The Role of Non-Caloric Sweeteners in Sensory Characteristics of Pastry Products
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Sensory Analysis
2.3. Satiation and Satiety Evaluation
2.4. Energy and Nutrients
2.5. Physical Analysis
2.6. Humidity
2.7. Microbiological Analysis
2.8. Statistical Analysis
3. Results
3.1. Sensory Analysis
3.2. Satiation and Satiety Evaluation
3.3. Energy and Nutrients
3.4. Physical Analysis
3.5. Humidity
3.6. Microbiological Analysis
4. Discussion
5. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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Samples | ||||
---|---|---|---|---|
C0 | C1 | C2 | C3 | |
White flour (g) | 100 | 100 | 100 | 100 |
Eggs (units) | 1 | 1 | 1 | 1 |
Milk (mL) | 80 | 80 | 80 | 80 |
Butter (g) | 50 | 50 | 50 | 50 |
Baking powder (g) | 10 | 10 | 10 | 10 |
Sugar (g) | 95 | 0 | 0 | 0 |
Stevia, maltitol, polydextrose (g) | 0 | 47.5 | 0 | 0 |
Sucralose, maltitol, polydextrose (g) | 0 | 0 | 47.5 | 0 |
Tagatose, isomaltitol, soluble fiber (g) | 0 | 0 | 0 | 47.5 |
Sample | Preference | 9-Point Hedonic Scale Acceptability (Average) |
---|---|---|
C0 | 1° a | 8 a = I like very much |
C1 | 2° b | 7 b = I like moderately |
C2 | 3° bc | 7 b = I like moderately |
C3 | 4° c | 7 b = I like moderately |
Samples | C0 | C1 | C2 | C3 |
---|---|---|---|---|
Energy (kcal) | 399 b | 315 a | 292 a | 298 a |
Proteins (g) | 6.4 a | 7.3 b | 6.8 ab | 7.0 ab |
Total lipid (g) | 15.4 a | 17.6 c | 16.3 ab | 16.8 bc |
Carbohydrate (g) | 58.6 b | 31.8 a | 29.6 a | 29.6 a |
Sugars, total (g) | 30.8 c | 4.7 a | 2.8 a | 13.2 b |
Samples | Yield (g/100 g) | Specific Volume (cm3/g) | Hardness N | Cohesiveness | Gum gf |
---|---|---|---|---|---|
C0 | 80.0 a | 6.5 a | 8.3 a | 0.26 a | 208 a |
C1 | 80.1 a | 3.5 b | 25.8 b | 0.27 a | 704 b |
C2 | 86.7 a | 3.2 b | 29.5 b | 0.24 a | 723 b |
C3 | 84.0 a | 2.9 b | 23.3 b | 0.26 a | 624 b |
Samples | ||||
---|---|---|---|---|
Time (Days) | C0 | C1 | C2 | C3 |
3 | − | − | − | − |
8 | − | − | − | − |
14 | − | − | − | − |
17 | − | − | + | − |
25 | − | + | + | + |
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Quitral, V.; Valdés, J.; Umaña, V.; Gallardo, N.; Alcaino, M.J.; Araya, C.; Flores, M. The Role of Non-Caloric Sweeteners in Sensory Characteristics of Pastry Products. Foods 2019, 8, 329. https://doi.org/10.3390/foods8080329
Quitral V, Valdés J, Umaña V, Gallardo N, Alcaino MJ, Araya C, Flores M. The Role of Non-Caloric Sweeteners in Sensory Characteristics of Pastry Products. Foods. 2019; 8(8):329. https://doi.org/10.3390/foods8080329
Chicago/Turabian StyleQuitral, Vilma, Juanita Valdés, Valeska Umaña, Nicol Gallardo, María José Alcaino, Carolina Araya, and Marcos Flores. 2019. "The Role of Non-Caloric Sweeteners in Sensory Characteristics of Pastry Products" Foods 8, no. 8: 329. https://doi.org/10.3390/foods8080329