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Effect of Some Sugar Replacers on Physico-Chemical, Sensory and Texture Properties of Dietetic Masghati | ||
| تحقیقات مهندسی صنایع غذایی | ||
| Volume 19, Issue 1 - Serial Number 68, January 2021, Pages 105-118 PDF (632.2 K) | ||
| Document Type: Research Paper | ||
| DOI: 10.22092/fooder.2019.124711.1193 | ||
| Abstract | ||
| Obesity, diabetes, and cardiovascular disease are the most common diseases in industrial societies, and for this reason, the design and production of low-calorie, reduced or sugar-free foods has been highly regarded as a strategy. Masghati is a traditional Iranian confection with about 25% sugar content and therefore reduction of sugar causes some challenges in the texture and sensory properties of product. In this study, the sugar content of Masghati was replaced using different percentage of isomalt, stevioside and sucralose. Physico-chemical properties (pH, acidity, ash, moisture content, brix and total sugar), texture and sensory evaluation (taste, odor, color, texture, sweetness, overall acceptance) of different treatments were tested immediately after production and during storage time. The results showed no significant difference in pH, acidity and ash content of different treatments (p≤0.05). The addition of isomalt more than 50% w/w reduced the moisture content of the product while the firmness and brix increased the moisture content of the product. Addition of different amounts of stevioside and sucralose did not affect the overall acceptability of the evaluators but adding high amounts of isomalt reduced the overall acceptability and score. The use of sugar substitutes reduced the total sugar content in the Masghati and the lowest total sugar content (11.98%) was measured in the sample containing 50% (w/w) isomalt + 50% (by sweetness) stevioside + 25%(by sweetness) sucrose. In general, the results of this study showed that the combination of isomalt and stevioside is a good alternative to sugar in the production of dietary Masghati with reduced sugar. | ||
| Keywords | ||
| Isomalt; Quality properties; Sugar replacer; Stevioside; Sucralose | ||
| References | ||
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