatment E (with significant difference with other treatments) had the lowest scores of texture and structure softness (1), chew ability (1), taste and flavor (3.4), porosity (3.8), shape and form of appearance (4) and freshness (1) (P≥0.05). Notably, no significant difference was observed between all treatments in terms of properties of upper level and the properties of cake center (p < 0.05).
Conclusion: According to the results of physicochemical, rheological, staling and sensory tests, the treatment containing 50% of erythriol and sucralose and 50% of sucrose (M) showed the highest similarity to the control treatment in terms of the properties such as density, viscosity, moisture content, ash, protein, and staling (sensory and instrumental) and all sensory properties and were recommended as the best treatment.

Keywords

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Food Processing and Preservation Journal
Volume 11, Issue 2
January 2020
Pages 77-94

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